Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties-Reference-Cited by-同舟云学术

Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties

Published:2016-01 Issue: Volume:65 Page:436-443
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Alberti Aline,Machado dos Santos Tâmisa Pires,Ferreira Zielinski Acácio Antonio,Eleutério dos Santos Caroline Mongruel,Braga Cíntia Maia,Demiate Ivo Mottin,Nogueira Alessandro

Funder

National Council for Scientific and Technological Development (CNPq)

Araucaria Foundation (FA)

Coordination for the Improvement of Personnel in Higher Level (CAPES)

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Code of practice for the evaluation of fruit and vegetable juice;A.I.J.N,2007

2. Apple wine processing with different nitrogen contents;Alberti;Brazilian Archives of Biology and Technology,2011

3. Optimization of the extraction of phenolic compounds from apples using response surface methodology;Alberti;Food Chemistry,2014

4. Official methods of analysis of AOAC international;AOAC International,2003

5. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay;Benzie;Analytical Biochemistry,1996

Cited by 74 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products;Critical Reviews in Food Science and Nutrition;2024-01-22

2. The elemental profile of ciders made from different varieties of apples;Foods and Raw Materials;2023-11-17

3. Exploring the Bioactive Compounds in Some Apple Vinegar Samples and Their Biological Activities;Plants;2023-11-14

4. Mixed Fermentations of Yeasts and Lactic Acid Bacteria as Sustainable Processes to Enhance the Chemical Composition of Cider Made of Topaz and Red Topaz Apple Varieties;Agronomy;2023-09-27

5. Chemometric Classification of Apple Cultivars Based on Physicochemical Properties: Raw Material Selection for Processing Applications;Foods;2023-08-17