Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

Stabilization of natural colors and nutraceuticals: Inhibition of anthocyanin degradation in model beverages using polyphenols

(2016) Cheryl Chung et al.   FOOD CHEMISTRY

Use of Banana (Musa acuminata Colla AAA) Peel Extract as an Antioxidant Source in Orange Juices

(2016) Lucía Ortiz et al.   PLANT FOODS FOR HUMAN NUTRITION

Colour and carotenoid changes of pasteurised orange juice during storage

(2015) Scheling Wibowo et al.   FOOD CHEMISTRY

Banana (Musa spp) from peel to pulp: Ethnopharmacology, source of bioactive compounds and its relevance for human health

(2015) Aline Pereira et al.   JOURNAL OF ETHNOPHARMACOLOGY

Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed

(2015) Paloma Sanchez-Bel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of novel bioactive compounds from selected fruit by-products and plant materials on the quality and storability of microwave-assisted cooked poultry meat wafer during ambient temperature storage

(2015) A.K. Biswas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional Beverages: The Emerging Side of Functional Foods

(2014) Maria Rosaria Corbo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Changes in nutritional and sensory properties of orange juice packed in PET bottles: An experimental and modelling approach

(2013) Celine Bacigalupi et al.   FOOD CHEMISTRY

Effect of extraction, pasteurization and cold storage on flavonoids and other secondary metabolites in fresh orange juice

(2013) Jinhe Bai et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Phenolic Content, Antioxidant Potential, and Antimicrobial Activities of Fruit and Vegetable By-Product Extracts

(2012) Asma Agourram et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Agro-industrial potential of exotic fruit byproducts as a source of food additives

(2011) J.F. Ayala-Zavala et al.   FOOD RESEARCH INTERNATIONAL

The effect of extraction temperature, time and number of steps on the antioxidant capacity of methanolic banana peel extracts

(2010) Rafaela González-Montelongo et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Antioxidant activity in banana peel extracts: Testing extraction conditions and related bioactive compounds

(2009) Rafaela González-Montelongo et al.   FOOD CHEMISTRY

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

Grape wine lees improves the rheological and adds antioxidant properties to ice cream

(2008) Jean-Yu Hwang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice

(2007) Clara Cortés et al.   FOOD CONTROL

Antioxidant protection of white grape pomace on restructured fish products during frozen storage

(2007) I. Sánchez-Alonso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY