Related references
Note: Only part of the references are listed.Pomegranate varietal wines: Phytochemical composition and quality parameters
Pedro Mena et al.
FOOD CHEMISTRY (2012)
Storage effects on anthocyanins, phenolics and antioxidant activity of thermally processed conventional and organic blueberries
Roopesh M. Syamaladevi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)
Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity
Anna Vallverdu-Queralt et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2012)
Impact of processing and storage on the phenolic profiles and contents of pomegranate (Punica granatum L.) juices
Ulrike A. Fischer et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Anthocyanin and colour changes during processing of pomegranate (Punica granatum L., cv. Hicaznar) juice from sacs and whole fruit
Ozge Turfan et al.
FOOD CHEMISTRY (2011)
Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD-ESI/MSn
Ulrike A. Fischer et al.
FOOD CHEMISTRY (2011)
Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain
Pedro Mena et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2011)
Processing and Storage Effects on the Ellagitannin Composition of Processed Blackberry Products
Tiffany J. Hager et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice
G. Ferrari et al.
JOURNAL OF FOOD ENGINEERING (2010)
Non-proteolytic Clostridium botulinum spores in low-acid cold-distributed foods and design of pasteurization processes
Filipa V. M. Silva et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices
Gina Borges et al.
FOOD & FUNCTION (2010)
Rapid Folin-Ciocalteu method using microtiter 96-well plate cartridges for solid phase extraction to assess urinary total phenolic compounds, as a biomarker of total polyphenols intake
Alexander Medina-Remon et al.
ANALYTICA CHIMICA ACTA (2009)
A new drink rich in healthy bioactives combining lemon and pomegranate juices
Elena Gonzalez-Molina et al.
FOOD CHEMISTRY (2009)
Ohmic and Conventional Heating of Pomegranate Juice: Effects on Rheology, Color, and Total Phenolics
H. Yildiz et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2009)
Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage
Hamidreza Alighourchi et al.
JOURNAL OF FOOD ENGINEERING (2009)
Genotype and harvest time influence the phytochemical quality of Fino lemon juice (Citrus limon (L.) Burm. F.) for industrial use
Elena Gonzalez-Molina 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)
Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed black raspberry products
A. Hager et al.
JOURNAL OF FOOD SCIENCE (2008)
Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization
Hamidreza Alighourchi et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Storage stability of strawberry jam color enhanced with black carrot juice concentrate
Aysegul Kirca et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2007)
Production of pomegranate (Punica granatum L.) juice concentrate by various heating methods:: colour degradation and kinetics
M Maskan
JOURNAL OF FOOD ENGINEERING (2006)
Influence of processing and pasteurization on color values and total phenolic compounds of pomegranate juice
N Alper et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2005)
Influence of packaging material on pomegranate juice colour and bioactive compounds, during storage
A Pérez-Vicente et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)
Decomposition and transformation of aroma compounds and anthocyanins during black currant (Ribes nigrum L.) juice processing
BB Mikkelsen et al.
JOURNAL OF FOOD SCIENCE (2002)
Comparison of the stability of pelargonidin-based Anthocyanins in strawberry juice and concentrate
GA Garzón et al.
JOURNAL OF FOOD SCIENCE (2002)
Influence of storage temperature and ascorbic acid addition on pomegranate juice
N Martí et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams
P Zafrilla et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing
MI Gil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
