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Journal of Food Science, ISSN 0022-1147, 05/2011, Volume 76, Issue 4, pp. C585 - C593
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 05/2015, Volume 50, Issue 5, pp. 1255 - 1267
Purple‐fleshed potatoes ( PFP ) and red‐fleshed potatoes ( RFP ) were dried using hot air. The hardness, anthocyanin content and colour in PFP and RFP during... 
Anthocyanins | colour | coloured potatoes | drying | kinetics | Kinetics | Coloured potatoes | Colour | Drying | FRUITS | QUALITY | HIGH-TEMPERATURES | FOOD SCIENCE & TECHNOLOGY | CUBES | PULP | TEXTURE | SLICES | ANTIOXIDANT | ASCORBIC-ACID DEGRADATION | VEGETABLES | Anthocyanin | Mechanical properties | Potatoes | Hardness | Food science | Air drying | Color | Thermal degradation
Journal Article
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 05/2019, Volume 54, Issue 5, pp. 1901 - 1908
Effects of white sorghum brewing process on free amino‐acids, γ‐aminobutyric acid (GABA), phenolics and bioactivity, including antioxidant (by ABTS + and... 
phenolic compounds | sorghum beer | functional beverage | Brewing process | PEPTIDES | PRODUCTS | FOOD SCIENCE & TECHNOLOGY | BEER | Acarbose | Ascorbic acid | Ethanol | Captopril | Amino acids | Sorghum | Brewing | Glucosidase | Phenolic acids | Biological activity | Beer | Antioxidants | γ-Aminobutyric acid | Wort | Equivalence | Peptidyl-dipeptidase A | Vitamin E | Bioactive compounds | Angiotensin | Phenols | Inhibition | Breweries
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 08/2019, Volume 99, Issue 10, pp. 4842 - 4848
Changes in the metabolite composition of potato tubers during low-temperature storage can affect their nutritional value, susceptibility to bruising, and... 
folates | tyrosine | pyridoxal phosphate | vitamin C | chlorogenic acid | Phosphates | Tyrosine | Phenylalanine | Potatoes | Vitamin C | Phenols | Folic acid | Ascorbic acid | Statistical analysis | Blackspot | Cobalt oxides | Chlorogenic acid | Bruising | Tubers | Organic chemistry | Storage | Acids | Temperature effects | Vitamin B | Food processing industry | Significance | Vitamin B6 | Low temperature
Journal Article
Food Chemistry, ISSN 0308-8146, 02/2012, Volume 130, Issue 3, pp. 501 - 509
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 01/2019, Volume 99, Issue 2, pp. 915 - 922
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2009, Volume 42, Issue 1, pp. 63 - 73
Five different varieties of cauliflower ( L. ssp. ); two white (cv. ‘Aviso’, ‘Dania’), one purple (cv. ‘Grafitti’), one green (cv. ‘Emeraude’) and one... 
ORAC | l-ascorbic acid | Anthocyanins | Total phenols | FRAP | L-ascorbic acid | ASSAY | BROCCOLI | FOOD SCIENCE & TECHNOLOGY | CRUCIFEROUS VEGETABLES | MASS-SPECTROMETRY | BIOAVAILABILITY | ABSORBENCY CAPACITY ORAC | COOKING | WHITE CABBAGE | VAR. CAPITATA | RED CABBAGE
Journal Article
Journal Article