Tuning Physical Properties of Tomato Puree by Fortification with Grape Skin Antioxidant Dietary Fiber

A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant-Tissue-Based Food Suspensions

(2014) Katlijn R.N. Moelants et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Protective ability of phenolics from white grape vinification by-products against structural damage of bovine serum albumin induced by glycation

(2014) P.S.C. Sri Harsha et al.   FOOD CHEMISTRY

Factors Influencing the Aroma Composition of Chardonnay Wines

(2014) Joanna M. Gambetta et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of phenolics, in vitro reducing capacity and anti-glycation activity of red grape skins recovered from winemaking by-products

(2013) P.S.C. Sri Harsha et al.   BIORESOURCE TECHNOLOGY

Novel approaches to reduce brown pigment formation and color changes in thermal pasteurized tomato juice

(2013) Manuel J. Giner et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of Thermal Treatment and Storage Conditions on the Physical and Sensory Properties of Grapefruit Juice

(2013) M. Igual et al.   Food and Bioprocess Technology

Rheology of Concentrated Tomato-Derived Suspensions: Effects of Particle Characteristics

(2013) Katlijn R. N. Moelants et al.   Food and Bioprocess Technology

The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera

(2012) Katlijn R. N. Moelants et al.   Food and Bioprocess Technology

Effect of Modified Starches on Rheological Properties of Ketchup

(2012) Lesław Juszczak et al.   Food and Bioprocess Technology

Kinetics of temperature increase during tomato processing modulate the bioaccessibility of lycopene

(2012) D. Page et al.   FOOD CHEMISTRY

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

(2012) Angela Tseng et al.   FOOD CHEMISTRY

Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre (Argyrosomus regius)

(2012) Bernardo Ribeiro et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

(2012) Sylwia Mildner-Szkudlarz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Interaction Between Some Phenolic Compounds and Probiotic Bacterium in Functional Ice Cream Production

(2011) Osman Sagdic et al.   Food and Bioprocess Technology

Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing

(2011) Elena Bayod et al.   FOOD RESEARCH INTERNATIONAL

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

(2011) Qian Deng et al.   FOOD RESEARCH INTERNATIONAL

Influence of fibre addition on the rheological properties of peach juice

(2011) Pedro E. D. Augusto et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread

(2011) Sylwia Mildner-Szkudlarz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Characterization of Phytochemicals and Antioxidant Activities of a Purple Tomato (Solanum lycopersicumL.)

(2011) Hongyan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterization of a Wild Strain of Alicyclobacillus acidoterrestris: Heat Resistance and Implications for Tomato Juice

(2011) Antonio Bevilacqua et al.   JOURNAL OF FOOD SCIENCE

Rheological Behaviour of an Insoluble Lemon Fibre as Affected by Stirring, Temperature, Time and Storage

(2010) Arturo Córdoba et al.   Food and Bioprocess Technology

Kinetic Modelling of Colour Degradation in Tomato Puree (Lycopersicon esculentum L.)

(2010) P. Nisha et al.   Food and Bioprocess Technology

RP-HPLC–DAD analysis of phenolic compounds in pomace extracts from five grape cultivars: Evaluation of their antioxidant, antiradical and antifungal activities in orange and apple juices

(2010) Osman Sagdic et al.   FOOD CHEMISTRY

Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review

(2010) Mohamed Elleuch et al.   FOOD CHEMISTRY

Effect of polyphenolic ingredients on physical characteristics of cheese

(2010) Jaejoon Han et al.   FOOD RESEARCH INTERNATIONAL

CHANGES IN TOMATO PASTE DURING STORAGE AND THE EFFECTS OF HEATING ON CONSISTENCY OF RECONSTITUTED TOMATO PASTE

(2010) GORDON E. ANTHON et al.   JOURNAL OF TEXTURE STUDIES

RHEOLOGICAL CHARACTERIZATION OF PEACH PUREES

(2010) A. MASSA et al.   JOURNAL OF TEXTURE STUDIES

Possible implications for health of the different definitions of dietary fibre

(2009) J.I. Mann et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Food structures for nutrition, health and wellness

(2009) Stefan Palzer   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

(2008) S.G. Sáyago-Ayerdi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of grape antioxidant dietary fiber in cardiovascular disease risk factors

(2008) Jara Pérez Jiménez et al.   NUTRITION