These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

223 related articles for article (PubMed ID: 16848531)

  • 1. Effect of thermal treatment on the quality of cloudy apple juice.
    Krapfenbauer G; Kinner M; Gössinger M; Schönlechner R; Berghofer E
    J Agric Food Chem; 2006 Jul; 54(15):5453-60. PubMed ID: 16848531
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.
    Schilling S; Schmid S; Jäger H; Ludwig M; Dietrich H; Toepfl S; Knorr D; Neidhart S; Schieber A; Carle R
    J Agric Food Chem; 2008 Jun; 56(12):4545-54. PubMed ID: 18494487
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of enzymatic mash treatment and storage on phenolic composition, antioxidant activity, and turbidity of cloudy apple juice.
    Oszmiański J; Wojdylo A; Kolniak J
    J Agric Food Chem; 2009 Aug; 57(15):7078-85. PubMed ID: 19572518
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice.
    Ferrentino G; Plaza ML; Ramirez-Rodrigues M; Ferrari G; Balaban MO
    J Food Sci; 2009 Aug; 74(6):E333-41. PubMed ID: 19723197
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effects of thermal treatments and storage on pectin methylesterase and peroxidase activity in freshly squeezed orange juice.
    Hirsch AR; Förch K; Neidhart S; Wolf G; Carle R
    J Agric Food Chem; 2008 Jul; 56(14):5691-9. PubMed ID: 18582085
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Modeling the combined effects of pH, temperature and ascorbic acid concentration on the heat resistance of Alicyclobacillus acidoterrestis.
    Bahçeci KS; Acar J
    Int J Food Microbiol; 2007 Dec; 120(3):266-73. PubMed ID: 17936391
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
    Leizerson S; Shimoni E
    J Agric Food Chem; 2005 May; 53(9):3519-24. PubMed ID: 15853396
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of sonication on the kinetics of orange juice quality parameters.
    Tiwari BK; Muthukumarappan K; O'Donnell CP; Cullen PJ
    J Agric Food Chem; 2008 Apr; 56(7):2423-8. PubMed ID: 18321054
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Thermosonication as a potential quality enhancement technique of apple juice.
    Abid M; Jabbar S; Hu B; Hashim MM; Wu T; Lei S; Khan MA; Zeng X
    Ultrason Sonochem; 2014 May; 21(3):984-90. PubMed ID: 24373787
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Oxyresveratrol as an antibrowning agent for cloudy apple juices and fresh-cut apples.
    Li H; Cheng KW; Cho CH; He Z; Wang M
    J Agric Food Chem; 2007 Apr; 55(7):2604-10. PubMed ID: 17335224
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Thermal stability of ricin in orange and apple juices.
    Jackson LS; Zhang Z; Tolleson WH
    J Food Sci; 2010 May; 75(4):T65-71. PubMed ID: 20546429
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of mash maceration on the polyphenolic content and visual quality attributes of cloudy apple juice.
    Mihalev K; Schieber A; Mollov P; Carle R
    J Agric Food Chem; 2004 Dec; 52(24):7306-10. PubMed ID: 15563212
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Kinetics of freshly squeezed orange juice quality changes during ozone processing.
    Tiwari BK; Muthukumarappan K; O'Donnell CP; Cullen PJ
    J Agric Food Chem; 2008 Aug; 56(15):6416-22. PubMed ID: 18624412
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.
    Sulaiman A; Farid M; Silva FV
    Food Sci Technol Int; 2017 Apr; 23(3):265-276. PubMed ID: 28359205
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Efficacy of phytic acid as an inhibitor of enzymatic and non-enzymatic browning in apple juice.
    Du Y; Dou S; Wu S
    Food Chem; 2012 Nov; 135(2):580-2. PubMed ID: 22868131
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Activity and concentration of polyphenolic antioxidants in apple juice. 3. Stability during storage.
    van der Sluis AA; Dekker M; van Boekel MA
    J Agric Food Chem; 2005 Feb; 53(4):1073-80. PubMed ID: 15713022
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Thermal degradation kinetics of carotenoids in a cashew apple juice model and its impact on the system color.
    Zepka LQ; Borsarelli CD; da Silva MA; Mercadante AZ
    J Agric Food Chem; 2009 Sep; 57(17):7841-5. PubMed ID: 19663479
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Characterization of polyphenol oxidase from the Manzanilla cultivar (Olea europaea pomiformis) and prevention of browning reactions in bruised olive fruits.
    Segovia-Bravo KA; Jarén-Galan M; García-García P; Garrido-Fernandez A
    J Agric Food Chem; 2007 Aug; 55(16):6515-20. PubMed ID: 17628073
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Safety and quality assessment during the ozonation of cloudy apple juice.
    Patil S; Torres B; Tiwari BK; Wijngaard HH; Bourke P; Cullen PJ; O'Donnell CP; Valdramidis VP
    J Food Sci; 2010 Sep; 75(7):M437-43. PubMed ID: 21535553
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of heat treatment on wound healing in gala and red fuji apple fruits.
    Shao X; Tu K; Tu S; Su J; Zhao Y
    J Agric Food Chem; 2010 Apr; 58(7):4303-9. PubMed ID: 20232915
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.