Search Results

There are 3915 results for: content related to: Influence of hot-air treatment, superatmospheric O 2 and elevated CO 2 on bioactive compounds and storage properties of fresh-cut pomegranate arils

  1. 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

    Article first published online : 5 AUG 2013, DOI: 10.1111/ijfs.12278

  2. Physicochemical and descriptive sensory characterization of Spanish pomegranates: aptitudes for processing and fresh consumption

    International Journal of Food Science & Technology

    Volume 49, Issue 7, July 2014, Pages: 1663–1672, Laura Vázquez-Araújo, Paloma N. Nuncio-Jáuregui, Panat Cherdchu, Francisca Hernández, Edgar Chambers IV and Ángel A. Carbonell-Barrachina

    Article first published online : 30 DEC 2013, DOI: 10.1111/ijfs.12472

  3. Polyphenol and volatile profiles of pomegranate (Punica granatum L.) fruit extracts and liquors

    International Journal of Food Science & Technology

    Volume 48, Issue 4, April 2013, Pages: 693–700, Ludovina R. Galego, Steffen Jockusch and José P. Da Silva

    Article first published online : 23 NOV 2012, DOI: 10.1111/ijfs.12014

  4. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  5. Drying kinetics and thermal degradation of phenolic compounds and anthocyanins in pomegranate arils dried under vacuum conditions

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 595–605, Mehmet Karaaslan, Fatih Mehmet Yilmaz, Özge Cesur, Hasan Vardin, Ali Ikinci and Ali Coşkun Dalgiç

    Article first published online : 25 SEP 2013, DOI: 10.1111/ijfs.12342

  6. Changes in sensory quality and aroma volatile composition during prolonged storage of ‘Wonderful’ pomegranate fruit

    International Journal of Food Science & Technology

    Volume 48, Issue 8, August 2013, Pages: 1569–1578, Lina Mayuoni-Kirshinbaum, Avinoam Daus and Ron Porat

    Article first published online : 3 APR 2013, DOI: 10.1111/ijfs.12126

  7. You have free access to this content
    Phenolic contents, antioxidant activities and potential bioaccessibilities of industrial pomegranate nectar processing wastes

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 231–239, Ece Surek and Dilara Nilufer-Erdil

    Article first published online : 11 NOV 2015, DOI: 10.1111/ijfs.13000

  8. Evaluation of parameters affecting modified atmosphere packaging engineering design for pomegranate arils

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2315–2323, Oluwafemi J. Caleb, Pramod V. Mahajan, Marena Manley and Umezuruike Linus Opara

    Article first published online : 15 JUL 2013, DOI: 10.1111/ijfs.12220

  9. Anthocyanin and organic acid profiles of pomegranate (Punica granatum L.) juices from registered varieties in Turkey

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2086–2095, Meltem Türkyılmaz

    Article first published online : 16 MAY 2013, DOI: 10.1111/ijfs.12190

  10. You have free access to this content
    Effect of superfine grinding on physicochemical and antioxidant properties of pomegranate peel

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 212–221, Chen Zhong, Yuangang Zu, Xiuhua Zhao, Yong Li, Yunlong Ge, Weiwei Wu, Yin Zhang, Yuanyuan Li and Dongjie Guo

    Article first published online : 11 NOV 2015, DOI: 10.1111/ijfs.12982

  11. Influence of clarifying agents on the quality of pasteurised palmyra palm sap (Borassus flabellifer Linn.)

    International Journal of Food Science & Technology

    Volume 49, Issue 4, April 2014, Pages: 1175–1183, Phisut Naknean, Nathathai Juntorn and Titada Yimyuan

    Article first published online : 15 NOV 2013, DOI: 10.1111/ijfs.12414

  12. Contributions of phenolics and added vitamin C to the antioxidant capacity of pomegranate and grape juices: synergism and antagonism among constituents

    International Journal of Food Science & Technology

    Volume 48, Issue 12, December 2013, Pages: 2650–2658, Bradley W. Bolling, Ya-Yen Chen and C-Y. Oliver Chen

    Article first published online : 22 JUL 2013, DOI: 10.1111/ijfs.12261

  13. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  14. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  15. Spray-drying of pomegranate juice with prebiotic dietary fibre

    International Journal of Food Science & Technology

    Gracia Miravet, Mercedes Alacid, José María Obón and José Antonio Fernández-López

    Article first published online : 24 DEC 2015, DOI: 10.1111/ijfs.13021

  16. 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

    Article first published online : 27 JAN 2015, DOI: 10.1111/ijfs.12740

  17. Characterisation of black cumin, pomegranate and flaxseed meals as sources of phenolic acids

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 210–216, Vera Krimer Malešević, Žužana Vaštag, Ljiljana Popović, Senka Popović and Ivana Peričin-Starčevič

    Article first published online : 10 AUG 2013, DOI: 10.1111/ijfs.12300

  18. Optimising operating conditions in ultrafiltration fouling of pomegranate juice by response surface methodology

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1519–1525, Semia Baklouti, Amel Kamoun, Raoudha Ellouze-Ghorbel and Semia Chaabouni

    Article first published online : 25 MAR 2013, DOI: 10.1111/ijfs.12120

  19. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Article first published online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  20. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Article first published online : 20 JUN 2015, DOI: 10.1111/ijfs.12860