Related references
Note: Only part of the references are listed.The Profile of Selected Antioxidants in Two Courgette Varieties from Organic and Conventional Production
Klaudia Kopczynska et al.
ANTIOXIDANTS (2020)
Fruit and vegetable consumption and breast cancer incidence: Repeated measures over 30 years of follow-up
Maryam S. Farvid et al.
INTERNATIONAL JOURNAL OF CANCER (2019)
Fruit and vegetable consumption and risk of cardiovascular disease: A meta-analysis of prospective cohort studies
Jian Zhan et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
The relationship between vegetable/fruit consumption and gallbladder/bile duct cancer: A population-based cohort study in Japan
Takeshi Makiuchi et al.
INTERNATIONAL JOURNAL OF CANCER (2017)
Potential health benefits and quality of dried fruits: Goji fruits, cranberries and raisins
Magdalena Jeszka-Skowron et al.
FOOD CHEMISTRY (2017)
Effects of sulfur dioxide concentration on organic acids and β-carotene in dried apricots during storage
Aysenur Salur-Can et al.
FOOD CHEMISTRY (2017)
1H NMR and PCA-based analysis revealed variety dependent changes in phenolic contents of apple fruit after drying
Alessandra Francini et al.
FOOD CHEMISTRY (2017)
The Nutritive Value of Organic and Conventional White Cabbage (Brassica Oleracea L. Var. Capitata) and Anti-Apoptotic Activity in Gastric Adenocarcinoma Cells of Sauerkraut Juice Produced Therof
Ewelina Hallmann et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Effects of the drying technique on the retention of phytochemicals in conventional and organic plums (Prunus domestica L.)
Eivind Vangdal et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
A Review on the Effect of Drying on Antioxidant Potential of Fruits and Vegetables
Senem Kamiloglu et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2016)
Physicochemical properties of whole fruit plum powders obtained using different drying technologies
Anna Michalska et al.
FOOD CHEMISTRY (2016)
Review of dried fruits: Phytochemicals, antioxidant efficacies, and health benefits
Sui Kiat Chang et al.
JOURNAL OF FUNCTIONAL FOODS (2016)
Berry Fruit Consumption and Metabolic Syndrome
Stefano Vendrame et al.
ANTIOXIDANTS (2016)
A systematic methodology to estimate added sugar content of foods
J. C. Y. Louie et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2015)
Higher antioxidant and lower cadmium concentrations and lower incidence of pesticide residues in organically grown crops: a systematic literature review and meta-analyses
Marcin Baranski et al.
BRITISH JOURNAL OF NUTRITION (2014)
Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as 'ready to eat' apple wedges
Rosa Altisent et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Effect of processing on the drying kinetics and functional value of dried apricot
M. Igual et al.
FOOD RESEARCH INTERNATIONAL (2012)
The development of fruit-based functional foods targeting the health and wellness market: a review
Dongxiao Sun-Waterhouse
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Long-Term Effects of Three Commercial Cranberry Products on the Antioxidative Status in Rats: A Pilot Study
Irena Palikova et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effect of drying temperature on polyphenolic content and antioxidant activity of apricots
Monica A. Madrau et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Genotypic differences in chlorophyll, lutein, and β-carotene contents in the fruits of Actinidia species
I Nishiyama et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Antimicrobial edible films and coatings
A Cagri et al.
JOURNAL OF FOOD PROTECTION (2004)
Share Paper
