Effect of genuine non-anthocyanin phenolics and chlorogenic acid on color and stability of black carrot (Daucus carota ssp. sativus var. atrorubens Alef.) anthocyanins

enthalten in: Food research international | 2016

von Gras, C. | Bogner, H. | Carle, R. | +1

Carotenoids from gac fruit aril (Momordica cochinchinensis [Lour.] Spreng.) are more bioaccessible than those from carrot root and tomato fruit

enthalten in: Food research international | 2016

von Müller-Maatsch, J. | Sprenger, J. | Hempel, J. | +3

Structure–response relationship of carotenoid bioaccessibility and antioxidant activity as affected by the hydroxylation and cyclization of their terminal end groups

enthalten in: Food research international | 2014

von Sólyom, K. | Maier, C. | Weiss, J. | +4

Recovery of polyphenols from the by-products of plant food processing and application as valuable food ingredients

enthalten in: Food research international | 2014

von Kammerer, D. | Kammerer, J. | Valet, R. | +1

Identification of phenolic compounds in soursop (Annona muricata) pulp by high-performance liquid chromatography with diode array and electrospray ionization mass spectrometric detection

enthalten in: Food research international | 2014

von Jiménez, V. | Gruschwitz, M. | Schweiggert, R. | +2

Antioxidant capacity and colour stability of texture-improved canned strawberries as affected by the addition of rose (Rosa damascena Mill.) petal extracts

enthalten in: Food research international | 2012

von Shikov, V. | Kammerer, D. | Mihalev, K. | +2

Carotenogenesis and physico-chemical characteristics during maturation of red fleshed papaya fruit (Carica papaya L.)

enthalten in: Food research international | 2011

von Schweiggert, R. | Steingass, C. | Mora, E. | +2

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

enthalten in: Food research international | 2009

von Sadilova, E. | Stintzing, F. | Kammerer, D. | +1

Matrix dependent impact of sugar and ascorbic acid addition on color and anthocyanin stability of black carrot, elderberry and strawberry single strength and from concentrate juices upon thermal treatment

enthalten in: Food research international | 2009

von Sadilova, E. | Stintzing, F. | Kammerer, D. | +1

Structural and chromatic stability of purple pitaya (Hylocereus polyrhizus [Weber] Britton & Rose) betacyanins as affected by the juice matrix and selected additives

enthalten in: Food research international | 2006

von Herbach, K. | Rohe, M. | Stintzing, F. | +1