Juices, Fibres and Skin Waste Extracts from White, Pink or Red-Fleshed Apple Genotypes as Potential Food Ingredients

Characterization of Polyphenol Oxidase Activity in Juices from 12 Underutilized Tropical Fruits with High Agroindustrial Potential

(2011) Víctor Falguera et al.   Food and Bioprocess Technology

Fabrication of Cellulose Nanofibers from Parenchyma Cells of Pears and Apples

(2011) Shinsuke Ifuku et al.   SEN-I GAKKAISHI

Red-fleshed apple as a source for functional beverages

(2010) H P.V. Rupasinghe et al.   CANADIAN JOURNAL OF PLANT SCIENCE

Kinetics of Polyphenol Losses During Soaking and Drying of Cider Apples

(2010) Emilie Devic et al.   Food and Bioprocess Technology

Comparative analysis of fruit-based functional snack bars

(2009) D. Sun-Waterhouse et al.   FOOD CHEMISTRY

Evaluation of the extraction efficiency for polyphenol extracts from by-products of green kiwifruit juicing

(2009) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Phenolic Profiles and Antioxidant Properties of Apple Skin Extracts

(2009) G.M. Huber et al.   JOURNAL OF FOOD SCIENCE

Fruit-based functional foods I: production of food-grade apple fibre ingredients

(2008) Dongxiao Sun-Waterhouse et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Apple Cell Walls and Their Extracts on the Activity of Dietary Antioxidants

(2007) Dongxiao Sun-Waterhouse et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY