Related references
Note: Only part of the references are listed.Local processing and nutritional composition of indigenous fruits: The case of monkey orange (Strychnos spp.) from Southern Africa
Ruth T. Ngadze et al.
FOOD REVIEWS INTERNATIONAL (2017)
Fatty acid and sterol composition of tea seed oils: Their comparison by the FancyTiles approach
Xiaoqin Wang et al.
FOOD CHEMISTRY (2017)
Improvement of traditional processing of local monkey orange (Strychnos spp.) fruits to enhance nutrition security in Zimbabwe
Ruth T. Ngadze et al.
FOOD SECURITY (2017)
Iridoids are natural glycation inhibitors
Brett J. West et al.
GLYCOCONJUGATE JOURNAL (2016)
Phenolic compounds, organic acids and antioxidant activity of grape juices produced in industrial scale by different processes of maceration
Marcos dos Santos Lima et al.
FOOD CHEMISTRY (2015)
Effects of pectinase clarification treatment on phenolic compounds of pummelo (Citrus grandis l. Osbeck) fruit juice
Nor Nadiah Abdul Karim Shah et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Targeted metabolite profile of food bioactive compounds by Orbitrap high resolution mass spectrometry: The FancyTiles approach
Antonio Dario Troise et al.
FOOD RESEARCH INTERNATIONAL (2014)
Qualitative and Quantitative Analysis of the Constituents in Danmu Preparations by UPLC-PDA-TOF-MS
Fenxia Zhu et al.
JOURNAL OF CHROMATOGRAPHIC SCIENCE (2014)
Application of enzymatic preparations to produce araca pulp and juice
Ivana Greice Sandri et al.
FOOD SCIENCE AND TECHNOLOGY (2014)
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
Pankaj B. Pathare et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Composition of Polyphenols and Antioxidant Activity of Rabbiteye Blueberry (Vaccinium ashei) in Nanjing
Chunyang Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
The effect of temperature and time on the quality of naturally fermented marula (Sclerocarya birrea subsp Caffra) juice
Penny Hiwilepo-van Hal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Enzyme-assisted extraction of bioactives from plants
Munish Puri et al.
TRENDS IN BIOTECHNOLOGY (2012)
Enzymes in juice processing: a review
Daniele S. Ribeiro et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Phenolic acid content of fruits commonly consumed and locally produced in Scotland
Wendy R. Russell et al.
FOOD CHEMISTRY (2009)
Phenolic and bis-iridoid glycosides from Strychnos cocculoides
Fortunatus Sunghwa et al.
NATURAL PRODUCT RESEARCH (2009)
Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke
Rosalia Ferracane et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Phenolic acids in berries, fruits, and beverages
Pirjo Mattila et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Bioactive amines and carbohydrate changes during ripening of Prata' banana (Musa acuminata x M-balbisiana)
RC Adao et al.
FOOD CHEMISTRY (2005)
Characterization of monkey orange (Strychnos spinosa Lam.), a potential new crop for arid regions
Y Sitrit et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Share Paper
