The influence of different time durations of thermal processing on berries quality

This publication has 26 references indexed in Scilit:

• Partial characterization of a new kind of Chilean Murtilla-like berries
  Food Research International, 2011
• Anthocyanin content, antioxidant, anti-inflammatory and anticancer properties of blackberry and raspberry fruits
  Journal of Food Composition and Analysis, 2010
• Some analytical assays for the determination of bioactivity of exotic fruits
  Phytochemical Analysis, 2010
• Thermal Degradation Kinetics of Anthocyanins from Blood Orange, Blackberry, and Roselle Using the Arrhenius, Eyring, and Ball Models
  Journal of Agricultural and Food Chemistry, 2009
• Effects of Different Cooking Methods on Antioxidant Profile, Antioxidant Capacity, and Physical Characteristics of Artichoke
  Journal of Agricultural and Food Chemistry, 2008
• Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products
  Journal of Food Science, 2008
• Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan
  International Journal of Food Science and Technology, 2008
• Novel Total Antioxidant Capacity Index for Dietary Polyphenols and Vitamins C and E, Using Their Cupric Ion Reducing Capability in the Presence of Neocuproine: CUPRAC Method
  Journal of Agricultural and Food Chemistry, 2004
• The Ferric Reducing Ability of Plasma (FRAP) as a Measure of “Antioxidant Power”: The FRAP Assay
  Analytical Biochemistry, 1996
• Activity of Phenylalanine Ammonia-Lyase (PAL) and Concentrations of Anthocyanins and Phenolics in Developing Strawberry Fruit
  Journal of the American Society for Horticultural Science, 1991