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 *

186 related articles for article (PubMed ID: 17425181)

  • 1. [Acceptability and nutritional quality of a beverage based on orange juice and whey powder, preserved by heat or high-intensity pulsed electric fields (HIPEF)].
    Mónico Pifarré A; Martín O; de Portela ML; Langini SH; Weisstaub AR; Greco C; de Ferrer PR
    Arch Latinoam Nutr; 2006 Dec; 56(4):356-60. PubMed ID: 17425181
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage.
    Salvia-Trujillo L; Morales-de la Peña M; Rojas-Graü A; Martín-Belloso O
    J Agric Food Chem; 2011 Sep; 59(18):10034-43. PubMed ID: 21846104
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.
    Torregrosa F; Cortés C; Esteve MJ; Frígola A
    J Agric Food Chem; 2005 Nov; 53(24):9519-25. PubMed ID: 16302771
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices.
    Cortés C; Esteve MJ; Rodrigo D; Torregrosa F; Frígola A
    Food Chem Toxicol; 2006 Nov; 44(11):1932-9. PubMed ID: 16914247
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effect of high intensity pulsed electric fields and heat treatments on vitamins of milk.
    Bendicho S; Espachs A; Arántegui J; Martín O
    J Dairy Res; 2002 Feb; 69(1):113-23. PubMed ID: 12047102
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Inactivation of Saccharomyces cerevisiae suspended in orange juice using high-intensity pulsed electric fields.
    Elez-Martínez P; Escolà-Hernández J; Soliva-Fortuny RC; Martín-Belloso O
    J Food Prot; 2004 Nov; 67(11):2596-602. PubMed ID: 15553647
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Lycopene, vitamin C, and antioxidant capacity of tomato juice as affected by high-intensity pulsed electric fields critical parameters.
    Odriozola-Serrano I; Aguiló-Aguayo I; Soliva-Fortuny R; Gimeno-Añó V; Martín-Belloso O
    J Agric Food Chem; 2007 Oct; 55(22):9036-42. PubMed ID: 17907773
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields.
    Marco-Molés R; Rojas-Graü MA; Hernando I; Pérez-Munuera I; Soliva-Fortuny R; Martín-Belloso O
    J Food Sci; 2011 Mar; 76(2):C257-64. PubMed ID: 21535744
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices.
    Aguiló-Aguayo I; Soliva-Fortuny R; Martín-Belloso O
    J Sci Food Agric; 2010 Aug; 90(10):1597-604. PubMed ID: 20564457
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.
    Yeom HW; Streaker CB; Zhang QH; Min DB
    J Agric Food Chem; 2000 Oct; 48(10):4597-605. PubMed ID: 11052706
    [TBL] [Abstract][Full Text] [Related]  

  • 12. 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]  

  • 13. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing.
    Sánchez-Moreno C; Plaza L; Elez-Martínez P; De Ancos B; Martín-Belloso O; Cano MP
    J Agric Food Chem; 2005 Jun; 53(11):4403-9. PubMed ID: 15913302
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comparative study on shelf life of whole milk processed by high-intensity pulsed electric field or heat treatment.
    Odriozola-Serrano I; Bendicho-Porta S; Martín-Belloso O
    J Dairy Sci; 2006 Mar; 89(3):905-11. PubMed ID: 16507684
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields.
    Odriozola-Serrano I; Soliva-Fortuny R; Gimeno-Añó V; Martín-Belloso O
    J Agric Food Chem; 2008 Sep; 56(18):8387-93. PubMed ID: 18759439
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Enhanced bactericidal effect of enterocin AS-48 in combination with high-intensity pulsed-electric field treatment against Salmonella enterica in apple juice.
    Martínez Viedma P; Sobrino López A; Ben Omar N; Abriouel H; Lucas López R; Valdivia E; Martín Belloso O; Gálvez A
    Int J Food Microbiol; 2008 Dec; 128(2):244-9. PubMed ID: 18829125
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Impact of high-intensity pulsed electric fields on bioactive compounds in Mediterranean plant-based foods.
    Elez-Martínez P; Soliva-Fortuny R; Martín-Belloso O
    Nat Prod Commun; 2009 May; 4(5):741-6. PubMed ID: 19445321
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.
    Rodríguez-Roque MJ; de Ancos B; Sánchez-Vega R; Sánchez-Moreno C; Cano MP; Elez-Martínez P; Martín-Belloso O
    Food Funct; 2016 Jan; 7(1):380-9. PubMed ID: 26499515
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 10.