Concepedia

Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage

Xiamin Cao, Xiufang Bi, Wenshu Huang, Jihong Wu, Xiaojun Liao

Innovative Food Science & Emerging Technologies · 2012 · 217 citations · 50 references

DOI

Concepts

References

50

Antioxidant Capacity, Vitamin C, Phenolics, and Anthocyanins after Fresh Storage of Small Fruits

Wilhelmina Kalt, Charles F. Forney, Ronald L. Prior · Journal of Agricultural and Food Chemistry · 1999 · 975 citations

, , +17

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

Ankit Patras, Nigel P. Brunton, Sara Da Pieve et al. · Innovative Food Science & Emerging Technologies · 2009 · 586 citations

, , +17

Antioxidant capacity and the relationship with polyphenol and Vitamin C in Actinidia fruits

Guorong Du, Mingjun Li, Fengwang Ma et al. · Food Chemistry · 2008 · 503 citations

, , +16

Anthocyanin pigments in strawberry

M. Teresa Escribano-Bailón, J. J. Perez Alonso, Julián C. Rivas‐Gonzalo et al. · LWT · 2005 · 500 citations · Full text

, , +12

Evaluation of the phenolic contents and antioxidant capacities of two Malaysian floral honeys

Almahdi Melad Aljadi, M. Y. Kamaruddin · Food Chemistry · 2004 · 480 citations

, , +6