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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
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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Characterization of polyphenols, sugars, and other polar compounds in persimmon juices produced under different technologies and their assessment in terms of compositional variations

Jiménez-Sánchez, Cecilia ; Lozano-Sánchez, Jesús ; Marti, Nuria ; Saura, Domingo ; Valero, Manuel ; Segura-Carretero, Antonio ; Fernández-Gutiérrez, Alberto

Food chemistry, 2015-09, Vol.182, p.282-291 [Periódico revisado por pares]

England: Elsevier Ltd

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2
Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage
Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage
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Enzymatic, physicochemical, nutritional and phytochemical profile changes of apple (Golden Delicious L.) juice under supercritical carbon dioxide and long-term cold storage

Marszałek, Krystian ; Woźniak, Łukasz ; Barba, Francisco J. ; Skąpska, Sylwia ; Lorenzo, Jose M. ; Zambon, Alessandro ; Spilimbergo, Sara

Food chemistry, 2018-12, Vol.268, p.279-286 [Periódico revisado por pares]

England: Elsevier Ltd

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3
The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability
The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability
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The phenolic profile of virgin olive oil is influenced by malaxation conditions and determines the oxidative stability

Miho, H. ; Moral, J. ; López-González, M.A. ; Díez, C.M. ; Priego-Capote, F.

Food chemistry, 2020-06, Vol.314, p.126183-126183, Article 126183 [Periódico revisado por pares]

England: Elsevier Ltd

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4
Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds
Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds
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Brazilian fruit pulps as functional foods and additives: Evaluation of bioactive compounds

Paz, Mário ; Gúllon, Patricia ; Barroso, M. Fátima ; Carvalho, Ana P. ; Domingues, Valentina F. ; Gomes, Ana M. ; Becker, Helena ; Longhinotti, Elisane ; Delerue-Matos, Cristina

Food chemistry, 2015-04, Vol.172, p.462-468 [Periódico revisado por pares]

England: Elsevier Ltd

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5
Near infrared spectroscopy applied to the rapid prediction of the floral origin and mineral content of honeys
Near infrared spectroscopy applied to the rapid prediction of the floral origin and mineral content of honeys
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Near infrared spectroscopy applied to the rapid prediction of the floral origin and mineral content of honeys

Escuredo, Olga ; González-Martín, M. Inmaculada ; Rodríguez-Flores, M. Shantal ; Seijo, M. Carmen

Food chemistry, 2015-03, Vol.170, p.47-54 [Periódico revisado por pares]

England: Elsevier Ltd

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6
Comparative study of four extraction methods of fructans (agavins) from Agave durangensis: Heat treatment, ultrasound, microwave and simultaneous ultrasound-microwave
Comparative study of four extraction methods of fructans (agavins) from Agave durangensis: Heat treatment, ultrasound, microwave and simultaneous ultrasound-microwave
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Comparative study of four extraction methods of fructans (agavins) from Agave durangensis: Heat treatment, ultrasound, microwave and simultaneous ultrasound-microwave

García-Villalba, Wendy Guadalupe ; Rodríguez-Herrera, Raúl ; Ochoa-Martínez, Luz Araceli ; Rutiaga-Quiñones, Olga Miriam ; López, Mercedes G. ; Gallegos-Infante, José Alberto ; Bermúdez-Quiñones, Gabriela ; González-Herrera, Silvia Marina

Food chemistry, 2023-07, Vol.415, p.135767-135767, Article 135767 [Periódico revisado por pares]

England: Elsevier Ltd

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7
Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia)
Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia)
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Physicochemical properties and mineral content of honey samples from Vojvodina (Republic of Serbia)

Sakač, Marijana B. ; Jovanov, Pavle T. ; Marić, Aleksandar Z. ; Pezo, Lato L. ; Kevrešan, Žarko S. ; Novaković, Aleksandra R. ; Nedeljković, Nataša M.

Food chemistry, 2019-03, Vol.276, p.15-21 [Periódico revisado por pares]

England: Elsevier Ltd

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8
Batch-injection analysis with amperometric detection of the DPPH radical for evaluation of antioxidant capacity
Batch-injection analysis with amperometric detection of the DPPH radical for evaluation of antioxidant capacity
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Batch-injection analysis with amperometric detection of the DPPH radical for evaluation of antioxidant capacity

Oliveira, Gracy K.F. ; Tormin, Thiago F. ; Sousa, Raquel M.F. ; de Oliveira, Alberto ; de Morais, Sérgio A.L. ; Richter, Eduardo M. ; Munoz, Rodrigo A.A.

Food chemistry, 2016-02, Vol.192, p.691-697 [Periódico revisado por pares]

England: Elsevier Ltd

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9
The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile
The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile
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The decrease in the health benefits of extra virgin olive oil during storage is conditioned by the initial phenolic profile

Castillo-Luna, A. ; Criado-Navarro, I. ; Ledesma-Escobar, C.A. ; López-Bascón, M.A. ; Priego-Capote, F.

Food chemistry, 2021-01, Vol.336, p.127730-127730, Article 127730 [Periódico revisado por pares]

Elsevier Ltd

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10
Crocin bleaching antioxidant assay revisited: Application to microplate to analyse antioxidant and pro-oxidant activities
Crocin bleaching antioxidant assay revisited: Application to microplate to analyse antioxidant and pro-oxidant activities
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Crocin bleaching antioxidant assay revisited: Application to microplate to analyse antioxidant and pro-oxidant activities

Prieto, M.A. ; Vázquez, J.A. ; Murado, M.A.

Food chemistry, 2015-01, Vol.167, p.299-310 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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