相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes)
Sze Ying Leong et al.
FOOD CHEMISTRY (2014)
Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)
Hedayat Hosseini et al.
FOOD CHEMISTRY (2014)
Study of chemical changes and antioxidant activity variation induced by gamma-irradiation on wild mushrooms: Comparative study through principal component analysis
Angela Fernandes et al.
FOOD RESEARCH INTERNATIONAL (2013)
Purification, characterization and immunomodulating activity of a pectic polysaccharide isolated from Korean mulberry fruit Oddi (Morus alba L.)
Ji Sun Lee et al.
INTERNATIONAL IMMUNOPHARMACOLOGY (2013)
Effect of crust freezing applied alone and in combination with ultraviolet light on the survival of Campylobacter on raw chicken
Pippa N. Haughton et al.
FOOD MICROBIOLOGY (2012)
Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization
R. M. Velazquez-Estrada et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Optimization of Microwave-Assisted Extraction of Anthocyanins from Mulberry and Identification of Anthocyanins in Extract Using HPLC-ESI-MS
Tangbin Zou et al.
JOURNAL OF FOOD SCIENCE (2012)
Hydrodynamic Cavitation for Food and Water Processing
Parag R. Gogate
FOOD AND BIOPROCESS TECHNOLOGY (2011)
Anthocyanin-rich Mulberry extract inhibit the gastric cancer cell growth in vitro and xenograft mice by inducing signals of p38/p53 and c-jun
Hui-Pei Huang et al.
FOOD CHEMISTRY (2011)
Inhibition of polyphenol oxidase and peroxidase activities on fresh-cut apple by simultaneous treatment of ultrasound and ascorbic acid
Ji-Hyun Jang et al.
FOOD CHEMISTRY (2011)
Mulberry Water Extracts Possess an Anti-obesity Effect and Ability To Inhibit Hepatic Lipogenesis and Promote Lipolysis
Chiung-Huei Peng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Effect of ultrasound and temperature on tomato peroxidase
Songul Sahin Ercan et al.
ULTRASONICS SONOCHEMISTRY (2011)
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
A. O. Adekunte et al.
FOOD CHEMISTRY (2010)
Consumer purchase habits and views on food safety: A Brazilian study
Jorge H. Behrens et al.
FOOD CONTROL (2010)
Antioxidant and cognitive promotion effects of anthocyanin-rich mulberry (Morus atropurpurea L.) on senescence-accelerated mice and prevention of Alzheimer's disease
Ping-Hsiao Shih et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2010)
Effect of ultrasound processing on anthocyanins and color of red grape juice
B. K. Tiwari et al.
ULTRASONICS SONOCHEMISTRY (2010)
Impact of ultrasound on dairy spoilage microbes and milk components
Michelle Cameron et al.
DAIRY SCIENCE & TECHNOLOGY (2009)
Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants
Thorsten Maier et al.
FOOD CHEMISTRY (2009)
Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices
Cheikh Ndiaye et al.
FOOD CHEMISTRY (2009)
Inactivation kinetics of pectin methylesterase and cloud retention in sonicated orange juice
B. K. Tiwari et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
The effects of acid adaptation on Escherichia coli inactivation using power ultrasound
Sonal Patil et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Phytochemical Profiles of Different Mulberry (Morus sp.) Species from China
Wei Song et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Effect of sonication on retention of anthocyanins in blackberry juice
B. K. Tiwari et al.
JOURNAL OF FOOD ENGINEERING (2009)
Anthocyanin composition and content in grape berry skin in Vitis germplasm
Zhenchang Liang et al.
FOOD CHEMISTRY (2008)
Anthocyanin and Ascorbic Acid Degradation in Sonicated Strawberry Juice
B. K. Tiwari et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Morus alba L. nature's functional tonic
Masood Sadiq Butt et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
Characterization of polyphenol oxidase and peroxidase and influence on browning of cold stored strawberry fruit
Marco Chisari et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Stability and decolourization ability of Trametes villosa laccase in liquid ultrasonic fields
Carlos Basto et al.
ULTRASONICS SONOCHEMISTRY (2007)
Oxygen-induced concurrent ultrasonic degradation of volatile and non-volatile aromatic compounds
Christian Petrier et al.
ULTRASONICS SONOCHEMISTRY (2007)
Effects of sonication and carbonation on guava juice quality
L. H. Cheng et al.
FOOD CHEMISTRY (2007)
Influence of osmotic concentration, continuous high frequency ultrasound and dehydration on antioxidants, colour and chemical properties of rabbiteye blueberries
Jelena Stojanovic et al.
FOOD CHEMISTRY (2007)
Thermal degradation of acylated and nonacylated anthocyanins
E. Sadilova et al.
JOURNAL OF FOOD SCIENCE (2006)
Interfacial properties and structural conformation of thermosonicated bovine serum albumin
D Güzey et al.
FOOD HYDROCOLLOIDS (2006)
Inactivation of Escherichia coli with power ultrasound in apple cider
E Ugarte-Romero et al.
JOURNAL OF FOOD SCIENCE (2006)
Effect of heat and thermosonication treatments on peroxidase inactivation kinetics in watercress (Nasturtium officinale)
RMS Cruz et al.
JOURNAL OF FOOD ENGINEERING (2006)
Power ultrasound treatment of Listeria monocytogenes in apple cider
AR Baumann et al.
JOURNAL OF FOOD PROTECTION (2005)
Applications and ultrasonics in food potential of processing
D Knorr et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2004)
Low frequency ultrasound induces aggregation of porcine furnarase by free radicals production
M Barteri et al.
BIOPHYSICAL CHEMISTRY (2004)
Effect of high power ultrasound waves on properties of meat: A review
SD Jayasooriya et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2004)
The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria x ananassa)
A Garcia-Palazon et al.
FOOD CHEMISTRY (2004)
Deterioration of edible oils during food processing by ultrasound
F Chemat et al.
ULTRASONICS SONOCHEMISTRY (2004)
Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods
M Zenker et al.
JOURNAL OF FOOD PROTECTION (2003)
Daily grape juice consumption reduces oxidative DNA damage and plasma free radical levels in healthy Koreans
YK Park et al.
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2003)
Mechanisms of aggregation of alpha- and beta-amylases in aqueous dispersions
HL Liu et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2003)
Ultrasound-induced stress responses of Panax ginseng cells:: Enzymatic browning and phenolics production
JY Wu et al.
BIOTECHNOLOGY PROGRESS (2002)
Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage
MH Choi et al.
FOOD RESEARCH INTERNATIONAL (2002)
Composition of grape skin proanthocyanidins at different stages of berry development
JA Kennedy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
A study on the colour and sensory attributes of high-hydrostatic-pressure jams as compared with traditional jams
J Gimenez et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)
Polydisulfides of substituted phenols as effective protectors of peroxidase against inactivation by ultrasonic cavitation
EE Grintsevich et al.
BIOCHEMISTRY-MOSCOW (2001)
Influence of high-intensity ultrasound and heat treatment in continuous flow on fat, proteins, and native enzymes of milk
M Villamiel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
