-
1
-
-
84875505741
-
-
Available:[29 April 2014].
-
European Fruit Juice Association (AIJN), Liquid Fruit - Market Report [Online]. (2012). Available: http://www.aijn.org/pages/main/file.handler?f=AIJNMarketReport2012.pdf [29 April 2014].
-
(2012)
Liquid Fruit - Market Report
-
-
-
2
-
-
0033991679
-
The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices
-
Gardner PT, White TAC, McPhail DB and Duthie G, The relative contributions of vitamin C, carotenoids and phenolics to the antioxidant potential of fruit juices. Food Chem 68:471-474 (2000).
-
(2000)
Food Chem
, vol.68
, pp. 471-474
-
-
Gardner, P.T.1
White, T.A.C.2
McPhail, D.B.3
Duthie, G.4
-
3
-
-
33646584224
-
Nutritional characterisation of commercial traditional pasteurized tomato juices: carotenoids, vitamin C and radical-scavenging capacity
-
Sánchez-Moreno C, Plaza L, Ancos B and Cano MP, Nutritional characterisation of commercial traditional pasteurized tomato juices: carotenoids, vitamin C and radical-scavenging capacity. Food Chem 98:749-775 (2006).
-
(2006)
Food Chem
, vol.98
, pp. 749-775
-
-
Sánchez-Moreno, C.1
Plaza, L.2
Ancos, B.3
Cano, M.P.4
-
4
-
-
84878282990
-
Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics
-
Braga CM, Zielinski AAF, Silva KM, Souza FKF, Pietrowski GAM, Couto M, et al., Classification of juices and fermented beverages made from unripe, ripe and senescent apples based on the aromatic profile using chemometrics. Food Chem 141:967-974 (2013).
-
(2013)
Food Chem
, vol.141
, pp. 967-974
-
-
Braga, C.M.1
Zielinski, A.A.F.2
Silva, K.M.3
Souza, F.K.F.4
Pietrowski, G.A.M.5
Couto, M.6
-
5
-
-
84866159977
-
Antioxidant, anti-acetylcholinesterase and cytotoxic activities of ethanol extracts of peel, pulp and seeds of exotic Brazilian fruits: antioxidant, anti-acetylcholinesterase and cytotoxic activities in fruits
-
Omena CMB, Valentim IB, Guedes GS, Rabelo LA, Mano CM, Bechara EJH, et al., Antioxidant, anti-acetylcholinesterase and cytotoxic activities of ethanol extracts of peel, pulp and seeds of exotic Brazilian fruits: antioxidant, anti-acetylcholinesterase and cytotoxic activities in fruits. Food Res Int 49:334-344 (2012).
-
(2012)
Food Res Int
, vol.49
, pp. 334-344
-
-
Omena, C.M.B.1
Valentim, I.B.2
Guedes, G.S.3
Rabelo, L.A.4
Mano, C.M.5
Bechara, E.J.H.6
-
6
-
-
77955771677
-
Monitoring the authenticity of Brazilian UHT milk: a chemometric approach
-
Souza SS, Cruz AG, Walter EHM, Faria JAF, Celeghini RMS, Ferreira MMC, et al., Monitoring the authenticity of Brazilian UHT milk: a chemometric approach. Food Chem 124:692-695 (2011).
-
(2011)
Food Chem
, vol.124
, pp. 692-695
-
-
Souza, S.S.1
Cruz, A.G.2
Walter, E.H.M.3
Faria, J.A.F.4
Celeghini, R.M.S.5
Ferreira, M.M.C.6
-
7
-
-
84888062267
-
Feasibility of different chemometric techniques to differentiate commercial Brazilian sugarcane spirits based on chemical markers
-
Granato D, Oliveira CC, Caruso MSF, Nagato LAF and Alaburda J, Feasibility of different chemometric techniques to differentiate commercial Brazilian sugarcane spirits based on chemical markers. Food Res Int 60:212-217 (2014).
-
(2014)
Food Res Int
, vol.60
, pp. 212-217
-
-
Granato, D.1
Oliveira, C.C.2
Caruso, M.S.F.3
Nagato, L.A.F.4
Alaburda, J.5
-
8
-
-
84888069812
-
A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques
-
Zielinski AAF, Haminiuk CWI, Alberti A, Nogueira A, Demiate IM and Granato D, A comparative study of the phenolic compounds and the in vitro antioxidant activity of different Brazilian teas using multivariate statistical techniques. Food Res Int 60:246-254 (2014).
-
(2014)
Food Res Int
, vol.60
, pp. 246-254
-
-
Zielinski, A.A.F.1
Haminiuk, C.W.I.2
Alberti, A.3
Nogueira, A.4
Demiate, I.M.5
Granato, D.6
-
9
-
-
84855344287
-
Characterization of red wines from South America based on sensory properties and antioxidant activity
-
Granato D, Katayama FCU and Castro IA, Characterization of red wines from South America based on sensory properties and antioxidant activity. J Sci Food Agric 92:526-533 (2012).
-
(2012)
J Sci Food Agric
, vol.92
, pp. 526-533
-
-
Granato, D.1
Katayama, F.C.U.2
Castro, I.A.3
-
10
-
-
84896507864
-
Identifying cheese whey an adulterant in milk: limited contribution of a sensometric approach
-
Aquino LFMC, Silva ACO, Freitas MQ, Felicio TL, Cruz AG and Conte-Junior CA, Identifying cheese whey an adulterant in milk: limited contribution of a sensometric approach. Food Res Int 62:233-237 (2014).
-
(2014)
Food Res Int
, vol.62
, pp. 233-237
-
-
Aquino, L.F.M.C.1
Silva, A.C.O.2
Freitas, M.Q.3
Felicio, T.L.4
Cruz, A.G.5
Conte-Junior, C.A.6
-
11
-
-
84886307565
-
Chemical composition of volatiles from male and female specimens of Baccharis trimera collected in two distant regions of southern Brazil: a comparative study using chemometrics
-
Besten MA, Nunes DS, Wisniewski Jr A, Sens SL, Granato D, Simionatto EL, et al., Chemical composition of volatiles from male and female specimens of Baccharis trimera collected in two distant regions of southern Brazil: a comparative study using chemometrics. Quím Nova 36:1096-1100 (2013).
-
(2013)
Quím Nova
, vol.36
, pp. 1096-1100
-
-
Besten, M.A.1
Nunes, D.S.2
Wisniewski Jr, A.3
Sens, S.L.4
Granato, D.5
Simionatto, E.L.6
-
13
-
-
77951713273
-
Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores
-
Kobayashi Y, Habara M, Ikezazki H, Chen R, Naito Y and Toko K, Advanced taste sensors based on artificial lipids with global selectivity to basic taste qualities and high correlation to sensory scores. Sensors 10:3411-3443 (2010).
-
(2010)
Sensors
, vol.10
, pp. 3411-3443
-
-
Kobayashi, Y.1
Habara, M.2
Ikezazki, H.3
Chen, R.4
Naito, Y.5
Toko, K.6
-
14
-
-
63049095979
-
Taste sensor
-
ed. by Grimes CA, Dickey EC and Pishko MV. American Scientific Publishers, Stevenson Ranch, CA
-
Habara M and Toko K, Taste sensor, in Encyclopedia of Sensors, ed. by Grimes CA, Dickey EC and Pishko MV. American Scientific Publishers, Stevenson Ranch, CA, pp. 107-119 (2006).
-
(2006)
Encyclopedia of Sensors
, pp. 107-119
-
-
Habara, M.1
Toko, K.2
-
15
-
-
0000359845
-
Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent
-
Singleton VL and Rossi Jr JA, Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagent. Am J Enol Vitic 16:144-158 (1965).
-
(1965)
Am J Enol Vitic
, vol.16
, pp. 144-158
-
-
Singleton, V.L.1
Rossi Jr, J.A.2
-
16
-
-
0033004729
-
The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals
-
Jia Z, Tang M and Wu J, The determination of flavonoid contents in mulberry and their scavenging effects on superoxide radicals. Food Chem 64:555-559 (1999).
-
(1999)
Food Chem
, vol.64
, pp. 555-559
-
-
Jia, Z.1
Tang, M.2
Wu, J.3
-
17
-
-
0001156830
-
Tannins
-
ed. by Harborne JB. Academic Press, New York, NY
-
Porter LJ, Tannins, in Methods in Plant Biochemistry. Plant Phenolics, ed. by Harborne JB. Academic Press, New York, NY, pp. 389-419 (1989).
-
(1989)
Methods in Plant Biochemistry. Plant Phenolics
, pp. 389-419
-
-
Porter, L.J.1
-
18
-
-
84883628956
-
Simultaneous analysis of 25 phenolic compounds in grape juice for HPLC: method validation and characterization of São Francisco Valley samples
-
Natividade MMP, Corrêa LC, Souza SVC, Pereira GE and Lima LCO, Simultaneous analysis of 25 phenolic compounds in grape juice for HPLC: method validation and characterization of São Francisco Valley samples. Microchem J 110:665-674 (2013).
-
(2013)
Microchem J
, vol.110
, pp. 665-674
-
-
Natividade, M.M.P.1
Corrêa, L.C.2
Souza, S.V.C.3
Pereira, G.E.4
Lima, L.C.O.5
-
19
-
-
0030586361
-
The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': the FRAP assay
-
Benzie IFF and Strain JJ, The ferric reducing ability of plasma (FRAP) as a measure of 'antioxidant power': the FRAP assay. Anal Biochem 239:70-76 (1996).
-
(1996)
Anal Biochem
, vol.239
, pp. 70-76
-
-
Benzie, I.F.F.1
Strain, J.J.2
-
20
-
-
41549119849
-
Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay
-
Apak R, Guclu K, Ozyurek M and Celik SE, Mechanism of antioxidant capacity assays and the CUPRAC (cupric ion reducing antioxidant capacity) assay. Microchim Acta 160:413-419 (2008).
-
(2008)
Microchim Acta
, vol.160
, pp. 413-419
-
-
Apak, R.1
Guclu, K.2
Ozyurek, M.3
Celik, S.E.4
-
22
-
-
84888042854
-
Observations on the use of statistical methods in food science and technology
-
Granato D, Calado VMA and Jarvis B, Observations on the use of statistical methods in food science and technology. Food Res Int 55:137-149 (2014).
-
(2014)
Food Res Int
, vol.55
, pp. 137-149
-
-
Granato, D.1
Calado, V.M.A.2
Jarvis, B.3
-
23
-
-
84904598155
-
Chemical composition, sensory properties, provenance, and bioactivity of fruit juices as assessed by chemometrics: a critical review and guideline
-
Zielinski AAF, Haminiuk CWI, Schnitzler E, Nunes CA, van Ruth S and Granato D, Chemical composition, sensory properties, provenance, and bioactivity of fruit juices as assessed by chemometrics: a critical review and guideline. Compr Rev Food Sci Food Saf 13:300-316 (2014).
-
(2014)
Compr Rev Food Sci Food Saf
, vol.13
, pp. 300-316
-
-
Zielinski, A.A.F.1
Haminiuk, C.W.I.2
Schnitzler, E.3
Nunes, C.A.4
van Ruth, S.5
Granato, D.6
-
24
-
-
79960030542
-
Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality
-
Granato D, Katayama FCU and Castro IA, Phenolic composition of South American red wines classified according to their antioxidant activity, retail price and sensory quality. Food Chem 129:366-373 (2011).
-
(2011)
Food Chem
, vol.129
, pp. 366-373
-
-
Granato, D.1
Katayama, F.C.U.2
Castro, I.A.3
-
25
-
-
33947497805
-
Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain
-
Zulueta A, Esteve MJ, Frasquet I and Frígola A, Vitamin C, vitamin A, phenolic compounds and total antioxidant capacity of new fruit juice and skim milk mixture beverages marketed in Spain. Food Chem 103:1365-1374 (2007).
-
(2007)
Food Chem
, vol.103
, pp. 1365-1374
-
-
Zulueta, A.1
Esteve, M.J.2
Frasquet, I.3
Frígola, A.4
-
26
-
-
1542286856
-
Concentrations of proanthocyanidins in common foods and estimations of normal consumption
-
Gu L, Kelm MA, Hammerstone JF, Beecher G, Holden J, Haytowitz D, et al., Concentrations of proanthocyanidins in common foods and estimations of normal consumption. J Nutr 134:613-617 (2004).
-
(2004)
J Nutr
, vol.134
, pp. 613-617
-
-
Gu, L.1
Kelm, M.A.2
Hammerstone, J.F.3
Beecher, G.4
Holden, J.5
Haytowitz, D.6
-
27
-
-
33748470469
-
Intake and bioaccessibility of total polyphenols in a whole diet
-
Saura-Calixto F, Serrano J and Goni I, Intake and bioaccessibility of total polyphenols in a whole diet. Food Chem 101:492-501 (2007)
-
(2007)
Food Chem
, vol.101
, pp. 492-501
-
-
Saura-Calixto, F.1
Serrano, J.2
Goni, I.3
-
28
-
-
84894042763
-
Proanthocyanidins, anthocyanins and cardiovascular diseases
-
Kruger MJ, Davies N, Myburgh KH and Lecour S, Proanthocyanidins, anthocyanins and cardiovascular diseases. Food Res Int 59:41-52 (2014).
-
(2014)
Food Res Int
, vol.59
, pp. 41-52
-
-
Kruger, M.J.1
Davies, N.2
Myburgh, K.H.3
Lecour, S.4
-
29
-
-
77955769150
-
Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics
-
Granato D, Katayama FCU and Castro IA, Assessing the association between phenolic compounds and the antioxidant activity of Brazilian red wines using chemometrics. LWT - Food Sci Technol 43:1542-1549 (2010).
-
(2010)
LWT - Food Sci Technol
, vol.43
, pp. 1542-1549
-
-
Granato, D.1
Katayama, F.C.U.2
Castro, I.A.3
-
30
-
-
84870412607
-
Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats
-
Macedo LFL, Rogero MM, Guimarães JP, Granato D, Lobato LP and Castro IA, Effect of red wines with different in vitro antioxidant activity on oxidative stress of high-fat diet rats. Food Chem 137:122-129 (2013).
-
(2013)
Food Chem
, vol.137
, pp. 122-129
-
-
Macedo, L.F.L.1
Rogero, M.M.2
Guimarães, J.P.3
Granato, D.4
Lobato, L.P.5
Castro, I.A.6
-
31
-
-
13844272540
-
Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences
-
Lesschaeve I and Noble AC, Polyphenols: factors influencing their sensory properties and their effects on food and beverage preferences. Am J Clin Nutr 81:330S-335S (2005).
-
(2005)
Am J Clin Nutr
, vol.81
, pp. 330S-335S
-
-
Lesschaeve, I.1
Noble, A.C.2
-
32
-
-
79952986509
-
Individual astringency responsiveness affects the acceptance of phenol-rich foods
-
Dinnella C, Recchia A, Tuorila H and Monteleone E, Individual astringency responsiveness affects the acceptance of phenol-rich foods. Appetite 56:633-642 (2011).
-
(2011)
Appetite
, vol.56
, pp. 633-642
-
-
Dinnella, C.1
Recchia, A.2
Tuorila, H.3
Monteleone, E.4
-
33
-
-
67649850380
-
Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of açaí (Euterpe oleracea Mart.)
-
van Damme
-
Sabbe S, Verbeke W, Deliza R, Matta V and van Damme, Effect of a health claim and personal characteristics on consumer acceptance of fruit juices with different concentrations of açaí (Euterpe oleracea Mart.). Appetite 53:84-92 (2009).
-
(2009)
Appetite
, vol.53
, pp. 84-92
-
-
Sabbe, S.1
Verbeke, W.2
Deliza, R.3
Matta, V.4
|