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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

Journal of food science, 2008-06, Vol.73 (5), p.H72-H79

2008

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Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

Journal of food science, 2009-08, Vol.74 (6), p.H174-H182

2009

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Optimization of Subcritical Fluid Extraction of Bioactive Compounds Using Hansen Solubility Parameters

Journal of food science, 2009-08, Vol.74 (6), p.E342-E354

2009

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Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace

Journal of food science, 2009-03, Vol.74 (2), p.H52-H58

2009

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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products

Journal of food science, 2008-08, Vol.73 (6), p.H134-H140

2008

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c.9253-6T>c REV3L: A novel marker of poor prognosis in Myelodysplastic syndrome

Hematology, Transfusion and Cell Therapy, 2021-07, Vol.43 (3), p.377-381

2021

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Processing Effects on Carrot Phytonutrients

HortScience, 2006-02, Vol.41 (1), p.74-79

2006

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Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars

Journal of food science, 1995-05, Vol.60 (3), p.473-476

1995

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Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.)

Journal of food science, 1995-03, Vol.60 (2), p.341-343

1995

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Whole Berries versus Berry Anthocyanins: Interactions with Dietary Fat Levels in the C57BL/6J Mouse Model of Obesity

Journal of agricultural and food chemistry, 2008-02, Vol.56 (3), p.647-653

2008

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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products

Journal of agricultural and food chemistry, 2008-02, Vol.56 (3), p.689-695

2008

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Ellagitannin Composition of Blackberry As Determined by HPLC-ESI-MS and MALDI-TOF-MS

Journal of agricultural and food chemistry, 2008-02, Vol.56 (3), p.661-669

2008

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Yield, quality, and nutraceutical potential of selected muscadine cultivars grown in southwestern Arkansas

HortTechnology (Alexandria, Va.), 2005, Vol.15 (2), p.276-284

2005

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Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin

Journal of food science, 2005-05, Vol.70 (4), p.S270-S276

2005

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Antioxidant Capacity and Phenolic Content of Spinach As Affected by Genetics and Maturation

Journal of agricultural and food chemistry, 2005-11, Vol.53 (22), p.8618-8623

2005

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Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots

Journal of food science, 1996-05, Vol.61 (3), p.643-646

1996

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Antioxidant content and market quality of jalapeno pepper rings as affected by minimal processing and modified atmosphere packaging

Journal of food quality, 1998-07, Vol.21 (4), p.317-327

1998

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Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry

Journal of the science of food and agriculture, 2005-10, Vol.85 (13), p.2149-2158

2005

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Chemical composition and color of strained carrots as affected by processing

Journal of food science, 1996-03, Vol.61 (2), p.327-330

1996

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123 Quality and Shelf Life of Semi-savoy Spinach stored in Clamshell Containers

HortScience, 2000-06, Vol.35 (3), p.410-410

2000

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Phenolic Autoxidation Is Responsible for Color Degradation in Processed Carrot Puree

Journal of agricultural and food chemistry, 1999-05, Vol.47 (5), p.2109-2115

1999

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Sensory Attributes and Instrumental Analysis Relationships for Strained Processed Carrot Flavor

Journal of food science, 1995-01, Vol.60 (1), p.145-148

1995

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PROCESSING AND STORAGE EFFECTS ON BLUEBERRY (VACCINIUM CORYMBOSUM L.) POLYPHENOLICS

Acta horticulturae, 2009 (841), p.347-354

2009

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Chemical and Sensory Quality of Processed Carrot Puree As Influenced by Stress-Induced Phenolic Compounds

Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1362-1366

1999

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Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos

Journal of food science, 1994-03, Vol.59 (2), p.362-365

1994

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Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blueberry Products

Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing

Optimization of Subcritical Fluid Extraction of Bioactive Compounds Using Hansen Solubility Parameters

Influence of Extrusion Processing on Procyanidin Composition and Total Anthocyanin Contents of Blueberry Pomace

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Black Raspberry Products

c.9253-6T>c REV3L: A novel marker of poor prognosis in Myelodysplastic syndrome

Processing Effects on Carrot Phytonutrients

Flavonoids and antioxidant activity of fresh pepper (Capsicum annuum) cultivars

Antioxidant activity and total phenolics in different genotypes of potato (Solanum tuberosum, L.)

Whole Berries versus Berry Anthocyanins: Interactions with Dietary Fat Levels in the C57BL/6J Mouse Model of Obesity

Processing and Storage Effects on Monomeric Anthocyanins, Percent Polymeric Color, and Antioxidant Capacity of Processed Blackberry Products

Ellagitannin Composition of Blackberry As Determined by HPLC-ESI-MS and MALDI-TOF-MS

Yield, quality, and nutraceutical potential of selected muscadine cultivars grown in southwestern Arkansas

Subcritical water and sulfured water extraction of anthocyanins and other phenolics from dried red grape skin

Antioxidant Capacity and Phenolic Content of Spinach As Affected by Genetics and Maturation

Minimal processing and edible coating effects on composition and sensory quality of mini-peeled carrots

Antioxidant content and market quality of jalapeno pepper rings as affected by minimal processing and modified atmosphere packaging

Flavonol glycosides and antioxidant capacity of various blackberry and blueberry genotypes determined by high-performance liquid chromatography/mass spectrometry

Chemical composition and color of strained carrots as affected by processing

123 Quality and Shelf Life of Semi-savoy Spinach stored in Clamshell Containers

Phenolic Autoxidation Is Responsible for Color Degradation in Processed Carrot Puree

Sensory Attributes and Instrumental Analysis Relationships for Strained Processed Carrot Flavor

PROCESSING AND STORAGE EFFECTS ON BLUEBERRY (VACCINIUM CORYMBOSUM L.) POLYPHENOLICS

Chemical and Sensory Quality of Processed Carrot Puree As Influenced by Stress-Induced Phenolic Compounds

Provitamin A and ascorbic acid content of fresh pepper cultivars (Capsicum annuum) and processed jalapenos

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