Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures

High Pressure Treatment Effect on Physicochemical and Nutritional Properties of Fluid Foods During Storage: A Review

(2012) Francisco J. Barba et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Nondestructive Evaluation of Quality Changes and the Optimum Time for Harvesting During Jujube (Zizyphus jujuba Mill. cv. Changhong) Fruits Development

(2011) Hongfei Lu et al.   Food and Bioprocess Technology

Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching

(2011) Hong Zheng et al.   FOOD CHEMISTRY

Effects of heating method and conditions on the quality attributes of black mulberry (Morus nigra) juice concentrate

(2011) Ghazaleh Hojjatpanah et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview

(2010) Rodrigo N. Cavalcanti et al.   FOOD RESEARCH INTERNATIONAL

Automatic sorting of Chinese jujube (Zizyphus jujuba Mill. cv. ‘hongxing’) using chlorophyll fluorescence and support vector machine

(2010) Hong Zheng et al.   JOURNAL OF FOOD ENGINEERING

Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

(2009) M. Igual et al.   FOOD CHEMISTRY

Effect of sonication on retention of anthocyanins in blackberry juice

(2009) B.K. Tiwari et al.   JOURNAL OF FOOD ENGINEERING

Effect of non thermal processing technologies on the anthocyanin content of fruit juices

(2009) B.K. Tiwari et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refrigerated storage

(2008) Jasenka Piljac-Žegarac et al.   FOOD CHEMISTRY

Peroxyl Radical Scavenging Capacity, Polyphenolics, and Lipophilic Antioxidant Profiles of Mulberry Fruits Cultivated in Southern China

(2008) Mia Isabelle et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice

(2008) B. K. Tiwari et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage

(2008) Hamidreza Alighourchi et al.   JOURNAL OF FOOD ENGINEERING

Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice

(2008) B.K. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments

(2007) Isabel Odriozola-Serrano et al.   Innovative Food Science & Emerging Technologies

Modification of food ingredients by ultrasound to improve functionality: A preliminary study on a model system

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