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。Total phenolics, anthocyanin profile and antioxidant activity of maqui, Aristotelia chilensis (Mol.) Stuntz, berries extract in freeze-dried polysaccharides microcapsules
Jorge Romero-Gonzalez et al.
FOOD CHEMISTRY (2020)
Development of a filter-aided extraction method coupled with glycosylamine labeling to simplify and enhance high performance liquid chromatography-based N-glycan analysis
Yike Wu et al.
JOURNAL OF CHROMATOGRAPHY A (2019)
Cryoconcentration procedure for aqueous extracts of maqui fruits prepared by centrifugation and filtration from fruits harvested in different years from the same localities
Jose M. Bastias-Montes et al.
JOURNAL OF BERRY RESEARCH (2019)
The chilean superfruit black-berry Aristotelia chilensis (Elaeocarpaceae), Maqui as mediator in inflammation-associated disorders
Carlos L. Cespedes et al.
FOOD AND CHEMICAL TOXICOLOGY (2017)
Influence of antibrowning solutions, air exposure, and ultrasound on color changes in fresh-cut apples during storage
Predrag Putnik et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)
Effects of pulsed electric field processing on microbial survival, quality change and nutritional characteristics of blueberries
Tony Z. Jin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Impact of block cryoconcentration on polyphenol retention in blueberry juice
Patricio Orellana-Palma et al.
FOOD BIOSCIENCE (2017)
Simultaneous DNA and protein extraction using trypsin
Steven Kranes et al.
FORENSIC SCIENCE INTERNATIONAL GENETICS SUPPLEMENT SERIES (2017)
Review: Parametric Study on the Performance of Progressive Cryoconcentration System
Nurul Aini Amran et al.
CHEMICAL ENGINEERING COMMUNICATIONS (2016)
Detailed analyses of fresh and dried maqui (Aristotelia chilensis (Mol.) Stuntz) berries and juice
J. E. Brauch et al.
FOOD CHEMISTRY (2016)
Vacuum-assisted block freeze concentration applied to wine
Guillermo Petzold et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2016)
Changes in bioactive components and antioxidant capacity of maqui, Aristotelia chilensis [Mol] Stuntz, berries during drying
Katia Rodriguez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Antioxidant properties, phenolic composition and potentiometric sensor array evaluation of commercial and new blueberry (Vaccinium corymbosum) and bog blueberry (Vaccinium uliginosum) genotypes
Vilma Kraujalyte et al.
FOOD CHEMISTRY (2015)
Polyphenol, anthocyanin and antioxidant content in different parts of maqui fruits (Aristotelia chilensis) during ripening and conservation treatments after harvest
Benita Gonzalez et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Block freeze concentration assisted by centrifugation applied to blueberry and pineapple juices
Guillermo Petzold et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2015)
Production of Pomegranate Juice Concentrate by Complete Block Cryoconcentration Process
Forough Khajehei et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2015)
Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions
Muhammad Saeeduddin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Determination of the bioactive compounds, antioxidant activity and chemical composition of Brazilian blackberry, red raspberry, strawberry, blueberry and sweet cherry fruits
Vanessa Rios de Souza et al.
FOOD CHEMISTRY (2014)
Assessment and mitigation of DNA loss utilizing centrifugal filtration devices
Ashley E. Doran et al.
FORENSIC SCIENCE INTERNATIONAL-GENETICS (2014)
Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life
Amadeo Girones-Vilaplana et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Anthocyanin profiling of wild maqui berries (Aristotelia chilensis [Mol.] Stuntz) from different geographical regions in Chile
Carolina Fredes et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Hydroxybenzoic acid isomers and the cardiovascular system
Bernhard H. J. Juurlink et al.
NUTRITION JOURNAL (2014)
Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases
Daniele Del Rio et al.
ANTIOXIDANTS & REDOX SIGNALING (2013)
The Case for Anthocyanin Consumption to Promote Human Health: A Review
Elisa Pojer et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)
Effect of separation and thawing mode on block freeze-concentration of coffee brews
F. L. Moreno et al.
FOOD AND BIOPRODUCTS PROCESSING (2013)
Maqui berry (Aristotelia chilensis) and the constituent delphinidin glycoside inhibit photoreceptor cell death induced by visible light
Junji Tanaka et al.
FOOD CHEMISTRY (2013)
Changes in polyphenol content during production of grape juice concentrate
Esra Capanoglu et al.
FOOD CHEMISTRY (2013)
Body fluid identification by mass spectrometry
Heyi Yang et al.
INTERNATIONAL JOURNAL OF LEGAL MEDICINE (2013)
Determination of Total Antioxidant Capacity by Oxygen Radical Absorbance Capacity (ORAC) Using Fluorescein as the Fluorescence Probe: First Action 2012.23
Boxin Ou et al.
JOURNAL OF AOAC INTERNATIONAL (2013)
The associations between oxygen radical absorbance capacity of dietary intake and hypertension in type 2 diabetic patients
M. S. Farvid et al.
JOURNAL OF HUMAN HYPERTENSION (2013)
Total and individual antioxidant intake and endometrial cancer risk: results from a population-based case-control study in New Jersey
Dina Gifkins et al.
CANCER CAUSES & CONTROL (2012)
Food-frequency questionnaire-based estimates of total antioxidant capacity and risk of non-Hodgkin lymphoma
Shernan G. Holtan et al.
INTERNATIONAL JOURNAL OF CANCER (2012)
Effect of High-Pressure Processing and Milk on the Anthocyanin Composition and Antioxidant Capacity of Strawberry-Based Beverages
Ravi Kiran Tadapaneni et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
First Web-Based Database on Total Phenolics and Oxygen Radical Absorbance Capacity (ORAC) of Fruits Produced and Consumed within the South Andes Region of South America
Hernan Speisky et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)
Dietary total antioxidant capacity and the occurrence of metabolic syndrome and its components after a 3-year follow-up in adults: Tehran Lipid and Glucose Study
Zahra Bahadoran et al.
NUTRITION & METABOLISM (2012)
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
A. Rawson et al.
FOOD RESEARCH INTERNATIONAL (2011)
Phytochemical profile and the antioxidant activity of Chilean wild black-berry fruits, Aristotelia chilensis (Mol) Stuntz (Elaeocarpaceae)
Carlos L. Cespedes et al.
FOOD CHEMISTRY (2010)
Progressive freeze concentration of orange juice in a pilot plant falling film
J. Sanchez et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Freeze concentration of must in a pilot plant falling film cryoconcentrator
E. Hernandez et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Optimization of supercritical fluid extraction of bioactive compounds from grape (Vitis labrusca B.) peel by using response surface methodology
Kashif Ghafoor et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2010)
Pressure and Temperature Effects on Degradation Kinetics and Storage Stability of Total Anthocyanins in Blueberry Juice
Roman Buckow et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Berries from South America: A Comprehensive Review on Chemistry, Health Potential, and Commercialization
Maria Elisa Schreckinger et al.
JOURNAL OF MEDICINAL FOOD (2010)
Review. Freeze Concentration in the Fruit Juices Industry
J. Sanchez et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2009)
Anthocyanin and colour degradation in ozone treated blackberry juice
B. K. Tiwari et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Concentration of apple and pear juices in a multi-plate freeze concentrator
E. Hernandez et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Subcritical water extraction of polyphenolic compounds from Terminalia chebula Retz. fruits
Phattarakorn Rangsiriwong et al.
SEPARATION AND PURIFICATION TECHNOLOGY (2009)
Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui
Carlos L. Cespedes et al.
FOOD CHEMISTRY (2008)
Passive and microwave-assisted thawing in maple sap cryoconcentration technology
Mohammed Aider et al.
JOURNAL OF FOOD ENGINEERING (2008)
Production of concentrated cherry and apricot juices by cryoconcentration technology
Mohammed Aider et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Bioactive Compounds and Health-Promoting Properties of Berry Fruits: A Review
Agnieszka Szajdek et al.
PLANT FOODS FOR HUMAN NUTRITION (2008)
Changes in strawberry phenolics, anthocyanins, and antioxidant capacity in response to high oxygen treatments
Yonghua Zheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Anthocyanins in berries of Maqui (Aristotelia chilensis (Mol.) Stuntz)
MT Escribano-Bailon et al.
PHYTOCHEMICAL ANALYSIS (2006)
The quality of orange juice processed by coupling crossflow microfiltration and osmotic evaporation
M Cisse et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2005)
Phytochemical composition and pigment stability of acai (Euterpe oleracea Mart.)
D Del Pozo-Insfran et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Clarification and concentration of citrus and carrot juices by integrated membrane processes
A Cassano et al.
JOURNAL OF FOOD ENGINEERING (2003)
Juice and phenolic fractions of the berry Aristotelia chilensis inhibit LDL oxidation in vitro and protect human endothelial cells against oxidative stress
S Miranda-Rottmann et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
High-throughput assay of oxygen radical absorbance capacity (ORAC) using a multichannel liquid handling system coupled with a microplate flourescence reader in 96-well format
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Comparison of the stability of pelargonidin-based Anthocyanins in strawberry juice and concentrate
GA Garzón et al.
JOURNAL OF FOOD SCIENCE (2002)
Note.: Visual and instrumental color evaluation in red wines
JA Martínez et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2001)
分享论文
