199 related articles for article (PubMed ID: 29195950)
1. Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice.
Almeida FDL; Gomes WF; Cavalcante RS; Tiwari BK; Cullen PJ; Frias JM; Bourke P; Fernandes FAN; Rodrigues S
Food Res Int; 2017 Dec; 102():282-290. PubMed ID: 29195950
[TBL] [Abstract][Full Text] [Related]
2. (1)H NMR spectroscopy and chemometrics evaluation of non-thermal processing of orange juice.
Alves Filho EG; Almeida FDL; Cavalcante RS; de Brito ES; Cullen PJ; Frias JM; Bourke P; Fernandes FAN; Rodrigues S
Food Chem; 2016 Aug; 204():102-107. PubMed ID: 26988481
[TBL] [Abstract][Full Text] [Related]
3. Effect of ultrasound followed by high pressure processing on prebiotic cranberry juice.
Gomes WF; Tiwari BK; Rodriguez Ó; de Brito ES; Fernandes FAN; Rodrigues S
Food Chem; 2017 Mar; 218():261-268. PubMed ID: 27719908
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of high voltage atmospheric cold plasma on white grape juice quality.
Pankaj SK; Wan Z; Colonna W; Keener KM
J Sci Food Agric; 2017 Sep; 97(12):4016-4021. PubMed ID: 28195339
[TBL] [Abstract][Full Text] [Related]
6. Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.
Bi S; Sun S; Lao F; Liao X; Wu J
Food Chem; 2020 May; 311():125913. PubMed ID: 31855770
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Mechanisms non-enzymatic browning in orange juice during storage.
Paravisini L; Peterson DG
Food Chem; 2019 Aug; 289():320-327. PubMed ID: 30955619
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using
Alves Filho EG; Silva LMA; de Brito ES; Wurlitzer NJ; Fernandes FAN; Rabelo MC; Fonteles TV; Rodrigues S
Food Chem; 2018 Nov; 265():23-31. PubMed ID: 29884378
[TBL] [Abstract][Full Text] [Related]
10. New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice.
Mall V; Sellami I; Schieberle P
J Agric Food Chem; 2018 Oct; 66(42):11083-11091. PubMed ID: 30240205
[TBL] [Abstract][Full Text] [Related]
11. Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics.
Kim MK; Kim MY; Lee KG
Food Chem; 2016 Nov; 211():654-60. PubMed ID: 27283680
[TBL] [Abstract][Full Text] [Related]
12. Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency.
de Castro DRG; Mar JM; da Silva LS; da Silva KA; Sanches EA; de Araújo Bezerra J; Rodrigues S; Fernandes FAN; Campelo PH
Food Res Int; 2020 May; 131():109044. PubMed ID: 32247481
[TBL] [Abstract][Full Text] [Related]
13. Effect of dielectric barrier discharge plasma, ultra-sonication, and thermal processing on the rheological and functional properties of sugarcane juice.
Manzoor MF; Ahmad N; Ahmed Z; Siddique R; Mehmood A; Usman M; Zeng XA
J Food Sci; 2020 Nov; 85(11):3823-3832. PubMed ID: 33073398
[TBL] [Abstract][Full Text] [Related]
14. Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance.
Lepaus BM; Santos AKPO; Spaviero AF; Daud PS; de São José JFB
Molecules; 2023 Feb; 28(5):. PubMed ID: 36903442
[TBL] [Abstract][Full Text] [Related]
15. Quality preservation of orange concentrate by using hybrid ohmic - Vacuum heating.
Darvishi H; Mohammadi P; Fadavi A; Koushesh Saba M; Behroozi-Khazaei N
Food Chem; 2019 Aug; 289():292-298. PubMed ID: 30955615
[TBL] [Abstract][Full Text] [Related]
16. Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice.
Stinco CM; Sentandreu E; Mapelli-Brahm P; Navarro JL; Vicario IM; Meléndez-Martínez AJ
Food Chem; 2020 Nov; 331():127259. PubMed ID: 32562977
[TBL] [Abstract][Full Text] [Related]
17. Effect of high intensity ultrasound on main bioactive compounds, antioxidant capacity and color in orange juice.
Brenes X; Guevara M; Wong E; Cortés C; Usaga J; Rojas-Garbanzo C
Food Sci Technol Int; 2022 Dec; 28(8):694-702. PubMed ID: 34632838
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life.
Spira P; Bisconsin-Junior A; Rosenthal A; Monteiro M
Food Sci Technol Int; 2018 Sep; 24(6):507-518. PubMed ID: 29653495
[TBL] [Abstract][Full Text] [Related]
20. Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice.
Cerrillo I; Fernández-Pachón MS; Collado-González J; Escudero-López B; Berná G; Herrero-Martín G; Martín F; Ferreres F; Gil-Izquierdo A
Plant Foods Hum Nutr; 2015 Jun; 70(2):153-9. PubMed ID: 25736875
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
