Comparison of the quality attributes of carrot juice pasteurized by ohmic heating and conventional heat treatment

Chemical composition, functional properties and processing of carrot—a review

Swati Karki, N. S. Thakur, Surekha Attri · Journal of Food Science and Technology · 2011 · 702 citations · Full text

Agriculture, Food Science, Plant Sciences +14

Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods

Peter C. Wootton-Beard, Lisa Ryan · Food Research International · 2010 · 624 citations

Agriculture, Food Science, Nutritional Sciences +14

Study of pulsed electric field treated citrus juices

Zs. Cserhalmi, Ágnes Sass-Kiss, M. Tóth-Márkus et al. · Innovative Food Science & Emerging Technologies · 2005 · 507 citations

Agriculture, Electrical Engineering, Food Science +14

Sensory Evaluation Techniques

D.D. Muir · International Journal of Dairy Technology · 2007 · 467 citations

Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

Norah O’Shea, Elke K. Arendt, Eimear Gallagher · Innovative Food Science & Emerging Technologies · 2012 · 411 citations

Agriculture, Food Science, Nutritional Sciences +17