483 related articles for article (PubMed ID: 16939309)
1. Protease-assisted clarification of black currant juice: synergy with other clarifying agents and effects on the phenol content.
Landbo AK; Pinelo M; Vikbjerg AF; Let MB; Meyer AS
J Agric Food Chem; 2006 Sep; 54(18):6554-63. PubMed ID: 16939309
[TBL] [Abstract][Full Text] [Related]
2. Effect of clarification techniques and rat intestinal extract incubation on phenolic composition and antioxidant activity of black currant juice.
Pinelo M; Landbo AK; Vikbjerg AF; Meyer AS
J Agric Food Chem; 2006 Sep; 54(18):6564-71. PubMed ID: 16939310
[TBL] [Abstract][Full Text] [Related]
3. Efficiency of enzymatic and other alternative clarification and fining treatments on turbidity and haze in cherry juice.
Meyer AS; Köser C; Adler-Nissen J
J Agric Food Chem; 2001 Aug; 49(8):3644-50. PubMed ID: 11513641
[TBL] [Abstract][Full Text] [Related]
4. Study on the development of pomegranate juice processing technology: clarification of pomegranate juice.
Vardin H; Fenercioğlu H
Nahrung; 2003 Oct; 47(5):300-3. PubMed ID: 14609083
[TBL] [Abstract][Full Text] [Related]
5. Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice.
Oszmiański J; Wojdylo A; Kolniak J
J Agric Food Chem; 2009 Aug; 57(15):7078-85. PubMed ID: 19572518
[TBL] [Abstract][Full Text] [Related]
6. Quantification of anthocyanins in commercial black currant juices by simple high-performance liquid chromatography. Investigation of their pH stability and antioxidative potency.
Nielsen IL; Haren GR; Magnussen EL; Dragsted LO; Rasmussen SE
J Agric Food Chem; 2003 Sep; 51(20):5861-6. PubMed ID: 13129285
[TBL] [Abstract][Full Text] [Related]
7. Effect of fining and filtration on the haze formation in bayberry (Myrica rubra Sieb. et Zucc.) juice.
Fang Z; Zhang M; Du W; Sun J
J Agric Food Chem; 2007 Jan; 55(1):113-9. PubMed ID: 17199321
[TBL] [Abstract][Full Text] [Related]
8. Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
Del Pozo-Insfran D; Balaban MO; Talcott ST
J Agric Food Chem; 2006 Sep; 54(18):6705-12. PubMed ID: 16939329
[TBL] [Abstract][Full Text] [Related]
9. Enzyme-assisted processing increases antimicrobial and antioxidant activity of bilberry.
Puupponen-Pimiä R; Nohynek L; Ammann S; Oksman-Caldentey KM; Buchert J
J Agric Food Chem; 2008 Feb; 56(3):681-8. PubMed ID: 18211029
[TBL] [Abstract][Full Text] [Related]
10. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity.
Klopotek Y; Otto K; Böhm V
J Agric Food Chem; 2005 Jul; 53(14):5640-6. PubMed ID: 15998127
[TBL] [Abstract][Full Text] [Related]
11. Biochemical properties of the fresh and frozen black currants and juices.
Djordjević B; Šavikin K; Zdunić G; Janković T; Vulić T; Pljevljakušić D; Oparnica C
J Med Food; 2013 Jan; 16(1):73-81. PubMed ID: 23256443
[TBL] [Abstract][Full Text] [Related]
12. Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.
Mäkilä L; Laaksonen O; Kallio H; Yang B
Food Chem; 2017 Apr; 221():422-430. PubMed ID: 27979223
[TBL] [Abstract][Full Text] [Related]
13. Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.
Del Pozo-Insfran D; Balaban MO; Talcott ST
J Agric Food Chem; 2006 Jul; 54(15):5468-73. PubMed ID: 16848533
[TBL] [Abstract][Full Text] [Related]
14. Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues.
Kapasakalidis PG; Rastall RA; Gordon MH
J Agric Food Chem; 2006 May; 54(11):4016-21. PubMed ID: 16719528
[TBL] [Abstract][Full Text] [Related]
15. Characterization and fate of black currant and bilberry flavonols in enzyme-aided processing.
Koponen JM; Happonen AM; Auriola S; Kontkanen H; Buchert J; Poutanen KS; Törrönen AR
J Agric Food Chem; 2008 May; 56(9):3136-44. PubMed ID: 18426212
[TBL] [Abstract][Full Text] [Related]
16. Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.
Dobson G; McDougall GJ; Stewart D; Cubero MÁ; Karjalainen RO
J Food Sci; 2017 Jan; 82(1):44-52. PubMed ID: 27918614
[TBL] [Abstract][Full Text] [Related]
17. How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality: effect of juice processing on bayberry anthocyanins and polyphenolics.
Fang Z; Zhang M; Sun Y; Sun J
J Agric Food Chem; 2006 Jan; 54(1):99-106. PubMed ID: 16390184
[TBL] [Abstract][Full Text] [Related]
18. Activity and concentration of polyphenolic antioxidants in apple juice. 2. Effect of novel production methods.
van der Sluis AA; Dekker M; Skrede G; Jongen WM
J Agric Food Chem; 2004 May; 52(10):2840-8. PubMed ID: 15137823
[TBL] [Abstract][Full Text] [Related]
19. Volatile monoterpenes in black currant (Ribes nigrum L.) juice: effects of heating and enzymatic treatment by beta-glucosidase.
Varming C; Andersen ML; Poll L
J Agric Food Chem; 2006 Mar; 54(6):2298-302. PubMed ID: 16536610
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant activity, polyphenol content, and related compounds in different fruit juices and homogenates prepared from 29 different pomegranate accessions.
Tzulker R; Glazer I; Bar-Ilan I; Holland D; Aviram M; Amir R
J Agric Food Chem; 2007 Nov; 55(23):9559-70. PubMed ID: 17914875
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
