Author:
Teribia Natalia,Buvé Carolien,Bonerz Daniel,Aschoff Julian,Hendrickx Marc,Loey Ann Van
Funder
European Union
Marie Sklodowska-Curie Training Network “FOODENGINE”
Research Foundation Flanders
FWO
Reference49 articles.
1. Phenolic compounds in strawberry (Fragaria x ananassa Duch.) fruits: composition in 27 cultivars and changes during ripening;Aaby;Food Chem.,2012
2. Browning inhibition mechanisms by cysteine, ascorbic acid and citric acid, and identifying PPO-catechol-cysteine reaction products;Ali;J. Food Sci. Technol.,2015
3. Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality;Bharate;J. Food Sci. Technol.,2014
4. When quinones meet amino acids: chemical, physical and biological consequences;Bittner;Amino acids,2006
5. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blueberry products;Brownmiller;J. Food Sci.,2008
Cited by
27 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献