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。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)
Fluctuations in the phenolic content and antioxidant capacity of dark fruit juices in refreigerated storage
Jasenka Piljac-Zegarac et al.
FOOD CHEMISTRY (2009)
Anthocyanin Stability and Recovery: Implications for the Analysis of Clinical and Experimental Samples
Gary Woodward et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Determination of Anthocyanins, Total Phenolic Content, and Antioxidant Activity in Andes Berry (Rubus glaucus Benth)
G. A. Garzon et al.
JOURNAL OF FOOD SCIENCE (2009)
Comparison of antioxidant potency of commonly consumed Polyphenol-Rich beverages in the united states
Navindra P. Seeram 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)
Procyanidins: Extraction and micro-encapsulation
Lianfu Zhang et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Microencapsulation of anthocyanin pigments of black carrot (Daucuscarota L.) by spray drier
Seda Ersus et al.
JOURNAL OF FOOD ENGINEERING (2007)
Effect of storage on the content of polyphenols, vitamin C and the antioxidant activity of orange juices
Inga Klimczak et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2007)
Colour changes of a preparation from red cabbage during storage in a model system
Dorota Walkowiak-Tomczak et al.
FOOD CHEMISTRY (2007)
Carbohydrate polymers in amorphous states: An integrated thermodynamic and nanostructural investigation
D Kilburn et al.
BIOMACROMOLECULES (2005)
Characterization and quantification of Anthocyanins and polyphenolics in blue honeysuckle (Lonicera caerulea L.)
A Chaovanalikit et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Stability of anthocyanin-based aqueous extracts of Andean purple corn and red-fleshed sweet potato compared to synthetic and natural colorants
BA Cevallos-Casals et al.
FOOD CHEMISTRY (2004)
Study of the microencapsulation of camu-camu (Myrciaria dubia) juice
CMAD Taxi et al.
JOURNAL OF MICROENCAPSULATION (2003)
Distribution of conjugated and free phenols in fruits: Antioxidant activity and cultivar variations
U Imeh et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits:: Vaccinium, Rubus, and Ribes
RA Moyer et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Phenol antioxidant quantity and quality in foods: Fruits
JA Vinson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
The stability of pelargonidin-based anthocyanins at varying water activity
GA Garzón et al.
FOOD CHEMISTRY (2001)
Degradation kinetics of beetroot pigment encapsulated in polymeric matrices
GS Serris et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2001)
Influence of jam processing on the radical scavenging activity and phenolic content in berries
Y Amakura et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
