Data on blueberry peroxidase kinetic characterization and stability towards thermal and high pressure processing

by Netsanet Shiferaw Terefe, Antoine Delon, Cornelis Versteeg
Published 2017-08-01

Copigmentation with Sinapic Acid Improves the Stability of Anthocyanins in High-Pressure-Processed Strawberry Purees

by Netsanet Shiferaw Terefe, Gabriele A. Netzel, Michael E. Netzel
Published 2019-01-01

Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

by Sajad Shokri, Hema Jegasothy, Mary Ann Augustin, Netsanet Shiferaw Terefe
Published 2021-02-01

Fermentation by Probiotic <i>Lactobacillus gasseri</i> Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

by Yue Xu, Mya Myintzu Hlaing, Olga Glagovskaia, Mary Ann Augustin, Netsanet Shiferaw Terefe
Published 2020-12-01

Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree

by Yan Xue Cai, Ji Hui Wang, Catherine McAuley, Mary Ann Augustin, Netsanet Shiferaw Terefe
Published 2019-10-01