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Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology.
Cervantes-Elizarrarás A, Piloni-Martini J, Ramírez-Moreno E, Alanís-García E, Güemes-Vera N, Gómez-Aldapa CA, Zafra-Rojas QY, Cruz-Cansino ND. Cervantes-Elizarrarás A, et al. Ultrason Sonochem. 2017 Jan;34:371-379. doi: 10.1016/j.ultsonch.2016.06.009. Epub 2016 Jun 8. Ultrason Sonochem. 2017. PMID: 27773259 Free article.
Effect of Ultrasound on In Vitro Bioaccessibility of Phenolic Compounds and Antioxidant Capacity of Blackberry (Rubus fruticosus) Residues cv. Tupy.
Zafra-Rojas QY, González-Martínez BE, Cruz-Cansino NDS, López-Cabanillas M, Suárez-Jacobo Á, Cervantes-Elizarrarás A, Ramírez-Moreno E. Zafra-Rojas QY, et al. Among authors: cervantes elizarraras a. Plant Foods Hum Nutr. 2020 Dec;75(4):608-613. doi: 10.1007/s11130-020-00855-7. Epub 2020 Oct 1. Plant Foods Hum Nutr. 2020. PMID: 33006130
Application of Ultrasound in a Closed System: Optimum Condition for Antioxidants Extraction of Blackberry (Rubus fructicosus) Residues.
Zafra-Rojas QY, Cruz-Cansino NS, Quintero-Lira A, Gómez-Aldapa CA, Alanís-García E, Cervantes-Elizarrarás A, Güemes-Vera N, Ramírez-Moreno E. Zafra-Rojas QY, et al. Among authors: cervantes elizarraras a. Molecules. 2016 Jul 21;21(7):950. doi: 10.3390/molecules21070950. Molecules. 2016. PMID: 27455210 Free PMC article.