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Publications by Suzie Zozio
Evaluation of Anthocyanin Stability During Storage of a Coloured Drink Made From Extracts of the Andean Blackberry (Rubus glaucusBenth.), Açai (Euterpe oleraceaMart.)and Black Carrot (Daucus carotaL.)
Fruits
Horticulture
Agronomy
Crop Science
Food Science
Related publications
Sequential Extraction of Black Currant Residues Produces Anthocyanin-Rich Extracts Containing Anthocyanin Dimers
Journal of Berry Research
Horticulture
Soil Science
Biochemistry
Crop Science
Food Science
Plant Science
Agronomy
Plant Regeneration From Dried Callus of Carrot (Daucus Carota L.)
Ikushugaku zasshi
Evaluation of Chemical Composition of Yoghurt Made From Camel and Camel-Sheep Milk Mixtures During Storage
International Journal of Dairy Science
Animal Science
Zoology
Food Animals
Antioxidant Activity, Total Phenolics Content, Anthocyanin, and Color Stability of Isotonic Model Beverages Colored With Andes Berry (Rubus Glaucus Benth) Anthocyanin Powder
Journal of Food Science
Food Science
Stability of Olive Leaf Drink Upon Storage at Different Temperatures
Glasnik zaštite bilja
Sustainable Dyeing of Cotton Fabric Using Black Carrot (Daucus Carota L.) Plant Residue as a Source of Natural Colorant
Polish Journal of Environmental Studies
Environmental Chemistry
Environmental Science
Comparison of Storage Stability of Carotene Extracts Prepared From Red and Green Pimentos.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Evaluation of Carrot Pomace (Daucus Carota L.) as Hypocholesterolemic and Hypolipidemic Agent on Albino Rats
Notulae Scientia Biologicae
Quality Attributes, Phytochemical Profile and Storage Stability Studies of Functional Ready to Serve (RTS) Drink Made From Blend of Aloe Vera, Sweet Lime, Amla and Ginger
Journal of Food Science and Technology
Food Science
