Concepedia
LWT · 2016 · 71 citations · 21 references
Open access
Food ChemistryShelf LifeStorage ConditionsWine PerceptionPhenolic Compounds StabilityRed Wine ”Food PreservationPost-harvest PhysiologyPolyphenolicsHealth Sciences
21
Determination of Total Content of Phenolic Compounds and Their Antioxidant Activity in VegetablesEvaluation of Spectrophotometric Methods
P Stratil, Bořivoj Klejdus, Vlastimil Kubáň · Journal of Agricultural and Food Chemistry · 2006 · 703 citations
Antioxidant and radical scavenging activities of polyphenols from apple pomace
Yinrong Lu, Lai Yeap Foo · Food Chemistry · 2000 · 666 citations
Food Chemistry, Polyphenolics, Medicine +6
Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents
Renata Valeriano Tonon, Catherine Brabet, Míriam Dupas Hubinger · Food Research International · 2009 · 536 citations
Phase Transitions of Mixtures of Amorphous Polysaccharides and Sugars
Yrjö H. Roos, Marcus Karel · Biotechnology Progress · 1991 · 429 citations
Phase Transitions, Engineering, Polysaccharide +17
Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products
Cindi Brownmiller, Luke R. Howard, R. L. Prior · Journal of Food Science · 2008 · 279 citations