Concepedia

High-pressure homogenization as compared to pasteurization as a sustainable approach to obtain mandarin juices with improved bioaccessibility of carotenoids and flavonoids

Enrique Sentandreu, Carla M. Stinco, Isabel M. Vicario, Paula Mapelli‐Brahm, J.L. Navarro, Antonio J. Meléndez‐Martínez

Journal of Cleaner Production · 2020 · 50 citations · 36 references

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36

A standardised static<i>in vitro</i>digestion method suitable for food – an international consensus

Mans Minekus, Marie Alminger, Paula Alvito et al. · Food & Function · 2014 · 5.5K citations · Full text

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Environmental impact of novel thermal and non-thermal technologies in food processing

Ricardo N. Pereira, António A. Vicente · Food Research International · 2009 · 563 citations · Full text

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Development of an in Vitro Digestion Method To Assess Carotenoid Bioavailability from Meals

Dean Garrett, Mark L. Failla, Robert J Sarama · Journal of Agricultural and Food Chemistry · 1999 · 478 citations

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Emulsification in High-Pressure Homogenizers

Marco Stang, Heike P. Schuchmann, Helmar Schubert · Engineering in Life Sciences · 2001 · 242 citations

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Vitamin C, Provitamin A Carotenoids, and Other Carotenoids in High-Pressurized Orange Juice during Refrigerated Storage

Concepción Sánchez‐Moreno, Lucía Plaza, Begoña de Ancos et al. · Journal of Agricultural and Food Chemistry · 2002 · 179 citations

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