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Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree ( Lycopersicum esculentum Mill.).
- Published in:
- European Food Research & Technology, 2004, v. 219, n. 2, p. 151
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- Article
Effect of combined treatments of high-pressure, citric acid and sodium chloride on quality parameters of tomato puree.
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- European Food Research & Technology, 2003, v. 216, n. 6, p. 514
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- Article
Hydrophilic and Lipophilic Antioxidant Capacities of Commercial Mediterranean Vegetable Soups (Gazpachos).
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 1, p. S60, doi. 10.1111/j.1365-2621.2005.tb09066.x
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- Article
Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization.
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- European Food Research & Technology, 2006, v. 223, n. 4, p. 487
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- Article
Carotenoid content and antioxidant capacity of Mediterranean vegetable soup (gazpacho) treated by high-pressure/temperature during refrigerated storage.
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- European Food Research & Technology, 2006, v. 223, n. 2, p. 210
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- Article
Evaluation of postharvest calcium treatment and biopreservation with Lactobacillus rhamnosus GG on the quality of fresh‐cut ‘Conference’ pears.
- Published in:
- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 13, p. 4978, doi. 10.1002/jsfa.9031
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- Article
Impact of high-pressure and traditional thermal processing of tomato purée on carotenoids, vitamin C and antioxidant activity.
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- Journal of the Science of Food & Agriculture, 2006, v. 86, n. 2, p. 171, doi. 10.1002/jsfa.2321
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- Article
Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment.
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- Journal of the Science of Food & Agriculture, 2002, v. 82, n. 8, p. 790, doi. 10.1002/jsfa.1093
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- Article
Evaluation of Pseudomonas graminis CPA-7 as a biopreservation method for fresh-cut pear: Physicochemical, enzymatic, and nutritional quality.
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- Food Science & Technology International, 2019, v. 25, n. 4, p. 271, doi. 10.1177/1082013218816483
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- Article