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New UHPLC-QqQ-MS/MS Method for the Rapid and Sensitive Analysis of Ascorbic and Dehydroascorbic Acids in Plant Foods.
- Published in:
- Molecules, 2019, v. 24, n. 8, p. 1632, doi. 10.3390/molecules24081632
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- Article
High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage.
- Published in:
- Foods, 2021, v. 10, n. 10, p. 2416, doi. 10.3390/foods10102416
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- Article
Stevia vs. Sucrose: Influence on the Phytochemical Content of a Citrus–Maqui Beverage—A Shelf Life Study.
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- Foods, 2020, v. 9, n. 2, p. 219, doi. 10.3390/foods9020219
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- Article
Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus–Maqui Beverages.
- Published in:
- Foods, 2024, v. 13, n. 1, p. 101, doi. 10.3390/foods13010101
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- Article
Influence of Sweeteners (Sucrose, Sucralose, and Stevia) on Bioactive Compounds in a Model System Study for Citrus–Maqui Beverages.
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- Foods, 2022, v. 11, n. 15, p. 2266, doi. 10.3390/foods11152266
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- Article
Ifs and buts of non-thermal processing technologies for plant-based drinks' bioactive compounds.
- Published in:
- Food Science & Technology International, 2023, v. 29, n. 5, p. 445, doi. 10.1177/10820132221094724
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- Article