672 related articles for article (PubMed ID: 27352798)
1. Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment.
Castillejo N; Martínez-Hernández GB; Monaco K; Gómez PA; Aguayo E; Artés F; Artés-Hernández F
Food Sci Technol Int; 2017 Jan; 23(1):46-60. PubMed ID: 27352798
[TBL] [Abstract][Full Text] [Related]
2. Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients.
Hurtado A; Guàrdia MD; Picouet P; Jofré A; Ros JM; Bañón S
J Sci Food Agric; 2017 Feb; 97(3):777-783. PubMed ID: 27170436
[TBL] [Abstract][Full Text] [Related]
3. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage.
Andrés V; Villanueva MJ; Tenorio MD
Food Chem; 2016 Feb; 192():328-35. PubMed ID: 26304355
[TBL] [Abstract][Full Text] [Related]
4. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
González-Cebrino F; García-Parra J; Contador R; Tabla R; Ramírez R
J Food Sci; 2012 Aug; 77(8):C866-73. PubMed ID: 22809197
[TBL] [Abstract][Full Text] [Related]
5. Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage.
Castillejo N; Martínez-Hernández GB; Lozano-Guerrero AJ; Pedreño-Molina JL; Gómez PA; Aguayo E; Artés F; Artés-Hernández F
J Sci Food Agric; 2018 Mar; 98(5):1863-1872. PubMed ID: 28885683
[TBL] [Abstract][Full Text] [Related]
6. Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments.
Peña-Estévez ME; Gómez PA; Artés F; Aguayo E; Martínez-Hernández GB; Galindo A; Torecillas A; Artés-Hernández F
Food Sci Technol Int; 2016 Dec; 22(8):665-676. PubMed ID: 26970609
[TBL] [Abstract][Full Text] [Related]
7. Changes in carotenoids, ascorbic acids, and quality characteristics by the pickling of paprika (Capsicum annuum l.) cultivated in Korea.
Park J; Kim S; Moon B
J Food Sci; 2011 Sep; 76(7):C1075-80. PubMed ID: 21819403
[TBL] [Abstract][Full Text] [Related]
8. Total phenolics, carotenoids, ascorbic acid, and antioxidant properties of fresh-cut mango (Mangifera indica L., cv. Tommy Atkin) as affected by infrared heat treatment.
Sogi DS; Siddiq M; Roidoung S; Dolan KD
J Food Sci; 2012 Nov; 77(11):C1197-202. PubMed ID: 23094872
[TBL] [Abstract][Full Text] [Related]
9. Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons.
Sanchís E; Mateos M; Pérez-Gago MB
Food Sci Technol Int; 2017 Jan; 23(1):3-16. PubMed ID: 27251678
[TBL] [Abstract][Full Text] [Related]
10. Effectiveness of hydrothermal-calcium chloride treatment and chitosan on quality retention and microbial growth during storage of fresh-cut papaya.
Ayón-Reyna LE; Tamayo-Limón R; Cárdenas-Torres F; López-López ME; López-Angulo G; López-Moreno HS; López-Cervántes J; López-Valenzuela JA; Vega-García MO
J Food Sci; 2015 Mar; 80(3):C594-601. PubMed ID: 25627320
[TBL] [Abstract][Full Text] [Related]
11. Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.
Hurtado A; Guàrdia MD; Picouet P; Jofré A; Ros JM; Bañón S
J Sci Food Agric; 2017 Feb; 97(3):770-776. PubMed ID: 27170492
[TBL] [Abstract][Full Text] [Related]
12. Kinetics of the carotenoid concentration degradation of smoothies and their influence on the antioxidant status of the human skin in vivo during 8 weeks of daily consumption.
Jung B; Darvin ME; Jung S; Albrecht S; Schanzer S; Meinke MC; Thiede G; Lademann J
Nutr Res; 2020 Sep; 81():38-46. PubMed ID: 32871403
[TBL] [Abstract][Full Text] [Related]
13. Effects of thermal and high hydrostatic pressure processing and storage on the content of polyphenols and some quality attributes of fruit smoothies.
Keenan DF; Brunton N; Gormley R; Butler F
J Agric Food Chem; 2011 Jan; 59(2):601-7. PubMed ID: 21189013
[TBL] [Abstract][Full Text] [Related]
14. Quality of fresh-cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments.
Rodríguez-Hidalgo S; Artés-Hernández F; Gómez PA; Fernández JA; Artés F
J Sci Food Agric; 2010 Apr; 90(6):1089-97. PubMed ID: 20355151
[TBL] [Abstract][Full Text] [Related]
15. Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage.
Barba FJ; Esteve MJ; Frigola A
J Agric Food Chem; 2010 Sep; 58(18):10070-5. PubMed ID: 20735131
[TBL] [Abstract][Full Text] [Related]
16. Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium.
González-Tejedor GA; Garre A; Esnoz A; Artés-Hernández F; Fernández PS
Food Microbiol; 2018 Jun; 72():98-105. PubMed ID: 29407410
[TBL] [Abstract][Full Text] [Related]
17. Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.
Bhardwaj RL; Pandey S
Crit Rev Food Sci Nutr; 2011 Jul; 51(6):563-70. PubMed ID: 21929332
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effects of ultraviolet light (UV-C) and heat treatment on the quality of fresh-cut Chokanan mango and Josephine pineapple.
George DS; Razali Z; Santhirasegaram V; Somasundram C
J Food Sci; 2015 Feb; 80(2):S426-34. PubMed ID: 25586772
[TBL] [Abstract][Full Text] [Related]
20. Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage.
Martínez-Flores HE; Garnica-Romo MG; Bermúdez-Aguirre D; Pokhrel PR; Barbosa-Cánovas GV
Food Chem; 2015 Apr; 172():650-6. PubMed ID: 25442602
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]