Influence of alginate-based edible coating as carrier of antibrowning agents on bioactive compounds and antioxidant activity in fresh-cut Kent mangoes

Carotenoid and phenolic profile of tomato juices processed by high intensity pulsed electric fields compared with conventional thermal treatments

Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits

Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments

Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice

Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments