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Journal of Agricultural and Food Chemistry|January 6, 2005
Effect of pectolytic enzyme preparations on the phenolic composition and antioxidant activity of asparagus juiceTing Sun, Juming Tang, Joseph R PowersJournal of Agricultural and Food Chemistry|January 4, 2007
Enzyme-catalyzed change of antioxidants content and antioxidant activity of asparagus juiceTing Sun, Joseph R Powers, Juming TangJournal of Food Science|November 13, 2007
Effect of enzymatic macerate treatment on rutin content, antioxidant activity, yield, and physical properties of asparagus juiceTing Sun, Joseph R Powers, Juming TangJournal of the Science of Food and Agriculture|January 10, 2012
Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffinsMaria U Rosales-Soto, Joseph R Powers, J Richard AlldredgeJournal of Agricultural and Food Chemistry|February 21, 2002
Improved amperometric method for the rapid and quantitative measurement of lipoxygenase activity in vegetable tissue crude homogenatesJosé I Reyes-De-Corcuera, Ralph P Cavalieri, Joseph R PowersJournal of Food Science|March 16, 2012
Effect of extrusion on the antioxidant capacity and color attributes of expanded extrudates prepared from purple potato and yellow pea flour mixesBalunkeswar Nayak, Jose De J Berrios, Joseph R Powers, et al.Journal of Agricultural and Food Chemistry|August 2, 2011
Thermal degradation of anthocyanins from purple potato (cv. Purple Majesty) and impact on antioxidant capacityBalunkeswar Nayak, Jose De J Berrios, Joseph R Powers, et al.Journal of Agricultural and Food Chemistry|May 27, 2011
Determination of quercetins in onion (Allium cepa) using infrared spectroscopyXiaonan Lu, Carolyn F Ross, Joseph R Powers, et al.Journal of Agricultural and Food Chemistry|August 22, 2002
Hydrophobic probe binding of beta-lactoglobulin in the native and molten globule state induced by high pressure as affected by pH, KIO(3) and N-ethylmaleimideJian Yang, Joseph R Powers, Stephanie Clark, et al.Journal of Agricultural and Food Chemistry|April 22, 2011
Determination of total phenolic content and antioxidant activity of garlic (Allium sativum) and elephant garlic (Allium ampeloprasum) by attenuated total reflectance-Fourier transformed infrared spectroscopyXiaonan Lu, Carolyn F Ross, Joseph R Powers, et al.Pageof 2