Related references
Note: Only part of the references are listed.Phytochemical and physical properties of blueberries, tart cherries, strawberries, and cranberries as affected by different drying methods
Boris Nemzer et al.
FOOD CHEMISTRY (2018)
Consumption of anthocyanin-rich cherry juice for 12 weeks improves memory and cognition in older adults with mild-to-moderate dementia
Katherine Kent et al.
EUROPEAN JOURNAL OF NUTRITION (2017)
Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
Paula Sette et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)
Human intervention study to investigate the intestinal accessibility and bioavailability of anthocyanins from bilberries
Dolores Mueller et al.
FOOD CHEMISTRY (2017)
Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends
Poliana Moser et al.
FOOD CHEMISTRY (2017)
Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder
An-Wei Cheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different
Claudia Agudelo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying
Camila Yamashita et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Effects of processing conditions and formulation on spray drying of sour cherry juice concentrate
Asli Can Karaca et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)
Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice
J. E. Brauch et al.
FOOD CHEMISTRY (2016)
Microencapsulation of grape (Vitis labrusca var. Bordo) skin phenolic extract using gum Arabic, polydextrose, and partially hydrolyzed guar gum as encapsulating agents
Luiza Siede Kuck et al.
FOOD CHEMISTRY (2016)
The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries
Justyna Samoticha et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine
Diego Fernando Rocha-Parra et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Anthocyanins in cardioprotection: A path through mitochondria
Julius Liobikas et al.
PHARMACOLOGICAL RESEARCH (2016)
An overview of encapsulation of active compounds used in food products by drying technology
Sohini Ray et al.
FOOD BIOSCIENCE (2016)
Multi-radical (ORACMR5) antioxidant capacity of selected berries and effects of food processing
R. L. Prior et al.
JOURNAL OF BERRY RESEARCH (2016)
Microencapsulation of betalains obtained from cactus fruit (Opuntia ficus-indica) by spray drying using cactus cladode mucilage and maltodextrin as encapsulating agents
Maria Carolina Otalora et al.
FOOD CHEMISTRY (2015)
Optimisation of phenolic extraction from Averrhoa carambola pomace by response surface methodology and its microencapsulation by spray and freeze drying
Sangeeta Saikia et al.
FOOD CHEMISTRY (2015)
The Encapsulation of Anthocyanins from Berry-Type Fruits. Trends in Foods
Paz Robert et al.
MOLECULES (2015)
Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder
Swaminathan Santhalakshmy et al.
POWDER TECHNOLOGY (2015)
Advanced research on the antioxidant and health benefit of elderberry (Sambucus nigra) in food - a review
Andrzej Sidor et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Thermal degradation kinetics of monomeric anthocyanins, colour changes and storage effect in elderberry juices
Carolina Busso Casati et al.
JOURNAL OF BERRY RESEARCH (2015)
Encapsulation of black carrot juice using spray and freeze drying
S. Murali et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2015)
Physical and Functional Properties of Blackberry Freeze- and Spray-Dried Powders
Lorena Franceschinis et al.
DRYING TECHNOLOGY (2014)
Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity
Priscilla M. Reque et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2014)
Physical and storage properties of spray-dried blueberry pomace extract with whey protein isolate as wall material
Floirendo P. Flores et al.
JOURNAL OF FOOD ENGINEERING (2014)
Edible berries: Bioactive components and their effect on human health
Shivraj Hariram Nile et al.
NUTRITION (2014)
Antioxidant capacity of small dark fruits: Influence of cultivars and harvest time
Claire Kevers et al.
JOURNAL OF BERRY RESEARCH (2014)
Thermal stability of anthocyanins and colourless phenolics in pomegranate (Punica granatum L.) juices and model solutions
Ulrike A. Fischer et al.
FOOD CHEMISTRY (2013)
Thermal degradation kinetics of anthocyanins and visual colour of Urmu mulberry (Morus nigra L.)
Selale Kara et al.
JOURNAL OF FOOD ENGINEERING (2013)
Dietary Bioactive Compounds and Their Health Implications
Rui Hai Liu
JOURNAL OF FOOD SCIENCE (2013)
Innovation trends in the food industry: The case of functional foods
Barbara Bigliardi et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice
Zhongxiang Fang et al.
FOOD RESEARCH INTERNATIONAL (2012)
Processing and Storage Effect on Berry Polyphenols: Challenges and Implications for Bioactive Properties
Luke R. Howard et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
POLYPHENOL CONTENT AND ANTIOXIDANT ACTIVITY OF MAQUI (Aristotelia chilensis [MOLINA] STUNTZ) DURING FRUIT DEVELOPMENT AND MATURATION IN CENTRAL CHILE
Carolina Fredes et al.
CHILEAN JOURNAL OF AGRICULTURAL RESEARCH (2012)
Biological activity and chemical composition of different berry juices
Aleksandra Konic-Ristic et al.
FOOD CHEMISTRY (2011)
Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored with Andes Berry (Rubus glaucus Benth) Anthocyanin Powder
D. C. Estupinan et al.
JOURNAL OF FOOD SCIENCE (2011)
Anthocyanin stability and antioxidant activity of spray-dried acai (Euterpe oleracea Mart.) juice produced with different carrier agents
Renata V. Tonon et al.
FOOD RESEARCH INTERNATIONAL (2010)
Antioxidant capacity and related parameters of different fruit formulations
Lars Mueller et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Rheological behavior of blueberry
Graziella Colato Antonio et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2009)
Chemical studies of anthocyanins: A review
Araceli Castaneda-Ovando et al.
FOOD CHEMISTRY (2009)
Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment
Eva Sadilova et al.
FOOD RESEARCH INTERNATIONAL (2009)
THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES
Magdalena Michalczyk et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2009)
Correlation between chromaticity values and major anthocyanins in seven Acer palmatum Thunb. cultivars
V. Schmitzer et al.
SCIENTIA HORTICULTURAE (2009)
Ellagitannin composition of blackberry as determined by HPLC-ESI-MS and MALDI-TOF-MS
Tiffany J. Hager et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Storage Stability of Microencapsulated Cloudberry (Rubus chamaemorus) Phenolics
Pia Laine et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products
C. Brownmiller et al.
JOURNAL OF FOOD SCIENCE (2008)
Anthocyanins and other polyphenolics in American elderberry (Sambuclus canadensis) and European elderberry (S-nigra) cultivars
Jungmin Lee et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
The stability of pelargonidin-based anthocyanins at varying water activity
GA Garzón et al.
FOOD CHEMISTRY (2001)
Evaluation of total reactive antioxidant potential (TRAP) of tissue homogenates and their cytosols
P Evelson et al.
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2001)
Share Paper
