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Estimation of kinetic parameters of anthocyanins and color degradation in vitamin C fortified cranberry juice during storage.
Food Res Int. 2017 Apr;94:29-35. doi: 10.1016/j.foodres.2017.01.013. Epub 2017 Jan 21.
Food Res Int. 2017.
PMID: 28290364
Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice.
Roidoung S, Dolan KD, Siddiq M.
Roidoung S, et al.
Food Chem. 2016 Nov 1;210:422-7. doi: 10.1016/j.foodchem.2016.04.133. Epub 2016 Apr 29.
Food Chem. 2016.
PMID: 27211666
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Total phenolics, antioxidant properties and quality of fresh-cut onions (Allium cepa L.) treated with mild-heat.
Siddiq M, Roidoung S, Sogi DS, Dolan KD.
Siddiq M, et al. Among authors: roidoung s.
Food Chem. 2013 Jan 15;136(2):803-6. doi: 10.1016/j.foodchem.2012.09.023. Epub 2012 Sep 17.
Food Chem. 2013.
PMID: 23122130
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Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment.
Sogi DS, Siddiq M, Roidoung S, Dolan KD.
Sogi DS, et al. Among authors: roidoung s.
J Food Sci. 2012 Nov;77(11):C1197-202. doi: 10.1111/j.1750-3841.2012.02933.x. Epub 2012 Oct 24.
J Food Sci. 2012.
PMID: 23094872
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