selected publications
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academic article
- Non-enzymatic browning due to storage is reduced by using clarified lemon juice as acidifier in industrial-scale production of canned peach halves. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE. 1873-1881. 2017
- Physicochemical characterization of special persimmon fruit beers using Bohemian Pilsner malt as a base. JOURNAL OF THE INSTITUTE OF BREWING. 319-327. 2017
- Kinetic changes of polyphenols, anthocyanins and antioxidant capacity in forced aged hibiscus ale beer. JOURNAL OF THE INSTITUTE OF BREWING. 1-2. 2016
- Approaches to understanding the contribution of anthocyanins to the antioxidant capacity of pasteurizad pomegranate juices. FOOD CHEMISTRY. 1630-1636. 2013
- Changes on indigenous microbiota, color, bioactive compounds and antioxidant activity of pasteurized pomegranate juice. FOOD CHEMISTRY. 2122-2129. 2013
- Effect of pasteurization process and storage on color and shelf-life of pomegranate juice. FOOD SCIENCE AND TECHNOLOGY-LEBENSMITTEL-WISSENSCHAFT & TECHNOLOGIE. 592-596. 2013
- Antimicrobial activity of food-compatible plant extracts and chitosan against naturally occurring micro-organisms in tomato juice.. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. 1917-1923. 2012
- Bactericidal activities against pathogenic bacteria by selected constituents of plant extracts in carrot broth. FOOD CHEMISTRY. 872-877. 2011
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congress communication
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patent
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thesis