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Optimization of Thermoultrasound Process of Soursop (Annona muricata) Nectar and Comparison of Its Physicochemical Properties and In Vitro Bioaccessibility of Antioxidants with Pasteurized Sample.
- Published in:
- Food Technology & Biotechnology, 2023, v. 61, n. 4, p. 536, doi. 10.17113/ftb.61.04.23.8180
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- Article
Antioxidant properties of a thermoultrasonicated cactus pear [Opuntia ficus indica (L.) Mill (Cactaceae)] juice blend in comparison with traditional thermal processing.
- Published in:
- Emirates Journal of Food & Agriculture (EJFA), 2021, v. 33, n. 12, p. 972, doi. 10.9755/ejfa.2021.v33.i12.2791
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- Article
Capsaicin, dihydrocapsaicin content and antioxidants properties of habanero pepper (Capsicum chinense Jacq.) Oleoresin during storage.
- Published in:
- Emirates Journal of Food & Agriculture (EJFA), 2021, v. 33, n. 7, p. 583, doi. 10.9755/ejfa.2021.v33.i7.2719
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- Article
Effect of Thermoultrasound on the Antioxidant Compounds and Fatty Acid Profile of Blackberry (Rubus fruticosus spp.) Juice.
- Published in:
- Molecules, 2016, v. 21, n. 12, p. 1624, doi. 10.3390/molecules21121624
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- Article