Multivariate statistical analysis of the quality of apple juice to integrate and simplify juice industrial production technologies

Effect of different drying techniques on bioactive components, fatty acid composition, and volatile profile of robusta coffee beans

(2017) Wenjiang Dong et al.   FOOD CHEMISTRY

Prediction and modeling of microbial growth in minimally processed fresh-cut apples packaged in a modified atmosphere: A review

(2017) Predrag Putnik et al.   FOOD CONTROL

Development of pressurized hot water extraction for five flavonoid glycosides from defatted Camellia oleifera seeds (byproducts)

(2017) Bing-Chung Liau et al.   INDUSTRIAL CROPS AND PRODUCTS

Effect of guar gum on stability and physical properties of orange juice

(2017) Ruihuan Lv 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

Extraction, isolation and identification of flavonoid from Euphorbia neriifolia leaves

(2017) Veena Sharma et al.   Arabian Journal of Chemistry

Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice

(2016) Kamal Guerrouj et al.   FOOD AND BIOPRODUCTS PROCESSING

Explorative study of apple juice fluorescence in relation to antioxidant properties

(2016) Katarzyna Włodarska et al.   FOOD CHEMISTRY

Influence of pasteurization on antioxidant and in vitro anti-proliferative effects of jambolan (Syzygium cumini (L.) Skeels) fruit pulp

(2016) Ivanise Guilherme Branco et al.   INDUSTRIAL CROPS AND PRODUCTS

Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage

(2016) Yunjing Guan et al.   Innovative Food Science & Emerging Technologies

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

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

Mass spectrometric imaging of flavonoid glycosides and biflavonoids in Ginkgo biloba L.

(2016) Sebastian Beck et al.   PHYTOCHEMISTRY

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

Phylogenetic insights on the isoflavone profile variations in Fabaceae spp.: Assessment through PCA and LDA

(2015) Tatiana Visnevschi-Necrasov et al.   FOOD RESEARCH INTERNATIONAL

Effect of UV-C irradiation and heat treatment on the shelf life stability of a lemon–melon juice blend: multivariate statistical approach

(2015) Zehra Kaya et al.   Innovative Food Science & Emerging Technologies

Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals

(2015) Gabriela Azofeifa et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Qualification and quantisation of processed strawberry juice based on electronic nose and tongue

(2015) Shanshan Qiu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice

(2015) Cagrı Helin Karacam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biochemical contents of apple peel and flesh affect level of partial resistance to blue mold

(2015) Masoud Ahmadi-Afzadi et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Thermal degradation of cloudy apple juice phenolic constituents

(2014) D. De Paepe et al.   FOOD CHEMISTRY

Characterization of pectic polysaccharides extracted from apple pomace by hot-compressed water

(2013) Xin Wang et al.   CARBOHYDRATE POLYMERS

Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice

(2013) Pedro Mena et al.   FOOD CHEMISTRY

Changes in polyphenol content during production of grape juice concentrate

(2013) Esra Capanoglu et al.   FOOD CHEMISTRY

Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

(2013) Vicknesha Santhirasegaram et al.   ULTRASONICS SONOCHEMISTRY

Compositional characterisation of soluble apple polysaccharides, and their antioxidant and hepatoprotective effects on acute CCl4-caused liver damage in mice

(2012) Xingbin Yang et al.   FOOD CHEMISTRY

Effect of high pressure homogenization (HPH) on the physical stability of tomato juice

(2012) Mirian Tiaki Kaneiwa Kubo et al.   FOOD RESEARCH INTERNATIONAL

Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear

(2012) Pedro E.D. Augusto et al.   JOURNAL OF FOOD ENGINEERING

A Comprehensive Review of Apples and Apple Components and Their Relationship to Human Health

(2012) Dianne A. Hyson   Advances in Nutrition

Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances

(2011) A. Rawson et al.   FOOD RESEARCH INTERNATIONAL

Pattern recognition of eggshell crack using PCA and LDA

(2010) Yu Zhao et al.   Innovative Food Science & Emerging Technologies

The effect of homogenisation on the stability of pineapple pulp

(2010) Vanessa Martins Silva et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products

(2010) Tiffany J. Hager et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemometric approach to fatty acid profiles in Runner-type peanut cultivars by principal component analysis (PCA)

(2009) Eui-Cheol Shin et al.   FOOD CHEMISTRY

Suitability of Dahlem Cashmere goat milk towards pasteurisation, ultrapasteurisation and UHT-heating with regard to sensory properties and storage stability

(2008) Andrej Heilig et al.   SMALL RUMINANT RESEARCH