282 related articles for article (PubMed ID: 19842423)
1. Loss of L-ascorbic acid in commercial drinking milk caused by milk processing and storage times.
Nalame N; Chaisri W; Suriyasathaporn W
Southeast Asian J Trop Med Public Health; 2009 Jul; 40(4):848-51. PubMed ID: 19842423
[TBL] [Abstract][Full Text] [Related]
2. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage.
Clare DA; Bang WS; Cartwright G; Drake MA; Coronel P; Simunovic J
J Dairy Sci; 2005 Dec; 88(12):4172-82. PubMed ID: 16291608
[TBL] [Abstract][Full Text] [Related]
3. Changes in protein nutritional quality in fresh and recombined ultra high temperature treated milk during storage.
alKanhal HA; al-Othman AA; Hewedi FM
Int J Food Sci Nutr; 2001 Nov; 52(6):509-14. PubMed ID: 11570017
[TBL] [Abstract][Full Text] [Related]
4. Evaluation of increased vitamin D fortification in high-temperature, short-time-processed 2% milk, UHT-processed 2% fat chocolate milk, and low-fat strawberry yogurt.
Hanson AL; Metzger LE
J Dairy Sci; 2010 Feb; 93(2):801-7. PubMed ID: 20105553
[TBL] [Abstract][Full Text] [Related]
5. Effects of storage and handling on vitamins in fresh lima beans.
Head MK; Giesbrecht FG
J Am Diet Assoc; 1976 Dec; 69(6):640-4. PubMed ID: 993537
[TBL] [Abstract][Full Text] [Related]
6. In vitro evaluation of iron solubility and dialyzability of various iron fortificants and of iron-fortified milk products targeted for infants and toddlers.
Kapsokefalou M; Alexandropoulou I; Komaitis M; Politis I
Int J Food Sci Nutr; 2005 Jun; 56(4):293-302. PubMed ID: 16096139
[TBL] [Abstract][Full Text] [Related]
7. Influence of thermal processing conditions on flavor stability in fluid milk: benzaldehyde.
Potineni RV; Peterson DG
J Dairy Sci; 2005 Jan; 88(1):1-6. PubMed ID: 15591360
[TBL] [Abstract][Full Text] [Related]
8. Effect of several heat treatments and frozen storage on thiamine, riboflavin, and ascorbic acid content of milk.
Haddad GS; Loewenstein M
J Dairy Sci; 1983 Aug; 66(8):1601-6. PubMed ID: 6619346
[TBL] [Abstract][Full Text] [Related]
9. Effects of preparation procedures on ascorbic acid retention in pickled hot peppers.
Yalim S; Ozdemir Y
Int J Food Sci Nutr; 2003 Jul; 54(4):291-6. PubMed ID: 12850890
[TBL] [Abstract][Full Text] [Related]
10. Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: influence of food matrix and processing.
Cilla A; Alegría A; de Ancos B; Sánchez-Moreno C; Cano MP; Plaza L; Clemente G; Lagarda MJ; Barberá R
J Agric Food Chem; 2012 Jul; 60(29):7282-90. PubMed ID: 22738607
[TBL] [Abstract][Full Text] [Related]
11. Ascorbic acid concentration in Cv. conference pears during fruit development and postharvest storage.
Franck C; Baetens M; Lammertyn J; Verboven P; Davey MW; Nicolaï BM
J Agric Food Chem; 2003 Jul; 51(16):4757-63. PubMed ID: 14705909
[TBL] [Abstract][Full Text] [Related]
12. Estrone and 17beta-estradiol concentrations in pasteurized-homogenized milk and commercial dairy products.
Pape-Zambito DA; Roberts RF; Kensinger RS
J Dairy Sci; 2010 Jun; 93(6):2533-40. PubMed ID: 20494161
[TBL] [Abstract][Full Text] [Related]
13. Effect of ascorbic acid on the stability of beta-carotene and capsanthin in paprika (Capsicum annuum) powder.
Morais H; Rodrigues P; Ramos C; Forgács E; Cserháti T; Oliveira J
Nahrung; 2002 Oct; 46(5):308-10. PubMed ID: 12428443
[TBL] [Abstract][Full Text] [Related]
14. Reduction of pasteurization temperature leads to lower bacterial outgrowth in pasteurized fluid milk during refrigerated storage: a case study.
Martin NH; Ranieri ML; Wiedmann M; Boor KJ
J Dairy Sci; 2012 Jan; 95(1):471-5. PubMed ID: 22192227
[TBL] [Abstract][Full Text] [Related]
15. [Preservation of ascorbic acid in vitaminized milk].
Zidel'man MM; Boldushenko IV; Genina IuA; Kurganova LV; Logvin VV
Vopr Pitan; 1984; (2):65-6. PubMed ID: 6741025
[No Abstract] [Full Text] [Related]
16. Presence of aflatoxin M1 in pasteurized milk from Morocco.
Zinedine A; González-Osnaya L; Soriano JM; Moltó JC; Idrissi L; Mañes J
Int J Food Microbiol; 2007 Feb; 114(1):25-9. PubMed ID: 17175055
[TBL] [Abstract][Full Text] [Related]
17. Stability of picrotoxin during yogurt manufacture and storage.
Jablonski JE; Jackson LS
J Food Sci; 2008 Oct; 73(8):T121-8. PubMed ID: 19019133
[TBL] [Abstract][Full Text] [Related]
18. Heat-induced and other chemical changes in commercial UHT milks.
Elliott AJ; Datta N; Amenu B; Deeth HC
J Dairy Res; 2005 Nov; 72(4):442-6. PubMed ID: 16223459
[TBL] [Abstract][Full Text] [Related]
19. Electrochemical modification of the redox potential of pasteurized milk and its evolution during storage.
Bolduc MP; Bazinet L; Lessard J; Chapuzet JM; Vuillemard JC
J Agric Food Chem; 2006 Jun; 54(13):4651-7. PubMed ID: 16787011
[TBL] [Abstract][Full Text] [Related]
20. Degradation kinetics of the antioxidant additive ascorbic acid in packed table olives during storage at different temperatures.
Montaño A; Casado FJ; Rejano L; Sanchez AH; de Castro A
J Agric Food Chem; 2006 Mar; 54(6):2206-10. PubMed ID: 16536597
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]