112 related articles for article (PubMed ID: 10552822)
1. Early stages of maillard reaction in dehydrated orange juice.
del Castillo MD; Corzo N; Olano A
J Agric Food Chem; 1999 Oct; 47(10):4388-90. PubMed ID: 10552822
[TBL] [Abstract][Full Text] [Related]
2. Use of 2-furoylmethyl derivatives of GABA and arginine as indicators of the initial steps of maillard reaction in orange juice.
del Castillo MD; Villamiel M; Olano A; Corzo N
J Agric Food Chem; 2000 Sep; 48(9):4217-20. PubMed ID: 10995340
[TBL] [Abstract][Full Text] [Related]
3. Formation of Amadori compounds in dehydrated fruits.
Sanz ML; del Castillo MD; Corzo N; Olano A
J Agric Food Chem; 2001 Nov; 49(11):5228-31. PubMed ID: 11714308
[TBL] [Abstract][Full Text] [Related]
4. Assessment of initial stages of Maillard reaction in dehydrated onion and garlic samples.
Cardelle-Cobas A; Moreno FJ; Corzo N; Olano A; Villamiel M
J Agric Food Chem; 2005 Nov; 53(23):9078-82. PubMed ID: 16277405
[TBL] [Abstract][Full Text] [Related]
5. Effect of storage temperature on the degradation of dimethoate in fortified orange and peach juices.
Athanasopoulos P; Kyriakidis NB; Georgitsanakou I
J Agric Food Chem; 2000 Oct; 48(10):4896-9. PubMed ID: 11052751
[TBL] [Abstract][Full Text] [Related]
6. Mechanisms non-enzymatic browning in orange juice during storage.
Paravisini L; Peterson DG
Food Chem; 2019 Aug; 289():320-327. PubMed ID: 30955619
[TBL] [Abstract][Full Text] [Related]
7. Presence of 2-furoylmethyl derivatives in hydrolysates of processed tomato products.
Sanz ML; del Castillo MD; Corzo N; Olano A
J Agric Food Chem; 2000 Feb; 48(2):468-71. PubMed ID: 10691658
[TBL] [Abstract][Full Text] [Related]
8. A reversed-phase HPLC method for measurement of 5-hydroxymethyl furfuraldehyde and furfuraldehyde in processed juices.
Roig MG; Bello JF; Kennedy JF; Rivera ZS; Lloyd LL
Bioseparation; 1992; 3(2-3):177-84. PubMed ID: 1369241
[TBL] [Abstract][Full Text] [Related]
9. Application of stepwise discriminant analysis to classify commercial orange juices using chiral micellar electrokinetic chromatography-laser induced fluorescence data of amino acids.
Simó C; Martín-Alvarez PJ; Barbas C; Cifuentes A
Electrophoresis; 2004 Aug; 25(16):2885-91. PubMed ID: 15352023
[TBL] [Abstract][Full Text] [Related]
10. Changes in the Amino Acid Composition of Dehydrated Orange Juice during Accelerated Nonenzymatic Browning.
del Castillo MD ; Corzo N; Polo MC; Pueyo E; Olano A
J Agric Food Chem; 1998 Jan; 46(1):277-280. PubMed ID: 10554232
[TBL] [Abstract][Full Text] [Related]
11. Assessment of citrate concentrations in citrus fruit-based juices and beverages: implications for management of hypocitraturic nephrolithiasis.
Haleblian GE; Leitao VA; Pierre SA; Robinson MR; Albala DM; Ribeiro AA; Preminger GM
J Endourol; 2008 Jun; 22(6):1359-66. PubMed ID: 18578663
[TBL] [Abstract][Full Text] [Related]
12. Effect of processing techniques at industrial scale on orange juice antioxidant and beneficial health compounds.
Gil-Izquierdo A; Gil MI; Ferreres F
J Agric Food Chem; 2002 Aug; 50(18):5107-14. PubMed ID: 12188615
[TBL] [Abstract][Full Text] [Related]
13. Stability of ascorbic acid in commercially available orange juices.
Johnston CS; Bowling DL
J Am Diet Assoc; 2002 Apr; 102(4):525-9. PubMed ID: 11985409
[TBL] [Abstract][Full Text] [Related]
14. Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields.
Cortés C; Torregrosa F; Esteve MJ; Frígola A
J Agric Food Chem; 2006 Aug; 54(17):6247-54. PubMed ID: 16910715
[TBL] [Abstract][Full Text] [Related]
15. Formation of Maillard reaction products during heat treatment of carrots.
Wellner A; Huettl C; Henle T
J Agric Food Chem; 2011 Jul; 59(14):7992-8. PubMed ID: 21682346
[TBL] [Abstract][Full Text] [Related]
16. Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage.
Sánchez-Moreno C; Plaza L; De Ancos B; Cano MP
J Agric Food Chem; 2003 Jan; 51(3):647-53. PubMed ID: 12537436
[TBL] [Abstract][Full Text] [Related]
17. In vitro availability of flavonoids and other phenolics in orange juice.
Gil-Izquierdo A; Gil MI; Ferreres F; Tomás-Barberán FA
J Agric Food Chem; 2001 Feb; 49(2):1035-41. PubMed ID: 11262068
[TBL] [Abstract][Full Text] [Related]
18. Processing and storage effects on orange juice aroma: a review.
Perez-Cacho PR; Rouseff R
J Agric Food Chem; 2008 Nov; 56(21):9785-96. PubMed ID: 18828595
[TBL] [Abstract][Full Text] [Related]
19. Stability and bioactivity of a Bowman-Birk inhibitor in orange juice during processing and storage.
Amigo-Benavent M; Nitride C; Bravo L; Ferranti P; del Castillo MD
Food Funct; 2013 Jul; 4(7):1051-60. PubMed ID: 23536125
[TBL] [Abstract][Full Text] [Related]
20. Quality parameters in convective dehydrated carrots blanched by ultrasound and conventional treatment.
Gamboa-Santos J; Soria AC; Villamiel M; Montilla A
Food Chem; 2013 Nov; 141(1):616-24. PubMed ID: 23768402
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
