224 related articles for article (PubMed ID: 21535805)
1. 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]
2. Tree age, fruit size and storage conditions affect levels of ascorbic acid, total phenolic concentrations and total antioxidant activity of 'Kinnow' mandarin juice.
Khalid S; Malik AU; Khan AS; Shahid M; Shafique M
J Sci Food Agric; 2016 Mar; 96(4):1319-25. PubMed ID: 25894619
[TBL] [Abstract][Full Text] [Related]
3. Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars.
Devi Ramaiya S; Bujang JS; Zakaria MH; King WS; Shaffiq Sahrir MA
J Sci Food Agric; 2013 Mar; 93(5):1198-205. PubMed ID: 23027609
[TBL] [Abstract][Full Text] [Related]
4. Radical scavenging activity of orange and tangerine varieties cultivated in Brazil.
Duzzioni AG; Franco AG; de Sylos CM
Int J Food Sci Nutr; 2009; 60 Suppl 6():107-15. PubMed ID: 19381992
[TBL] [Abstract][Full Text] [Related]
5. Fresh-Squeezed Orange Juice Properties Before and During In Vitro Digestion as Influenced by Orange Variety and Processing Method.
Mennah-Govela YA; Bornhorst GM
J Food Sci; 2017 Oct; 82(10):2438-2447. PubMed ID: 28833183
[TBL] [Abstract][Full Text] [Related]
6. Composition of Citrus sinensis (L.) Osbeck cv «Maltaise demi-sanguine» juice. A comparison between organic and conventional farming.
Letaief H; Zemni H; Mliki A; Chebil S
Food Chem; 2016 Mar; 194():290-5. PubMed ID: 26471557
[TBL] [Abstract][Full Text] [Related]
7. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.
Escudero-López B; Cerrillo I; Gil-Izquierdo Á; Hornero-Méndez D; Herrero-Martín G; Berná G; Medina S; Ferreres F; Martín F; Fernández-Pachón MS
Int J Food Sci Nutr; 2016 Nov; 67(7):779-88. PubMed ID: 27385558
[TBL] [Abstract][Full Text] [Related]
8. The ORAC/kcal ratio qualifies nutritional and functional properties of fruit juices, nectars, and fruit drinks.
Ninfali P; Chiarabini A; Angelino D
Int J Food Sci Nutr; 2014 Sep; 65(6):708-12. PubMed ID: 24840207
[TBL] [Abstract][Full Text] [Related]
9. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
Seeram NP; Aviram M; Zhang Y; Henning SM; Feng L; Dreher M; Heber D
J Agric Food Chem; 2008 Feb; 56(4):1415-22. PubMed ID: 18220345
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant activity of some foods containing phenolic compounds.
Karakaya S; El SN; Taş AA
Int J Food Sci Nutr; 2001 Nov; 52(6):501-8. PubMed ID: 11570016
[TBL] [Abstract][Full Text] [Related]
11. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice.
Kelebek H; Selli S
J Sci Food Agric; 2011 Aug; 91(10):1855-62. PubMed ID: 21480267
[TBL] [Abstract][Full Text] [Related]
12. Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice.
Silva EK; Arruda HS; Pastore GM; Meireles MAA; Saldaña MDA
Ultrason Sonochem; 2020 May; 63():104942. PubMed ID: 31945564
[TBL] [Abstract][Full Text] [Related]
13. Juice components and antioxidant capacity of four Tunisian Citrus varieties.
Tounsi MS; Wannes WA; Ouerghemmi I; Jegham S; Ben Njima Y; Hamdaoui G; Zemni H; Marzouk B
J Sci Food Agric; 2011 Jan; 91(1):142-51. PubMed ID: 20862741
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Deconstructing a fruit serving: comparing the antioxidant density of select whole fruit and 100% fruit juices.
Crowe KM; Murray E
J Acad Nutr Diet; 2013 Oct; 113(10):1354-8. PubMed ID: 23810279
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. Antioxidant activity of pasteurized and sterilized commercial red orange juices.
Fiore A; La Fauci L; Cervellati R; Guerra MC; Speroni E; Costa S; Galvano G; De Lorenzo A; Bacchelli V; Fogliano V; Galvano F
Mol Nutr Food Res; 2005 Dec; 49(12):1129-35. PubMed ID: 16254888
[TBL] [Abstract][Full Text] [Related]
19. Juice components of a new pigmented citrus hybrid Citrus sinensis (L.) Osbeck x Citrus clementina Hort. ex Tan.
Rapisarda P; Pannuzzo P; Romano G; Russo G
J Agric Food Chem; 2003 Mar; 51(6):1611-6. PubMed ID: 12617593
[TBL] [Abstract][Full Text] [Related]
20. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
Ross CF; Hoye C; Fernandez-Plotka VC
J Food Sci; 2011 Aug; 76(6):C884-90. PubMed ID: 22417486
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
