127 related articles for article (PubMed ID: 26304444)
1. Encapsulation artocarpanone and ascorbic acid in O/W microemulsions: Preparation, characterization, and antibrowning effects in apple juice.
Dong X; Zhu Q; Dai Y; He J; Pan H; Chen J; Zheng ZP
Food Chem; 2016 Feb; 192():1033-40. PubMed ID: 26304444
[TBL] [Abstract][Full Text] [Related]
2. Preparation, characterization, and preliminary antibrowning evaluations of norartocarpetin microemulsions.
Zheng ZP; Dong X; Yuan K; Lan S; Zhu Q; Wang M; Chen J
J Agric Food Chem; 2015 Feb; 63(5):1615-21. PubMed ID: 25603116
[TBL] [Abstract][Full Text] [Related]
3. Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice.
Tao J; Zhu Q; Qin F; Wang M; Chen J; Zheng ZP
Food Chem; 2017 Jun; 224():11-18. PubMed ID: 28159244
[TBL] [Abstract][Full Text] [Related]
4. Oxyresveratrol and ascorbic acid O/W microemulsion: Preparation, characterization, anti-isomerization and potential application as antibrowning agent on fresh-cut lotus root slices.
He J; Zhu Q; Dong X; Pan H; Chen J; Zheng ZP
Food Chem; 2017 Jan; 214():269-276. PubMed ID: 27507475
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Isolation of tyrosinase inhibitors from Artocarpus heterophyllus and use of its extract as antibrowning agent.
Zheng ZP; Cheng KW; To JT; Li H; Wang M
Mol Nutr Food Res; 2008 Dec; 52(12):1530-8. PubMed ID: 18683821
[TBL] [Abstract][Full Text] [Related]
7. Preparation and evaluation of flurbiprofen-loaded microemulsion for parenteral delivery.
Park KM; Kim CK
Int J Pharm; 1999 Apr; 181(2):173-9. PubMed ID: 10370213
[TBL] [Abstract][Full Text] [Related]
8. Antibrowning and antimicrobial properties of sodium acid sulfate in apple slices.
Fan X; Sokorai KJ; Liao CH; Cooke P; Zhang HQ
J Food Sci; 2009; 74(9):M485-92. PubMed ID: 20492119
[TBL] [Abstract][Full Text] [Related]
9. Antibrowning and antimicrobial activities of the water-soluble extract from pine needles of Cedrus deodara.
Zeng WC; Jia LR; Zhang Y; Cen JQ; Chen X; Gao H; Feng S; Huang YN
J Food Sci; 2011 Mar; 76(2):C318-23. PubMed ID: 21535752
[TBL] [Abstract][Full Text] [Related]
10. A potent antibrowning agent from pine needles of Cedrus deodara: 2R,3R-dihydromyricetin.
Liang X; Wu YP; Qiu JH; Zhong K; Gao H
J Food Sci; 2014 Sep; 79(9):C1643-8. PubMed ID: 25163933
[TBL] [Abstract][Full Text] [Related]
11. Ascorbic acid degradation in a model apple juice system and in apple juice during ultraviolet processing and storage.
Tikekar RV; Anantheswaran RC; LaBorde LF
J Food Sci; 2011 Mar; 76(2):H62-71. PubMed ID: 21535769
[TBL] [Abstract][Full Text] [Related]
12. Development and evaluation of a microemulsion formulation for transdermal delivery of terbinafine.
Baboota S; Al-Azaki A; Kohli K; Ali J; Dixit N; Shakeel F
PDA J Pharm Sci Technol; 2007; 61(4):276-85. PubMed ID: 17933209
[TBL] [Abstract][Full Text] [Related]
13. Effect of natural antibrowning agents on color and related enzymes in fresh-cut Fuji apples as an alternative to the use of ascorbic acid.
Rojas-Graü MA; Soliva-Fortuny R; Niartín-Belloso O
J Food Sci; 2008 Aug; 73(6):S267-72. PubMed ID: 19241570
[TBL] [Abstract][Full Text] [Related]
14. Formulation of ascorbic acid microemulsions with alkyl polyglycosides.
Pakpayat N; Nielloud F; Fortuné R; Tourne-Peteilh C; Villarreal A; Grillo I; Bataille B
Eur J Pharm Biopharm; 2009 Jun; 72(2):444-52. PubMed ID: 19462481
[TBL] [Abstract][Full Text] [Related]
15. The effect of various antioxidants on the degradation of O/W microemulsions containing esterified astaxanthins from Haematococcus pluvialis.
Zhou Q; Xu J; Yang S; Xue Y; Zhang T; Wang J; Xue C
J Oleo Sci; 2015; 64(5):515-25. PubMed ID: 25843284
[TBL] [Abstract][Full Text] [Related]
16. Formulation of a cosurfactant-free O/W microemulsion using nonionic surfactant mixtures.
Cho YH; Kim S; Bae EK; Mok CK; Park J
J Food Sci; 2008 Apr; 73(3):E115-21. PubMed ID: 18387105
[TBL] [Abstract][Full Text] [Related]
17. Preparation methods for monodispersed garlic oil microspheres in water using the microemulsion technique and their potential as antimicrobials.
Zheng HM; Li HB; Wang da W; Liu D
J Food Sci; 2013 Aug; 78(8):N1301-6. PubMed ID: 23957416
[TBL] [Abstract][Full Text] [Related]
18. Investigation of surfactant/cosurfactant synergism impact on ibuprofen solubilization capacity and drug release characteristics of nonionic microemulsions.
Djekic L; Primorac M; Filipic S; Agbaba D
Int J Pharm; 2012 Aug; 433(1-2):25-33. PubMed ID: 22579578
[TBL] [Abstract][Full Text] [Related]
19. Development and validation of a microemulsion electrokinetic chromatography method for patulin quantification in commercial apple juice.
Murillo-Arbizu M; González-Peñas E; Hansen SH; Amézqueta S; Ostergaard J
Food Chem Toxicol; 2008 Jun; 46(6):2251-7. PubMed ID: 18430505
[TBL] [Abstract][Full Text] [Related]
20. Quality changes in fresh-cut Fuji apple as affected by ripeness stage, antibrowning agents, and storage atmosphere.
Rojas-Graü MA; Grasa-Guillem R; Martín-Belloso O
J Food Sci; 2007 Jan; 72(1):S036-43. PubMed ID: 17995895
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
