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There are 15659 results for: content related to: Estimation of sweet cherry antioxidant activity and anthocyanin content during ripening by artificial neural network–assisted image processing technique

  1. Drying characteristics and thermal degradation kinetics of hardness, anthocyanin content and colour in purple- and red-fleshed potato (Solanum tuberosum L.) during hot air drying

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1255–1267, Ji Hoon Moon, Cheol-ho Pan and Won Byong Yoon

    Version of Record online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  2. Evaluation of colouring ability of main European elderberry (Sambucus nigra L.) varieties as potential resources of natural food colourants

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1317–1323, Lilla Szalóki-Dorkó, Mónika Stéger-Máté and László Abrankó

    Version of Record online : 1 MAR 2015, DOI: 10.1111/ijfs.12773

  3. Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential

    International Journal of Food Science & Technology

    Volume 52, Issue 2, February 2017, Pages: 313–328, Paula Sette, Lorena Franceschinis, Carolina Schebor and Daniela Salvatori

    Version of Record online : 2 NOV 2016, DOI: 10.1111/ijfs.13283

  4. Physico-functional and antioxidant properties of purple-flesh sweet potato flours as affected by extrusion and drum-drying treatments

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 2067–2075, Bisri Soison, Kamolwan Jangchud, Anuvat Jangchud, Thepkunya Harnsilawat, Kuakoon Piyachomkwan, Chulaluck Charunuch and Witoon Prinyawiwatkul

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12515

  5. Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review

    International Journal of Food Science & Technology

    Roland Harrison

    Version of Record online : 15 JUN 2017, DOI: 10.1111/ijfs.13480

  6. Influence of processing on the antioxidant capacity and bioactive compounds in jellies from different blackberry cultivars

    International Journal of Food Science & Technology

    Volume 50, Issue 7, July 2015, Pages: 1658–1665, Vanessa Rios de Souza, Patrícia Aparecida Pimenta Pereira, Taísa Rezende Teixeira, Thais Lomônaco Teodoro da Silva, Rafael Pio and Fabiana Queiroz

    Version of Record online : 3 MAY 2015, DOI: 10.1111/ijfs.12819

  7. Quality of fresh-cut purple-fleshed sweet potatoes after X-ray irradiation treatment and refrigerated storage

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2064–2070, Manolya E. Oner and Marisa M. Wall

    Version of Record online : 18 MAY 2013, DOI: 10.1111/ijfs.12187

  8. Bioactive compounds and sensory attributes of sour cherry puree sweetened with natural sweeteners

    International Journal of Food Science & Technology

    Volume 50, Issue 3, March 2015, Pages: 585–591, Paulina Nowicka and Aneta Wojdyło

    Version of Record online : 3 NOV 2014, DOI: 10.1111/ijfs.12685

  9. Enzyme-assisted solvent extraction for extraction of blueberry anthocyanins and separation using resin adsorption combined with extraction technologies

    International Journal of Food Science & Technology

    Volume 51, Issue 12, December 2016, Pages: 2567–2573, Qing Xu, Yuanjing Zhou, Yuxiang Wu, Qiang Jia, Guilong Gao and Fei Nie

    Version of Record online : 25 OCT 2016, DOI: 10.1111/ijfs.13240

  10. Antioxidant and anti-hypertensive activity of anthocyanin-rich extracts from hulless pigmented barley cultivars

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 984–991, Changho Lee, Daeseok Han, Byoungmok Kim, Namin Baek and Byung-Kee Baik

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12050

  11. Antiproliferative and antioxidant activities of Turkish pomegranate (Punica granatum L.) accessions

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 82–90, Mehmet Karaaslan, Hasan Vardin, Suzan Varlıklıöz and Fatih M. Yılmaz

    Version of Record online : 5 AUG 2013, DOI: 10.1111/ijfs.12278

  12. Anthocyanin profile of red fruits and black carrot juices, purees and concentrates by HPLC-DAD-ESI/MS-QTOF

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2290–2300, Patricia Garcia-Herrera, Maria-Luisa Pérez-Rodríguez, Teresa Aguilera-Delgado, Maria-Jose Labari-Reyes, Begoña Olmedilla-Alonso, Montana Camara and Sonia de Pascual-Teresa

    Version of Record online : 29 JUL 2016, DOI: 10.1111/ijfs.13210

  13. Grape juice obtained using steam extraction and other small-scale extraction methods: phenolic content, antioxidant capacity and stability during storage

    International Journal of Food Science & Technology

    Volume 51, Issue 7, July 2016, Pages: 1696–1702, Maria Lucia Mendes Lopes, Marco Antonio Lemos Miguel, Eliane Fialho and Vera Lucia Valente-Mesquita

    Version of Record online : 24 MAY 2016, DOI: 10.1111/ijfs.13144

  14. Bioactive components, ABTS radical scavenging capacity and physical stability of orange, yellow and purple sweet potato (Ipomoea batatas) powder processed by convection- or vacuum-drying methods

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 700–709, Lai-Yee Kuan, Yin-Yin Thoo and Lee-Fong Siow

    Version of Record online : 13 JAN 2016, DOI: 10.1111/ijfs.13023

  15. Anthocyanin profile of young red wines of Tannat, Syrah and Merlot made using maceration enzymes and cold soak

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 260–267, Gustavo González-Neves, Guzmán Favre, Diego Piccardo and Graciela Gil

    Version of Record online : 31 OCT 2015, DOI: 10.1111/ijfs.12958

  16. Effects of hydrocolloids on chemical properties and cooking quality of gluten-free spaghetti

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 972–983, Lucia Padalino, Marcella Mastromatteo, Pasquale De Vita, Donatella Bianca Maria Ficco and Matteo Alessandro Del Nobile

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12049

  17. Sensory and chemical effects of two alternatives of prefermentative cold soak in Malbec wines during winemaking and bottle ageing

    International Journal of Food Science & Technology

    Volume 50, Issue 4, April 2015, Pages: 1044–1055, Luis F. Casassa and Santiago E. Sari

    Version of Record online : 21 MAY 2014, DOI: 10.1111/ijfs.12572

  18. Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 819–829, Sezen Suzme, Dilek Boyacioglu, Gamze Toydemir and Esra Capanoglu

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12370

  19. Effect of non-isothermal processing and moisture content on the anthocyanin degradation and colour kinetics of cherry pomace

    International Journal of Food Science & Technology

    Volume 48, Issue 5, May 2013, Pages: 992–998, Ibrahim Greiby, Muhammad Siddiq, Kirk D. Dolan and Shantanu Kelkar

    Version of Record online : 27 DEC 2012, DOI: 10.1111/ijfs.12051

  20. Effects of light on growth, levels of anthocyanin, concentration of metabolites in Fagopyrum tataricum sprout cultures

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1382–1389, Lian-Xin Peng, Liang Zou, Yan-Mei Su, Yi Fan and Gang Zhao

    Version of Record online : 7 APR 2015, DOI: 10.1111/ijfs.12780