The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar

Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study

Jungmin Lee, Robert W. Durst, Ronald E. Wrolstad et al. · Journal of AOAC International · 2005 · 2.9K citations

Agriculture, Chemistry, Food Science +14

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

Agriculture, Food Science, Plant Sciences +17

Imaging the Microscopic Structure of Shear Thinning and Thickening Colloidal Suspensions

Xiang Cheng, Jonathan McCoy, Jacob N. Israelachvili et al. · Science · 2011 · 522 citations

Engineering, Physics, Colloid Science +16

Processing Strawberries to Different Products Alters Contents of Vitamin C, Total Phenolics, Total Anthocyanins, and Antioxidant Capacity

Yvonne Klopotek, Konrad Otto, Volker Böhm · Journal of Agricultural and Food Chemistry · 2005 · 307 citations

Agriculture, Biochemistry, Food Science +16

High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree

Netsanet Shiferaw Terefe, Ya Hong Yang, Kai Knoerzer et al. · Innovative Food Science & Emerging Technologies · 2009 · 264 citations

Agriculture, Biochemistry, Food Science +15