(Q41611566)

5 October 2017

title

Changes in the structure and antioxidant properties of onions by high pressure treatment (English)

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5 October 2017

author name string

José Luis Vázquez-Gutiérrez

1

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5 October 2017

Lucía Plaza

2

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5 October 2017

Isabel Hernando

3

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5 October 2017

Concepción Sánchez-Moreno

4

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5 October 2017

Amparo Quiles

5

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5 October 2017

Begoña de Ancos

6

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5 October 2017

M Pilar Cano

7

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5 October 2017

publication date

31 January 2013

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5 October 2017

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5 October 2017

volume

4

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5 October 2017

issue

4

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5 October 2017

page(s)

586-591

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Molecular imaging of the biological effects of quercetin and quercetin-rich foods

5 October 2017

cites work

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https://api.crossref.org/works/10.1039%2FC3FO30253A

Nutritional approaches and health-related properties of plant foods processed by high pressure and pulsed electric fields.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO30253A

Microscopic quantification of cell integrity in raw and processed onion parenchyma cells

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO30253A

¹H-NMR study of the impact of high pressure and thermal processing on cell membrane integrity of onions.

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO30253A

The ferric reducing ability of plasma (FRAP) as a measure of "antioxidant power": the FRAP assay

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO30253A

Antioxidant activity applying an improved ABTS radical cation decolorization assay

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO30253A

Effect of blanching in water and sugar solutions on texture and microstructure of sliced carrots

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO30253A

In vitro approaches to estimate the effect of food processing on carotenoid bioavailability need thorough understanding of process induced microstructural changes

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO30253A

Physicochemical and nutritional characteristics of blueberry juice after high pressure processing

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO30253A

Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing

21 January 2018

1 reference

https://api.crossref.org/works/10.1039%2FC3FO30253A

21 January 2018

Identifiers

DOI

10.1039/C3FO30253A

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5 October 2017

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