Changes in polyphenol content during production of grape juice concentrate-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Changes in polyphenol content during production of grape juice concentrate

Published:2013-08 Issue:1-4 Volume:139 Page:521-526
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Capanoglu Esra,de Vos Ric C.H.,Hall Robert D.,Boyacioglu Dilek,Beekwilder Jules

Funder

EU 6th Frame FLORA Project

EU 7th Frame ATHENA Project

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference30 articles.

1. Preliminary study of flavonols in port wine grape varieties;Andrade;Food Chemistry,2001

2. AOAC (1990). Association of official analytical chemists (15th ed., pp. 1058–1059). Washington, DC.

3. Effects of processing time and temperature on the quality components of campbell grape juice;Cabrera;Journal of Food Processing and Preservation,2009

4. Changes in antioxidants and metabolite profiles during production of tomato paste;Capanoglu;Journal of Agricultural and Food Chemistry,2008

5. Concentrated red grape juice exerts antioxidant, hypolipidemic, and antiinflammatory effects in both hemodialysis patients and healthy subjects;Castilla;American Journal of Clinical Nutrition,2006

Cited by 74 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

1. Fruit juices: chemical compositions and health benefits;Phytochemistry Reviews;2024-09-05

2. Effect of Heat Pasteurization and Enzymatic Maceration on Yield, Color, Sugars, Organic Acids, and Phenolic Content in the ‘Merlot Kanthus’ Grape Juice;Beverages;2024-08-01

3. Phytochemical factor analysis of some extra virgin olive oils (olivae oleum) and the effects of storage under different conditions - Simulating general consumer behavior;2024-07-23

4. Multivariate investigation of physicochemical, nutritional and sensory attributes of traditional Lebanese grape molasses;Discover Food;2024-06-27

5. The change in concentration of ochratoxin A and antioxidant capacity during the production of grape juice;Journal of Food Composition and Analysis;2024-04

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3