| Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation A Patras, NP Brunton, C O'Donnell, BK Tiwari Trends in Food Science & Technology 21 (1), 3-11, 2010 | 1484 | 2010 |
| Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées A Patras, NP Brunton, S Da Pieve, F Butler Innovative Food Science & Emerging Technologies 10 (3), 308-313, 2009 | 739 | 2009 |
| Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances A Rawson, A Patras, BK Tiwari, F Noci, T Koutchma, N Brunton Food Research International 44 (7), 1875-1887, 2011 | 593 | 2011 |
| Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées A Patras, N Brunton, S Da Pieve, F Butler, G Downey Innovative food science & emerging technologies 10 (1), 16-22, 2009 | 414 | 2009 |
| Effect of ultrasound processing on anthocyanins and color of red grape juice BK Tiwari, A Patras, N Brunton, PJ Cullen, CP O’donnell Ultrasonics sonochemistry 17 (3), 598-604, 2010 | 374 | 2010 |
| Optimization of ultrasound assisted extraction of antioxidant compounds from marjoram (Origanum majorana L.) using response surface methodology MB Hossain, NP Brunton, A Patras, B Tiwari, CP O’donnell, ... Ultrasonics sonochemistry 19 (3), 582-590, 2012 | 345 | 2012 |
| Effect of thermosonication on bioactive compounds in watermelon juice A Rawson, BK Tiwari, A Patras, N Brunton, C Brennan, PJ Cullen, ... Food Research International 44 (5), 1168-1173, 2011 | 284 | 2011 |
| Fruit juice sonication: Implications on food safety and physicochemical and nutritional properties KG Zinoviadou, CM Galanakis, M Brnčić, N Grimi, N Boussetta, MJ Mota, ... Food Research International 77, 743-752, 2015 | 264 | 2015 |
| Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage A Patras, NP Brunton, BK Tiwari, F Butler Food and Bioprocess Technology 4, 1245-1252, 2011 | 243 | 2011 |
| Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity A Patras, NP Brunton, G Downey, A Rawson, K Warriner, G Gernigon Journal of Food Composition and Analysis 24 (2), 250-256, 2011 | 235 | 2011 |
| Anthocyanin and ascorbic acid degradation in sonicated strawberry juice BK Tiwari, CP OʼDonnell, A Patras, PJ Cullen Journal of Agricultural and Food Chemistry 56 (21), 10071-10077, 2008 | 235 | 2008 |
| Handbook of plant food phytochemicals BK Tiwari, N Brunton, CS Brennan Wiley-Blackwell,, 2015 | 213 | 2015 |
| Effect of ozone processing on anthocyanins and ascorbic acid degradation of strawberry juice BK Tiwari, CP O’donnell, A Patras, N Brunton, PJ Cullen Food chemistry 113 (4), 1119-1126, 2009 | 199 | 2009 |
| Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies DF Keenan, NP Brunton, TR Gormley, F Butler, BK Tiwari, A Patras Innovative Food Science & Emerging Technologies 11 (4), 551-556, 2010 | 176 | 2010 |
| Application of non-conventional extraction methods: Toward a sustainable and green production of valuable compounds from mushrooms E Roselló-Soto, O Parniakov, Q Deng, A Patras, M Koubaa, N Grimi, ... Food Engineering Reviews 8, 214-234, 2016 | 174 | 2016 |
| Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage B Torres, BK Tiwari, A Patras, PJ Cullen, N Brunton, CP O'donnell Innovative Food Science & Emerging Technologies 12 (2), 93-97, 2011 | 167 | 2011 |
| Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage BK Tiwari, CP O’donnell, A Patras, N Brunton, PJ Cullen European Food Research and Technology 228, 717-724, 2009 | 155 | 2009 |
| Influence of blanching and low temperature preservation strategies on antioxidant activity and phytochemical content of carrots, green beans and broccoli A Patras, BK Tiwari, NP Brunton LWT-Food Science and Technology 44 (1), 299-306, 2011 | 139 | 2011 |
| Radiation processing of food proteins–A review on the recent developments YH Kuan, R Bhat, A Patras, AA Karim Trends in Food Science & Technology 30 (2), 105-120, 2013 | 136 | 2013 |
| Application of principal component and hierarchical cluster analysis to classify different spices based on in vitro antioxidant activity and individual polyphenolic antioxidant … MB Hossain, A Patras, C Barry-Ryan, AB Martin-Diana, NP Brunton Journal of functional foods 3 (3), 179-189, 2011 | 107 | 2011 |
Nigel BruntonUniversity College Dublin在 ucd.ie 的电子邮件经过验证
