180 related articles for article (PubMed ID: 11985409)
1. 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]
2. Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides.
Johnston CS; Hale JC
J Am Diet Assoc; 2005 Jan; 105(1):106-9. PubMed ID: 15635354
[TBL] [Abstract][Full Text] [Related]
3. Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.
Ayhan Z; Yeom HW; Zhang QH; Min DB
J Agric Food Chem; 2001 Feb; 49(2):669-74. PubMed ID: 11262010
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Antioxidant activity of commercial ready-to-drink orange juice and nectar.
Stella SP; Ferrarezi AC; dos Santos KO; Monteiro M
J Food Sci; 2011 Apr; 76(3):C392-7. PubMed ID: 21535805
[TBL] [Abstract][Full Text] [Related]
6. Vitamin C enrichment of fruit juice based ready-to-serve beverages through blending of Indian gooseberry (Emblica officinalis Gaertn.) juice.
Jain SK; Khurdiya DS
Plant Foods Hum Nutr; 2004; 59(2):63-6. PubMed ID: 15678753
[TBL] [Abstract][Full Text] [Related]
7. Polyphenol antioxidants in citrus juices: in vitro and in vivo studies relevant to heart disease.
Vinson JA; Liang X; Proch J; Hontz BA; Dancel J; Sandone N
Adv Exp Med Biol; 2002; 505():113-22. PubMed ID: 12083455
[TBL] [Abstract][Full Text] [Related]
8. Vitamin C and the role of citrus juices as functional food.
Martí N; Mena P; Cánovas JA; Micol V; Saura D
Nat Prod Commun; 2009 May; 4(5):677-700. PubMed ID: 19445318
[TBL] [Abstract][Full Text] [Related]
9. The content of ascorbic and dehydroascorbic acids and vitamin C in non-preserved juices, depending on their type and storage time.
Drywień ME; Frąckiewicz J; Szpoton S
Rocz Panstw Zakl Hig; 2021; 72(4):373-379. PubMed ID: 34928113
[TBL] [Abstract][Full Text] [Related]
10. Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.
Navarro P; Nicolas TS; Gabaldon JA; Mercader-Ros MT; Calín-Sánchez A; Carbonell-Barrachina AA; Pérez-López AJ
J Food Sci; 2011; 76(5):S319-24. PubMed ID: 22417447
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. The storage effects of calcium-fortified orange juice concentrate in different packaging materials.
Kenawi MA; Shekib LA; el-Shimi NM
Plant Foods Hum Nutr; 1994 Apr; 45(3):265-75. PubMed ID: 8052582
[TBL] [Abstract][Full Text] [Related]
13. Development of an orange juice in-house reference material and its application to guarantee the quality of vitamin C determination in fruits, juices and fruit pulps.
Valente A; Sanches-Silva A; Albuquerque TG; Costa HS
Food Chem; 2014 Jul; 154():71-7. PubMed ID: 24518317
[TBL] [Abstract][Full Text] [Related]
14. Survival of Lactobacillus plantarum in model solutions and fruit juices.
Nualkaekul S; Charalampopoulos D
Int J Food Microbiol; 2011 Mar; 146(2):111-7. PubMed ID: 21411170
[TBL] [Abstract][Full Text] [Related]
15. Orange juice vs vitamin C: effect on hydrogen peroxide-induced DNA damage in mononuclear blood cells.
Guarnieri S; Riso P; Porrini M
Br J Nutr; 2007 Apr; 97(4):639-43. PubMed ID: 17349075
[TBL] [Abstract][Full Text] [Related]
16. Kinetic modelling of vitamin C losses in fresh citrus juices under different storage conditions.
NakilcioĞlu-TaŞ E; ÖtleŞ S
An Acad Bras Cienc; 2020; 92(2):e20190328. PubMed ID: 32556050
[TBL] [Abstract][Full Text] [Related]
17. Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans.
Sánchez-Moreno C; Cano MP; de Ancos B; Plaza L; Olmedilla B; Granado F; Elez-Martínez P; Martín-Belloso O; Martín A
J Nutr Biochem; 2004 Oct; 15(10):601-7. PubMed ID: 15542351
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. Vitamin C content of commercial orange juices. An analytical project.
Haddad P
J Chem Educ; 1977 Mar; 54(3):192-3. PubMed ID: 838783
[No Abstract] [Full Text] [Related]
[Next] [New Search]