Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages

Dietary fiber, phytochemical composition and antioxidant activity of Mexican commercial varieties of cactus pear

(2015) Dulce María Jiménez-Aguilar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange

(2013) Zamantha Escobedo-Avellaneda et al.   Journal of Functional Foods

Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment

(2011) Francisco J. Barba et al.   Food and Bioprocess Technology

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

(2011) Hugo Mújica-Paz et al.   Food and Bioprocess Technology

Dietary fibre in foods: a review

(2011) Devinder Dhingra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage

(2010) Francisco J. Barba et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice

(2010) G. Ferrari et al.   JOURNAL OF FOOD ENGINEERING

Determination of Antioxidant Constituents in Cactus Pear Fruits

(2010) José A. Fernández-López et al.   PLANT FOODS FOR HUMAN NUTRITION

An Update on High Hydrostatic Pressure, from the Laboratory to Industrial Applications

(2010) Daniela Bermúdez-Aguirre et al.   Food Engineering Reviews

High pressure enhancement of enzymes: A review

(2009) Michael J. Eisenmenger et al.   ENZYME AND MICROBIAL TECHNOLOGY

Application of thermal inactivation of enzymes during vitamin C analysis to study the influence of acidification, crushing and blanching on vitamin C stability in Broccoli (Brassica oleracea L var. italica)

(2009) Ann Wambui Munyaka et al.   FOOD CHEMISTRY

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

(2009) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Characterization of polyphenols from green tea leaves using a high hydrostatic pressure extraction

(2009) Jun Xi et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Phenolic Composition, Antioxidant Capacity and In Vitro Cancer Cell Cytotoxicity of Nine Prickly Pear (Opuntia spp.) Juices

(2009) R. A. Chavez-Santoscoy et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

(2008) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Betalains: properties, sources, applications, and stability - a review

(2008) Henriette M.C. Azeredo   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY