-
1
-
-
41649085767
-
Dietary berries and ellagic acid prevent oxidative DNA damage and modulate expression of DNA repair genes
-
Aiyer, H. S., M. V. Vadhanam, R. Stoyanova, G. D. Caprio, M. L. Clapper and R. C. Gupta. 2008. Dietary berries and ellagic acid prevent oxidative DNA damage and modulate expression of DNA repair genes. Int. J. Mol. Sci. 9(3):327-341.
-
(2008)
Int. J. Mol. Sci.
, vol.9
, Issue.3
, pp. 327-341
-
-
Aiyer, H.S.1
Vadhanam, M.V.2
Stoyanova, R.3
Caprio, G.D.4
Clapper, M.L.5
Gupta, R.C.6
-
2
-
-
84861580506
-
Comparison of bioactive components in fresh, pressurized, pasteurized and sterilized pennywort (Centella asiatica L ) juices
-
Apichartsrangkoon, A., U. Chattong and P. Chunthanom. 2012. Comparison of bioactive components in fresh, pressurized, pasteurized and sterilized pennywort (Centella asiatica L.) juices. High Pressure Res. 32(2):309-315.
-
(2012)
High Pressure Res
, vol.32
, Issue.2
, pp. 309-315
-
-
Apichartsrangkoon, A.1
Chattong, U.2
Chunthanom, P.3
-
3
-
-
84877114023
-
Physical and chemical properties of Nam Prig Noom, a Thai green-chili paste, following ultra-high pressure and thermal processes
-
Apichartsrangkoon, A., S. Srisajjalertwaja, P. Chaikham and S. Hirun. 2013. Physical and chemical properties of Nam Prig Noom, a Thai green-chili paste, following ultra-high pressure and thermal processes. High Pressure Res. 31(1):83-95.
-
(2013)
High Pressure Res
, vol.31
, Issue.1
, pp. 83-95
-
-
Apichartsrangkoon, A.1
Srisajjalertwaja, S.2
Chaikham, P.3
Hirun, S.4
-
4
-
-
35448983535
-
Physical, physiological and microbial deterioration of minimally fresh processed fruits and vegetables
-
Artés, F., P. Gómez and F. Artés-Hernández. 2007. Physical, physiological and microbial deterioration of minimally fresh processed fruits and vegetables. Food Sci. Technol. Int. 13:177-188.
-
(2007)
Food Sci. Technol. Int.
, vol.13
, pp. 177-188
-
-
Artés, F.1
Gómez, P.2
Artés-Hernández, F.3
-
5
-
-
84874367428
-
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
-
Barba, F. J., M. J. Esteve and A. Frigola. 2013. Physicochemical and nutritional characteristics of blueberry juice after high pressure processing. Food Res. Int. 50(2):545-549.
-
(2013)
Food Res. Int.
, vol.50
, Issue.2
, pp. 545-549
-
-
Barba, F.J.1
Esteve, M.J.2
Frigola, A.3
-
6
-
-
84859545769
-
Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing
-
Barba, F. J., H. Jäger, N. Meneses, M. J. Esteve, A. Frígola and D. Knorr. 2012. Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing. Innov. Food Sci. Emerg. Technol. 14:18-24.
-
(2012)
Innov. Food Sci. Emerg. Technol.
, vol.14
, pp. 18-24
-
-
Barba, F.J.1
Jäger, H.2
Meneses, N.3
Esteve, M.J.4
Frígola, A.5
Knorr, D.6
-
7
-
-
84870563517
-
Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage
-
Cao, X., X. Bi, W. Huang, J. Wu, X. Hu and X. Liao. 2012. Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage. Innov. Food Sci. Emerg. Technol. 16:181-190.
-
(2012)
Innov. Food Sci. Emerg. Technol.
, vol.16
, pp. 181-190
-
-
Cao, X.1
Bi, X.2
Huang, W.3
Wu, J.4
Hu, X.5
Liao, X.6
-
8
-
-
84861574956
-
Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition
-
Chaikham, P. and A. Apichartsrangkoon. 2012a. Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition. Food Chem.134:2194-2200.
-
(2012)
Food Chem
, vol.134
, pp. 2194-2200
-
-
Chaikham, P.1
Apichartsrangkoon, A.2
-
9
-
-
84863687476
-
Comparison of bioactive components in pressurized and pasteurized longan juices fortified with encapsulated Lactobacillus casei 01
-
Chaikham, P. and A. Apichartsrangkoon. 2012b. Comparison of bioactive components in pressurized and pasteurized longan juices fortified with encapsulated Lactobacillus casei 01. High Pressure Res. 32(2):316-322.
-
(2012)
High Pressure Res
, vol.32
, Issue.2
, pp. 316-322
-
-
Chaikham, P.1
Apichartsrangkoon, A.2
-
10
-
-
84861111376
-
Comparison of physical and chemical properties of high pressure- and heattreated Lychee (Litchi chinensis Sonn) in syrup
-
Dajanta, K., A. Apichartsrangkoon and S. Somsang. 2012. Comparison of physical and chemical properties of high pressure- and heattreated Lychee (Litchi chinensis Sonn.) in syrup. High Pressure Res. 32:114-118.
-
(2012)
High Pressure Res
, vol.32
, pp. 114-118
-
-
Dajanta, K.1
Apichartsrangkoon, A.2
Somsang, S.3
-
11
-
-
0347371623
-
Effects of high-pressure treatment on the sensory quality of white grape juice
-
Daoudi, L., J.M. Quevedo, A.J. Trujillo, F. Capdevila, E. Bartra, S. Mínguez and B. Guamis. 2002. Effects of high-pressure treatment on the sensory quality of white grape juice. High Pressure Res. 22(3-4):705-709.
-
(2002)
High Pressure Res
, vol.22
, Issue.3-4
, pp. 705-709
-
-
Daoudi, L.1
Quevedo, J.M.2
Trujillo, A.J.3
Capdevila, F.4
Bartra, E.5
Mínguez, S.6
Guamis, B.7
-
12
-
-
84861571483
-
-
(CODEX., STAN., 247-2005)., FAO/WHO Food Standards. CODEX alimentarius, Rome, Italy
-
FAO/WHO Food Standards. 2005. Codex general standard for fruit juices and nectars (CODEX STAN 247-2005). CODEX alimentarius, Rome, Italy.
-
(2005)
Codex general standard for fruit juices and nectars
-
-
-
13
-
-
77955924125
-
The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice
-
Ferrari, G., P. Maresca and R. Ciccarone. 2010. The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice. J. Food Eng.100:245-253.
-
(2010)
J. Food Eng
, vol.100
, pp. 245-253
-
-
Ferrari, G.1
Maresca, P.2
Ciccarone, R.3
-
14
-
-
0037433534
-
Purification and characterization of a peroxidase from corn steep water
-
Gray, J. S. and R. Montgomery. 2003. Purification and characterization of a peroxidase from corn steep water. J. Agric. Food Chem. 51(6):1592- 1601.
-
(2003)
J. Agric. Food Chem.
, vol.51
, Issue.6
, pp. 1592-1601
-
-
Gray, J.S.1
Montgomery, R.2
-
15
-
-
2342544714
-
High hydrostatic pressure processing of peach puree with and without antibrowning agents
-
Guerrero-Beltrán, J. A. and G. V. Barbosa-Cánovas. 2004. High hydrostatic pressure processing of peach puree with and without antibrowning agents. J. Food Process. Preserv. 28:69-85.
-
(2004)
J. Food Process. Preserv.
, vol.28
, pp. 69-85
-
-
Guerrero-Beltrán, J.A.1
Barbosa-Cánovas, G.V.2
-
16
-
-
0034044513
-
Kinetic models of non-enzymatic browning in apple puree
-
Ibarz, A., J. Pagan and S. Garza. 2000. Kinetic models of non-enzymatic browning in apple puree. J. Sci. Food Agric. 80(8):1162-1168.
-
(2000)
J. Sci. Food Agric.
, vol.80
, Issue.8
, pp. 1162-1168
-
-
Ibarz, A.1
Pagan, J.2
Garza, S.3
-
17
-
-
77955816646
-
Biochemical changes during the storage of high hydrostatic pressure processed avocado paste
-
Jacobo-Velázquez, D. A. and C. Hernández-Brenes. 2010. Biochemical changes during the storage of high hydrostatic pressure processed avocado paste. J. Food Sci. 75(6):264-270.
-
(2010)
J. Food Sci.
, vol.75
, Issue.6
, pp. 264-270
-
-
Jacobo-Velázquez, D.A.1
Hernández-Brenes, C.2
-
18
-
-
78049426832
-
Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies
-
Keenan, D. F., N. P. Brunton, T. R. Gormley, F. Butler, B. K. Tiwari and A. Patras. 2010. Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies. Innov. Food Sci. Emerg. Technol. 11:551-556.
-
(2010)
Innov. Food Sci. Emerg. Technol.
, vol.11
, pp. 551-556
-
-
Keenan, D.F.1
Brunton, N.P.2
Gormley, T.R.3
Butler, F.4
Tiwari, B.K.5
Patras, A.6
-
19
-
-
79960093241
-
Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions
-
Keenan, D. F., N. Brunton, F. Butler, R. Wouters and R. Gormley. 2011. Evaluation of thermal and high hydrostatic pressure processed apple purees enriched with prebiotic inclusions. Innov. Food Sci. Emerg. Technol. 12:261-268.
-
(2011)
Innov. Food Sci. Emerg. Technol.
, vol.12
, pp. 261-268
-
-
Keenan, D.F.1
Brunton, N.2
Butler, F.3
Wouters, R.4
Gormley, R.5
-
20
-
-
80052961784
-
Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies
-
Keenan, D. F., C. Rößle, R. Gormley, F. Butler and N. P. Brunton. 2012. Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies. LWT-Food Sci. Technol. 45:50- 57.
-
(2012)
LWT-Food Sci. Technol.
, vol.45
, pp. 50-57
-
-
Keenan, D.F.1
Rößle, C.2
Gormley, R.3
Butler, F.4
Brunton, N.P.5
-
21
-
-
0036680788
-
Quality and storagestability of high-pressure preserved green beans
-
Krebbers, B., A. M. Matser, M. Koets and R. W. Van den Berg. 2002. Quality and storagestability of high-pressure preserved green beans. J. Food Eng. 54:27-33.
-
(2002)
J. Food Eng.
, vol.54
, pp. 27-33
-
-
Krebbers, B.1
Matser, A.M.2
Koets, M.3
Van den Berg, R.W.4
-
22
-
-
78049425244
-
Effect of high pressure processing on the quality of acidified Granny Samith apple purée product
-
Landl, A., M. Abadias, C. Sárraga, I. Viñas and P. A. Picouet. 2010. Effect of high pressure processing on the quality of acidified Granny Samith apple purée product. Innov. Food Sci. Emerg. Technol. 11:557-564.
-
(2010)
Innov. Food Sci. Emerg. Technol.
, vol.11
, pp. 557-564
-
-
Landl, A.1
Abadias, M.2
Sárraga, C.3
Viñas, I.4
Picouet, P.A.5
-
23
-
-
48749107677
-
Effect of high hydrostatic pressure on cashew apple (Anacardium occidentale L ) juice preservation
-
Lavinas, F. C., M. A. L. Miguel, M. L. M. Lopes and V. L. Valente Mesquita. 2008. Effect of high hydrostatic pressure on cashew apple (Anacardium occidentale L.) juice preservation. J. Food Sci. 73:273-277.
-
(2008)
J. Food Sci.
, vol.73
, pp. 273-277
-
-
Lavinas, F.C.1
Miguel, M.A.L.2
Lopes, M.L.M.3
Valente Mesquita, V.L.4
-
24
-
-
1542544591
-
Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: From kinetic information to process engineering aspects
-
Ludikhuyze, L., A. Van Loey, Indrawati, C. Smout and M. Hendrickx. 2003. Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: From kinetic information to process engineering aspects. Crit. Rev. Food Sci. Nutr. 43(5):527- 586.
-
(2003)
Crit. Rev. Food Sci. Nutr.
, vol.43
, Issue.5
, pp. 527-586
-
-
Ludikhuyze, L.1
Van Loey, A.2
Indrawati, C.3
Smout Hendrickx, M.4
-
25
-
-
80055001945
-
Anticarcinogenic action of ellagic acid mediated via modulation of oxidative stress regulated genes in Dalton lymphoma bearing mice
-
Mishra, S. and M. Vinayak. 2011. Anticarcinogenic action of ellagic acid mediated via modulation of oxidative stress regulated genes in Dalton lymphoma bearing mice. Leuk Lymphoma 52(11):2155-2161.
-
(2011)
Leuk Lymphoma
, vol.52
, Issue.11
, pp. 2155-2161
-
-
Mishra, S.1
Vinayak, M.2
-
26
-
-
18044375549
-
Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn )
-
Phunchaisri, C. and A. Apichartsrangkoon. 2005. Effects of ultra-high pressure on biochemical and physical modification of lychee (Litchi chinensis Sonn.). Food Chem. 93:57-64.
-
(2005)
Food Chem
, vol.93
, pp. 57-64
-
-
Phunchaisri, C.1
Apichartsrangkoon, A.2
-
27
-
-
19644385533
-
Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: nutritional parameters and shelf life
-
Polydera, A. C., N. G. Stoforos and P. S. Taoukis. 2005. Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: nutritional parameters and shelf life. Innov. Food Sci. Emerg. Technol. 6:1-9.
-
(2005)
Innov. Food Sci. Emerg. Technol.
, vol.6
, pp. 1-9
-
-
Polydera, A.C.1
Stoforos, N.G.2
Taoukis, P.S.3
-
28
-
-
14644422167
-
Identification and quantification of polyphenolic compounds in longan (Euphoria longana Lam) fruit
-
Rangkadilok, N., L. Worasuttayangkurn, R. N. Bennett and J. Satayavivad. 2005. Identification and quantification of polyphenolic compounds in longan (Euphoria longana Lam.) fruit. J. Agric. Food Chem. 53:1387-1392.
-
(2005)
J. Agric. Food Chem.
, vol.53
, pp. 1387-1392
-
-
Rangkadilok, N.1
Worasuttayangkurn, L.2
Bennett, R.N.3
Satayavivad, J.4
-
29
-
-
84860362632
-
In vitro antifungal activities of longan (Dimocarpus longan Lour) seed extract
-
Rangkadilok, N., S. Tongchusak, R. Boonhok, S.C. Chaiyaroj, V. B. Junyaprasert, W. Buajeeb, J. Akanimanee, T. Raksasuk, T. Suddhasthira and J. Satayavivad. 2012. In vitro antifungal activities of longan (Dimocarpus longan Lour.) seed extract. Fitoterapia 83:545-553.
-
(2012)
Fitoterapia
, vol.83
, pp. 545-553
-
-
Rangkadilok, N.1
Tongchusak, S.2
Boonhok, R.3
Chaiyaroj, S.C.4
Junyaprasert, V.B.5
Buajeeb, W.6
Akanimanee, J.7
Raksasuk, T.8
Suddhasthira, T.9
Satayavivad, J.10
-
30
-
-
33847382520
-
Opportunities and challenges in high pressure processing of foods
-
Rastogi, N. K., K. S. M. S. Raghavarao, V. M. Balasubramaniam, K. Niranjan and D. Knorr. 2007. Opportunities and challenges in high pressure processing of foods. Crit. Rev. Food Sci. Nutr. 47:69-112.
-
(2007)
Crit. Rev. Food Sci. Nutr.
, vol.47
, pp. 69-112
-
-
Rastogi, N.K.1
Raghavarao, K.S.M.S.2
Balasubramaniam, V.M.3
Niranjan, K.4
Knorr, D.5
-
31
-
-
0036838039
-
Control of nutritional labels in beverages with added vitamins: Screening of β-carotene and ascorbic acid contents
-
Rodriguez-Comesañ a, M., M. S. García-Falcón and J. Simal-Gándara. 2002. Control of nutritional labels in beverages with added vitamins: Screening of β-carotene and ascorbic acid contents. Food Chem. 79:141-144.
-
(2002)
Food Chem
, vol.79
, pp. 141-144
-
-
Rodriguez-Comesaña, M.1
García-Falcón, M.S.2
Simal-Gándara, J.3
-
32
-
-
34547922041
-
Antioxidant activity of Northern and Northeastern Thai foods containing indigenous vegetables
-
Tangkanakul, P., G. Trakoontivakorn, P. Auttaviboonkul, B. Niyomvit and K. Wongkrajang. 2006. Antioxidant activity of Northern and Northeastern Thai foods containing indigenous vegetables. Kasetsart J. (Nat. Sci.) 40:47-58.
-
(2006)
Kasetsart J. (Nat. Sci. )
, vol.40
, pp. 47-58
-
-
Tangkanakul, P.1
Trakoontivakorn, G.2
Auttaviboonkul, P.3
Niyomvit, B.4
Wongkrajang, K.5
-
33
-
-
67349254663
-
Effect of non thermal processing technologies on the anthocyanin content of fruit juices
-
Tiwari, B. K., C. P. O'Donnell and P. J. Cullen. 2009. Effect of non thermal processing technologies on the anthocyanin content of fruit juices. Trends Food Sci. Technol. 20(3- 4):137-145.
-
(2009)
Trends Food Sci. Technol
, vol.20
, Issue.3-4
, pp. 137-145
-
-
Tiwari, B.K.1
O'Donnell, C.P.2
Cullen, P.J.3
-
34
-
-
45849121198
-
Properties of polyphenoloxidase and peroxidase from Granada clingstone peaches
-
Toralles, R. P., J. L. Vendruscolo, C. T. Vendruscolo, F. A. B. del Pino and P. L. Antunes. 2005. Properties of polyphenoloxidase and peroxidase from Granada clingstone peaches. Braz. J. Food Technol. 8(3):233-242.
-
(2005)
Braz. J. Food Technol.
, vol.8
, Issue.3
, pp. 233-242
-
-
Toralles, R.P.1
Vendruscolo, J.L.2
Vendruscolo, C.T.3
del Pino, F.A.B.4
Antunes, P.L.5
-
35
-
-
4243517368
-
-
U.S. Food and Drug Administration. Department of Health and Human Services, New Hampshire Avenue Washington, DC, USA
-
U.S. Food and Drug Administration. 2001. Bacteriological Analytical Manual (BAM). Department of Health and Human Services, New Hampshire Avenue, Washington, DC, USA.
-
(2001)
Bacteriological Analytical Manual, (BAM)
-
-
-
36
-
-
84857457659
-
Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice
-
Varela-Santos, E., A. Ochoa-Martinez, G. Tabilo-Munizaga, J. E. Reyes, M. Pérez-Won, V. Briones-Labarca and J. Morales-Castro. 2012. Effect of high hydrostatic pressure (HHP) processing on physicochemical properties, bioactive compounds and shelf-life of pomegranate juice. Innov. Food Sci. Emerg. Technol. 13:13-22.
-
(2012)
Innov. Food Sci. Emerg. Technol.
, vol.13
, pp. 13-22
-
-
Varela-Santos, E.1
Ochoa-Martinez, A.2
Tabilo-Munizaga, G.3
Reyes, J.E.4
Pérez-Won, M.5
Briones-Labarca, V.6
Morales-Castro, J.7
-
37
-
-
79960200431
-
Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller)
-
Vega-Galvez, A., M. Miranda, M. Aranda, K. Henriquez, J. Vergara, G. Tabilo-Munizaga and M. Perez-Won. 2011. Effect of high hydrostatic pressure on functional properties and quality characteristics of Aloe vera gel (Aloe barbadensis Miller). Food Chem. 129:1060-1065.
-
(2011)
Food Chem
, vol.129
, pp. 1060-1065
-
-
Vega-Galvez, A.1
Miranda, M.2
Aranda, M.3
Henriquez, K.4
Vergara, J.5
Tabilo-Munizaga, G.6
Perez-Won, M.7
-
38
-
-
84857458322
-
Application of high hydrostatic pressure to Aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters
-
Vega-Gálvez, A., C. Giovagnoli, M. Pérez-Won, J. E. Reyes, J. Vergara, M. Miranda, E. Uribe and K. Di Scala. 2012. Application of high hydrostatic pressure to Aloe vera (Aloe barbadensis Miller) gel: Microbial inactivation and evaluation of quality parameters. Innov. Food Sci. Emerg. Technol. 13:57-63.
-
(2012)
Innov. Food Sci. Emerg. Technol.
, vol.13
, pp. 57-63
-
-
Vega-Gálvez, A.1
Giovagnoli, C.2
Pérez-Won, M.3
Reyes, J.E.4
Vergara, J.5
Miranda, M.6
Uribe, E.7
Di Scala, K.8
-
39
-
-
79960020263
-
Extraction and pharmacological properties of bioactive compounds from longan (Dimocarpus longan Lour) fruit-A review
-
Yang, B., Y. Jiang, J. Shi, F. Chen and M. Ashraf. 2011. Extraction and pharmacological properties of bioactive compounds from longan (Dimocarpus longan Lour.) fruit-A review. Food Res. Int. 44:1837-1842.
-
(2011)
Food Res. Int.
, vol.44
, pp. 1837-1842
-
-
Yang, B.1
Jiang, Y.2
Shi, J.3
Chen, F.4
Ashraf, M.5
-
40
-
-
0037409510
-
Antioxidative activity and total phenolic compounds of leaf, root and petiole of four accessions of Centella asiatica (L ) Urban
-
Zainol, M. K., A. Adb-Hamid, S. Yusof and R. Muse. 2003. Antioxidative activity and total phenolic compounds of leaf, root and petiole of four accessions of Centella asiatica (L.) Urban. Food Chem. 81:575-581.
-
(2003)
Food Chem
, vol.81
, pp. 575-581
-
-
Zainol, M.K.1
Adb-Hamid, A.2
Yusof, S.3
Muse, R.4
-
41
-
-
84890610383
-
Development and quality assessment of new drinks combining sweet and sour pomegranate juices
-
Zaouay, F., H. H. Salem, R. Labidi and M. Mars. 2014. Development and quality assessment of new drinks combining sweet and sour pomegranate juices. Emir. J. Food Agric. 26(1):1-8.
-
(2014)
Emir. J. Food Agric.
, vol.26
, Issue.1
, pp. 1-8
-
-
Zaouay, F.1
Salem, H.H.2
Labidi, R.3
Mars, M.4
|