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ATR-FTIR spectroscopy and machine/deep learning models for detecting adulteration in coconut water with sugars, sugar alcohols, and artificial sweeteners
Thomas A. Teklemariam, Faith Chou, Pavisha Kumaravel and Jeremy Van Buskrik Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy 322 124771 (2024) https://doi.org/10.1016/j.saa.2024.124771
High‐pressure processing for inactivation of enzymes, microbes, and its effect on nutritional composition of tender coconut water
Nalla Bhanu Prakash Reddy, Malini Buvaneswaran, Annet Mary Anto and V. R. Sinija Journal of Food Process Engineering 47(5) (2024) https://doi.org/10.1111/jfpe.14624
Desenvolvimento e caracterização de água de coco (Cocus nucifera L.) carbonatada e enriquecida com milicápsulas de polpa de coco obtidas pelo processo de gelificação iônica
Fabiana Melo Soares, Josiane Rodrigues de Barros, Patrícia Nogueira Matos, Alessandra Almeida Castro Pagani and Roberto Rodrigues de Souza Caderno Pedagógico 21(9) e7616 (2024) https://doi.org/10.54033/cadpedv21n9-060
Bhanu Prakash Reddy Nalla, Kusuma N. Waded, K. Sanjana and Vadakkepulppara Ramachandran Nair Sinija 21 (2024) https://doi.org/10.1007/978-3-031-64653-9_2
Chemical Components, Nutritional Value, Volatile Organic Compounds and Biological Activities In Vitro of Coconut (Cocos nucifera L.) Water with Different Maturities
Fortification of coconut water with microencapsulated grape pomace extract towards a novel electrolyte beverage: Biological, sensorial and quality aspects
Joana R. Costa, Maria João Monteiro, Renata V. Tonon, Lourdes M.C. Cabral, Lorenzo Pastrana and Manuela E. Pintado Future Foods 4 100079 (2021) https://doi.org/10.1016/j.fufo.2021.100079
Influence of cold plasma voltage and time on quality attributes of tender coconut water (
Cocos
nucifera
L.) and degradation kinetics of its blended beverage
Nutritional and metabolomics characterization of the coconut water at different nut developmental stages
Mukund Kumar, Shashank Sagar Saini, Pawan Kumar Agrawal, Partha Roy and Debabrata Sircar Journal of Food Composition and Analysis 96 103738 (2021) https://doi.org/10.1016/j.jfca.2020.103738
The study of spectral uv-vis on coconut water as flour solvent of soybean, black rice and red rice
K Rahmawati, N D Kristanti, Sandriakana, S B Sumitro and S Widyarti IOP Conference Series: Earth and Environmental Science 743(1) 012079 (2021) https://doi.org/10.1088/1755-1315/743/1/012079
Regulation of Ultrasonic Treatment on the Activity of Sugar Metabolism Relative Enzyme and Quality of Coconut Water
Jilin Wu, Haiming Chen, Wenxue Chen, Qiuping Zhong, Ming Zhang and Weijun Chen SSRN Electronic Journal (2021) https://doi.org/10.2139/ssrn.3899308
Attenuated Total Reflectance-Fourier transform infrared spectroscopy coupled with chemometrics for the rapid detection of coconut water adulteration
Ozone and plasma processing effect on green coconut water
Elaine Porto, Elenilson G. Alves Filho, Lorena Mara A. Silva, Thatyane Vidal Fonteles, Ronnyely Braz Reis do Nascimento, Fabiano A.N. Fernandes, Edy Sousa de Brito and Sueli Rodrigues Food Research International 131 109000 (2020) https://doi.org/10.1016/j.foodres.2020.109000
MWCNTs‐ZrO2 as a reusable heterogeneous catalyst for the synthesis of N‐heterocyclic scaffolds under green reaction medium
Progressive Freeze Concentration of Coconut Water and Use of Partial Ice Melting Method for Yield Improvement
J. A. E. C. Jayawardena, M. P. G. Vanniarachchy and M. A. J. Wansapala International Journal of Food Science 2020 1 (2020) https://doi.org/10.1155/2020/4292013
Effect of UV-C irradiation on the inactivation kinetics of oxidative enzymes, essential amino acids and sensory properties of coconut water
Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand
Inactivation of Bacillus and Clostridium Spores in Coconut Water by Ultraviolet Light
Brahmaiah Pendyala, Ankit Patras, Vybhav Vipul Sudhir Gopisetty, Michael Sasges and Sampathkumar Balamurugan Foodborne Pathogens and Disease 16(10) 704 (2019) https://doi.org/10.1089/fpd.2019.2623
Resource recovery from bio-based production processes in developing Asia
Duleeka Sandamali Gunarathne, Isuru A. Udugama, Sanjivani Jayawardena, et al. Sustainable Production and Consumption 17 196 (2019) https://doi.org/10.1016/j.spc.2018.11.008
Ultraviolet inactivation of bacteria and model viruses in coconut water using a collimated beam system
Manreet S Bhullar, Ankit Patras, Agnes Kilonzo-Nthenge, Bharat Pokharel and Michael Sasges Food Science and Technology International 25(7) 562 (2019) https://doi.org/10.1177/1082013219843395
Microwave-assisted pasteurization of beverages (tamarind and green) and their quality during refrigerated storage
Arnold David González-Monroy, Gabriela Rodríguez-Hernández, César Ozuna and María Elena Sosa-Morales Innovative Food Science & Emerging Technologies 49 51 (2018) https://doi.org/10.1016/j.ifset.2018.07.016
Storage study and quality evaluation of fresh coconut grating
Archana Gopalrao Lamdande, Maya Prakash and Raghavarao KSMS Journal of Food Processing and Preservation 42(1) e13350 (2018) https://doi.org/10.1111/jfpp.13350
Inhibition of Salmonella Typhimurium growth in coconut (Cocos nucifera L.) water by hurdle technology
Nonthermal pasteurization of tender coconut water using a continuous flow coiled UV reactor
Dibash Gautam, Arosha L. Umagiliyage, Rajiv Dhital, Prabesh Joshi, Dennis G. Watson, Derek J. Fisher and Ruplal Choudhary LWT - Food Science and Technology 83 127 (2017) https://doi.org/10.1016/j.lwt.2017.05.008
Using ultrasound technology for the inactivation and thermal sensitization of peroxidase in green coconut water
Meliza Lindsay Rojas, Júlia Hellmeister Trevilin, Eduardo dos Santos Funcia, Jorge Andrey Wilhelms Gut and Pedro Esteves Duarte Augusto Ultrasonics Sonochemistry 36 173 (2017) https://doi.org/10.1016/j.ultsonch.2016.11.028
De novo transcriptome assembly and identification of the gene conferring a “pandan-like” aroma in coconut ( Cocos nucifera L.)
Evaluation of coconut water neutralized by different agents on the viability of human fibroblasts: an in vitro study
Priscilla Barbosa Ferreira SOARES, Aletheia Moraes ROCHA, Manuella Verdinelli de Paula REIS, Camilla Christian Gomes MOURA and Carlos José SOARES Revista de Odontologia da UNESP 45(4) 234 (2016) https://doi.org/10.1590/1807-2577.09216
Effect of Ohmic Heating on Polyphenol Oxidase Activity, Electrical and Physicochemical Properties of Fresh Tender Coconut Water
Effects of Pasteurization on Volatile Compounds and Sensory Properties of Coconut (Cocos nucifera L.) Water: Thermal vs. High-Pressure Carbon Dioxide Pasteurization