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The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/jsfa.3421openalex-snapshot
Effects of pre‐freezing, puree content and pasteurisation regime on colour stability of strawberry nectar made from puree
inferredcites →https://doi.org/10.1002/jsfa.4260openalex-snapshot
Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps
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Effects of high‐power ultrasound on microflora, enzymes and some quality attributes of a strawberry drink
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Effect of Particle Size Distribution on the Rheology of Dispersed Systems
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Physicochemical properties of cell wall materials from apple, kiwifruit and tomato
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Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices
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Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage
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Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice
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Using High Pressure Homogenization (HPH) to Change the Physical Properties of Cashew Apple Juice
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Relation Between Particle Properties and Rheological Characteristics of Carrot-derived Suspensions
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The Effects of Process-Induced Pectin Changes on the Viscosity of Carrot and Tomato Sera
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Effect of Thermal Treatment and Storage Conditions on the Physical and Sensory Properties of Grapefruit Juice
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Opportunities for Ultra-High-Pressure Homogenisation (UHPH) for the Food Industry
inferredcites →https://doi.org/10.1007/s12393-016-9151-5openalex-snapshot
Engineering Process Characterization of High-Pressure Homogenization—from Laboratory to Industrial Scale
inferredcites →https://doi.org/10.1007/s13197-016-2438-yopenalex-snapshot
Long-term stability of sodium caseinate-stabilized nanoemulsions
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Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
inferredcites →https://doi.org/10.1016/j.foodchem.2011.07.086openalex-snapshot
Stability of anthocyanins in high pressure homogenisation
inferredcites →https://doi.org/10.1016/j.foodchem.2013.06.099openalex-snapshot
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes
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Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations
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Role of structural barriers in the in vitro bioaccessibility of anthocyanins in comparison with carotenoids
inferredcites →https://doi.org/10.1016/j.foodres.2010.07.029openalex-snapshot
High pressure homogenization followed by thermal processing of tomato pulp: Influence on microstructure and lycopene in vitro bioaccessibility
inferredcites →https://doi.org/10.1016/j.foodres.2011.01.005openalex-snapshot
Microstructure of highly concentrated tomato suspensions on homogenisation and subsequent shearing
inferredcites →https://doi.org/10.1016/j.foodres.2012.12.004openalex-snapshot
Effect of high pressure homogenization (HPH) on the physical stability of tomato juice
inferredcites →https://doi.org/10.1016/j.foodres.2016.01.011openalex-snapshot
Peach juice processed by the ultrasound technology: Changes in its microstructure improve its physical properties and stability
inferredcites →https://doi.org/10.1016/j.ifset.2008.12.004openalex-snapshot
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
inferredcites →https://doi.org/10.1016/j.ifset.2009.08.009openalex-snapshot
High pressure and thermal inactivation kinetics of polyphenol oxidase and peroxidase in strawberry puree
inferredcites →https://doi.org/10.1016/j.ifset.2013.02.005openalex-snapshot
Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
inferredcites →https://doi.org/10.1016/j.ifset.2013.05.003openalex-snapshot
Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars
inferredcites →https://doi.org/10.1016/j.ifset.2014.08.005openalex-snapshot
The use of high pressure homogenization (HPH) to reduce consistency of concentrated orange juice (COJ)
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The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée
inferredcites →https://doi.org/10.1016/j.ifset.2015.05.004openalex-snapshot
Influence of high-pressure homogenization on functional properties of orange pulp
inferredcites →https://doi.org/10.1016/j.ifset.2015.12.008openalex-snapshot
The effect of exogenous enzymes and mechanical treatment on mango purée: Microscopic, mesoscopic, and macroscopic evaluation
inferredcites →https://doi.org/10.1016/j.ifset.2017.07.028openalex-snapshot
The effect of high pressure homogenization and endogenous pectin-related enzymes on tomato purée consistency and serum pectin structure
inferredcites →https://doi.org/10.1016/j.ifset.2018.02.014openalex-snapshot
Changes in the shelf life stability of riboflavin, vitamin C and antioxidant properties of milk after (ultra) high pressure homogenization: Direct and indirect effects
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Optimization of linalool-loaded solid lipid nanoparticles using experimental factorial design and long-term stability studies with a new centrifugal sedimentation method
inferredcites →https://doi.org/10.1016/j.jfoodeng.2008.10.028openalex-snapshot
Effects of pressure homogenization on particle size and the functional properties of citrus juices
inferredcites →https://doi.org/10.1016/j.jfoodeng.2010.12.030openalex-snapshot
Application of a multi-pass high-pressure homogenization treatment for the pasteurization of fruit juices
inferredcites →https://doi.org/10.1016/j.jfoodeng.2012.02.033openalex-snapshot
Effect of high pressure homogenization (HPH) on the rheological properties of a fruit juice serum model
inferredcites →https://doi.org/10.1016/j.jfoodeng.2012.07.025openalex-snapshot
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Viscoelastic properties and the Cox–Merz rule
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.02.008openalex-snapshot
Effect of heat treatment and homogenization on the rheological properties of aqueous parsnip suspensions
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.06.041openalex-snapshot
Influence of high pressure homogenization and pulp reduction on residual pectinmethylesterase activity, cloud stability and acceptability of Lane Late orange juice: A study to obtain high quality orange juice with extended shelf life
inferredcites →https://doi.org/10.1016/j.jfoodeng.2015.05.025openalex-snapshot
Rheological properties and microstructure of tomato puree subject to continuous high pressure homogenization
inferredcites →https://doi.org/10.1016/j.jfoodeng.2015.11.008openalex-snapshot
Rheological study of orange juices for a better knowledge of their suspended solids interactions at low and high concentration
inferredcites →https://doi.org/10.1016/j.lwt.2011.07.026openalex-snapshot
Study on the applicability of high-pressure homogenization for the production of banana juices
inferredcites →https://doi.org/10.1016/j.lwt.2012.08.025openalex-snapshot
Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase
inferredcites →https://doi.org/10.1016/j.lwt.2015.06.064openalex-snapshot
Effect of high pressure homogenization (microfluidization) on the quality of Ottoman Strawberry (F. Ananassa) juice
inferredcites →https://doi.org/10.1016/j.lwt.2017.04.038openalex-snapshot
Change of the rheological properties of mango juice by high pressure homogenization
inferredcites →https://doi.org/10.1016/j.powtec.2003.10.004openalex-snapshot
Influence of particle size distribution on rheology and particle packing of silica-based suspensions
inferredcites →https://doi.org/10.1016/j.tifs.2006.02.004openalex-snapshot
Does homogenization affect the human health properties of cow's milk?
inferredcites →https://doi.org/10.1016/j.tifs.2015.07.006openalex-snapshot
Strategies to improve food functionality: Structure–property relationships on high pressures homogenization, vacuum impregnation and drying technologies
inferredcites →https://doi.org/10.1017/cbo9780511977978openalex-snapshot
Colloidal Suspension Rheology
inferredcites →https://doi.org/10.1021/jf010116uopenalex-snapshot
Changes in the Aroma of a Strawberry Drink during Storage
inferredcites →https://doi.org/10.1021/jf035507iopenalex-snapshot
Stability and Enhancement of Berry Juice Color
inferredcites →https://doi.org/10.1021/jf047947vopenalex-snapshot
Processing Strawberries to Different Products Alters Contents of Vitamin C, Total Phenolics, Total Anthocyanins, and Antioxidant Capacity
inferredcites →https://doi.org/10.1021/jf070467uopenalex-snapshot
Polyphenol Composition and Antioxidant Activity in Strawberry Purees; Impact of Achene Level and Storage
inferredcites →https://doi.org/10.1021/jf2035059openalex-snapshot
Effect of High-Pressure Processing and Milk on the Anthocyanin Composition and Antioxidant Capacity of Strawberry-Based Beverages
inferredcites →https://doi.org/10.1039/c5fo00147aopenalex-snapshot
Strawberry as a health promoter: an evidence based review
inferredcites →https://doi.org/10.1046/j.1365-2621.1999.00246.xopenalex-snapshot
Colour changes in thermally processed cupuaçu (Theobroma grandiflorum) puree: critical times and kinetics modelling
inferredcites →https://doi.org/10.1080/07373937.2011.647369openalex-snapshot
Physicochemical Properties of Encapsulated Red Raspberry ( Rubus idaeus ) Powder: Influence of High-Pressure Homogenization
inferredcites →https://doi.org/10.1080/08957950802715112openalex-snapshot
Use of ultra-high-pressure homogenization to preserve apple juice without heat damage
inferredcites →https://doi.org/10.1080/10408410601023516openalex-snapshot
High-Pressure Homogenization as a Non-Thermal Technique for the Inactivation of Microorganisms
inferredcites →https://doi.org/10.1080/10408690290825556openalex-snapshot
Opalescent and Cloudy Fruit Juices: Formation and Particle Stability
inferredcites →https://doi.org/10.1080/10942912.2013.766887openalex-snapshot
Effects of High Hydrostatic Pressure Combined with Blanching on Microorganisms and Quality Attributes of Cloudy and Clear Strawberry Juices
inferredcites →https://doi.org/10.1093/jaoac/88.5.1269openalex-snapshot
Determination of Total Monomeric Anthocyanin Pigment Content of Fruit Juices, Beverages, Natural Colorants, and Wines by the pH Differential Method: Collaborative Study
inferredcites →https://doi.org/10.1111/1541-4337.12059openalex-snapshot
A Review on the Relationships between Processing, Food Structure, and Rheological Properties of Plant‐Tissue‐Based Food Suspensions
inferredcites →https://doi.org/10.1111/j.1365-2621.1999.tb15874.xopenalex-snapshot
Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature
inferredcites →https://doi.org/10.1111/j.1365-2621.2010.02386.xopenalex-snapshot
The effect of homogenisation on the stability of pineapple pulp
inferredcites →https://doi.org/10.1111/j.1478-4408.1976.tb03300.xopenalex-snapshot
XII‐The SDC Recommended Colour‐difference Formula: Change to CIELAB
inferredcites →https://doi.org/10.1111/j.1750-3841.2010.01894.xopenalex-snapshot
Rheology and Microstructure of Carrot and Tomato Emulsions as a Result of High‐Pressure Homogenization Conditions
inferredcites →https://doi.org/10.1122/1.550624openalex-snapshot
The rheology of highly concentrated PBLG solutions
inferredcites →https://doi.org/10.1126/science.1207032openalex-snapshot
Imaging the Microscopic Structure of Shear Thinning and Thickening Colloidal Suspensions
inferredcites →https://doi.org/10.1146/annurev-food-022510-133619openalex-snapshot
Hurdle Technology in Fruit Processing
inferredcites →https://doi.org/10.21273/jashs.132.5.629openalex-snapshot
Antioxidant Capacity and Flavonoid Content in Wild Strawberries
inferredcites →https://doi.org/10.2202/1556-3758.1602openalex-snapshot
Production of Shelf-Stable Annurca Apple Juice with Pulp by High Pressure Homogenization
inferredcites →https://doi.org/10.3389/fnut.2014.00015openalex-snapshot
(Ultra) High Pressure Homogenization for Continuous High Pressure Sterilization of Pumpable Foods – A Review
inferredcites →https://doi.org/10.3390/foods8060207openalex-snapshot
The Influence of Chemical Structure and the Presence of Ascorbic Acid on Anthocyanins Stability and Spectral Properties in Purified Model Systems
inferredcites →https://doi.org/10.3390/ijms17071103openalex-snapshot
Strawberry Achenes Are an Important Source of Bioactive Compounds for Human Health
inferredcites →https://doi.org/10.3390/ijms18020277openalex-snapshot
The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables
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Incoming claims: where this work appears in other papers’ reference lists and arguments.
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