Concepedia

Effects of ultra-high pressure, thermal pasteurization, and ultra-high temperature sterilization on color and nutritional components of freshly-squeezed lettuce juice

Jiadi Zhang, Jinxiao Cheng, Zhixuan Li, M. Q. Weng, Xudong Zhang, Xuanming Tang, Yanfang Pan

Food Chemistry · 2023 · 67 citations · 33 references

DOI

Concepts

References

33

Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.)

Moo Jung Kim, Youyoun Moon, Janet C. Tou et al. · Journal of Food Composition and Analysis · 2016 · 645 citations

, , +16

Encyclopedia of Food and Health

Choice Reviews Online · 2016 · 577 citations

, , +10

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

Haşim Kelebek, Serkan Selli, Ahmet Canbaş et al. · Microchemical Journal · 2008 · 381 citations

, , +17

The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice

Michelle Bull, Katherine Zerdin, Effie Howe et al. · Innovative Food Science & Emerging Technologies · 2004 · 317 citations

, , +16

Effect of pH on chlorophyll degradation and colour loss in blanched green peas

Nuray Koca, Feryal Karadeniz, Hande Selen Burdurlu · Food Chemistry · 2005 · 315 citations

, , +14