Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage

Celia Rodríguez‐Pérez; Rosa Quirantes‐Piné; María del Mar Contreras; J. Uberos; Alberto Fernandez Gutierrez; Antonio Segura‐Carretero

doi:10.1016/j.foodchem.2014.11.061

Back

Shared by

Alberto Fernandez Gutierrez

Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage

Article 2014 en

Authors

CR
Celia Rodríguez‐Pérez
RQ
Rosa Quirantes‐Piné
MC
María del Mar Contreras

Discussion(0)

No comments yet. Be the first to comment.

Related publications

Article2013

Identification of polyphenols and their metabolites in human urine after cranberry-syrup consumption

Ihsan Iswaldi, David Arraéz-Román, Ana María Gómez‐Caravaca, María del Mar Contreras, J. Uberos, Antonio Segura‐Carretero, Alberto Fernandez Gutierrez

Article2015

Gamma irradiation improves the extractability of phenolic compounds in Ginkgo biloba L.

Eliana Pereira, Lillian Barros, Montserrat Dueñas, Amílcar L. António, Celestino Santos‐Buelga, Isabel Cristina Fernandes Rodrigues Ferreira

Article2015

Effects of gamma irradiation on the phenolic compounds of Ginkgo biloba L.

Eliana Pereira, Lillian Barros, Amílcar L. António, Sandra Cabo Verde, Celestino Santos‐Buelga, Isabel Cristina Fernandes Rodrigues Ferreira

Article2016

Suitability of gamma irradiation for preserving fresh-cut watercress quality during cold storage

José Pinela, João C.M. Barreira, Lillian Barros, Sandra Cabo Verde, Amílcar L. António, Ana Maria Carvalho, M. Beatriz P.P. Oliveira, Isabel Cristina Fernandes Rodrigues Ferreira

Article2016

Effects of gamma irradiation on cytotoxicity and phenolic compounds of Thymus vulgaris L. and Mentha x piperita L.

Eliana Pereira, Andreia I. Pimenta, Ricardo C. Calhelha, Amílcar L. António, Sandra Cabo Verde, Lillian Barros, Celestino Santos‐Buelga, Isabel Cristina Fernandes Rodrigues Ferreira