Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar

References

Page 1

	Year	Citations
Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices Wolfgang Engel, Wolfgang Bahr, Peter Schieberle European Food Research and Technology Food ChemistrySolvent ExtractionEngineeringAroma CompoundsFood Analysis	1999	964
Phenolic compounds and antioxidant activity of seed and skin extracts of red grape (Vitis vinifera and Vitis labrusca) pomace from Brazilian winemaking Ismael Ivan Rockenbach, Luciano Valdemiro Gonzaga, Viviane Maria Rizelio, Food Research International Food ChemistryPhenolic CompoundsWine PerceptionSkin ExtractsPhytochemistry	2011	333
Effect of Roasting on Phenolic Content and Antioxidant Activities of Whole Cashew Nuts, Kernels, and Testa Neel Chandrasekara, Fereidoon Shahidi Journal of Agricultural and Food Chemistry	2011	256
Assessment of Antioxidant Activity of Cane Brown Sugars by ABTS and DPPH Radical Scavenging Assays: Determination of Their Polyphenolic and Volatile Constituents Bertrand Payet, Alain Shum Cheong Sing, Jacqueline Smadja Journal of Agricultural and Food Chemistry	2005	230
Water activity and the preservation of plant foods Enrico Maltini, D. Torreggiani, Elena Venir, Food Chemistry Food ChemistryBotanyFood PreservationWater QualityPlant Foods	2003	203
Simplified Kinetic Scheme of Flavor Formation by the Maillard Reaction Fabien Jousse, T. Jongen, W.G.M. Agterof, Journal of Food Science Food ChemistryChemical MeasurementGlycerol MatrixVolatile CompoundsBiochemistry	2002	144
Cytoprotective and antioxidant activity studies of jaggery sugar M. A. Harish Nayaka, U.V. Sathisha, Murli Manohar, Food Chemistry Food ChemistryFood Bioactive CompoundBiochemistryPhytochemicalOxidative Stress	2008	135
Consumer palatability scores and volatile beef flavor compounds of five USDA quality grades and four muscles Jerrad F. Legako, J.C. Brooks, T. G. O’Quinn, Meat Science NutritionConsumer Palatability ScoresFood CompositionFood AnalysisMeat Quality	2014	117
Changes in the physicochemical characteristics, including flavour components and Maillard reaction products, of non-centrifugal cane brown sugar during storage Yonathan Asikin, Asahiro Kamiya, Masami Mizu, Food Chemistry Food ChemistryPhysicochemical CharacteristicsFood AnalysisAgricultural EconomicsFlavour Components	2013	108
Ability of Possible DMS Precursors To Release DMS during Wine Aging and in the Conditions of Heat-Alkaline Treatment Marie Segurel, Alain Razungles, Christophe Riou, Journal of Agricultural and Food Chemistry	2005	95

Page 1