abiotic stresses
ABTS
accessions
achenes
acidification
acylation
agglutination
aggregation
aglycones
aleurone
alfalfa
alkaloids
allicin
almonds
amino acids
angiogenesis
antagonistic action
anthocyanidins
anthocyanins
anti-cancer
anti-inflammatory
antimetastatic action
antimicrobial activity
antimicrobials
antioxidant activity
antioxidant assays
antioxidant capacity
antioxidant compounds
antioxidative properties
antipyretic
antiradical
antitussive
apigenin
apple
apple cider
apple juice
apple peels
apple pomace
ascorbate
ascorbic acid
atherosclerosis
autoxidation
baking
baking time
banana
banana peels
barley
barley grains
beans
Beer–Lambert law
berries
betacyanins
betacyanin stability
beta–glucan
betalain stability
betanidin
betanin
betanin degradation
betanin stability
betaxanthins
bioavailability
biodiversity
biomarkers
biosynthesis
biosynthetic stages
black rice
black soybeans
blackberries
blackberry juice
blanching
blueberries
boiling
bran
Brazil nuts
bread
broccoli
broccoli sprouts
browning
buckwheat
buckwheat grains
by–products
cabbage
caffeic acid
caffeine
cancer cells
cancer chemoprevention
canning
capsaicin
capsaicinoids
caramelisation
carcinogenesis
cardiovascular diseases
carnosic acid
carotenes
carotenoid
carotenoid oxidation
carotenoids degradation
carotenoids losses
carrot juice
carrots
casein kinase I (CKI)
cashew nuts
cassava
catechins
catechol
cauliflower
celery
cell permeabilisation
cell proliferation
cellulases
cellulolytic enzyme
cellulose
centrifugation
cereals
chalcones
chemoprevention
chemopreventive agents
chickpeas
chitosan
chlorogenic acid
chlorophyll breakdown
cholesterol absorption
citrus
clouding
CO2 atmospheres
coffee
coffee decaffeination
collision–induced dissociation (CID)
color stability
color tonation
colour stabilising
copigmentation
corn
courmarins
COX enzymes
cranberries
cruciferous
cultivars
cultivation
curcumin
cyanidin
cyanidin hexoside
cyanidin–3–glucoside
cytotoxicity
daidzein
decarboxylation
degradation
degradation pathways
dehydrated vegetables
dehydration
demalonylation
detoxification enzymes
dielectric heating
dietary fiber
diogenin
discoloration
diseases
diterpenes
down–regulating cyclin
DPPH assay
DPPH scavenging activity
drying
durum wheat
edible coatings
EDTA
egg–plant
einkorn wheat
ejaculation
electric field strength
electrical conductivity
electrical resistance heating
electron donor
emulsifiers
encapsulation
endoplasmic reticulum (ER)
enterodiol
enzymatic browning
enzyme activity
enzyme inactivation
enzyme–catalyzed reaction
epicatechin
epidemiology
epimerization
ethanol
exposure
extraction
extrudates
extrusion cooking
falcarindiol
falcarindiol–3–actetate
falcarinol
fatty acids
fenugreek seeds
fermentation
fertilization
ferulic acid
flavanols
flavones
flavonoid
flavonols
flavour
flesh
folates
Folin–ciocalteu method
food processors
fractionating
frap (ferric reducing antioxidant power)
free radicals
fruit extracts
fruit juices
frying
functional foods
gallic acid
garlic
genistin
germination
gingerols
glucobrassicin
gluconapin
glucoraphanin
glucoside cleavage
glucosides
glucosinolate
glucuronides
glucuronosylation
glutathione
glycoalkaloids
glycosides
Gorinstein
grain processing
grains
grape juice
grapes
harvest time
harvesting stage
hazelnuts
health benefits
heat stability
hemicelluloses
herbs
hydrodistillation
hydrogen bonding
hydrophilic
hydroxyl radicals
hydroxylation
hyperchromic
hypertension
inactivation
indicators
indicaxanthin
indoles
inducers
industrial applications
inflammation
irradiation
isochorismate
isoflavones
isoflavonoids
isomerization
isomers
isothiocyanates
jams
juice processing
Juices
kaempferol
kernel maturity
lactonization
LDL oxidation
lectins
legumes
lentil
lettuce
light–induced betacyanin
lignan levels
lignans
lignans content
lignin
lipid oxidation
lipid peroxidation
lutein
lycopene
lysosomal catabolism
maceration time
macrophages
Maillard reaction
malonyl glucoisdes
malonyldaizin
malvidin
mandarin juice
Mandarin peels
mango
maturity
maturity index
maturity stages
mechanical abrasion
mechanical agitation
mechanistic pathways
medioresinol
melatonin
meta–analysis
metabolism
metabolites
methanol
methyl groups
microbial safety
microencapsulation
microorganisms
microwave cavity
microwave treatment
milling
milling fractions
milling process
minerals
minimal processing
modifiers
monoterpenes
myricetin
myrosinase
naringin
neutrophils
nitrogen fertilization
non–thermal processing
nutraceuticals
nuts
oats
ohmic heating
olive oil
onions
orange juice
organoleptic
oxidation process
oxidative damage
oxidative reactions
oxidative stress
oxygen donors
ozone
ozone applications
ozone processing
packaging conditions
parboiling
parsley
parsnip
pasteurization
peanuts
pearling
peas
pecans
pectins
peeling
pelargonidin
peppers
permeability
peroxidation
pesticides
petanin
Phase I
Phase II catalyses
phenol rings
phenolics
phenylalanine
phenylpropanoids
phloridizin
phospholipases
phospholipid
phosphorylation
photodegradation
phototropism
phytic acid
phytoalexins
phytoestrogens
phytonutrients
phytosterols
pigment stability
pigmentation
pine nuts
pineapple
Pinto Bean
pistachios
plant metabolites
plant oils
plant sterols
plant terpenoids
plant tissues
plant wound
plasma LDL cholesterol
polarity
policosanol
polyacetylenes
polyketides
polymerization
polymorphisms
polyphenol content
polyphenolics
polysaccharides
Pomace
pomegranate accessions
post–harvest
postharvest storage
post–harvest treatment
potato peels
potatoes
preservatives
pressurized liquid extraction
proanthocyanins
proapoptotic
procyanidins
proofing
pro–oxidants
propagation phase
protodioscin
protogracillin
protoneodioscin
pulses
pyrazines
pyrolysis
quercetin
quinoa
quinone
radiation processing
radical scavenging assay
radio frequency dielectric heating
radish
raspberries
reactivity
red beet pigments
redox regulation
re–isomerization
resveratrol
roasting
ROS (reactive oxygen species)
ROS scavenging enzymes
rosemary
rutin
rye
salt stress treatment
saponification
saponins
sensory attributes
sensory quality
sesquiterpenes
sesterterpenes
shelf life
shredding
signal transduction pathways
sinigrin
soaking
solubilization
soluble fiber
soluble phenolic compounds
solvent extraction
sonication
sorghum
sourdough
Sous vide processing
Soxhlet extraction
soy isoflavones
soyasaponins
spectrophotometric
spectrophotometric methods
spray drying
sprouting
stabilisation processes
stability of catechins
stability of isoflavones
starches
steaming
steroids
sterols
storage period
storage stability
strawberries
strawberry jams
strawberry juice
stress compounds
stress responses
subcritical water extraction
sulforaphane
sulfur fertilization
supercritical fluids
superoxides
sweet potato
tannins
taste modifiers
tea polyphenols
terpenes
terpenoids
thermal processing
thermostability
tocols
tocopherols
tocotrienols
tomatoes
total anthocyanins
total carotenoid content
total flavonoid content
total glucosinolates
transcription factors
tree nuts
triterpenes
tryptophan
turnip
turpentine
ultrasonic processing
ultrasound
ultrasound–assisted extraction
ultraviolet
UV radiation
vanillin
varietal differences
vegetable oils
vitamins
volatile compounds
volatile sulphur compounds
walnuts
water activity
water stress
watercress
water–soluble vitamins
wine production
xanthones
zeaxanthin