Evaluation of Consumer Acceptance and Quality of Thermally and High Hydrostatic Pressure Processed Blueberries and Cherries Subjected to Cellulose Nanofiber (CNF) Incorporated Water-Resistant Coating Treatment

Intermolecular binding of blueberry pectin-rich fractions and anthocyanin

(2016) Z. Lin et al.   FOOD CHEMISTRY

Optimization of solvent and ultrasound-assisted extraction for different anthocyanin rich fruit and their effects on anthocyanin compositions

(2016) Wenjie Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A critical review of the current knowledge regarding the biological impact of nanocellulose

(2016) C. Endes et al.   JOURNAL OF NANOBIOTECHNOLOGY

Health benefits of anthocyanins and molecular mechanisms: Update from recent decade

(2015) Daotong Li et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Investigation of the Mechanisms of Using Metal Complexation and Cellulose Nanofiber/Sodium Alginate Layer-by-Layer Coating for Retaining Anthocyanin Pigments in Thermally Processed Blueberries in Aqueous Media

(2015) Jooyeoun Jung et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

In vitro fermentation of anthocyanins encapsulated with cyclodextrins: Release, metabolism and influence on gut microbiota growth

(2015) Gema Flores et al.   Journal of Functional Foods

Blueberry anthocyanins in health promotion: A metabolic overview

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

Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestion

(2013) Anneline Padayachee et al.   Food & Function

Binding of polyphenols to plant cell wall analogues – Part 1: Anthocyanins

(2012) A. Padayachee et al.   FOOD CHEMISTRY

Inactivation of Vegetative Cells by Continuous High-Pressure Processing: New Insights on the Contribution of Thermal Effects and Release Device

(2011) George A. Cavender et al.   JOURNAL OF FOOD SCIENCE

Quality enhancement in fresh and frozen lingcod (Ophiodon elongates) fillets by employment of fish oil incorporated chitosan coatings

(2009) Jingyun Duan et al.   FOOD CHEMISTRY

Stabilization of anthocyanins on thermally processed red D'Anjou pears through complexation and polymerization

(2009) Thao Ngo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation

(2009) Ankit Patras et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Postharvest quality of hardy kiwifruit (Actinidia arguta ‘Ananasnaya’) associated with packaging and storage conditions

(2007) Connie L. Fisk et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY