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Postharvest chitosan, gallic acid and chitosan gallate treatments effects on shelf life quality, antioxidant compounds, free radical scavenging capacity and enzymes activities of ‘Sukkari’ bananas

Journal of food science and technology, 2017-02, Vol.54 (2), p.447-457

2017

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Quality and biochemical changes of ‘Hindi-Besennara’ mangoes during shelf life as affected by chitosan, gallic acid and chitosan gallate

Journal of food science and technology, 2017-12, Vol.54 (13), p.4139-4148

2017

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Influence of the solvents on the extraction of major phenolic compounds (punicalagin, ellagic acid and gallic acid) and their antioxidant activities in pomegranate aril

Journal of food science and technology, 2014-09, Vol.51 (9), p.2070-2077

2014

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Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality

Journal of food science and technology, 2023-01, Vol.60 (1), p.292-302

2023

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Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice

Journal of food science and technology, 2020-04, Vol.57 (4), p.1405-1414

2020

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Effect of Gallic acid on mechanical and water barrier properties of zein-oleic acid composite films

Journal of food science and technology, 2016-05, Vol.53 (5), p.2227-2235

2016

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Quantification of flavonoids, total phenols and antioxidant properties of onion skin: a comparative study of fifteen Indian cultivars

Journal of food science and technology, 2020-07, Vol.57 (7), p.2423-2432

2020

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Antioxidant properties and phenolic profile characterization by LC–MS/MS of selected Tunisian pomegranate peels

Journal of food science and technology, 2017-08, Vol.54 (9), p.2890-2901

2017

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Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders

Journal of food science and technology, 2021-01, Vol.58 (1), p.147-158

2021

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Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils

Journal of food science and technology, 2018-08, Vol.55 (8), p.3163-3173

2018

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Atmospheric cold plasma (ACP) treatment improved in-package shelf-life of strawberry fruit

Journal of food science and technology, 2020-01, Vol.57 (1), p.102-112

2020

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Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia siliqua L.) seeds

Journal of food science and technology, 2020-07, Vol.57 (7), p.2404-2413

2020

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Antioxidant and α-amylase inhibitory activities of tannic acid

Journal of food science and technology, 2018-09, Vol.55 (9), p.3640-3646

2018

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Valorisation of black carrot pomace: microwave assisted extraction of bioactive phytoceuticals and antioxidant activity using Box–Behnken design

Journal of food science and technology, 2019-02, Vol.56 (2), p.995-1007

2019

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Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliflora) peel: kinetics and mathematical modeling

Journal of food science and technology, 2020-06, Vol.57 (6), p.2321-2328

2020

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Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (Amaranthus cruentus L.) seed roasted in pan, and principal component analysis

Journal of food science and technology, 2024, Vol.61 (1), p.129-138

2024

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Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria

Journal of food science and technology, 2018-12, Vol.55 (12), p.4782-4791

2018

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Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity

Journal of food science and technology, 2018-09, Vol.55 (9), p.3453-3461

2018

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Extraction of bioactive compounds from mango (Mangifera indica L. var. Carabao) seed kernel with ethanol–water binary solvent systems

Journal of food science and technology, 2019-05, Vol.56 (5), p.2536-2544

2019

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Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit

Journal of food science and technology, 2023-01, Vol.60 (1), p.303-314

2023

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Optimization of ultrasound-assisted extraction of polyphenols from wheatgrass (Triticum aestivum L.)

Journal of food science and technology, 2020-08, Vol.57 (8), p.2809-2818

2020

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Supercritical CO2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification

Journal of food science and technology, 2021-12, Vol.58 (12), p.4514-4523

2021

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Ultrasound processing of coffee silver skin, brewer’s spent grain and potato peel wastes for phenolic compounds and amino acids: a comparative study

Journal of food science and technology, 2021-06, Vol.58 (6), p.2273-2282

2021

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The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves

Journal of food science and technology, 2019-05, Vol.56 (5), p.2373-2385

2019

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Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

Journal of food science and technology, 2017-03, Vol.54 (4), p.909-920

2017

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Postharvest chitosan, gallic acid and chitosan gallate treatments effects on shelf life quality, antioxidant compounds, free radical scavenging capacity and enzymes activities of ‘Sukkari’ bananas

Quality and biochemical changes of ‘Hindi-Besennara’ mangoes during shelf life as affected by chitosan, gallic acid and chitosan gallate

Influence of the solvents on the extraction of major phenolic compounds (punicalagin, ellagic acid and gallic acid) and their antioxidant activities in pomegranate aril

Gallic acid-fortified buckwheat Wantuo: characteristics of in vitro starch digestibility, antioxidant and eating quality

Gallic acid as a copigment enhance anthocyanin stabilities and color characteristics in blueberry juice

Effect of Gallic acid on mechanical and water barrier properties of zein-oleic acid composite films

Quantification of flavonoids, total phenols and antioxidant properties of onion skin: a comparative study of fifteen Indian cultivars

Antioxidant properties and phenolic profile characterization by LC–MS/MS of selected Tunisian pomegranate peels

Influence of drying techniques on bioactive properties, phenolic compounds and fatty acid compositions of dried lemon and orange peel powders

Comparison of cold-pressing and soxhlet extraction systems for bioactive compounds, antioxidant properties, polyphenols, fatty acids and tocopherols in eight nut oils

Atmospheric cold plasma (ACP) treatment improved in-package shelf-life of strawberry fruit

Evaluation of chemical composition, antioxidant potential and functional properties of carob (Ceratonia siliqua L.) seeds

Antioxidant and α-amylase inhibitory activities of tannic acid

Valorisation of black carrot pomace: microwave assisted extraction of bioactive phytoceuticals and antioxidant activity using Box–Behnken design

Ultrasound-assisted extraction of anthocyanins and phenolics from jabuticaba (Myrciaria cauliflora) peel: kinetics and mathematical modeling

Effect of roasting times on bioactive compounds, fatty acids, polyphenol and nutrients of amaranth (Amaranthus cruentus L.) seed roasted in pan, and principal component analysis

Phenolic profile, free amino acids composition and antioxidant potential of dried longan fermented by lactic acid bacteria

Phenolic composition of tomato varieties and an industrial tomato by-product: free, conjugated and bound phenolics and antioxidant activity

Extraction of bioactive compounds from mango (Mangifera indica L. var. Carabao) seed kernel with ethanol–water binary solvent systems

Effect of fermentation on the antioxidant properties and phenolic compounds of Bambangan (Mangifera pajang) fruit

Optimization of ultrasound-assisted extraction of polyphenols from wheatgrass (Triticum aestivum L.)

Supercritical CO2-ethanol extraction of oil from green coffee beans: optimization conditions and bioactive compound identification

Ultrasound processing of coffee silver skin, brewer’s spent grain and potato peel wastes for phenolic compounds and amino acids: a comparative study

The effect of harvest time and varieties on total phenolics, antioxidant activity and phenolic compounds of olive fruit and leaves

Effect of dehulling, germination and cooking on nutrients, anti-nutrients, fatty acid composition and antioxidant properties in lentil (Lens culinaris)

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