{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,20]],"date-time":"2025-12-20T22:19:48Z","timestamp":1766269188021},"reference-count":65,"publisher":"Springer Science and Business Media LLC","issue":"10","license":[{"start":{"date-parts":[[2015,3,15]],"date-time":"2015-03-15T00:00:00Z","timestamp":1426377600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/www.springer.com\/tdm"}],"content-domain":{"domain":["link.springer.com"],"crossmark-restriction":false},"short-container-title":["J Food Sci Technol"],"published-print":{"date-parts":[[2015,10]]},"DOI":"10.1007\/s13197-015-1753-z","type":"journal-article","created":{"date-parts":[[2015,3,14]],"date-time":"2015-03-14T16:42:54Z","timestamp":1426351374000},"page":"6465-6474","update-policy":"http:\/\/dx.doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":21,"title":["Bioactive and rheological properties of rose hip marmalade"],"prefix":"10.1007","volume":"52","author":[{"given":"Osman","family":"Sagdic","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Omer Said","family":"Toker","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Busra","family":"Polat","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Muhammet","family":"Arici","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mustafa Tahsin","family":"Yilmaz","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"297","published-online":{"date-parts":[[2015,3,15]]},"reference":[{"key":"1753_CR1","doi-asserted-by":"crossref","first-page":"224","DOI":"10.1111\/j.1745-4530.2008.00350.x","volume":"34","author":"MD Alvarez","year":"2011","unstructured":"Alvarez MD, Fern\u00e1ndez C, Canet W (2011) Effect of cryoprotectant mixtures on rheological properties of fresh and frozen\/thawed mashed potatoes. J Food Process Eng 34:224\u2013250","journal-title":"J Food Process Eng"},{"key":"1753_CR2","doi-asserted-by":"crossref","first-page":"689","DOI":"10.1016\/j.foodchem.2011.03.088","volume":"128","author":"SC Andersson","year":"2011","unstructured":"Andersson SC, Rumpunen K, Johansson E, Olsson ME (2011) Carotenoid content and composition in rose hips (Rosa spp.) during ripening, determination of suitable maturity marker and implications for health promoting food products. Food Chem 128:689\u2013696","journal-title":"Food Chem"},{"key":"1753_CR3","unstructured":"Ardag A (2008) Antioksidan kapasite tayin yontemlerinin analitik ac\u0131dan kars\u0131last\u0131r\u0131lmas\u0131. Adnan Menderes Universitesi, Master Thesis, Ayd\u0131n, 55 pages"},{"key":"1753_CR4","doi-asserted-by":"crossref","first-page":"377","DOI":"10.3906\/tar-1304-38","volume":"38","author":"M Arici","year":"2013","unstructured":"Arici M, Ersoz NB, Toker OS, Yilmaz MT, Cankurt H, Durak MZ, Sagdic O (2013) Microbiological, steady and dynamic rheological characterization of boza samples: temperature sweep tests and applicability of Cox-Merz rule. Turk J Agric For 38:377\u2013387","journal-title":"Turk J Agric For"},{"key":"1753_CR5","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.jfoodeng.2004.08.010","volume":"69","author":"E Arslan","year":"2005","unstructured":"Arslan E, Yener ME, Esin A (2005) Rheological characterization of tahin\/pekmez (sesame paste\/concentrated grape juice) blends. J Food Eng 69:167\u2013172","journal-title":"J Food Eng"},{"key":"1753_CR6","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1016\/j.jfoodeng.2011.08.015","volume":"106","author":"PED Augusto","year":"2012","unstructured":"Augusto PED, Criostianini M, Ibarz A (2012) Effect of temperature on dynamic and steady-state shear rheological properties of siriguela (Spondias purpurea L.) pulp. J Food Eng 106:283\u2013289","journal-title":"J Food Eng"},{"key":"1753_CR7","doi-asserted-by":"crossref","first-page":"839","DOI":"10.1007\/s11947-011-0655-y","volume":"6","author":"PED Augusto","year":"2013","unstructured":"Augusto PED, Falguera V, Cristianini M, Ibarz A (2013) Viscoelastic properties of tomato juice: applicability of the Cox\u2013Merz rule. Food Bioprocess Technol 6:839\u2013843","journal-title":"Food Bioprocess Technol"},{"key":"1753_CR8","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/j.foodchem.2009.10.016","volume":"120","author":"L Barros","year":"2010","unstructured":"Barros L, Carvalho AM, Morais JS, Ferreira ICFR (2010) Strawberry-tree, blackthorn and rose fruits: detailed characterization in nutrients and phytochemicals with antioxidant properties. Food Chem 120:247\u2013254","journal-title":"Food Chem"},{"key":"1753_CR9","unstructured":"Ba\u015fak S\u015e, Candan F (2008) Apium graveolens Linn. (Apiaceae) tohumu u\u00e7ucu ya\u011f\u0131n\u0131n kimyasal bile\u015fimi ve in vitro antioksidan aktivitesi. \u0130t\u00fc Fen Blimleri Dergisi 6:14\u201326"},{"key":"1753_CR10","doi-asserted-by":"crossref","first-page":"357","DOI":"10.1016\/j.jfoodeng.2010.04.022","volume":"100","author":"S Basu","year":"2010","unstructured":"Basu S, Shivhare US (2010) Rheological, textural, micro-structural and sensory properties of mango jam. J Food Eng 100:357\u2013365","journal-title":"J Food Eng"},{"key":"1753_CR11","doi-asserted-by":"crossref","first-page":"465","DOI":"10.1016\/j.jfoodeng.2012.08.035","volume":"114","author":"S Basu","year":"2013","unstructured":"Basu S, Sivhare US, Singh TV (2013) Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. J Food Eng 114:465\u2013476","journal-title":"J Food Eng"},{"key":"1753_CR12","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/S0023-6438(95)80008-5","volume":"28","author":"W Brand-Williams","year":"1995","unstructured":"Brand-Williams W, Cuvelier ME, Berset C (1995) Use of a free radical method to evaluate antioxidant activity. LWT Food Sci Technol 28:25\u201330","journal-title":"LWT Food Sci Technol"},{"key":"1753_CR13","doi-asserted-by":"crossref","first-page":"725","DOI":"10.1002\/ptr.2400","volume":"22","author":"C Chrubasik","year":"2008","unstructured":"Chrubasik C, Roufogalis BD, Muller-Ladner U, Chrubasik S (2008) A systematic review on the Rosa canina effect and efficacy profiles. Phytother Res 22:725\u2013733","journal-title":"Phytother Res"},{"key":"1753_CR14","doi-asserted-by":"crossref","first-page":"539","DOI":"10.1016\/j.jff.2013.01.029","volume":"5","author":"AGV Costa","year":"2013","unstructured":"Costa AGV, Garcia-Diaz DF, Jimenez P, Silva PI (2013) Bioactive compounds and health benefits of exotic tropical red-black berries. J Funct Foods 5:539\u2013549","journal-title":"J Funct Foods"},{"key":"1753_CR15","doi-asserted-by":"crossref","first-page":"619","DOI":"10.1002\/pol.1958.1202811812","volume":"28","author":"W Cox","year":"1958","unstructured":"Cox W, Merz E (1958) Correlation of dynamic and steady flow viscosities. J Polym Sci 28:619\u2013622","journal-title":"J Polym Sci"},{"key":"1753_CR16","doi-asserted-by":"crossref","first-page":"426","DOI":"10.1016\/j.foodres.2013.11.043","volume":"55","author":"T Delgado","year":"2014","unstructured":"Delgado T, Pereira JA, Baptista P, Casal S, Ramalhosa E (2014) Shell\u2019s influence on drying kinetics, color and volumetric shrinkage of Castanea sativa Mill. fruits. Food Res Int 55:426\u2013435","journal-title":"Food Res Int"},{"key":"1753_CR17","doi-asserted-by":"crossref","first-page":"126","DOI":"10.1016\/j.lwt.2013.12.038","volume":"57","author":"N Demir","year":"2014","unstructured":"Demir N, Yildiz O, Alpaslan M, Hayaloglu AA (2014) Evaluation of volatiles, phenolic compounds and antioxidant activities of rose hip (Rosa L.) fruits in Turkey. LWT Food Sci Technol 57:126\u2013133","journal-title":"LWT Food Sci Technol"},{"key":"1753_CR18","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/S0308-8146(00)00289-2","volume":"73","author":"P Dervisi","year":"2001","unstructured":"Dervisi P, Lamb J, Zabetakis I (2001) High pressure processing in jam manufacture: effect on textural and colour properties. Food Chem 73:85\u201391","journal-title":"Food Chem"},{"key":"1753_CR19","doi-asserted-by":"crossref","first-page":"571","DOI":"10.1081\/JFP-200032973","volume":"7","author":"C Ditchfield","year":"2004","unstructured":"Ditchfield C, Tadini CC, Singh R, Toledo RT (2004) Rheological properties of banana pure\u00e9 at high temperatures. Int J Food Prop 7:571\u2013584","journal-title":"Int J Food Prop"},{"key":"1753_CR20","doi-asserted-by":"crossref","first-page":"1420","DOI":"10.1007\/s11947-012-0872-z","volume":"6","author":"M Dogan","year":"2013","unstructured":"Dogan M, Kayacier A, Toker OS, Yilmaz MT, Karaman S (2013) Steady, dynamic, creep, and recovery analysis of ice cream mixes added with different concentrations of xanthan gum. Food Bioprocess Technol 6:1420\u20131433","journal-title":"Food Bioprocess Technol"},{"key":"1753_CR21","doi-asserted-by":"crossref","first-page":"897","DOI":"10.1002\/app.24125","volume":"102","author":"M Dolz","year":"2006","unstructured":"Dolz M, Hernandez MJ, Delegido J (2006) Oscillatory measurements for salad dressings stabilized with modified starch, xanthan gum and locust bean gum. J Appl Polym Sci 102:897\u2013903","journal-title":"J Appl Polym Sci"},{"key":"1753_CR22","doi-asserted-by":"crossref","first-page":"1379","DOI":"10.1016\/j.foodchem.2007.01.053","volume":"104","author":"S Ercisli","year":"2007","unstructured":"Ercisli S (2007) Chemical composition of fruits in some rose (Rosa spp.) species. Food Chem 104:1379\u20131384","journal-title":"Food Chem"},{"key":"1753_CR23","doi-asserted-by":"crossref","first-page":"882","DOI":"10.1016\/j.foodres.2009.12.005","volume":"43","author":"V Falguera","year":"2010","unstructured":"Falguera V, Mengual A, Vicente M, Ibarz A (2010) Effect of calcium pidolate on the rheological chracteristics of jams and gelatins. Food Res Int 43:882\u2013885","journal-title":"Food Res Int"},{"key":"1753_CR24","doi-asserted-by":"crossref","first-page":"2021","DOI":"10.1002\/1097-0010(200011)80:14<2021::AID-JSFA745>3.0.CO;2-2","volume":"80","author":"X Gao","year":"2000","unstructured":"Gao X, Bjork L, Trajkovski V, Uggla M (2000) Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. J Sci Food Agric 80:2021\u20132027","journal-title":"J Sci Food Agric"},{"key":"1753_CR25","doi-asserted-by":"crossref","first-page":"259","DOI":"10.1007\/s11947-011-0705-5","volume":"6","author":"M Goksel","year":"2013","unstructured":"Goksel M, Dogan M, Toker OS, Ozgen S, Sarioglu K, Oral RA (2013) The effect of starch concentration and temperature on grape molasses: Rheological and textural properties. Food Bioprocess Technol 6:259\u2013271","journal-title":"Food Bioprocess Technol"},{"key":"1753_CR26","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/S0260-8774(98)00065-X","volume":"37","author":"SN Guerrero","year":"1997","unstructured":"Guerrero SN, Alzamora SM (1997) Effect of pH, temperature and glucose addition on flow behavior of fruit pure\u00e9s: I. Banana pure\u00e9. J Food Eng 37:77\u2013101","journal-title":"J Food Eng"},{"key":"1753_CR27","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1016\/S0260-8774(97)00032-0","volume":"33","author":"SN Guerrero","year":"1998","unstructured":"Guerrero SN, Alzamora SM (1998) Effect of pH, temperature and glucose addition on flow behavior of fruit pure\u00e9s: II. Peach, papaya, and mango pure\u00e9s. J Food Eng 33:239\u2013256","journal-title":"J Food Eng"},{"key":"1753_CR28","doi-asserted-by":"crossref","first-page":"115","DOI":"10.1016\/S0924-2244(00)00058-3","volume":"11","author":"S Gunasekaran","year":"2000","unstructured":"Gunasekaran S, Ak MM (2000) Dynamic oscillatory shear testing of foods\u2013selected applications. Trends Food Sci Technol 11:115\u2013127","journal-title":"Trends Food Sci Technol"},{"key":"1753_CR29","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1016\/S0260-8774(98)00044-2","volume":"35","author":"BH Hassan","year":"1998","unstructured":"Hassan BH, Hobani AI (1998) Flow properties of roselle (Hibiscus sabdariffa L.) extract. J Food Eng 35:459\u2013470","journal-title":"J Food Eng"},{"key":"1753_CR30","doi-asserted-by":"crossref","first-page":"393","DOI":"10.1111\/j.1745-4603.1971.tb00589.x","volume":"2","author":"SD Holdsworth","year":"1971","unstructured":"Holdsworth SD (1971) Applicability of rheological models to the interpretation of flow and processing behaviour of fluid food products. J Texture Stud 2:393\u2013418","journal-title":"J Texture Stud"},{"key":"1753_CR31","first-page":"139","volume":"71C","author":"SD Holdsworth","year":"1993","unstructured":"Holdsworth SD (1993) Rheological models used for the prediction of the flow properties of food products: a literature review. Trans Inst Chem Eng 71C:139\u2013179","journal-title":"Trans Inst Chem Eng"},{"key":"1753_CR32","doi-asserted-by":"crossref","first-page":"825","DOI":"10.1021\/jf991136n","volume":"48","author":"D Hornero-Mendez","year":"2000","unstructured":"Hornero-Mendez D, Minguez-Mosquera MI (2000) Carotenoid pigments in Rosa mosqueta hips, an alternative carotenoid source for foods. J Agric Food Chem 48:825\u2013828","journal-title":"J Agric Food Chem"},{"key":"1753_CR33","doi-asserted-by":"crossref","first-page":"200","DOI":"10.1016\/j.lwt.2013.10.038","volume":"56","author":"M Igual","year":"2014","unstructured":"Igual M, Contreras C, Mart\u00ednez-Navarrete N (2014) Colour and rheological properties of non-conventional grapefruit jams: instrumental and sensory measurement. LWT Food Sci Technol 56:200\u2013206","journal-title":"LWT Food Sci Technol"},{"key":"1753_CR34","doi-asserted-by":"crossref","first-page":"1132","DOI":"10.1016\/j.lwt.2009.01.014","volume":"42","author":"J Isanga","year":"2009","unstructured":"Isanga J, Zhang G (2009) Production and evaluation of some physicochemical parameters of peanut milk yoghurt. LWT Food Sci Technol 42:1132\u20131138","journal-title":"LWT Food Sci Technol"},{"key":"1753_CR35","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/j.jfoodeng.2011.06.016","volume":"107","author":"S Karaman","year":"2011","unstructured":"Karaman S, Yilmaz MT, Dogan M, Yetim H, Kayacier A (2011) Dynamic oscillatory shear properties of O\/W model system meat emulsions: linear viscoelastic analysis for effect of temperature and oil concentration on protein network formation. J Food Eng 107:241\u2013252","journal-title":"J Food Eng"},{"key":"1753_CR36","doi-asserted-by":"crossref","first-page":"258","DOI":"10.1080\/07373937.2013.821480","volume":"32","author":"S Karaman","year":"2014","unstructured":"Karaman S, Toker OS, Cam M, Hayta M, Dogan M, Kayacier A (2014) Bioactive and physicochemical properties of persimmon as affected by drying methods. Dry Technol 32:258\u2013267","journal-title":"Dry Technol"},{"key":"1753_CR37","doi-asserted-by":"crossref","first-page":"S5","DOI":"10.1016\/S1063-4584(08)60003-5","volume":"16","author":"A Kharazmi","year":"2008","unstructured":"Kharazmi A (2008) Laboratory and preclinical studies on the anti-inflammatory and anti-oxidant properties of rosehip powder\u2014Identification and characterization of the active component GOPO\u00ae. Osteoarthr Cartil 16:S5\u2013S7","journal-title":"Osteoarthr Cartil"},{"key":"1753_CR38","doi-asserted-by":"crossref","first-page":"120","DOI":"10.1016\/j.jfoodeng.2005.04.002","volume":"72","author":"C Kim","year":"2006","unstructured":"Kim C, Yoo B (2006) Rheological properties of rice starch\u2013xanthan gum mixtures. J Food Eng 72:120\u2013128","journal-title":"J Food Eng"},{"key":"1753_CR39","first-page":"89","volume":"41","author":"JL Kokini","year":"1987","unstructured":"Kokini JL, Plutchok GJ (1987) Viscoelastic properties of semisolid foods and their biopolymers components. Food Technol 41:89\u201395","journal-title":"Food Technol"},{"key":"1753_CR40","doi-asserted-by":"crossref","first-page":"994","DOI":"10.1021\/np0300636","volume":"66","author":"E Larsen","year":"2003","unstructured":"Larsen E, Kharazmi A, Christensen LP, Christensen SB (2003) An anti-inflammatory galactolipid from rose hip (Rosa canina) that inhibits chemotaxis of human peripheral blood neutrophils in vitro. J Nat Prod 66:994\u2013995","journal-title":"J Nat Prod"},{"key":"1753_CR41","doi-asserted-by":"crossref","first-page":"763","DOI":"10.1016\/j.jfoodeng.2006.06.028","volume":"80","author":"R Maceiras","year":"2007","unstructured":"Maceiras R, \u00c1lvarez E, Cancela MA (2007) Rheological properties of fruit purees: Effect of cooking. J Food Eng 80:763\u2013769","journal-title":"J Food Eng"},{"key":"1753_CR42","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1111\/j.1745-4603.1979.tb01308.x","volume":"10","author":"S Mizrahi","year":"1979","unstructured":"Mizrahi S (1979) A review of the physicochemical approach to the analysis of the structural viscosity of fluid fruit products. J Texture Stud 10:67\u201382","journal-title":"J Texture Stud"},{"key":"1753_CR43","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1016\/j.jfoodeng.2004.08.025","volume":"69","author":"CI Nindo","year":"2005","unstructured":"Nindo CI, Tang J, Powers JR, Singh P (2005) Viscosity of blueberry and raspberry juices for processing applications. J Food Eng 69:343\u2013350","journal-title":"J Food Eng"},{"key":"1753_CR44","doi-asserted-by":"crossref","first-page":"292","DOI":"10.1016\/j.lwt.2005.10.003","volume":"40","author":"CI Nindo","year":"2007","unstructured":"Nindo CI, Tang J, Powers JR, Takhar PS (2007) Rheological properties of blueberry puree for processing applications. LWT Food Sci Technol 40:292\u2013299","journal-title":"LWT Food Sci Technol"},{"key":"1753_CR45","doi-asserted-by":"crossref","first-page":"7264","DOI":"10.1021\/jf030479p","volume":"52","author":"ME Olsson","year":"2004","unstructured":"Olsson ME, Gustavsson KE, Andersson S, Nilsson A, Duan RD (2004) Inhibition of cancer cell proliferation in vitro by fruit and berry extracts and correlations with antioxidant levels. J Agric Food Chem 52:7264\u20137271","journal-title":"J Agric Food Chem"},{"key":"1753_CR46","doi-asserted-by":"crossref","first-page":"394","DOI":"10.1016\/j.jep.2007.03.029","volume":"112","author":"DD Orhan","year":"2007","unstructured":"Orhan DD, Hartevioglu A, Kupeli E, Yesilalada E (2007) In vivo anti-inflammatory and antinociceptive activity of the crude extract and fractions from Rosa canina L. fruits. J Ethnopharmacol 112:394\u2013400","journal-title":"J Ethnopharmacol"},{"key":"1753_CR47","first-page":"577","volume":"4","author":"F \u00d6zdemir","year":"1998","unstructured":"\u00d6zdemir F, Topuz A, Karkacier M (1998) Kusburnu pulpunun marmelata islenmesinde pisirme y\u00f6ntemi ve form\u00fclasyonun marmelat kalitesine etkisi. J Eng Sci 4:577\u2013580","journal-title":"J Eng Sci"},{"key":"1753_CR48","doi-asserted-by":"crossref","first-page":"337","DOI":"10.1006\/abio.1999.4019","volume":"269","author":"P Prieto","year":"1999","unstructured":"Prieto P, Pineda M, Aguilar M (1999) Spectrophotometric quantitation of antioxidant capacity through the formation of a Phosphomolybdenum Complex: specific application to the determination of vitamin E. Anal Biochem 269:337\u2013341","journal-title":"Anal Biochem"},{"key":"1753_CR49","volume-title":"Rheology of fluids and semi-solid foods","author":"MA Rao","year":"1999","unstructured":"Rao MA (1999) Rheology of fluids and semi-solid foods. Aspen Publishers, Gaithersburg"},{"key":"1753_CR50","doi-asserted-by":"crossref","DOI":"10.1201\/9781420028805","volume-title":"Engineering properties of foods","author":"MA Rao","year":"2005","unstructured":"Rao MA (2005) Rheological properties of fluid foods. In: Rao MA, Rizvi SSH, Datta AK (eds) Engineering properties of foods, 3rd edn. CRC Press, Boca Raton","edition":"3rd"},{"key":"1753_CR51","doi-asserted-by":"crossref","first-page":"415","DOI":"10.1111\/j.1745-4603.1992.tb00031.x","volume":"23","author":"MA Rao","year":"1992","unstructured":"Rao MA, Cooley HJ (1992) Rheological behaviour of tomato pastes in steady and dynamic shear. J Texture Stud 23:415\u2013425","journal-title":"J Texture Stud"},{"key":"1753_CR52","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/S0144-8617(98)00112-X","volume":"38","author":"MA Rao","year":"1999","unstructured":"Rao MA, Tattiyakul J (1999) Granule size and rheological behavior of heated tapioca starch dispersions. Carbohydr Polym 38:123\u2013132","journal-title":"Carbohydr Polym"},{"key":"1753_CR53","doi-asserted-by":"crossref","first-page":"383","DOI":"10.1016\/j.phymed.2004.01.001","volume":"11","author":"E Rein","year":"2004","unstructured":"Rein E, Kharazmi A, Winther K (2004) A herbal remedy, Hyben Vital (stand. powder of a subspecies of Rosa canina fruits), reduces pain and improves general wellbeing in patients with osteoarthritis-a double-blind, placebo-controlled, randomised trial. Phytomedicine 11:383\u2013391","journal-title":"Phytomedicine"},{"key":"1753_CR54","doi-asserted-by":"crossref","first-page":"343","DOI":"10.1007\/978-1-4615-2101-3_7","volume-title":"Physical techniques for the study of food biopolymers","author":"SB Ross-Murphy","year":"1994","unstructured":"Ross-Murphy SB (1994) Rheological methods. In: Ross-Murphy SB (ed) Physical techniques for the study of food biopolymers. Blackie Academic Professional, New York, pp. 343\u2013392"},{"key":"1753_CR55","doi-asserted-by":"crossref","first-page":"432","DOI":"10.1016\/j.fct.2013.05.021","volume":"58","author":"O Sagdic","year":"2013","unstructured":"Sagdic O, Ekici L, Ozturk I, Tekinay T, Polat B, Tastemur B, Bayram O, Senturk B (2013) Cytotoxic and bioactive properties of different color tulip flowers and degradation kinetic of tulip flower anthocyanins. Food Chem Toxicol 58:432\u2013439","journal-title":"Food Chem Toxicol"},{"key":"1753_CR56","doi-asserted-by":"crossref","first-page":"144","DOI":"10.5344\/ajev.1965.16.3.144","volume":"16","author":"VL Singleton","year":"1965","unstructured":"Singleton VL, Rossi JR (1965) Colorimetry of total phenolics with Phosphomolybdic phosphothungstic acid. Am J Enol Vitic 16:144\u2013158","journal-title":"Am J Enol Vitic"},{"key":"1753_CR57","unstructured":"Steffe JF (1996) Rheological methods in food process engineering. Freeman Press"},{"key":"1753_CR58","doi-asserted-by":"crossref","first-page":"4291","DOI":"10.1021\/jf034208q","volume":"51","author":"L Stralsjo","year":"2003","unstructured":"Stralsjo L, Alklint C, Olsson ME, Sjoholm I (2003) Total folate content and retention in rosehips (Rosa ssp.) after drying. J Agric Food Chem 51:4291\u20134295","journal-title":"J Agric Food Chem"},{"key":"1753_CR59","doi-asserted-by":"crossref","first-page":"2974","DOI":"10.1007\/s11947-012-1005-4","volume":"6","author":"OS Toker","year":"2013","unstructured":"Toker OS, Karaman S, Yuksel F, Dogan M, Kayacier A, Yilmaz MT (2013) Temperature dependency of steady, dynamic and creep-recovery rheological properties of ice cream mix. Food Bioprocess Technol 6:2974\u20132985","journal-title":"Food Bioprocess Technol"},{"key":"1753_CR60","doi-asserted-by":"crossref","first-page":"826","DOI":"10.1016\/j.phymed.2008.06.012","volume":"15","author":"EM Wenzig","year":"2008","unstructured":"Wenzig EM, Widowitz U, Kunert O, Chrubasik S, Bucar F, Knauder E, Bauer R (2008) Phytochemical composition and in vitro pharmacological activity of two rose hip (Rosa canina L.) preparations. Phytomedicine 15:826\u2013835","journal-title":"Phytomedicine"},{"key":"1753_CR61","doi-asserted-by":"crossref","first-page":"197","DOI":"10.1016\/j.jfoodeng.2010.10.016","volume":"103","author":"MT Yilmaz","year":"2011","unstructured":"Yilmaz MT, Karaman S, Cankurt H, Kayacier A, Sagdic O (2011) Steady and dynamic oscillatory shear rheological properties of ketchup-processed cheese mixtures: effect of temperature and concentration. J Food Eng 103:197\u2013210","journal-title":"J Food Eng"},{"key":"1753_CR62","doi-asserted-by":"crossref","first-page":"634","DOI":"10.1016\/j.foodres.2014.07.009","volume":"64","author":"MT Yilmaz","year":"2014","unstructured":"Yilmaz MT, Tatlisu NB, Toker OS, Karaman S, Dertli E, Sagdic O, Arici M (2014) Steady, dynamic and creep rheological analysis as a novel approach to detect honey adulteration by fructose and saccharose syrups: correlations with HPLC-RID results. Food Res Int 64:634\u2013646","journal-title":"Food Res Int"},{"key":"1753_CR63","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1111\/j.1745-4603.1996.tb00087.x","volume":"27","author":"B Yoo","year":"1996","unstructured":"Yoo B, Rao MA (1996) A creep and dynamic rheological behavior of tomato concentrates: effect of concentration and finisher screen size. J Texture Stud 27:451\u2013459","journal-title":"J Texture Stud"},{"key":"1753_CR64","doi-asserted-by":"crossref","first-page":"929","DOI":"10.1016\/j.foodchem.2007.07.006","volume":"106","author":"KM Yoo","year":"2008","unstructured":"Yoo KM, Lee CH, Lee H, Moon B, Lee CY (2008) Relative antioxidant and cytoprotective activities of common herbs. Food Chem 106:929\u2013936","journal-title":"Food Chem"},{"key":"1753_CR65","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.foodchem.2006.08.012","volume":"103","author":"J Yu","year":"2007","unstructured":"Yu J, Ahmedna M, Goktepe I (2007) Peanut protein concentrates: production and functional properties as affected by processing. Food Chem 103:121\u2013129","journal-title":"Food Chem"}],"container-title":["Journal of Food Science and Technology"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-015-1753-z.pdf","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/article\/10.1007\/s13197-015-1753-z\/fulltext.html","content-type":"text\/html","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/link.springer.com\/content\/pdf\/10.1007\/s13197-015-1753-z","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2023,8,8]],"date-time":"2023-08-08T20:18:27Z","timestamp":1691525907000},"score":1,"resource":{"primary":{"URL":"http:\/\/link.springer.com\/10.1007\/s13197-015-1753-z"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2015,3,15]]},"references-count":65,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2015,10]]}},"alternative-id":["1753"],"URL":"https:\/\/doi.org\/10.1007\/s13197-015-1753-z","relation":{},"ISSN":["0022-1155","0975-8402"],"issn-type":[{"value":"0022-1155","type":"print"},{"value":"0975-8402","type":"electronic"}],"subject":[],"published":{"date-parts":[[2015,3,15]]}}}