Influence of high-intensity ultrasound on bioactive compounds of strawberry juice: Profiles of ascorbic acid, phenolics, antioxidant activity and microstructure
Jin Wang(Southeast University), Vijaya Raghavan(McGill University), Sai Kranthi Vanga(McGill University), Jinghua Ye(Guangdong University of Technology), Jun Wang(South China Agricultural University)
Cited by 227
Related Papers
How well do plant based alternatives fare nutritionally compared to cow’s milk?
|Journal of Food Science and Technology|2017|459
Application of atmospheric cold plasma-activated water (PAW) ice for preservation of shrimps (Metapenaeus ensis)
|Food Control|2018|224
Inactivation methods of soybean trypsin inhibitor – A review
|Trends in Food Science & Technology|2017|219
Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review
|Critical Reviews in Food Science and Nutrition|2021|196