(Q58804094)

1

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Nuria Martí

2

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Domingo Saura

3

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Manuel Valero

4

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Cristina García-Viguera

Food and Bioprocess Technology

5

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publication date

25 September 2012

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published in

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volume

6

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issue

11

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page(s)

3186-3199

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exact match

https://scigraph.springernature.com/pub.10.1007/s11947-012-0961-z

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cites work

Some physicochemical characteristics and degradation kinetic of anthocyanin of reconstituted pomegranate juice during storage

1 reference

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Anthocyanins characterization of 15 Iranian pomegranate (Punica granatum L.) varieties and their variation after cold storage and pasteurization

21 January 2018

1 reference

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INFLUENCE OF PROCESSING AND PASTEURIZATION ON COLOR VALUES AND TOTAL PHENOLIC COMPOUNDS OF POMEGRANATE JUICE

21 January 2018

1 reference

https://api.crossref.org/works/10.1007%2FS11947-012-0961-Z

Comparison of the polyphenolic composition and antioxidant activity of European commercial fruit juices

21 January 2018

1 reference

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Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products

21 January 2018

1 reference

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Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing

21 January 2018

1 reference

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Genotype and harvest time influence the phytochemical quality of Fino lemon juice (Citrus limon (L.) Burm. F.) for industrial use.

21 January 2018

1 reference

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Phytochemical characterisation for industrial use of pomegranate (Punica granatum L.) cultivars grown in Spain

21 January 2018

1 reference

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Pomegranate varietal wines: Phytochemical composition and quality parameters

21 January 2018

1 reference

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Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams

21 January 2018

1 reference

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Rapid Folin–Ciocalteu method using microtiter 96-well plate cartridges for solid phase extraction to assess urinary total phenolic compounds, as a biomarker of total polyphenols intake

21 January 2018

1 reference

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Effect of tomato industrial processing on phenolic profile and hydrophilic antioxidant capacity

21 January 2018

1 reference

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