Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life

Transcript Profiling Reveals the Presence of Abiotic Stress and Developmental Stage Specific Ascorbate Oxidase Genes in Plants

(2017) Rituraj Batth et al.   Frontiers in Plant Science

Optimizing isothiocyanate formation during enzymatic glucosinolate breakdown by adjusting pH value, temperature and dilution in Brassica vegetables and Arabidopsis thaliana

(2017) Franziska S. Hanschen et al.   Scientific Reports

The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage

(2016) Víctor Andrés et al.   FOOD CHEMISTRY

Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment

(2016) Noelia Castillejo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients

(2016) Adriana Hurtado et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

(2015) Lizette L. Rodríguez-Verástegui et al.   Food and Bioprocess Technology

Phenolic Content and Antioxidant Capacity in Algal Food Products

(2015) Ludmila Machu et al.   MOLECULES

CeO2 and ZnO Nanoparticles Change the Nutritional Qualities of Cucumber (Cucumis sativus)

(2014) Lijuan Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Vitamin B12-Containing Plant Food Sources for Vegetarians

(2014) Fumio Watanabe et al.   Nutrients

Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and ‘Parthenon’ broccoli as affected by temperature and atmosphere composition

(2013) Ginés Benito Martínez-Hernández et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Innovative Cooking Techniques for Improving the Overall Quality of a Kailan-Hybrid Broccoli

(2012) Ginés B. Martínez-Hernández et al.   Food and Bioprocess Technology

Post-effects of high hydrostatic pressure on green color retention and related properties of spinach puree during storage

(2012) Rongrong Wang et al.   Innovative Food Science & Emerging Technologies

Ascorbic Acid: A Review of its Chemistry and Reactivity in Relation to a Wine Environment

(2011) Marc P. Bradshaw et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Brown and red seaweeds as potential sources of antioxidant nutraceuticals

(2011) Antonio Jiménez-Escrig et al.   JOURNAL OF APPLIED PHYCOLOGY

Bioactive compounds in seaweed: functional food applications and legislation

(2011) Susan Løvstad Holdt et al.   JOURNAL OF APPLIED PHYCOLOGY

Moderate UV-C pretreatment as a quality enhancement tool in fresh-cut Bimi® broccoli

(2011) Ginés Benito Martínez-Hernández et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

(2010) Eva Gómez-Ordóñez et al.   FOOD RESEARCH INTERNATIONAL

Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

(2010) Derek F. Keenan et al.   Innovative Food Science & Emerging Technologies

Thermal Stability of l-Ascorbic Acid and Ascorbic Acid Oxidase in Broccoli (Brassica oleracea var. italica)

(2010) Ann Wambui Munyaka et al.   JOURNAL OF FOOD SCIENCE

Physiological and physico-chemical characterization of dietary fibre from the green seaweed Ulva fasciata Delile

(2009) AFU. Carvalho et al.   BRAZILIAN JOURNAL OF BIOLOGY