Changes in the physicochemical properties, aromas and polyphenols of not from concentrate (NFC) apple juice during production

Chitosan as a novel clarifying agent on clear apple juice production: Optimization of process conditions and changes on quality characteristics

(2017) Özge Taştan et al.   FOOD CHEMISTRY

A rapid ATR-FTIR spectroscopic method for detection of sibutramine adulteration in tea and coffee based on hierarchical cluster and principal component analyses

(2017) Nur Cebi et al.   FOOD CHEMISTRY

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

(2017) Ruihuan Lv et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

An apple a day to prevent cancer formation: Reducing cancer risk with flavonoids

(2017) Shih-Hsin Tu et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Chemical composition of apple fruit, juice and pomace and the correlation between phenolic content, enzymatic activity and browning

(2017) Martina Persic et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

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

High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Lutein-enriched emulsion-based delivery systems: Influence of pH and temperature on physical and chemical stability

(2016) Gabriel Davidov-Pardo 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

Effect of information on Chinese consumers’ acceptance of thermal and non-thermal treated apple juices: A study of young Chinese immigrants in New Zealand

(2016) Pui Yee Lee et al.   FOOD QUALITY AND PREFERENCE

Early detection of Zygosaccharomyces rouxii—spawned spoilage in apple juice by electronic nose combined with chemometrics

(2016) Huxuan Wang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers

(2015) Scheling Wibowo et al.   FOOD RESEARCH INTERNATIONAL

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

Composition of clear and cloudy juices from French and Polish apples in relation to processing technology

(2015) Jarosław Markowski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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 pectic polysaccharides extracted from apple pomace by hot-compressed water

(2013) Xin Wang et al.   CARBOHYDRATE POLYMERS

Changes in polyphenol content during production of grape juice concentrate

(2013) Esra Capanoglu et al.   FOOD CHEMISTRY

Perspective of apple processing wastes as low-cost substrates for bioproduction of high value products: A review

(2013) Gurpreet Singh Dhillon et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

Instrumental Methods (Spectroscopy, Electronic Nose, and Tongue) As Tools To Predict Taste and Aroma in Beverages: Advantages and Limitations

(2012) Heather Smyth et al.   CHEMICAL REVIEWS

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

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

Apple polyphenol protects against cigarette smoke-induced acute lung injury

(2012) Meng-Jing Bao et al.   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

Impact of selected combinations of non-thermal processing technologies on the quality of an apple and cranberry juice blend

(2010) Irene M. Caminiti et al.   FOOD CHEMISTRY

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

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

The effect of homogenisation on the stability of pineapple pulp

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

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

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

A 21st century technique for food control: Electronic noses

(2009) Miguel Peris et al.   ANALYTICA CHIMICA ACTA

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

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

Xanthophyll (lutein, zeaxanthin) content in fruits, vegetables and corn and egg products

(2008) Alisa Perry et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

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

Non-enzymatic browning in clarified cashew apple juice during thermal treatment: Kinetics and process control

(2007) Leandro F. Damasceno et al.   FOOD CHEMISTRY

Kinetic modelling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal and dynamic heating conditions

(2007) Hariklia Vaikousi et al.   FOOD CHEMISTRY