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Nigel Brunton
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Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
A Patras, NP Brunton, C O'Donnell, BK Tiwari
Trends in Food Science & Technology 21 (1), 3-11, 2010
13032010
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
A Patras, NP Brunton, S Da Pieve, F Butler
Innovative Food Science & Emerging Technologies 10 (3), 308-313, 2009
6782009
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
A Rawson, A Patras, BK Tiwari, F Noci, T Koutchma, N Brunton
Food Research International 44 (7), 1875-1887, 2011
5452011
Characterization of phenolic composition in Lamiaceae spices by LC-ESI-MS/MS
MB Hossain, DK Rai, NP Brunton, AB Martin-Diana, C Barry-Ryan
Journal of agricultural and food chemistry 58 (19), 10576-10581, 2010
4432010
Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées
A Patras, N Brunton, S Da Pieve, F Butler, G Downey
Innovative food science & emerging technologies 10 (1), 16-22, 2009
3712009
Effect of drying method on the antioxidant capacity of six Lamiaceae herbs
MB Hossain, C Barry-Ryan, AB Martin-Diana, NP Brunton
Food Chemistry 123 (1), 85-91, 2010
3652010
Techniques to extract bioactive compounds from food by-products of plant origin
H Wijngaard, MB Hossain, DK Rai, N Brunton
Food Research International 46 (2), 505-513, 2012
3532012
Effect of ultrasound processing on anthocyanins and color of red grape juice
BK Tiwari, A Patras, N Brunton, PJ Cullen, CP O’donnell
Ultrasonics sonochemistry 17 (3), 598-604, 2010
3232010
Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology
MB Hossain, NP Brunton, A Patras, B Tiwari, CP O’donnell, ...
Ultrasonics sonochemistry 19 (3), 582-590, 2012
3122012
Bioactivities of glycoalkaloids and their aglycones from Solanum species
SE Milner, NP Brunton, PW Jones, NM O’Brien, SG Collins, AR Maguire
Journal of agricultural and food chemistry 59 (8), 3454-3484, 2011
2802011
Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid
JE Hayes, P Allen, N Brunton, MN O’grady, JP Kerry
Food Chemistry 126 (3), 948-955, 2011
2682011
Effect of thermosonication on bioactive compounds in watermelon juice
A Rawson, BK Tiwari, A Patras, N Brunton, C Brennan, PJ Cullen, ...
Food Research International 44 (5), 1168-1173, 2011
2422011
A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey
NP Brunton, DA Cronin, FJ Monahan, R Durcan
Food Chemistry 68 (3), 339-345, 2000
2352000
A survey of Irish fruit and vegetable waste and by-products as a source of polyphenolic antioxidants
HH Wijngaard, C Rößle, N Brunton
Food Chemistry 116 (1), 202-207, 2009
2302009
Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare …
MB Hossain, C Barry-Ryan, AB Martin-Diana, NP Brunton
Food Chemistry 126 (1), 339-346, 2011
2292011
Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage
A Patras, NP Brunton, BK Tiwari, F Butler
Food and Bioprocess Technology 4, 1245-1252, 2011
2142011
Antioxidant properties and quantitative UPLC-MS analysis of phenolic compounds from extracts of fenugreek (Trigonella foenum-graecum) seeds and bitter melon (Momordica …
O Kenny, TJ Smyth, CM Hewage, NP Brunton
Food chemistry 141 (4), 4295-4302, 2013
2082013
Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity
A Patras, NP Brunton, G Downey, A Rawson, K Warriner, G Gernigon
Journal of Food Composition and Analysis 24 (2), 250-256, 2011
2012011
Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice
BK Tiwari, CP O’donnell, A Patras, N Brunton, PJ Cullen
Food chemistry 113 (4), 1119-1126, 2009
1912009
Antioxidant activity of spice extracts and phenolics in comparison to synthetic antioxidants
MB Hossain, NP Brunton, C Barry-Ryan, AB Martin-Diana, M Wilkinson
Rasayan J. Chem 1 (4), 751-756, 2008
1912008
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