Black currant polyphenols: Their storage stability and microencapsulation

By Anna M. Bakowska-Barczak, P. Kolodziejczyk. 2011

344 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/c48d0ab66f6eb32acfd19379667141ee7f6798b1

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. S. Dirim
2. G. Caliskan

Citations in the corpus

• Influence of freezing process and frozen storage on the quality of fruits and fruit products (2016, neutral): “−20 °C/9 months (64) Strawberry (whole) −20 °C −20 °C/24 h (53) Blackberry (whole) −35 °C/5 h −22 °C/6 months (61) Peach (slices) n.”
• The effect of different drying processes and the amounts of maltodextrin addition on the powder properties of sumac extract powders (2016, background): “In addition,maltodextrin has some advantages such as having low viscosity and high solubility in the water, bulking and film formation properties, playing a role in reduction of oxygen permeability of wall matrix and no taste and odor, and functions including binding of flavor and fat [26–29].”