Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses-Reference-Cited by-同舟云学术

Impact of thermal pasteurization and thermosonication treatments on black grape juice (Vitis vinifera L): ICP-OES, GC–MS/MS and HPLC analyses

Published:2023-09 Issue:9 Volume:9 Page:e19314
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Yıkmış Seydi^ORCID,Tokatlı Demirok Nazan^ORCID,Levent Okan,Apaydın Demet

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference70 articles.

1. Elaboration of an organic beverage based on grape juice with positive nutritional properties;Bendaali;Food Sci. Nutr.,2022

2. A comprehensive review on grape juice beverage in context to its processing and composition with future perspectives to maximize its value;El Kersh;Food Bioprocess Technol.,2022

3. Total phenolic, anthocyanins HPLC‐DAD‐MS determination and antioxidant capacity in black grape skins and blackberries: a comparative study;Paun;Appl. Sci.,2022

Cited by 9 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. Antagonism and survival of probiotics encapsulated in functional yogurt-like fermented vegetable beverage;Food Bioscience;2024-10

2. Process optimization of thermosonicated modhusuleng (polygonum microcephalum) leaf juice for quality enhancement using response surface methodology;Measurement: Food;2024-09

3. Effects on quality characteristics of ultrasound-treated gilaburu juice using RSM and ANFIS modeling with machine learning algorithm;Ultrasonics Sonochemistry;2024-07

4. Optimization of thermosonication conditions for critical quality parameters of watermelon juice using response surface methodology;Scientific Reports;2024-06-14

5. Pulsed electric field technology in vegetable and fruit juice processing: A review;Food Research International;2024-05