Multivariate Data Analysis of the Physicochemical and Phenolic Properties of Not from Concentrate Apple Juices to Explore the Alternative Cultivars in Juice Production

Improvement of activity, thermo-stability and fruit juice clarification characteristics of fungal exo-polygalacturonase

(2017) Faiza Amin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Content of health-beneficial compounds and sensory properties of organic apple juice as affected by processing technology

(2017) Lagle Heinmaa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic antioxidant profiles in the whole fruit, flesh and peel of apple cultivars grown in Lithuania

(2017) Lina Raudone et al.   SCIENTIA HORTICULTURAE

The cardiovascular health benefits of apples: Whole fruit vs. isolated compounds

(2017) Nicola P. Bondonno et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Immobilization of pectinase on reusable polymer support for clarification of apple juice

(2016) Kishor Rajdeo et al.   FOOD AND BIOPRODUCTS PROCESSING

Interactions between polyphenols in thinned young apples and porcine pancreatic α-amylase: Inhibition, detailed kinetics and fluorescence quenching

(2016) Lijun Sun et al.   FOOD CHEMISTRY

Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index

(2016) Bonggi Lee et al.   FOOD CHEMISTRY

Thermal inactivation kinetic of pectin methylesterase and cloud stability in sour orange juice

(2016) Sara Aghajanzadeh et al.   JOURNAL OF FOOD ENGINEERING

Perception of Apple Juice: A Comparison of Physicochemical Measurements, Descriptive Analysis and Consumer Responses

(2016) Katarzyna Włodarska et al.   JOURNAL OF FOOD QUALITY

Color compensation and comparison of shortwave near infrared and long wave near infrared spectroscopy for determination of soluble solids content of ‘Fuji’ apple

(2016) Zhiming Guo et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Towards sustainable intensification of apple production in China — Yield gaps and nutrient use efficiency in apple farming systems

(2016) Na WANG et al.   Journal of Integrative Agriculture

Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice

(2015) Vicknesha Santhirasegaram et al.   FOOD AND BIOPRODUCTS PROCESSING

New insights into the characterization of Colletotrichum species associated with apple diseases in southern Brazil and Uruguay

(2015) Aline Cristina Velho et al.   Fungal Biology

Evaluation indicators of explosion puffing Fuji apple chips quality from different Chinese origins

(2015) Jin-feng Bi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The detection of fungal diseases in the ‘Golden Smoothee’ apple and ‘Blanquilla’ pear based on the volatile profile

(2015) Luisa López et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Covalent immobilization of laccase in green coconut fiber and use in clarification of apple juice

(2015) Thaís Milena de Souza Bezerra et al.   PROCESS BIOCHEMISTRY

Chlorophyll and carotenoid pigments in the peel and flesh of commercial apple fruit varieties

(2014) Raúl Delgado-Pelayo et al.   FOOD RESEARCH INTERNATIONAL

Characterization of the Polyphenol Composition of 20 Cultivars of Cider, Processing, and Dessert Apples (Malus × domestica Borkh.) Grown in Virginia

(2014) Katherine A. Thompson-Witrick et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Efficacy of Monitoring the Sensory Taste Characteristics in Pomegranate Juice with Electronic Tongue and Chemical Measurements

(2014) Karen L. Bett-Garber et al.   JOURNAL OF FOOD QUALITY

Biological control of insect pests in apple orchards in China

(2013) Hongxu Zhou et al.   BIOLOGICAL CONTROL

pairheatmap: Comparing expression profiles of gene groups in heatmaps

(2013) Xiaoyong Sun et al.   COMPUTER METHODS AND PROGRAMS IN BIOMEDICINE

Identification of apples rich in health-promoting flavan-3-ols and phenolic acids by measuring the polyphenol profile

(2012) Maria Ceymann et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of fruit bagging on the contents of phenolic compounds in the peel and flesh of ‘Golden Delicious’, ‘Red Delicious’, and ‘Royal Gala’ apples

(2012) Chang-Sheng Chen et al.   SCIENTIA HORTICULTURAE

Taste preferences in association with dietary habits and weight status in European children: results from the IDEFICS study

(2011) A Lanfer et al.   INTERNATIONAL JOURNAL OF OBESITY

Modulating polyphenolic composition and organoleptic properties of apple juices by manipulating the pressing conditions

(2010) Catherine M.G.C. Renard et al.   FOOD CHEMISTRY

Impact of apple processing modes on extracted juice quality: Pressing assisted by pulsed electric fields

(2010) Nabil Grimi et al.   JOURNAL OF FOOD ENGINEERING

Characterization of traditional and exotic apple varieties from Portugal. Part 1 – Nutritional, phytochemical and sensory evaluation

(2010) Rodrigo P. Feliciano et al.   Journal of Functional Foods

Combining PCA-based datasets without retraining of the basis vector set

(2009) Gabriel Nicolae Costache et al.   PATTERN RECOGNITION LETTERS

A cross-cultural study of preference for apple juice with different sugar and acid contents

(2008) Marit Rødbotten et al.   FOOD QUALITY AND PREFERENCE

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

(2008) Hasim Kelebek et al.   MICROCHEMICAL JOURNAL

Eating quality standards for apples based on consumer preferences

(2008) F. Roger Harker et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY