Sensory evaluation and antioxidant capacity as quality parameters in the development of a banana, strawberry and juçara smoothie

Polyphenol profile, PPO activity and pH variation in relation to colour changes in a series of red-fleshed apple juices

(2017) Hélène Février et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure

(2017) Rosângela Maria Moreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Obesity and Cancer: The Oil that Feeds the Flame

(2016) Joan Font-Burgada et al.   Cell Metabolism

Combined effect of sugar content and pH on the growth of a wild strain of Zygosaccharomyces rouxii and time for spoilage in concentrated apple juice

(2016) Huxuan Wang et al.   FOOD CONTROL

How functional foods endure throughout the shelf storage? Effects of packing materials and formulation on the quality parameters and bioactivity of smoothies

(2016) M. Antónia Nunes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of probiotic jussara ( Euterpe edulis M.) juice by spray drying

(2016) Diego R.S.F. Paim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anthocyanins in cardioprotection: A path through mitochondria

(2016) Julius Liobikas et al.   PHARMACOLOGICAL RESEARCH

Simulation of in vitro digestion coupled to gastric and intestinal transport models to estimate absorption of anthocyanins from peel powder of jabuticaba, jamelão and jambo fruits

(2016) Fernanda Marques Peixoto et al.   Journal of Functional Foods

Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice

(2015) Vicknesha Santhirasegaram et al.   FOOD AND BIOPRODUCTS PROCESSING

Chemical composition, bioactive compounds and antioxidant capacity of juçara fruit (Euterpe edulis Martius) during ripening

(2015) Mayara Schulz et al.   FOOD RESEARCH INTERNATIONAL

Anthocyanins suppress the secretion of proinflammatory mediators and oxidative stress, and restore ion pump activities in demyelination

(2015) Fabiano B. Carvalho et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Anthocyanins, Phenolic Acids and Antioxidant Properties of Juçara Fruits (Euterpe edulis M.) Along the On-tree Ripening Process

(2014) Milene Oliveira Pereira Bicudo et al.   PLANT FOODS FOR HUMAN NUTRITION

Gallic acid: Molecular rival of cancer

(2013) Sharad Verma et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

Blueberry anthocyanins in health promotion: A metabolic overview

(2013) Sónia Norberto et al.   Journal of Functional Foods

Phenolic compounds in fruits - an overview

(2012) Charles W. I. Haminiuk et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Juice Blends—A Way of Utilization of Under-Utilized Fruits, Vegetables, and Spices: A Review

(2011) Raju Lal Bhardwaj et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of açaí (Euterpe oleracea Mart.)

(2009) Sara Sabbe et al.   APPETITE

A cross-cultural study of preference for apple juice with different sugar and acid contents

(2008) Marit Rødbotten et al.   FOOD QUALITY AND PREFERENCE

Bananas, raw materials for making processed food products

(2008) Guylène Aurore et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY