Quality preservation of orange concentrate by using hybrid ohmic – Vacuum heating

A procedure to measure the antiradical efficiency of polyphenols

Concepción Sánchez-­Moreno, José A. Larrauri, Fulgêncio Saura-Calixto · Journal of the Science of Food and Agriculture · 1998 · 2K citations

Natural Sciences, Chemistry, Analytical Chemistry +11

Effect of Heat Treatment on the Phenolic Compounds and Antioxidant Capacity of Citrus Peel Extract

Guihua Xu, Xingqian Ye, Jianchu Chen et al. · Journal of Agricultural and Food Chemistry · 2006 · 429 citations

Agriculture, Biochemistry, Food Science +16

Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods

V.B. Vikram, M.N. Ramesh, S. G. Prapulla · Journal of Food Engineering · 2004 · 363 citations

Agriculture, Food Science, Nutrition +16

Evaluation of free radical scavenging of dietary carotenoids by the stable radical 2,2-diphenyl-1-picrylhydrazyl

Antonio Jiménez‐Escrig, Isabel Jiménez‐Jiménez, Concepción Sánchez-­Moreno et al. · Journal of the Science of Food and Agriculture · 2000 · 189 citations

Agriculture, Biochemistry, Food Analysis +12

Temperature dependent electrical conductivities of fruit purees during ohmic heating

Food Research International · 2005 · 181 citations · Full text

Natural Sciences, Chemistry, Electrical Engineering +9