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The Effect of High Pressure Techniques on the Stability of Anthocyanins in Fruit and Vegetables
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Kinetics of combined pressure-temperature inactivation of avocado polyphenoloxidase
inferredcites →https://doi.org/10.1002/ffj.1344openalex-snapshot
The effect of high hydrostatic pressure on anthocyanins and ascorbic acid in blackcurrants (Ribes nigrum)
inferredcites →https://doi.org/10.1002/jps.22587openalex-snapshot
Nanonization of Itraconazole by High Pressure Homogenization: Stabilizer Optimization and Effect of Particle Size on Oral Absorption
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
inferredcites →https://doi.org/10.1002/jsfa.935openalex-snapshot
A study on the colour and sensory attributes of high‐hydrostatic‐pressure jams as compared with traditional jams
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Ultra-High Pressure Processing of Onions: Chemical and Sensory Changes
inferredcites →https://doi.org/10.1007/bf00384416openalex-snapshot
Formation of hydrogen peroxide by isolated cell walls from horseradish (Armoracia lapathifolia Gilib.)
inferredcites →https://doi.org/10.1007/s00217-010-1357-9openalex-snapshot
Impact of minimal heat-processing on pectin methylesterase and peroxidase activity in freshly squeezed Citrus juices
inferredcites →https://doi.org/10.1007/s00217-010-1381-9openalex-snapshot
Effect of high hydrostatic pressure and high-pressure homogenisation on Lactobacillus plantarum inactivation kinetics and quality parameters of mandarin juice
inferredcites →https://doi.org/10.1007/s00217-012-1667-1openalex-snapshot
Characterisation and screening of the process stability of bioactive compounds in red fruit paste and red fruit juice
inferredcites →https://doi.org/10.1007/s003940170011openalex-snapshot
Malvidin-3-glucoside bioavailability in humans after ingestion of red wine, dealcoholized red wine and red grape juice
inferredcites →https://doi.org/10.1007/s11947-015-1606-9openalex-snapshot
Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice
inferredcites →https://doi.org/10.1007/s13197-017-2529-4openalex-snapshot
High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage
inferredcites →https://doi.org/10.1016/j.ces.2003.11.017openalex-snapshot
Analysis of a new type of high pressure homogeniser. A study of the flow pattern
inferredcites →https://doi.org/10.1016/j.ces.2008.10.002openalex-snapshot
Main factors regulating microbial inactivation by high-pressure homogenization: Operating parameters and scale of operation
inferredcites →https://doi.org/10.1016/j.enzmictec.2009.08.001openalex-snapshot
High pressure enhancement of enzymes: A review
inferredcites →https://doi.org/10.1016/j.fbp.2014.10.016openalex-snapshot
High pressure inactivation of polygalacturonase, pectinmethylesterase and polyphenoloxidase in strawberry puree mixed with sugar
inferredcites →https://doi.org/10.1016/j.fbp.2016.01.006openalex-snapshot
High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
inferredcites →https://doi.org/10.1016/j.fbp.2016.06.017openalex-snapshot
Comparing quality changes of cupped strawberry treated by high hydrostatic pressure and thermal processing during storage
inferredcites →https://doi.org/10.1016/j.fm.2011.06.013openalex-snapshot
A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH)
inferredcites →https://doi.org/10.1016/j.foodchem.2004.01.019openalex-snapshot
The effects of high hydrostatic pressure on β-glucosidase, peroxidase and polyphenoloxidase in red raspberry (Rubus idaeus) and strawberry (Fragaria×ananassa)
inferredcites →https://doi.org/10.1016/j.foodchem.2004.03.002openalex-snapshot
Colour stability of anthocyanins in aqueous solutions at various pH values
inferredcites →https://doi.org/10.1016/j.foodchem.2004.03.050openalex-snapshot
The effect of high hydrostatic pressure on the anthocyanins of raspberry (Rubus idaeus)
inferredcites →https://doi.org/10.1016/j.foodchem.2005.12.048openalex-snapshot
Inactivation of polyphenol oxidases in cloudy apple juice exposed to supercritical carbon dioxide
inferredcites →https://doi.org/10.1016/j.foodchem.2006.09.047openalex-snapshot
The high ascorbic acid content is the main cause of the low stability of anthocyanin extracts from acerola
inferredcites →https://doi.org/10.1016/j.foodchem.2008.02.055openalex-snapshot
Anthocyanin condensation reactions under high hydrostatic pressure
inferredcites →https://doi.org/10.1016/j.foodchem.2010.04.027openalex-snapshot
Kinetic study on the thermal and pressure degradation of anthocyanins in strawberries
inferredcites →https://doi.org/10.1016/j.foodchem.2010.12.152openalex-snapshot
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.2012.03.042openalex-snapshot
Phytochemical, sensory attributes and aroma stability of dense phase carbon dioxide processed Hibiscus sabdariffa beverage during storage
inferredcites →https://doi.org/10.1016/j.foodchem.2013.12.038openalex-snapshot
Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice
inferredcites →https://doi.org/10.1016/j.foodchem.2014.04.019openalex-snapshot
Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage
inferredcites →https://doi.org/10.1016/j.foodchem.2015.04.040openalex-snapshot
Blueberry polyphenol oxidase: Characterization and the kinetics of thermal and high pressure activation and inactivation
inferredcites →https://doi.org/10.1016/j.foodchem.2015.06.029openalex-snapshot
Stability of anthocyanins- and anthocyanidins-enriched extracts, and formulations of fruit pulp of Eugenia jambolana (‘jamun’)
inferredcites →https://doi.org/10.1016/j.foodchem.2016.07.073openalex-snapshot
Stability-increasing effects of anthocyanin glycosyl acylation
inferredcites →https://doi.org/10.1016/j.foodchem.2016.09.087openalex-snapshot
Stability improvement of natural food colors: Impact of amino acid and peptide addition on anthocyanin stability in model beverages
inferredcites →https://doi.org/10.1016/j.foodcont.2010.07.029openalex-snapshot
Inactivation of Listeria monocytogenes and Salmonella enterica serovar Senftenberg 775W inoculated into fruit juice by means of ultra high pressure homogenisation
inferredcites →https://doi.org/10.1016/j.foodcont.2013.03.008openalex-snapshot
High pressure processing, thermal processing and freezing of ‘Camarosa’ strawberry for the inactivation of polyphenoloxidase and control of browning
inferredcites →https://doi.org/10.1016/j.foodhyd.2007.05.017openalex-snapshot
Effect of dynamic high pressure on whey protein aggregation: A comparison with the effect of continuous short-time thermal treatments
inferredcites →https://doi.org/10.1016/j.foodhyd.2008.07.023openalex-snapshot
Characteristics of submicron emulsions prepared by ultra-high pressure homogenisation: Effect of chilled or frozen storage
inferredcites →https://doi.org/10.1016/j.foodres.2004.11.010openalex-snapshot
Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure
inferredcites →https://doi.org/10.1016/j.foodres.2005.06.005openalex-snapshot
Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure
inferredcites →https://doi.org/10.1016/j.foodres.2007.01.003openalex-snapshot
Ultra high pressure homogenization of soymilk: Microbiological, physicochemical and microstructural characteristics
inferredcites →https://doi.org/10.1016/j.foodres.2007.03.002openalex-snapshot
Inactivation of polyphenol oxidase in muscadine grape juice by dense phase-CO2 processing
inferredcites →https://doi.org/10.1016/j.foodres.2011.02.038openalex-snapshot
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
inferredcites →https://doi.org/10.1016/j.foodres.2015.05.015openalex-snapshot
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
inferredcites →https://doi.org/10.1016/j.ifset.2008.12.003openalex-snapshot
Combined high pressure-mild temperature processing for optimal retention of physical and nutritional quality of strawberries (Fragaria×ananassa)
inferredcites →https://doi.org/10.1016/j.ifset.2009.01.002openalex-snapshot
Effect of high pressure carbon dioxide on the quality of carrot juice
inferredcites →https://doi.org/10.1016/j.ifset.2009.02.006openalex-snapshot
Defining the stability interfaces of apple juice: Implications on the optimisation and design of High Hydrostatic Pressure treatment
inferredcites →https://doi.org/10.1016/j.ifset.2009.05.012openalex-snapshot
High-pressure homogenization of orange juice to inactivate pectinmethylesterase
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.2009.09.002openalex-snapshot
Comparative study on cloudy apple juice qualities from apple slices treated by high pressure carbon dioxide and mild heat
inferredcites →https://doi.org/10.1016/j.ifset.2010.02.004openalex-snapshot
Supercritical carbon dioxide-treated blood orange juice as a new product in the fresh fruit juice market
inferredcites →https://doi.org/10.1016/j.ifset.2011.01.005openalex-snapshot
Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage
inferredcites →https://doi.org/10.1016/j.ifset.2011.09.001openalex-snapshot
Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization
inferredcites →https://doi.org/10.1016/j.ifset.2012.05.008openalex-snapshot
Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage
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.2013.03.003openalex-snapshot
Comparative study of quality of cloudy pomegranate juice treated by high hydrostatic pressure and high temperature short time
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.2014.09.005openalex-snapshot
Optimisation of the process parameters of combined high hydrostatic pressure and dense phase carbon dioxide on enzyme inactivation in feijoa (Acca sellowiana) puree using response surface methodology
inferredcites →https://doi.org/10.1016/j.ifset.2014.10.009openalex-snapshot
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.2014.11.003openalex-snapshot
Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments
inferredcites →https://doi.org/10.1016/j.ifset.2015.10.005openalex-snapshot
Application of supercritical carbon dioxide for the preservation of strawberry juice: Microbial and physicochemical quality, enzymatic activity and the degradation kinetics of anthocyanins during storage
inferredcites →https://doi.org/10.1016/j.ifset.2015.12.001openalex-snapshot
High pressure thermal processing of pears: Effect on endogenous enzyme activity and related quality attributes
inferredcites →https://doi.org/10.1016/j.ifset.2016.06.001openalex-snapshot
Effects of high hydrostatic pressure on physicochemical properties, enzymes activity, and antioxidant capacities of anthocyanins extracts of wild Lonicera caerulea berry
inferredcites →https://doi.org/10.1016/j.ifset.2016.12.005openalex-snapshot
Antioxidant capacity, phenolic composition and microbial stability of aronia juice subjected to high hydrostatic pressure processing
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.09.021openalex-snapshot
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices
inferredcites →https://doi.org/10.1016/j.ijfoodmicro.2009.11.011openalex-snapshot
Effect of UHPH on indigenous microbiota of apple juice
inferredcites →https://doi.org/10.1016/j.ijpharm.2008.10.003openalex-snapshot
Lipid nanoparticles (SLN, NLC) in cosmetic and pharmaceutical dermal products
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.2010.04.006openalex-snapshot
The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice
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.2011.09.007openalex-snapshot
Aseptically packaged UHPH-treated apple juice: Safety and quality parameters during storage
inferredcites →https://doi.org/10.1016/j.jfoodeng.2012.03.015openalex-snapshot
Effect of high pressure homogenization (HPH) on the rheological properties of tomato juice: Time-dependent and steady-state shear
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.06.036openalex-snapshot
Effect of high pressure processing on the stability of anthocyanin, ascorbic acid and color of Chinese bayberry juice during storage
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.2014.01.033openalex-snapshot
Effect of pH, temperature and maturity on pectinmethylesterase inactivation of citrus juices treated by high-pressure homogenization
inferredcites →https://doi.org/10.1016/j.lwt.2014.10.012openalex-snapshot
Partial purification and characterization of polyphenol oxidase and peroxidase from chestnut kernel
inferredcites →https://doi.org/10.1016/j.lwt.2015.06.018openalex-snapshot
The improved thermal stability of anthocyanins at pH 5.0 by gum arabic
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.2015.12.029openalex-snapshot
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)
inferredcites →https://doi.org/10.1016/j.lwt.2016.01.062openalex-snapshot
Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology
inferredcites →https://doi.org/10.1016/j.lwt.2016.05.043openalex-snapshot
High hydrostatic pressure blanching of baby spinach (Spinacia oleracea L.)
inferredcites →https://doi.org/10.1016/j.lwt.2016.08.041openalex-snapshot
Quality change during high pressure processing and thermal processing of cloudy apple juice
inferredcites →https://doi.org/10.1016/j.phytochem.2005.09.003openalex-snapshot
Anthocyanins from red wine – Their stability under simulated gastrointestinal digestion
inferredcites →https://doi.org/10.1016/j.plantsci.2009.06.015openalex-snapshot
Does anthocyanin degradation play a significant role in determining pigment concentration in plants?
inferredcites →https://doi.org/10.1016/j.profoo.2011.09.128openalex-snapshot
The Effects of High Hydrostatic Pressure on the Polyphenols and Anthocyanins in Red Fruit Products
inferredcites →https://doi.org/10.1016/j.supflu.2012.12.002openalex-snapshot
High pressure carbon dioxide pasteurization of fresh-cut carrot
inferredcites →https://doi.org/10.1016/j.tifs.2005.03.019openalex-snapshot
Tracking color and pigment changes in anthocyanin products
inferredcites →https://doi.org/10.1016/j.tifs.2008.04.001openalex-snapshot
Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review
inferredcites →https://doi.org/10.1016/j.tifs.2009.01.058openalex-snapshot
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
inferredcites →https://doi.org/10.1016/j.tifs.2009.07.004openalex-snapshot
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
inferredcites →https://doi.org/10.1016/j.tifs.2012.03.005openalex-snapshot
Technological aspects and potential applications of (ultra) high-pressure homogenisation
inferredcites →https://doi.org/10.1016/s0065-3233(08)60519-7openalex-snapshot
The Theory of Pressure Effects on Enzymes
inferredcites →https://doi.org/10.1016/s0168-1605(02)00054-5openalex-snapshot
Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure
inferredcites →https://doi.org/10.1016/s0260-8774(02)00258-3openalex-snapshot
Influence of ultra high pressure processing on fruit and vegetable products
inferredcites →https://doi.org/10.1016/s0308-8146(00)00124-2openalex-snapshot
The effect of high hydrostatic pressure on strawberry flavour compounds
inferredcites →https://doi.org/10.1016/s0924-2244(00)89054-8openalex-snapshot
The biochemistry and control of enzymatic browning
inferredcites →https://doi.org/10.1017/s0022029903006320openalex-snapshot
High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties
inferredcites →https://doi.org/10.1017/s0022029905001640openalex-snapshot
Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese
inferredcites →https://doi.org/10.1021/jf020690lopenalex-snapshot
Absorption of Anthocyanins from Blueberries and Serum Antioxidant Status in Human Subjects
inferredcites →https://doi.org/10.1021/jf060854oopenalex-snapshot
Microbial Stability, Phytochemical Retention, and Organoleptic Attributes of Dense Phase CO2Processed Muscadine Grape Juice
inferredcites →https://doi.org/10.1021/jf060855gopenalex-snapshot
Enhancing the Retention of Phytochemicals and Organoleptic Attributes in Muscadine Grape Juice through a Combined Approach between Dense Phase CO2Processing and Copigmentation
inferredcites →https://doi.org/10.1021/jf062914wopenalex-snapshot
Effect of Storage Conditions on the Biological Activity of Phenolic Compounds of Blueberry Extract Packed in Glass Bottles
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/10.1080/08957959.2016.1172072openalex-snapshot
The application of high pressure–mild temperature processing for prolonging the shelf-life of strawberry purée
inferredcites →https://doi.org/10.1080/10408398.2013.867828openalex-snapshot
Alternatives to conventional thermal treatments in fruit-juice processing. Part 1: Techniques and applications
inferredcites →https://doi.org/10.1080/10408398.2014.914019openalex-snapshot
Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices
inferredcites →https://doi.org/10.1080/10408398909527503openalex-snapshot
Food colorants: Anthocyanins
inferredcites →https://doi.org/10.1080/87559129309540980openalex-snapshot
Effects of high pressure on proteins
inferredcites →https://doi.org/10.1111/j.1365-2621.1997.tb04373.xopenalex-snapshot
High Pressure and Temperature Effects on Enzyme Inactivation in Strawberry and Orange Products
inferredcites →https://doi.org/10.1111/j.1365-2621.2006.tb12397.xopenalex-snapshot
Review of Dense Phase CO 2 Technology: Microbial and Enzyme Inactivation, and Effects on Food Quality
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EFFECT OF HIGH PRESSURE TREATMENTS ON PEROXIDASE AND POLYPHENOLOXIDASE ACTIVITIES
inferredcites →https://doi.org/10.1111/j.1750-3841.2007.00316.xopenalex-snapshot
Stability of Copigmented Anthocyanins and Ascorbic Acid in Muscadine Grape Juice Processed by High Hydrostatic Pressure
inferredcites →https://doi.org/10.1111/j.1750-3841.2008.00761.xopenalex-snapshot
Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products
inferredcites →https://doi.org/10.1111/j.1750-3841.2008.00855.xopenalex-snapshot
Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products
inferredcites →https://doi.org/10.1139/y03-038openalex-snapshot
Bioavailability of anthocyanidin-3-glucosides following consumption of red wine and red grape juice
inferredcites →https://doi.org/10.1271/bbb1961.55.2439openalex-snapshot
Activation of Polyphenoloxidase in Pear Fruits by High Pressure Treatment.
inferredcites →https://doi.org/10.15193/zntj/2015/99/026openalex-snapshot
EFFECT OF SUPERCRITICAL CARBON DIOXIDE ON SELECTED QUALITY PARAMETERS OF PRESERVED STRAWBERRY JUICE
inferredcites →https://doi.org/10.17221/446/2014-cjfsopenalex-snapshot
Kinetic analysis of anthocyanin degradation and polymeric colour formation in grape juice during heating
inferredcites →https://doi.org/10.3168/jds.2013-7245openalex-snapshot
Effect of moderate inlet temperatures in ultra-high-pressure homogenization treatments on physicochemical and sensory characteristics of milk
inferredcites →https://doi.org/10.4315/0362-028x-65.2.345openalex-snapshot
Inactivation of Foodborne Pathogens in Milk Using Dynamic High Pressure
inferredcites →https://doi.org/10.5414/cpp42293openalex-snapshot
Bioavailability of anthocyanidin-3-glycosides following consumption of elderberry extract and blackcurrant juice
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Assessment of Polyphenol Oxidase Inhibition, Antimicrobial and Antioxidant Properties of Some Chalcone Derivates: Experimental and Computational Approaches
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Kinetic modeling of high‐pressure induced inactivation of polyphenol oxidase in sugarcane juice ( Saccharum officinarum )
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Assessment of Polyphenol Oxidase Inhibition, Antibacterial, and Antioxidant Activity of Some Chalcone Derivatives: Experimental and Computational Approaches
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Impact of High-Pressure Processing on Food Quality
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Microfluidization of Fruit and Vegetable Juices
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APGC-QTOF-MS-based metabolomics reveals markers associated with grapes quality during postharvest storage at different temperatures
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Effect of High-pressure Homogenization on Structure and Properties of Soy Protein Isolate/polyphenol Complexes
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High pressure processing (HPP) improved safety and quality of emerging aronia berry juice: a pilot scale shelf-life study
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A review on the impact of physical, chemical, and novel treatments on the quality and microbial safety of fruits and vegetables
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Flexible Packaging Structures for High-Pressure Thermal Processing (HPTP)
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High-Pressure Homogenization on Food Enzymes
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High Pressure Homogenization in Fruit and Vegetable Juice and Puree Processing: Effects on Quality, Stability and Phytochemical Profile
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Green food processing: concepts, strategies, and tools
inferred← citeshttps://doi.org/10.1016/b978-0-12-816405-1.00001-7openalex-snapshot
An overview of the potential applications based on HPP mechanism
inferred← citeshttps://doi.org/10.1016/b978-0-12-816405-1.00002-9openalex-snapshot
HPP for improving preservation of vitamin and antioxidant contents in vegetable matrices
inferred← citeshttps://doi.org/10.1016/b978-0-12-816405-1.00004-2openalex-snapshot
Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing
inferred← citeshttps://doi.org/10.1016/b978-0-12-817380-0.00007-5openalex-snapshot
Alterations of natural pigments
inferred← citeshttps://doi.org/10.1016/b978-0-12-820096-4.00006-7openalex-snapshot
High-pressure processing for food preservation
inferred← citeshttps://doi.org/10.1016/b978-0-323-98386-0.00001-4openalex-snapshot
Effect of high-pressure homogenization on enzyme activity in juices
inferred← citeshttps://doi.org/10.1016/b978-0-323-98386-0.00011-7openalex-snapshot
Future challenges of using high-pressure technologies on enzymes
inferred← citeshttps://doi.org/10.1016/b978-0-443-22182-8.00008-5openalex-snapshot
Chemistry of high-pressure processing
inferred← citeshttps://doi.org/10.1016/j.bej.2021.108004openalex-snapshot
Enzymatic direct carboxylation under supercritical CO2
inferred← citeshttps://doi.org/10.1016/j.carpta.2023.100346openalex-snapshot
Nanocarriers based on polysaccharides for improving the stability and bioavailability of Anthocyanins: A review
inferred← citeshttps://doi.org/10.1016/j.cjche.2020.03.036openalex-snapshot
Ethanol shock enhances the recovery of anthocyanin from lowbush blueberry
inferred← citeshttps://doi.org/10.1016/j.cpb.2023.100303openalex-snapshot
Update on the genetic and molecular regulation of the biosynthetic pathways underlying pepper fruit color and pungency
inferred← citeshttps://doi.org/10.1016/j.fbp.2019.07.006openalex-snapshot
Activation and inactivation mechanisms of polyphenol oxidase during thermal and non-thermal methods of food processing
inferred← citeshttps://doi.org/10.1016/j.focha.2024.100835openalex-snapshot
Effect of pH on the extraction and stability of anthocyanins from jaboticaba berries
inferred← citeshttps://doi.org/10.1016/j.fochx.2026.104266openalex-snapshot
Sweet potato starch noodle enriched with purple sweet potato anthocyanins: Improving anthocyanin retention and noodle quality by adding citrus peel pectin
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.11.102openalex-snapshot
Isolation of strawberry anthocyanins using high-speed counter-current chromatography and the copigmentation with catechin or epicatechin by high pressure processing
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.06.052openalex-snapshot
Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.06.109openalex-snapshot
Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.08.144openalex-snapshot
Xanthone-related compounds as an anti-browning and antioxidant food additive
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.01.129openalex-snapshot
Effects of high pressure processing on the interaction of α-lactalbumin and pelargonidin-3-glucoside
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130482openalex-snapshot
Red cabbage anthocyanins: Stability, extraction, biological activities and applications in food systems
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.132277openalex-snapshot
Galla rhois water extract inhibits enzymatic browning in apple juice partly by binding to and inactivating polyphenol oxidase
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.133908openalex-snapshot
Natural pigments of plant origin: Classification, extraction and application in foods
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138840openalex-snapshot
Chemical stability of carboxylpyranocyanidin-3-O-glucoside under β-glucosidase treatment and description of their interaction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2026.149357openalex-snapshot
Impact of high-pressure processing on the degradation kinetics and bioactivity of resveratrol
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113732openalex-snapshot
Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner
inferred← citeshttps://doi.org/10.1016/j.foodres.2026.118909openalex-snapshot
3D printed Ca2+ crosslinked sodium alginate gel–anthocyanin natural sensor with enhanced structural stability for tracking fruit and vegetable quality
inferred← citeshttps://doi.org/10.1016/j.foohum.2023.11.003openalex-snapshot
High pressure homogenization and retention of bioactive compounds in fruits and vegetables products
inferred← citeshttps://doi.org/10.1016/j.foohum.2024.100466openalex-snapshot
Nigerian traditional and ethnic foods in the context of one health
inferred← citeshttps://doi.org/10.1016/j.hpj.2021.06.003openalex-snapshot
Time-course transcriptome landscape of achene development in lettuce
inferred← citeshttps://doi.org/10.1016/j.ifset.2017.12.006openalex-snapshot
Effect of novel technologies on polyphenols during food processing
inferred← citeshttps://doi.org/10.1016/j.ifset.2018.03.006openalex-snapshot
High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study
inferred← citeshttps://doi.org/10.1016/j.ifset.2018.12.012openalex-snapshot
Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review
inferred← citeshttps://doi.org/10.1016/j.ifset.2019.102203openalex-snapshot
The effect of pressure level and cycling in high-pressure homogenization on physicochemical, structural and functional properties of filtered and non-filtered strawberry nectar
inferred← citeshttps://doi.org/10.1016/j.ifset.2019.102249openalex-snapshot
Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage
inferred← citeshttps://doi.org/10.1016/j.ifset.2019.102273openalex-snapshot
The effect of pressure on the kinetics of polyphenolics degradation – Implications to hyperbaric storage using Epigallocatechin-gallate as a model
inferred← citeshttps://doi.org/10.1016/j.ifset.2024.103631openalex-snapshot
The effect of pressure on degradation kinetics of polyphenols: Impact of polyphenol structure at hyperbaric storage conditions
inferred← citeshttps://doi.org/10.1016/j.ifset.2025.104101openalex-snapshot
Comparing the impact of high pressure, pulsed electric field and thermal treatments on the quality attributes of raspberry juice
inferred← citeshttps://doi.org/10.1016/j.ifset.2025.104177openalex-snapshot
Cortex degradation plays a critical role in modulating the pressure resistance of Bacillus spores and their inactivation under high-pressure treatments
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.132042openalex-snapshot
Unveiling the impact of high-pressure processing on anthocyanin-protein/polysaccharide interactions: A comprehensive review
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2025.144867openalex-snapshot
Chitosan-based films enriched with anthocyanin compounds for potential use as food packaging
inferred← citeshttps://doi.org/10.1016/j.ijfoodmicro.2021.109248openalex-snapshot
Selenium bio-enrichment of Mediterranean fruit juices through lactic acid fermentation
inferred← citeshttps://doi.org/10.1016/j.jafr.2026.102810openalex-snapshot
Kinetic study of carotenoids, anthocyanins and aroma compounds during loengo (Anisophyllea boehmii Engl.) nectar pasteurization and storage
inferred← citeshttps://doi.org/10.1016/j.jcou.2018.11.007openalex-snapshot
Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2020.110304openalex-snapshot
The impact of chemical structure on polyphenol bioaccessibility, as a function of processing, cell wall material and pH: A model system
inferred← citeshttps://doi.org/10.1016/j.jfutfo.2022.06.004openalex-snapshot
Pesticide residue elimination for fruits and vegetables: the mechanisms, applications, and future trends of thermal and non-thermal technologies
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.08.042openalex-snapshot
Extraction of anthocyanins from haskap berry pulp using supercritical carbon dioxide: Influence of co-solvent composition and pretreatment
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118274openalex-snapshot
Effects of fermented anchovy sauce addition and thermal treatment on the microbial and metabolic profiles of kimchi
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118461openalex-snapshot
Synergistic enhancement in stability of delphinidin-3-O-galactoside and delphinidin-3-O-arabinoside by high-pressure processing and phenolic compound copigmentation
inferred← citeshttps://doi.org/10.1016/j.micromeso.2020.110148openalex-snapshot
Saponite-anthocyanin pigments: Slipping between the sheets
inferred← citeshttps://doi.org/10.1016/j.postharvbio.2024.112763openalex-snapshot
Enzyme activity and nutritional profile of different-sized carrot cubes treated with supercritical carbon dioxide
inferred← citeshttps://doi.org/10.1016/j.supflu.2020.104914openalex-snapshot
Optimization of the supercritical CO2 pasteurization process for the preservation of high nutritional value of pomegranate juice
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.07.020openalex-snapshot
Atmospheric cold plasma treatment of fruit juices: A review
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c07828openalex-snapshot
Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c01289openalex-snapshot
Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b01672openalex-snapshot
Thermal and Photochemical Stability of Anthocyanins from Black Carrot, Grape Juice, and Purple Sweet Potato in Model Beverages in the Presence of Ascorbic Acid
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b05049openalex-snapshot
Ascorbic Acid Derivatives as Potential Substitutes for Ascorbic Acid To Reduce Color Degradation of Drinks Containing Ascorbic Acid and Anthocyanins from Natural Extracts
inferred← citeshttps://doi.org/10.1021/acsfoodscitech.4c00599openalex-snapshot
Isochoric Impregnation of Calcium to Extend Postharvest Shelf Life of Blueberries
inferred← citeshttps://doi.org/10.1039/d3fb00193hopenalex-snapshot
Evaluation of the bioprotective potential of gastrointestinal digest fractions of Arthrospira sp. and Nannochloropsis sp. suspensions treated with high pressure homogenisation
inferred← citeshttps://doi.org/10.1080/10408398.2022.2063250openalex-snapshot
Updated insights into anthocyanin stability behavior from bases to cases: Why and why not anthocyanins lose during food processing
inferred← citeshttps://doi.org/10.1080/10408398.2023.2245893openalex-snapshot
Nano techniques: an updated review focused on anthocyanin stability
inferred← citeshttps://doi.org/10.1080/14620316.2021.1887768openalex-snapshot
Control of stem bending in cut gerbera flowers through application of dithiothreitol and thioglycolic acid as wound reaction inhibitors
inferred← citeshttps://doi.org/10.1080/15422119.2019.1632897openalex-snapshot
High hydrostatic pressure for recovery of anthocyanins: effects, performance, and applications
inferred← citeshttps://doi.org/10.1088/1755-1315/1230/1/012084openalex-snapshot
Morphological characterization of three types of Asam gelugur (Garcinia atroviridis) at three altitude in North Sumatra
inferred← citeshttps://doi.org/10.1111/1541-4337.12824openalex-snapshot
Effect of nonthermal treatments on selected natural food pigments and color changes in plant material
inferred← citeshttps://doi.org/10.1111/1750-3841.14455openalex-snapshot
In Vitro Bioaccessibility of Tart Cherry Anthocyanins in a Health Supplement Mix Containing Mineral Clay
inferred← citeshttps://doi.org/10.1111/1750-3841.16494openalex-snapshot
Effect of cold plasma processing on physicochemical and nutritional quality attributes of kiwifruit juice
inferred← citeshttps://doi.org/10.1111/1750-3841.16721openalex-snapshot
Modeling of the inactivation kinetics of aerobic mesophiles and yeasts and molds natural microbiota in nonthermal plasma‐treated pineapple ( Ananas comosus ) juice
inferred← citeshttps://doi.org/10.1111/1750-3841.70158openalex-snapshot
Atmospheric cold plasma treatment effects on quality of cloudy apple juice during storage
inferred← citeshttps://doi.org/10.1111/jfpe.12923openalex-snapshot
Inactivation of membrane‐bound and soluble polyphenol oxidases in apple ( Malus domestica Borkh) by radio frequency processing for improved juice quality
inferred← citeshttps://doi.org/10.1111/jfpe.13034openalex-snapshot
Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure processing, and subsequent refrigerated storage
inferred← citeshttps://doi.org/10.1111/jfpe.13144openalex-snapshot
Hydrodynamic cavitation and its application in food and beverage industry: A review
inferred← citeshttps://doi.org/10.1111/jfpe.14203openalex-snapshot
Effect of cold plasma on different polyphenol compounds: A review
inferred← citeshttps://doi.org/10.1111/jfpp.15128openalex-snapshot
Quantitative analysis and visualization of moisture and anthocyanins content in purple sweet potato by Vis–NIR hyperspectral imaging
inferred← citeshttps://doi.org/10.1155/2018/8619707openalex-snapshot
Three Pillars of Novel Nonthermal Food Technologies: Food Safety, Quality, and Environment
inferred← citeshttps://doi.org/10.1155/2021/6649583openalex-snapshot
Quality and Shelf Life of White Shrimp (Litopenaeus vannamei) Processed with High-Pressure Carbon Dioxide (HPCD) at Subcritical and Supercritical States
inferred← citeshttps://doi.org/10.1155/2023/5481142openalex-snapshot
A Quality Assessment of Strawberry Nectar Stabilized by Thermal and High-Pressure Processing Conditions
inferred← citeshttps://doi.org/10.1177/10820132221098314openalex-snapshot
Effects of different antioxidants combined with high hydrostatic pressure on the color and anthocyanin retention of a blueberry juice blend during storage
inferred← citeshttps://doi.org/10.1186/s12870-022-03746-yopenalex-snapshot
Anthocyanins accumulation analysis of correlated genes by metabolome and transcriptome in green and purple peppers (Capsicum annuum)
inferred← citeshttps://doi.org/10.12677/hjfns.2017.63016openalex-snapshot
Influential Factor of Anthocyanin Stability and the Potential Pathways Improving Their Stability
inferred← citeshttps://doi.org/10.15199/65.2018.4.4openalex-snapshot
Homogenizacja wysokociśnieniowa w przemyśle spożywczym
inferred← citeshttps://doi.org/10.15199/65.2019.2.3openalex-snapshot
Wpływ wysokich ciśnień na bioprzyswajalność antyoksydantów owoców i warzyw - składniki lipofilowe
inferred← citeshttps://doi.org/10.15244/pjoes/168802openalex-snapshot
Changes in the Pro-Health Potential of Pickled Stone Fruits - Pilot Studies
inferred← citeshttps://doi.org/10.21203/rs.3.rs-396489/v1openalex-snapshot
Transcriptome and Metabolome-based Analysis of Anthocyanidin Biosynthesis in Purple Pepper
inferred← citeshttps://doi.org/10.2174/9789815223880124010006openalex-snapshot
Anthocyanins as Nutraceuticals
inferred← citeshttps://doi.org/10.2174/9789815238846124010006openalex-snapshot
Combating Hot Corrosion of Metallic Substrate by Nano-Coating
inferred← citeshttps://doi.org/10.22271/tpi.2023.v12.i7p.21416openalex-snapshot
Structural chemistry and stability of anthocyanins
inferred← citeshttps://doi.org/10.2306/scienceasia1513-1874.2021.100openalex-snapshot
Effects of extraction methods on the flavonoid and phenolic contents and anti-aging properties of Rhyncholaeliocattleya Haw Yuan Beauty extracts
inferred← citeshttps://doi.org/10.26874/jkkes.v16i1.159openalex-snapshot
The potential The Potential of Ethanol Extract from Red Dragon Fruit (Hylocereus polyrhizus) Peel as an Indicator of Acid-Base Titration
inferred← citeshttps://doi.org/10.2991/efood.k.210630.001openalex-snapshot
Effects of pH, High Pressure Processing, and Ultraviolet Light on Carotenoids, Chlorophylls, and Anthocyanins of Fresh Fruit and Vegetable Juices
inferred← citeshttps://doi.org/10.30679/2219-5335-2024-4-88-118-131openalex-snapshot
Comparative study of the preservation of anthocyanins in pomegranate juice purchases of hot filling
inferred← citeshttps://doi.org/10.30997/jah.v9i2.9979openalex-snapshot
Optimasi Proses Isolasi Antosianin Bunga Rosela (Hibiscus sabdariffa L.) untuk Implementasi Pangan Tinggi Antioksidan
inferred← citeshttps://doi.org/10.32604/jrm.2024.056475openalex-snapshot
An Evaluation on Physical Characteristics of Konjac Polysaccharides-Based Film Coating and Its Application for Strawberries Preservation
inferred← citeshttps://doi.org/10.33061/jitipari.v8i2.8161openalex-snapshot
Physical, Chemical and Preference Levels of Cendol Substituted with Purple Yam Flour (Dioscorea alata L.)
inferred← citeshttps://doi.org/10.33263/briac114.1155311561openalex-snapshot
High-Pressure Processing in Food
inferred← citeshttps://doi.org/10.33736/bjrst.5336.2023openalex-snapshot
Anthocyanin Content and Antioxidant Activity of Red Chrysanthemum (Chrysanthemum morifolium Ramat.) at Different Flower Ages
inferred← citeshttps://doi.org/10.3389/fnut.2020.598286openalex-snapshot
Use of UHPH to Obtain Juices With Better Nutritional Quality and Healthier Wines With Low Levels of SO2
inferred← citeshttps://doi.org/10.3389/fnut.2022.917617openalex-snapshot
Onion anthocyanins: Extraction, stability, bioavailability, dietary effect, and health implications
inferred← citeshttps://doi.org/10.3389/fpls.2024.1310634openalex-snapshot
Cloned genes and genetic regulation of anthocyanin biosynthesis in maize, a comparative review
inferred← citeshttps://doi.org/10.3389/fsufs.2020.593259openalex-snapshot
Impact of High-Pressure Homogenization on the Extractability and Stability of Phytochemicals
inferred← citeshttps://doi.org/10.3389/fsufs.2024.1288579openalex-snapshot
A new approach for selection of transgressive segregants in F3 populations based on selection index and anthocyanin content in cayenne pepper
inferred← citeshttps://doi.org/10.3390/antiox10121863openalex-snapshot
Emerging Non-Thermal Technologies for the Extraction of Grape Anthocyanins
inferred← citeshttps://doi.org/10.3390/antiox10121967openalex-snapshot
Anthocyanins: Factors Affecting Their Stability and Degradation
inferred← citeshttps://doi.org/10.3390/antiox12010048openalex-snapshot
Anthocyanins: Metabolic Digestion, Bioavailability, Therapeutic Effects, Current Pharmaceutical/Industrial Use, and Innovation Potential
inferred← citeshttps://doi.org/10.3390/antiox14020227openalex-snapshot
Trend in Detection of Anthocyanins from Fresh Fruits and the Influence of Some Factors on Their Stability Impacting Human Health: Kinetic Study Assisted by UV–Vis Spectrophotometry
inferred← citeshttps://doi.org/10.3390/app142310870openalex-snapshot
The Effect of Accelerated Storage Temperature Conditions on the Shelf Life of Pasteurized Orange Juice Based on Microbiological, Physicochemical, and Color Attributes
inferred← citeshttps://doi.org/10.3390/beverages9020038openalex-snapshot
Quality Determination of a High-Pressure Processed Avocado Puree-Based Smoothie Beverage
inferred← citeshttps://doi.org/10.3390/foods10112580openalex-snapshot
Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study
inferred← citeshttps://doi.org/10.3390/foods10122940openalex-snapshot
High-Pressure-Induced Sublethal Injuries of Food Pathogens—Microscopic Assessment
inferred← citeshttps://doi.org/10.3390/foods11142143openalex-snapshot
Characterization and Classification of Direct and Commercial Strawberry Beverages Using Absorbance–Transmission and Fluorescence Excitation–Emission Matrix Technique
inferred← citeshttps://doi.org/10.3390/foods13101574openalex-snapshot
Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice
inferred← citeshttps://doi.org/10.3390/foods13162574openalex-snapshot
The Preharvest Application of Stress Response Elicitors Improves the Content of Bioactive Compounds without Modifying the Sensory Attributes of Butterhead Lettuce (Lactuca sativa var. capitata)
inferred← citeshttps://doi.org/10.3390/foods14122015openalex-snapshot
Preservation of Anthocyanins in Postharvest Grapes Through Carboxymethyl Chitosan Films Containing Citrus Essential Oil Emulsion via Enzymatic Regulation
inferred← citeshttps://doi.org/10.3390/foods14183187openalex-snapshot
Impact of Conventional and Advanced Techniques on Stability of Natural Food Colourants
inferred← citeshttps://doi.org/10.3390/foods9020243openalex-snapshot
Enzymatic, Phyto-, and Physicochemical Evaluation of Apple Juice under High-Pressure Carbon Dioxide and Thermal Processing
inferred← citeshttps://doi.org/10.3390/molecules23071743openalex-snapshot
Inactivation, Aggregation and Conformational Changes of Polyphenol Oxidase from Quince (Cydonia oblonga Miller) Juice Subjected to Thermal and High-Pressure Carbon Dioxide Treatment
inferred← citeshttps://doi.org/10.3390/molecules25153544openalex-snapshot
The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment
inferred← citeshttps://doi.org/10.3390/molecules26175265openalex-snapshot
Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review
inferred← citeshttps://doi.org/10.3390/molecules27031036openalex-snapshot
Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide
inferred← citeshttps://doi.org/10.3390/molecules27041190openalex-snapshot
Comparison of the Effect of Hydrostatic and Dynamic High Pressure Processing on the Enzymatic Activity and Physicochemical Quality Attributes of ‘Ataulfo’ Mango Nectar
inferred← citeshttps://doi.org/10.3390/molecules27207093openalex-snapshot
Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques
inferred← citeshttps://doi.org/10.3390/molecules29061388openalex-snapshot
Comprehensive Utilization Technology of Aronia melanocarpa
inferred← citeshttps://doi.org/10.3390/plants15071033openalex-snapshot
Integrated Analysis of Polyphenol Oxidase Gene Expression and Enzymatic Activity in Purple-Fleshed Potatoes
inferred← citeshttps://doi.org/10.3390/pr12061216openalex-snapshot
Retaining Resveratrol Content in Berries and Berry Products with Agricultural and Processing Techniques: Review
inferred← citeshttps://doi.org/10.35800/mthp.8.2.2020.27115openalex-snapshot
Kadar Pigmen Total, Antosianin, dan Angka Lempeng Total Ikan Cakalang (Katsuwonus Pelamis L) Asap yang Direndam Larutan Kulit Buah Manggis (Garcinia Mangostana L)
inferred← citeshttps://doi.org/10.47253/jtrss.v11i2.1235openalex-snapshot
Effects of different physical parameters on the stability of anthocyanin from coconut (Cocos nucifera) husk
inferred← citeshttps://doi.org/10.47749/t/unicamp.2019.1245251openalex-snapshot
Glycemic, insulinemic, GLP-1, and antioxidant response in a clinical trial with a jaboticaba ("Plinia jaboticaba") juice
inferred← citeshttps://doi.org/10.48130/fia-0026-0027openalex-snapshot
The application of high-pressure processing to improve pumpkin flour's characteristics and utilization in gluten-free bread
inferred← citeshttps://doi.org/10.5039/agraria.v14i3a6204openalex-snapshot
Sprouting and metabolism of sweet potatoes roots cv. BRS Rubissol during storage
inferred← citeshttps://doi.org/10.5772/intechopen.77730openalex-snapshot
An Evaluation of the Impact of Novel Processing Technologies on the Phytochemical Composition of Fruits and Vegetables
inferred← citeshttps://doi.org/10.5897/jmpr2017.6376openalex-snapshot
Biological and antioxidant activity of Gunnera tinctoria (Nalca)
inferred← citeshttps://doi.org/10.63356/agrores.2025.006openalex-snapshot
Impact of freezing and freeze-drying processes on changes in phytochemicals and antioxidant capacity of blackberry fruit
inferred← citeshttps://doi.org/10.7455/ijfs/10.1.2021.a10openalex-snapshot
Applications of High Pressure Technology in Food Processing
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