Sara Da Pieve

Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purées

Francis Butler, Gerard Downey, Ankit Patras, 2009 .

Surface decontamination of fresh-cut apple by UV-C light exposure: Effects on structure, colour and sensory properties

Lara Manzocco, Michela Maifreni, I. Bartolomeoli, 2011 .

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées.

Francis Butler, Ankit Patras, Nigel P. Brunton, 2009 .