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。Food processing strategies to enhance phenolic compounds bioaccessibility and bioavailability in plant-based foods
Albert Ribas-Agusti et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Effects and Mechanisms of Fruit and Vegetable Juices on Cardiovascular Diseases
Jie Zheng et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
Extraction, characterization and bioactive properties of Nigella sativa seedcake
Deepak Kadam et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Optimization of tropical fruit juice based on sensory and nutritional characteristics
Paula Nogueira Curi et al.
FOOD SCIENCE AND TECHNOLOGY (2017)
Effect of stevia and citric acid on the stability of phenolic compounds and in vitro antioxidant and antidiabetic capacity of a roselle (Hibiscus sabdariffa L.) beverage
Iza F. Perez-Ramirez et al.
FOOD CHEMISTRY (2015)
Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages
Maria Janeth Rodriguez-Roque et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
Effects of Sugar Addition on Total Polyphenol Content and Antioxidant Activity of Frozen and Freeze-Dried Apple Puree
Ante Loncaric et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Revisiting Vegetables to combat modern epidemic of imbalanced glucose homeostasis
Ashok Kumar Tiwari
PHARMACOGNOSY MAGAZINE (2014)
Prebiotic activity of gourd family vegetable fibres using in vitro fermentation
K.M. Sreenivas et al.
Food Bioscience (2013)
Processing and Storage Effect on Berry Polyphenols: Challenges and Implications for Bioactive Properties
Luke R. Howard et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Chemical composition of wild edible mushrooms and antioxidant properties of their water soluble polysaccharidic and ethanolic fractions
Josiana A. Vaz et al.
FOOD CHEMISTRY (2011)
Effect of blending and storage on quality characteristics of blended sand pear-apple juice beverage
Dev Raj et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Evaluation of Free Radical Scavenging, Anti-inflammatory and Analgesic Potential of Benincasa hispida Seed Extract
N.S. Gill et al.
International Journal of Pharmacology (2010)
Characterization of different conformations of bovine serum albumin and their propensity to aggregate in the presence of N-cetyl-N,N,N-trimethyl ammonium bromide
Anurag Sharma et al.
JOURNAL OF COLLOID AND INTERFACE SCIENCE (2010)
STUDIES ON PROCESSING AND STORAGE STABILITY OF ASHGOURD-MINT LEAVES JUICE
T. K. Majumdar et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2010)
Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)
Zhao Chen et al.
POSTHARVEST BIOLOGY AND TECHNOLOGY (2010)
Influence of trehalose addition and storage conditions on the quality of strawberry cream filling
M. Kopjar et al.
JOURNAL OF FOOD ENGINEERING (2008)
Evolution of antioxidant capacity during storage of selected fruits and vegetables
Claire Kevers et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Bioactive compounds and antioxidant capacities in different edible tissues of citrus fruit of four species
D. C. Abeysinghe et al.
FOOD CHEMISTRY (2007)
Effect of storage temperatures on antioxidant capacity and aroma compounds in strawberry fruit
JF Ayala-Zavala et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2004)
Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity
V Dewanto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)