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。Hesperidin contributes to the vascular protective effects of orange juice: a randomized crossover study in healthy volunteers
Christine Morand et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2011)
Fruit and vegetable intake and mortality from ischaemic heart disease: results from the European Prospective Investigation into Cancer and Nutrition (EPIC)-Heart study
Francesca L. Crowe et al.
EUROPEAN HEART JOURNAL (2011)
Midlife Fruit and Vegetable Consumption and Risk of Dementia in Later Life in Swedish Twins
Tiffany F. Hughes et al.
AMERICAN JOURNAL OF GERIATRIC PSYCHIATRY (2010)
Effect of osmotic pre-treatment and microwave heating on lycopene degradation and isomerization in cherry tomato
A. Heredia et al.
FOOD CHEMISTRY (2010)
Studies on different combined microwave drying of carrot pieces
Wei-Qiang Yan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
A liquid chromatography-tandem mass spectrometric method for quantitative determination of native 5-methyltetrahydrofolate and its polyglutamyl derivatives in raw vegetables
Chao Wang et al.
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES (2010)
Enhanced antioxidant and antityrosinase activities of longan fruit pericarp by ultra-high-pressure-assisted extraction
K. Nagendra Prasad et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2010)
Influence of Production, Handling, and Storage on Phytonutrient Content of Foods
I.L. Goldman et al.
NUTRITION REVIEWS (2010)
Fruit and vegetable intake and incidence of type 2 diabetes mellitus: systematic review and meta-analysis
Patrice Carter et al.
BMJ-BRITISH MEDICAL JOURNAL (2010)
Anthocyanin supplementation improves serum LDL- and HDL-cholesterol concentrations associated with the inhibition of cholesteryl ester transfer protein in dyslipidemic subjects
Yu Qin et al.
AMERICAN JOURNAL OF CLINICAL NUTRITION (2009)
Nutritional Approaches and Health-Related Properties of Plant Foods Processed by High Pressure and Pulsed Electric Fields
Concepcion Sanchez-Moreno et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2009)
Thermal pretreatments of carrot pieces using different heating techniques: Effect on quality related aspects
Lien Lemmens et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Minimal processing of a Granny Smith apple puree by microwave heating
Pierre A. Picouet et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purees
Ankit Patras et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees
Ankit Patras et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Effect of Drying Methods with the Application of Vacuum Microwaves on the Bioactive Compounds, Color, and Antioxidant Activity of Strawberry Fruits
Aneta Wojdylo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Onion high-pressure processing: Flavonol content and antioxidant activity
Eduvigis Roldan-Marin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
B. K. Tiwari et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.)
Sonia M. Castro et al.
FOOD CHEMISTRY (2008)
High-pressure treatments induce folate polyglutamate profile changes in intact broccoli (Brassica oleraceae L. cv. Italica) tissue
Philippe Verlinde et al.
FOOD CHEMISTRY (2008)
Anthocyanin condensation reactions under high hydrostatic pressure
Margarita Corrales et al.
FOOD CHEMISTRY (2008)
The effect of high pressure processing on nutritional value and quality attributes of Cucumis melo L.
Carla M. Wolbang et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Improving Nutritional Value of Dried Blueberries (Vaccinium corymbosum L.) Combining Microwave-Vacuum, Hot-Air Drying and Freeze Drying Technologies
Esteban I. Mejia-Meza et al.
INTERNATIONAL JOURNAL OF FOOD ENGINEERING (2008)
Continuous Flow Microwave-Assisted Processing and Aseptic Packaging of Purple-Fleshed Sweetpotato Purees
L. E. Steed et al.
JOURNAL OF FOOD SCIENCE (2008)
Phenolic constituents levels in cv. Agria potato under microwave processing
Anna Angela Barba et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Does high pressure processing influence nutritional aspects of plant based food systems?
Indrawati Oey et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2008)
Effects of high pressure processing on antioxidant activity, and total carotenoid content and availability, in vegetables
Jennifer K. McInerney et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)
Quality of Brussels sprouts (Brassica oleracea L. gemmifera DC) as affected by blanching method
Sonia Z. Vina et al.
JOURNAL OF FOOD ENGINEERING (2007)
Nutritional comparison of fresh, frozen, and canned fruits and vegetables - II. Vitamin A and carotenoids, vitamin E, minerals and fiber
Joy C. Rickman et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Stability of copigmented anthocyanins and ascorbic acid in muscadine grape juice processed by high hydrostatic pressure
D. Del Pozo-Insfran et al.
JOURNAL OF FOOD SCIENCE (2007)
Nutritional comparison of fresh, frozen and canned fruits and vegetables. Part 1. Vitamins C and B and phenolic compounds
Joy C. Rickman et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Improving grape quality using microwave vacuum drying associated with temperature control
C. D. Clary et al.
JOURNAL OF FOOD SCIENCE (2007)
Variations of vitamins (A, C and E) and MDA in apricots dried in IR and microwave
Fikret Karatas et al.
JOURNAL OF FOOD ENGINEERING (2007)
Antioxidant activity and quality of asparagus affected by microwave-circulated water combination and conventional sterilization
Ting Sun et al.
FOOD CHEMISTRY (2007)
Changes in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment
Rosa Doblado et al.
FOOD CHEMISTRY (2007)
High pressure and foods -: fruit/vegetable juices
Milan Houska et al.
JOURNAL OF FOOD ENGINEERING (2006)
Effect of high hydrostatic pressure on lycopene stability
WF Qiu et al.
FOOD CHEMISTRY (2006)
Carotenoid content and antioxidant capacity of Mediterranean vegetable soup (gazpacho) treated by high-pressure/temperature during refrigerated storage
Lucia Plaza et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Improving the nutritional quality of microwave-vacuum dried strawberries:: A preliminary study
V Böhm et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2006)
Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity
C Sánchez-Moreno et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods
VB Vikram et al.
JOURNAL OF FOOD ENGINEERING (2005)
Effect of high hydrostatic pressure treatment on post processing antioxidant activity of fresh Navel orange juice
AC Polydera et al.
FOOD CHEMISTRY (2005)
The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus)
W Suthanthangjai et al.
FOOD CHEMISTRY (2005)
Comparative study on pressure and temperature stability of 5-methyltetrahydrofolic acid in model systems and in food products
Indrawati et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum)
S Kouniaki et al.
FLAVOUR AND FRAGRANCE JOURNAL (2004)
Prospective study of intake of fruits, vegetables, vitamins, and carotenoids and risk of age-related maculopathy
EY Cho et al.
ARCHIVES OF OPHTHALMOLOGY (2004)
Effect of microwave-vacuum drying on the carotenoids retention of carrot slices and chlorophyll retention of chinese chive leaves
ZW Cui et al.
DRYING TECHNOLOGY (2004)
Variation in content of bioactive components in broccoli
EH Jeffery et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2003)
Influence of ultra high pressure processing on fruit and vegetable products
P Butz et al.
JOURNAL OF FOOD ENGINEERING (2003)
Vitamin C, provitamin A carotenoids, and other Carotenoids in high-pressurized orange juice during refrigerated storage
C Sánchez-Moreno et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Quality and storage-stability of high-pressure preserved green beans
B Krebbers et al.
JOURNAL OF FOOD ENGINEERING (2002)
Influence of processing on total, monoglutamate and polyglutamate folate contents of leeks, cauliflower, and green beans
A Melse-Boonstra et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Changes in functional properties of vegetables induced by high pressure treatment
P Butz et al.
FOOD RESEARCH INTERNATIONAL (2002)
Effects of combined treatment of high hydrostatic pressure and mild heat on the quality of carrot juice
YS Kim et al.
JOURNAL OF FOOD SCIENCE (2001)
Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging
A FernandezGarcía et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
Chemical, nutritive and sensory characteristics of tomatoes before and after conventional and microwave blanching and during frozen storage
S Begum et al.
JOURNAL OF FOOD QUALITY (2001)
Effect of high-pressure treatment on the carotenoid composition and the radical scavenging activity of persimmon fruit purees
B de Ancos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
The effect of high hydrostatic pressure on the strawberry anthocyanins
I Zabetakis et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
