메뉴 건너뛰기




Volumn 73, Issue , 2016, Pages 391-396

Phenolics and antioxidant activity of freeze-dried sour cherry puree with addition of disaccharides

Author keywords

Anthocyanins; Antioxidant activity; Disaccharides; Phenolics; Sour cherry

Indexed keywords

ANTIOXIDANTS; MALTOSE;

EID: 84975882009     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2016.06.040     Document Type: Article
Times cited : (43)

References (52)
  • 1
    • 0035057526 scopus 로고    scopus 로고
    • The hydrophilic and lipophilic contribution to total antioxidant activity
    • Arnao, M.B., Cano, A., Acosta, M., The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry 73:2 (2001), 239–244, 10.1016/S0308-8146(00)00324-1.
    • (2001) Food Chemistry , vol.73 , Issue.2 , pp. 239-244
    • Arnao, M.B.1    Cano, A.2    Acosta, M.3
  • 2
    • 84937160226 scopus 로고    scopus 로고
    • Effects of degradation preventive agents on storage stability of anthocyanins in sour cherry concentrate
    • Arslan, D., Effects of degradation preventive agents on storage stability of anthocyanins in sour cherry concentrate. Agronomy Research 13:4 (2015), 892–899.
    • (2015) Agronomy Research , vol.13 , Issue.4 , pp. 892-899
    • Arslan, D.1
  • 3
    • 0030586361 scopus 로고    scopus 로고
    • The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay
    • Benzie, I.F., Strain, J.J., The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry 239:1 (1996), 70–76, 10.1006/abio.1996.0292.
    • (1996) Analytical Biochemistry , vol.239 , Issue.1 , pp. 70-76
    • Benzie, I.F.1    Strain, J.J.2
  • 4
    • 58149364663 scopus 로고
    • Use of a free radical method to evaluate antioxidant activity
    • Brand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology 28:1 (1995), 25–30, 10.1016/S0023-6438(95)80008-5.
    • (1995) LWT – Food Science and Technology , vol.28 , Issue.1 , pp. 25-30
    • Brand-Williams, W.1    Cuvelier, M.E.2    Berset, C.3
  • 5
    • 84985062136 scopus 로고
    • Stability of concord grape (V. Labrusca) anthocyanins in model systems
    • Calvi, J.P., Francis, F.J., Stability of concord grape (V. Labrusca) anthocyanins in model systems. Journal of Food Science 43:5 (1978), 1448–1456, 10.1111/j.1365-2621.1978.tb02517.x.
    • (1978) Journal of Food Science , vol.43 , Issue.5 , pp. 1448-1456
    • Calvi, J.P.1    Francis, F.J.2
  • 6
    • 15044353276 scopus 로고    scopus 로고
    • Comparative study of structural properties of trehalose water solutions by neutron diffraction, synchrotron radiation and simulation
    • Cesaro, A., Magazù, V., Migliardo, F., Sussich, F., Vadalà, M., Comparative study of structural properties of trehalose water solutions by neutron diffraction, synchrotron radiation and simulation. Physica B: Condensed Matter 350:1–3 Suppl. 1 (2004), 367–370, 10.1016/j.physb.2004.03.098.
    • (2004) Physica B: Condensed Matter , vol.350 , Issue.1–3 Suppl. 1 , pp. 367-370
    • Cesaro, A.1    Magazù, V.2    Migliardo, F.3    Sussich, F.4    Vadalà, M.5
  • 7
    • 0001548868 scopus 로고
    • Evaluation and characterization of the anthocyanin pigments in tart cherries (Prunus cerasus L.)
    • Chandra, A., Nair, M.G., Iezzoni, A., Evaluation and characterization of the anthocyanin pigments in tart cherries (Prunus cerasus L.). Journal of Agricultural and Food Chemistry 40:6 (1992), 967–969, 10.1021/jf00018a010.
    • (1992) Journal of Agricultural and Food Chemistry , vol.40 , Issue.6 , pp. 967-969
    • Chandra, A.1    Nair, M.G.2    Iezzoni, A.3
  • 8
    • 0034824389 scopus 로고    scopus 로고
    • Separation, identification, quantification, and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS
    • Chandra, A., Rana, J., Li, Y., Separation, identification, quantification, and method validation of anthocyanins in botanical supplement raw materials by HPLC and HPLC-MS. Journal of Agricultural and Food Chemistry 49:8 (2001), 3515–3521, 10.1021/jf010389p.
    • (2001) Journal of Agricultural and Food Chemistry , vol.49 , Issue.8 , pp. 3515-3521
    • Chandra, A.1    Rana, J.2    Li, Y.3
  • 9
    • 1242322181 scopus 로고    scopus 로고
    • Anthocyanin and polyphenolic composition of fresh and processed cherries
    • Chaovanalikit, A., Wrolstad, R.E., Anthocyanin and polyphenolic composition of fresh and processed cherries. Journal of Food Science 69:1 (2004), C73–C83, 10.1111/j.1365-2621.2004.tb17859.x.
    • (2004) Journal of Food Science , vol.69 , Issue.1 , pp. C73-C83
    • Chaovanalikit, A.1    Wrolstad, R.E.2
  • 10
    • 0001463401 scopus 로고
    • Anthocyanin degradation in the presence of furfural and 5-hydroxymethylfurfural
    • Debicki-Pospisil, J., Lovrić, T., Trinajstić, N., Sabljić, A., Anthocyanin degradation in the presence of furfural and 5-hydroxymethylfurfural. Journal of Food Science 48 (1983), 411–416, 10.1111/j.1365-2621.1983.tb10754.x.
    • (1983) Journal of Food Science , vol.48 , pp. 411-416
    • Debicki-Pospisil, J.1    Lovrić, T.2    Trinajstić, N.3    Sabljić, A.4
  • 11
    • 84987277200 scopus 로고
    • Degradation of anthocyanins at limited water concentrations
    • Erlandson, J.A., Wrolstad, R.E., Degradation of anthocyanins at limited water concentrations. Journal of Food Science 37 (1972), 592–595, 10.1111/j.1365-2621.1972.tb02700.x.
    • (1972) Journal of Food Science , vol.37 , pp. 592-595
    • Erlandson, J.A.1    Wrolstad, R.E.2
  • 12
    • 0036498979 scopus 로고    scopus 로고
    • Effect of molecular structure on thermodynamic properties of carbohydrates. A calorimetric study of aqueous di- and oligosaccharides at subzero temperatures
    • Furuki, T., Effect of molecular structure on thermodynamic properties of carbohydrates. A calorimetric study of aqueous di- and oligosaccharides at subzero temperatures. Carbohydrate Research 337:5 (2002), 441–450, 10.1016/S0008-6215(01)00332-9.
    • (2002) Carbohydrate Research , vol.337 , Issue.5 , pp. 441-450
    • Furuki, T.1
  • 13
    • 0000915870 scopus 로고
    • Characterization, quantitation, and distribution of anthocyanins and colorless phenolics in sweet cherries
    • Gao, L., Mazza, G., Characterization, quantitation, and distribution of anthocyanins and colorless phenolics in sweet cherries. Journal of Agricultural and Food Chemistry 43:2 (1995), 343–346, 10.1021/jf00050a015.
    • (1995) Journal of Agricultural and Food Chemistry , vol.43 , Issue.2 , pp. 343-346
    • Gao, L.1    Mazza, G.2
  • 14
    • 0008744662 scopus 로고    scopus 로고
    • Characterization and measurement of anthocyanins by UV-Visible spectroscopy
    • Giusti, M., Wrolstad, R.E., Characterization and measurement of anthocyanins by UV-Visible spectroscopy. Current Protocols in Food Analytical Chemistry 5 (2001), 1–13, 10.1002/0471142913.faf0102s00.
    • (2001) Current Protocols in Food Analytical Chemistry , vol.5 , pp. 1-13
    • Giusti, M.1    Wrolstad, R.E.2
  • 15
    • 33847103104 scopus 로고    scopus 로고
    • Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.)
    • Gonçalves, B., Silva, A.P., Moutinho-Pereira, J., Bacelar, E., Rosa, E., Meyer, A.S., Effect of ripeness and postharvest storage on the evolution of colour and anthocyanins in cherries (Prunus avium L.). Food Chemistry 103:3 (2007), 976–984, 10.1016/j.foodchem.2006.08.039.
    • (2007) Food Chemistry , vol.103 , Issue.3 , pp. 976-984
    • Gonçalves, B.1    Silva, A.P.2    Moutinho-Pereira, J.3    Bacelar, E.4    Rosa, E.5    Meyer, A.S.6
  • 16
    • 0042388178 scopus 로고    scopus 로고
    • Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: Effects of copigmentation and glass transition
    • Gradinaru, G., Biliaderis, C.G., Kallithraka, S., Kefalas, P., Garcia-Viguera, C., Thermal stability of Hibiscus sabdariffa L. anthocyanins in solution and in solid state: Effects of copigmentation and glass transition. Food Chemistry 83:3 (2003), 423–436, 10.1016/S0308-8146(03)00125-0.
    • (2003) Food Chemistry , vol.83 , Issue.3 , pp. 423-436
    • Gradinaru, G.1    Biliaderis, C.G.2    Kallithraka, S.3    Kefalas, P.4    Garcia-Viguera, C.5
  • 17
    • 0001314821 scopus 로고
    • Anthocyanins and betalins
    • G.A.F. Hendry J.D. Houghton Blackie Glasgow
    • Jackman, R.L., Smith, J.L., Anthocyanins and betalins. Hendry, G.A.F., Houghton, J.D., (eds.) Natural food colorants, 1992, Blackie, Glasgow, 182–241.
    • (1992) Natural food colorants , pp. 182-241
    • Jackman, R.L.1    Smith, J.L.2
  • 19
    • 70349435927 scopus 로고    scopus 로고
    • Flavonol and phenolic acid composition of sweet cherries (cv. Lapins) produced on six different vegetative rootstocks
    • Jakobek, L., Šeruga, M., Voća, S., Šindrak, Z., Dobričević, N., Flavonol and phenolic acid composition of sweet cherries (cv. Lapins) produced on six different vegetative rootstocks. Scientia Horticulturae 123 (2009), 23–28, 10.1016/j.scienta.2009.07.012.
    • (2009) Scientia Horticulturae , vol.123 , pp. 23-28
    • Jakobek, L.1    Šeruga, M.2    Voća, S.3    Šindrak, Z.4    Dobričević, N.5
  • 20
    • 60749084356 scopus 로고    scopus 로고
    • Chemical profile and antioxidant capacities of tart cherry products
    • Kirakosyan, A., Seymour, E.M., Llanes, D.E.U., Kaufman, P.B., Bolling, S.F., Chemical profile and antioxidant capacities of tart cherry products. Food Chemistry 115:1 (2009), 20–25, 10.1016/j.foodchem.2008.11.042.
    • (2009) Food Chemistry , vol.115 , Issue.1 , pp. 20-25
    • Kirakosyan, A.1    Seymour, E.M.2    Llanes, D.E.U.3    Kaufman, P.B.4    Bolling, S.F.5
  • 21
    • 84872370922 scopus 로고    scopus 로고
    • Influence of sugars and chlorogenic acid addition on anthocyanin content, antioxidant activity and color of blackberry juice during storage
    • Kopjar, M., Jakšić, K., Piližota, V., Influence of sugars and chlorogenic acid addition on anthocyanin content, antioxidant activity and color of blackberry juice during storage. Journal of Food Processing and Preservation 36:6 (2012), 545–552, 10.1111/j.1745-4549.2011.00631.x.
    • (2012) Journal of Food Processing and Preservation , vol.36 , Issue.6 , pp. 545-552
    • Kopjar, M.1    Jakšić, K.2    Piližota, V.3
  • 22
    • 40049095876 scopus 로고    scopus 로고
    • Influence of trehalose addition and storage conditions on the quality of strawberry cream filling
    • Kopjar, M., Piližota, V., Hribar, J., Simčič, M., Zlatič, E., Tiban, N.N., Influence of trehalose addition and storage conditions on the quality of strawberry cream filling. Journal of Food Engineering 87:3 (2008), 341–350, 10.1016/j.jfoodeng.2007.12.011.
    • (2008) Journal of Food Engineering , vol.87 , Issue.3 , pp. 341-350
    • Kopjar, M.1    Piližota, V.2    Hribar, J.3    Simčič, M.4    Zlatič, E.5    Tiban, N.N.6
  • 23
    • 69149090259 scopus 로고    scopus 로고
    • Stability of anthocyanins, phenols and free radical scavenging activity through sugar addition during frozen storage of blackberries
    • Kopjar, M., Tiban, N.N., Pilizota, V., Babic, J., Stability of anthocyanins, phenols and free radical scavenging activity through sugar addition during frozen storage of blackberries. Journal of Food Processing and Preservation 33 (2009), 1–11, 10.1111/j.1745-4549.2008.00244.x.
    • (2009) Journal of Food Processing and Preservation , vol.33 , pp. 1-11
    • Kopjar, M.1    Tiban, N.N.2    Pilizota, V.3    Babic, J.4
  • 24
    • 84975830098 scopus 로고    scopus 로고
    • Sugars and citric acid differently modulate dpph antioxidant activity in polyphenol-rich fruit juices
    • Retrieved from:
    • Kranz, S., Bolling, B., Sugars and citric acid differently modulate dpph antioxidant activity in polyphenol-rich fruit juices. The FASEB Journal, 29(1 Supplement), 2015 Retrieved from: http://www.fasebj.org/content/29/1_Supplement/922.14.abstract.
    • (2015) The FASEB Journal , vol.29 , Issue.1 Supplement
    • Kranz, S.1    Bolling, B.2
  • 25
    • 0029166108 scopus 로고
    • Effect of polysaccharides on the colour of anthocyanins
    • Lewis, C., Effect of polysaccharides on the colour of anthocyanins. Food Chemistry 54:3 (1995), 315–319, 10.1016/0308-8146(95)00026-F.
    • (1995) Food Chemistry , vol.54 , Issue.3 , pp. 315-319
    • Lewis, C.1
  • 26
    • 84894433106 scopus 로고    scopus 로고
    • Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple puree
    • Loncaric, A., Dugalic, K., Mihaljevic, I., Jakobek, L., Pilizota, V., Effects of sugar addition on total polyphenol content and antioxidant activity of frozen and freeze-dried apple puree. Journal of Agricultural and Food Chemistry 62 (2014), 1674–1682, 10.1021/jf405003u.
    • (2014) Journal of Agricultural and Food Chemistry , vol.62 , pp. 1674-1682
    • Loncaric, A.1    Dugalic, K.2    Mihaljevic, I.3    Jakobek, L.4    Pilizota, V.5
  • 27
    • 84894314805 scopus 로고    scopus 로고
    • Molecular mechanisms of survival strategies in extreme conditions
    • Magazù, S., Migliardo, F., Gonzalez, M., Mondelli, C., Parker, S., Vertessy, B., Molecular mechanisms of survival strategies in extreme conditions. Life 2:4 (2012), 364–376, 10.3390/life2040364.
    • (2012) Life , vol.2 , Issue.4 , pp. 364-376
    • Magazù, S.1    Migliardo, F.2    Gonzalez, M.3    Mondelli, C.4    Parker, S.5    Vertessy, B.6
  • 29
    • 33750901837 scopus 로고    scopus 로고
    • Changes in vibrational modes of water and bioprotectants in solution
    • Magazù, S., Migliardo, F., Ramirez-Cuesta, A.J., Changes in vibrational modes of water and bioprotectants in solution. Biophysical Chemistry 125:1 (2007), 138–142, 10.1016/j.bpc.2006.07.003.
    • (2007) Biophysical Chemistry , vol.125 , Issue.1 , pp. 138-142
    • Magazù, S.1    Migliardo, F.2    Ramirez-Cuesta, A.J.3
  • 30
    • 35449007720 scopus 로고    scopus 로고
    • Structural and dynamical properties of water in sugar mixtures
    • Magazù, S., Migliardo, F., Telling, M.T.F., Structural and dynamical properties of water in sugar mixtures. Food Chemistry 106:4 SPEC. ISS. (2008), 1460–1466, 10.1016/j.foodchem.2007.05.097.
    • (2008) Food Chemistry , vol.106 , Issue.4 SPEC. ISS. , pp. 1460-1466
    • Magazù, S.1    Migliardo, F.2    Telling, M.T.F.3
  • 31
    • 33751296350 scopus 로고    scopus 로고
    • Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts
    • Makris, D.P., Boskou, G., Andrikopoulos, N.K., Polyphenolic content and in vitro antioxidant characteristics of wine industry and other agri-food solid waste extracts. Journal of Food Composition and Analysis 20:2 (2007), 125–132, 10.1016/j.jfca.2006.04.010.
    • (2007) Journal of Food Composition and Analysis , vol.20 , Issue.2 , pp. 125-132
    • Makris, D.P.1    Boskou, G.2    Andrikopoulos, N.K.3
  • 32
    • 84982338908 scopus 로고
    • Quantitative aspects of strawberry pigment degradation
    • Markakis, P., Livingstone, G.E., Fellers, R.C., Quantitative aspects of strawberry pigment degradation. Journal of Food Science 22 (1957), 117–130, 10.1111/j.1365-2621.1957.tb16991.x.
    • (1957) Journal of Food Science , vol.22 , pp. 117-130
    • Markakis, P.1    Livingstone, G.E.2    Fellers, R.C.3
  • 33
    • 33645722219 scopus 로고    scopus 로고
    • Freeze-drying characteristics of tropical fruits
    • Marques, L.G., Silveira, A.M., Freire, J.T., Freeze-drying characteristics of tropical fruits. Drying Technology 24:4 (2006), 457–463, 10.1080/07373930600611919.
    • (2006) Drying Technology , vol.24 , Issue.4 , pp. 457-463
    • Marques, L.G.1    Silveira, A.M.2    Freire, J.T.3
  • 35
    • 0037196131 scopus 로고    scopus 로고
    • Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, rubus, and ribes
    • Moyer, R.A., Hummer, K.E., Finn, C.E., Frei, B., Wrolstad, R.E., Anthocyanins, phenolics, and antioxidant capacity in diverse small fruits: Vaccinium, rubus, and ribes. Journal of Agricultural and Food Chemistry 50:3 (2002), 519–525, 10.1021/jf011062r.
    • (2002) Journal of Agricultural and Food Chemistry , vol.50 , Issue.3 , pp. 519-525
    • Moyer, R.A.1    Hummer, K.E.2    Finn, C.E.3    Frei, B.4    Wrolstad, R.E.5
  • 36
    • 11844249380 scopus 로고    scopus 로고
    • Preservation mechanisms of trehalose in food and biosystems
    • Patist, A., Zoerb, H., Preservation mechanisms of trehalose in food and biosystems. Colloids and Surfaces B: Biointerfaces 40:2 (2005), 107–113, 10.1016/j.colsurfb.2004.05.003.
    • (2005) Colloids and Surfaces B: Biointerfaces , vol.40 , Issue.2 , pp. 107-113
    • Patist, A.1    Zoerb, H.2
  • 37
    • 77953727165 scopus 로고    scopus 로고
    • Synergistic antioxidant interaction between sugars and phenolics from a sweet wine
    • Peinado, J., López de Lerma, N., Peinado, R.A., Synergistic antioxidant interaction between sugars and phenolics from a sweet wine. European Food Research and Technology 231:3 (2010), 363–370, 10.1007/s00217-010-1279-6.
    • (2010) European Food Research and Technology , vol.231 , Issue.3 , pp. 363-370
    • Peinado, J.1    López de Lerma, N.2    Peinado, R.A.3
  • 38
    • 20744447594 scopus 로고    scopus 로고
    • Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits
    • Rababah, T.M., Ereifej, K.I., Howard, L., Effect of ascorbic acid and dehydration on concentrations of total phenolics, antioxidant capacity, anthocyanins, and color in fruits. Journal of Agricultural and Food Chemistry 53:11 (2005), 4444–4447, 10.1021/jf0502810.
    • (2005) Journal of Agricultural and Food Chemistry , vol.53 , Issue.11 , pp. 4444-4447
    • Rababah, T.M.1    Ereifej, K.I.2    Howard, L.3
  • 39
    • 24144466564 scopus 로고    scopus 로고
    • Antioxidant capacity, anthocyanins and total phenolics in purple- and red-fleshed potato (Solanum tuberosum L.) genotypes
    • Reyes, L.F., Miller, J.C., Cisneros-Zevallos, L., Antioxidant capacity, anthocyanins and total phenolics in purple- and red-fleshed potato (Solanum tuberosum L.) genotypes. American Journal of Potato Research 82 (2005), 271–277, 10.1007/BF02871956.
    • (2005) American Journal of Potato Research , vol.82 , pp. 271-277
    • Reyes, L.F.1    Miller, J.C.2    Cisneros-Zevallos, L.3
  • 40
    • 67651002141 scopus 로고    scopus 로고
    • Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment
    • Sadilova, E., Stintzing, F.C., Kammerer, D.R., Carle, R., Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment. Food Research International 42:8 (2009), 1023–1033, 10.1016/j.foodres.2009.04.008.
    • (2009) Food Research International , vol.42 , Issue.8 , pp. 1023-1033
    • Sadilova, E.1    Stintzing, F.C.2    Kammerer, D.R.3    Carle, R.4
  • 41
    • 71449083765 scopus 로고    scopus 로고
    • Improved antioxidant and anti-inflammatory potential in mice consuming sour cherry juice (Prunus Cerasus cv. Maraska)
    • Šarić, A., Sobočanec, S., Balog, T., Kušić, B., Šverko, V., Dragović-Uzelac, V., et al. Improved antioxidant and anti-inflammatory potential in mice consuming sour cherry juice (Prunus Cerasus cv. Maraska). Plant Foods for Human Nutrition 64:4 (2009), 231–237, 10.1007/s11130-009-0135-y.
    • (2009) Plant Foods for Human Nutrition , vol.64 , Issue.4 , pp. 231-237
    • Šarić, A.1    Sobočanec, S.2    Balog, T.3    Kušić, B.4    Šverko, V.5    Dragović-Uzelac, V.6
  • 44
    • 0000359845 scopus 로고
    • Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents
    • Singleton, V.L., Rossi, J.A. Jr., Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture 16:3 (1965), 144–158, 10.12691/ijebb-2-1-5.
    • (1965) American Journal of Enology and Viticulture , vol.16 , Issue.3 , pp. 144-158
    • Singleton, V.L.1    Rossi, J.A.2
  • 45
    • 79961127827 scopus 로고    scopus 로고
    • Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In relation to glass transition
    • Syamaladevi, R.M., Sablani, S.S., Tang, J., Powers, J., Swanson, B.G., Stability of anthocyanins in frozen and freeze-dried raspberries during long-term storage: In relation to glass transition. Journal of Food Science 76:6 (2011), 414–421, 10.1111/j.1750-3841.2011.02249.x.
    • (2011) Journal of Food Science , vol.76 , Issue.6 , pp. 414-421
    • Syamaladevi, R.M.1    Sablani, S.S.2    Tang, J.3    Powers, J.4    Swanson, B.G.5
  • 46
    • 2442441105 scopus 로고    scopus 로고
    • Effect of sugar on anthocyanin degradation and water mobility in a roselle anthocyanin model system using 17O NMR
    • Tsai, P.-J., Hsieh, Y.-Y., Huang, T.-C., Effect of sugar on anthocyanin degradation and water mobility in a roselle anthocyanin model system using 17O NMR. Journal of Agricultural and Food Chemistry 52:10 (2004), 3097–3099, 10.1021/jf0306587.
    • (2004) Journal of Agricultural and Food Chemistry , vol.52 , Issue.10 , pp. 3097-3099
    • Tsai, P.-J.1    Hsieh, Y.-Y.2    Huang, T.-C.3
  • 47
    • 33846614627 scopus 로고    scopus 로고
    • Morphological investigations of disaccharide molecules for growth inhibition of ice crystals
    • Uchida, T., Nagayama, M., Shibayama, T., Gohara, K., Morphological investigations of disaccharide molecules for growth inhibition of ice crystals. Journal of Crystal Growth 299:1 (2007), 125–135, 10.1016/j.jcrysgro.2006.10.261.
    • (2007) Journal of Crystal Growth , vol.299 , Issue.1 , pp. 125-135
    • Uchida, T.1    Nagayama, M.2    Shibayama, T.3    Gohara, K.4
  • 48
    • 7044264621 scopus 로고    scopus 로고
    • Physicochemical changes of sweet cherry fruits related to application of gibberellic acid
    • Usenik, V., Kastelec, D., Štampar, F., Physicochemical changes of sweet cherry fruits related to application of gibberellic acid. Food Chemistry 90:4 (2005), 663–671, 10.1016/j.foodchem.2004.04.027.
    • (2005) Food Chemistry , vol.90 , Issue.4 , pp. 663-671
    • Usenik, V.1    Kastelec, D.2    Štampar, F.3
  • 49
    • 33749237834 scopus 로고    scopus 로고
    • Effect of pre-harvest conditions on antioxidant capacity in fruits
    • Wang, S.Y., Effect of pre-harvest conditions on antioxidant capacity in fruits. Acta Horticulturae 712 (2006), 299–305, 10.17660/ActaHortic.2006.712.33.
    • (2006) Acta Horticulturae , vol.712 , pp. 299-305
    • Wang, S.Y.1
  • 50
    • 0001428479 scopus 로고    scopus 로고
    • Trehalose and other sugar solutions at low temperature: Modulated differential scanning calorimetry (MDSC)
    • Wang, G.M., Haymet, A.D.J., Trehalose and other sugar solutions at low temperature: Modulated differential scanning calorimetry (MDSC). The Journal of Physical Chemistry B 102:27 (1998), 5341–5347, 10.1021/jp980942e.
    • (1998) The Journal of Physical Chemistry B , vol.102 , Issue.27 , pp. 5341-5347
    • Wang, G.M.1    Haymet, A.D.J.2
  • 52
    • 84987290289 scopus 로고
    • Influence of sugar on anthocyanin pigment stability in frozen strawberries
    • Wrolstad, R.E., Skrede, G., Lea, P., Enersen, G., Influence of sugar on anthocyanin pigment stability in frozen strawberries. Journal of Food Science 55:4 (1990), 1064–1065, 10.1111/j.1365-2621.1990.tb01598.x.
    • (1990) Journal of Food Science , vol.55 , Issue.4 , pp. 1064-1065
    • Wrolstad, R.E.1    Skrede, G.2    Lea, P.3    Enersen, G.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.