Citation Impact
Citing Papers
Honey, Propolis, and Royal Jelly: A Comprehensive Review of Their Biological Actions and Health Benefits
2017 Standout
Carotenoids: Actual knowledge on food sources, intakes, stability and bioavailability and their protective role in humans
2008 Standout
Lutein: A Valuable Ingredient of Fruit and Vegetables
2005
Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice
2003
Thermal Degradation Kinetics of Carotenoids in a Cashew Apple Juice Model and Its Impact on the System Color
2009
Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice
2011
Bitter taste, phytonutrients, and the consumer: a review
2000 Standout
Applications of ultrasound in food technology: Processing, preservation and extraction
2010 Standout
Advances in the Analytical Methods for Determining the Antioxidant Properties of Honey: A Review
2011
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Influence of Production, Handling, and Storage on Phytonutrient Content of Foods
2009
Pomegranate peel and peel extracts: Chemistry and food features
2014 Standout
A comprehensive study on the colour of virgin olive oils and its relationship with their chlorophylls and carotenoids indexes (I): CIEXYZ non-uniform colour space
2008
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
2009
Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying
2001 Standout
Comparative shelf life study and vitamin C loss kinetics in pasteurised and high pressure processed reconstituted orange juice
2003
Thermal stability of liquid antioxidative extracts from pomegranate peel
2013
Evaluation of nanocomposite packaging containing Ag and ZnO on shelf life of fresh orange juice
2010 Standout
Evaluation of quality changes of blueberry juice during refrigerated storage after high-pressure and pulsed electric fields processing
2011
Color Change Kinetics of Microwave-Dried Basil
2009
Identification and Quantification of Carotenoids, By HPLC-PDA-MS/MS, from Amazonian Fruits
2007 Standout
Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
2006
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Colour Measurement and Analysis in Fresh and Processed Foods: A Review
2012 Standout
Effect of Equivalent Thermal Treatments on the Color and the Antioxidant Activity of Tomato Puree
2002
Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice
2007
ANTIOXIDANT CAPACITY OF BERRY CROPS, CULINARY HERBS AND MEDICINAL HERBS
2003
Instrumental measurement of orange juice colour: a review
2005
Effect of Drying on the Color of Tarragon (Artemisia dracunculus L.) Leaves
2009
Shelf-life prediction of fresh blood orange juice
2004
Review: Analysis of carotenoids in orange juice
2007
The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat
2004
Kinetics of colour change of kiwifruits during hot air and microwave drying
2001 Standout
Bioactive Compounds and Antioxidant Activity in Different Types of Berries
2015 Standout
The Effects of Frozen Storage Conditions on Lycopene Stability in Watermelon Tissue
2003
Effects of Sonication on the Kinetics of Orange Juice Quality Parameters
2008
Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)
2009
Comparative antioxidant activities of carotenoids measured by ferric reducing antioxidant power (FRAP), ABTS bleaching assay (αTEAC), DPPH assay and peroxyl radical scavenging assay
2011 Standout
Effect of High-Intensity Pulsed Electric Fields Processing and Conventional Heat Treatment on Orange−Carrot Juice Carotenoids
2005
Mediterranean diet pyramid today. Science and cultural updates
2011 Standout
Trends in microwave-related drying of fruits and vegetables
2006 Standout
Antioxidant activity and phenolic compounds in 32 selected herbs
2007 Standout
Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice
2010 Standout
Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
2010
Effect of Processing Techniques at Industrial Scale on Orange Juice Antioxidant and Beneficial Health Compounds
2002
Provitamin A carotenoids and ascorbic acid contents of the different types of orange juices marketed in Spain
2006
The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice
2008
Effect of Low Temperature Sonication on Orange Juice Quality Parameters using Response Surface Methodology
2008
Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic data
2011
Color Change Kinetics of Okra Undergoing Microwave Drying
2007
Influence of olive ripeness on chemical properties and phenolic composition of Chemlal extra-virgin olive oil
2013 StandoutNobel
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
2009 Standout
Analysis of carotenoids in vegetable and plasma samples: A review
2005
Techniques for Analysis of Plant Phenolic Compounds
2013 Standout
Identification of Isolutein (Lutein Epoxide) as cis-Antheraxanthin in Orange Juice
2005
Works of Gary A. Coates being referenced
High-performance liquid chromatography for the characterization of carotenoids in the new sweet orange (Earlygold) grown in Florida, USA
2001
Effect of thermal pasteurization on Valencia orange juice color and pigments
2003
MEASUREMENT OF TOTAL VITAMIN C ACTIVITY IN CITRUS PRODUCTS BY HPLC: A REVIEW
1999
Thermal Pasteurization Effects on Color of Red Grapefruit Juices
1999
Characterization of Color Fade during Frozen Storage of Red Grapefruit Juice Concentrates
2002
QUANTITATIVE STUDY OF FREE SUGARS AND MYO-INOSITOL IN CITRUS JUICES BY HPLC AND A LITERATURE COMPILATION
2000
Vitamin C Contents in Processed Florida Citrus Juice Products from 1986−1995 Survey
1997
Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: a storage study
1999