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For: CAMPOS APR, CHISTÉ RC, PENA RDS. Camu-camu (Myrciaria dubia) and jambolan (Syzygium cumini) juice blend: sensory analysis and bioactive compounds stability. Food Sci Technol 2021. [DOI: 10.1590/fst.37519] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Number Cited by Other Article(s)
1
Campos APR, Chisté RC, Pena RDS. Stability of ascorbic acid and anthocyanins of jambolan ( Syzygium cumini ) and camu‐camu ( Myrciaria dubia ) juice blend during pasteurisation and storage at room temperature. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
2
PRADO GMD, SOUSA PHMD, SILVA LMRD, WURLITZER NJ, GARRUTI DDS, FIGUEIREDO RWD. Encapsulated omega-3 addition to a cashew apple/araça-boi juice - effect on sensorial acceptability and rheological properties. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.64321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
3
FAN Y, MA C, WANG R. Deciphering bacterial community succession patterns and their correlations with physicochemical factors in solid-state fermentation of high-quality jujube vinegar. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.05022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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