Works matching DE "PHENOL content of fruit juices"
Results: 16
Effects of Fruit Zone Leaf Removal on the Concentrations of Phenolic and Organic Acids in Istrian Malvasia Grape Juice and Wine.
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- Food Technology & Biotechnology, 2012, v. 50, n. 2, p. 159
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- Article
THE EFFECT OF EXTRACTION PARAMETERS ON ANTIOXIDANT ACTIVITY OF SUBCRITICAL WATER EXTRACTS OBTAINED FROM MANDARIN PEEL.
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- GIDA: The Journal of Food, 2017, v. 42, n. 4, p. 405, doi. 10.15237/gida.GD16073
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- Article
Orange juice with pulp: impact of pasteurization and storage on flavour, polyphenols, ascorbic acid and antioxidant activity.
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- Journal of Food & Nutrition Research, 2014, v. 53, n. 4, p. 371
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- Article
Enhanced Antioxidant Activity for Apple Juice Fermented with Lactobacillus plantarum ATCC14917.
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- Molecules, 2019, v. 24, n. 1, p. 51, doi. 10.3390/molecules24010051
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- Article
Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice.
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- Food & Bioprocess Technology, 2013, v. 6, n. 11, p. 3155, doi. 10.1007/s11947-012-1032-1
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- Article
High-Intensity Ultrasound Processing of Pineapple Juice.
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- Food & Bioprocess Technology, 2013, v. 6, n. 4, p. 997, doi. 10.1007/s11947-011-0746-9
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- Article
EFFECT OF HEAT TREATMENT AND pH FACTOR ON PHENOLIC COMPONENTS OF POMEGRANATE JUICE.
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- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 87
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- Article
Optimization of thermosonication processing of pineapple juice to improve the quality attributes during storage.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 4325, doi. 10.1007/s11694-021-01011-8
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- Article
Storage Stability of Novel Functional Drinks Based on Ricotta Cheese Whey and Fruit Juices.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030067
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- Article
Comparison of Iron (III) Reducing Antioxidant Capacity (iRAC) and ABTS Radical Quenching Assays for Estimating Antioxidant Activity of Pomegranate.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030058
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- Article
Ultrasonic Effects on the Quality of Mulberry Juice.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030056
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- Article
Effect of Stevia rebaudiana Bert. Addition on the Antioxidant Activity of Red Raspberry (Rubus idaeus L.) Juices.
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- Beverages, 2018, v. 4, n. 3, p. 1, doi. 10.3390/beverages4030052
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- Article
Development and Quality Evaluation of Ready to Serve (RTS) Beverage from Cape Gooseberry (Physalis peruviana L.).
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- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020042
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- Article
The Quality of Mulberry Juice as Affected by Enzyme Treatments.
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- Beverages, 2018, v. 4, n. 2, p. 1, doi. 10.3390/beverages4020041
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- Article
Optimisation of Concentration of Cucumber Juice Using Progressive Freeze Process as a Non-Thermal Process.
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- CET Journal - Chemical Engineering Transactions, 2021, v. 83, p. 499
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- Article
Influence of Pasteurization on Total Phenols Content and Antioxidant Capacity of Prunus persica L. Juices.
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- Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 2017, v. 45, n. 2, p. 553, doi. 10.15835/nbha45210699
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- Article