|
|
|
题名
|
作者
|
年代
|
出处
|
被引量
|
| 1 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées显示文摘 | Ankit Patras Nigel P. Brunton Sara Da Pieve Francis Butler | 2008 | Innovative Food Science and Emerging Technologies2008，，3： | 2 |
| 2 | Impact of high pressure processing ontotal antioxidant activity,phenolic,ascorbic acid,anthocyanin content and colour of strawberry and blackberry purées显示文摘 | Ankit Patras Nigel P Bruntona Sara Da Pieve | | 0，，： | 1 |
| 3 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackben'y pur6es 显示文摘 | Ankit Patras Nigel P Bruntona Sara Da Pieve | 2009 | Innovative Food Science and Emerging Technologies2009，10，： | 1 |
| 4 | Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity显示文摘 | Ankit Patras Nigel P. Brunton Gerard Downey Ashish Rawson Keith Warriner Gwenole Gernigon | 2010 | Journal of Food Composition and Analysis2010，，2： | 1 |
| 5 | Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation显示文摘 | Ankit Patras Nigel. P. Brunton Colm O’Donnell B.K. Tiwari | 2009 | Trends in Food Science & Technology2009，，1： | 1 |
| 6 | Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity显示文摘 | Ankit Patras Nigel P Brunton Gerard Downey | 2011 | Journal of Food Composition and Analysis2011，24，： | 1 |
| 7 | Impact of high pressure on total antioxidant activily, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry pur e es显示文摘 | Ankit Patras Nigel P Brunton Sara Da Pieve | 2009 | Innovative Food Science and Emerging Technologies2009，10，： | 1 |
| 8 | Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation显示文摘 | Ankit Patras Nigel. P. Brunton Colm O’Donnell B.K. Tiwari | 2009 | Trends in Food Science & Technology2009，，1： | 1 |
| 9 | Effect of thermal processing on anthocyanin stability in foods:mechanisms and kinetics of degradation显示文摘 | Patras Ankit Brunton Nigel P O'Donnell Colm | | 0，，2： | 1 |
| 10 | Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées显示文摘 | Ankit Patras Nigel Brunton Sara Da Pieve Francis Butler Gerard Downey | 2008 | Innovative Food Science and Emerging Technologies2008，，1： | 1 |
| 11 | Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry pur6es显示文摘 | Ankit Patras Nigel P Brunton Sara Da Pieve | 2009 | Innovative Food Science and Emerging Technologies2009，，10： | 1 |
您所在的机构暂未开通此部分的功能，请联系管理员