289 related articles for article (PubMed ID: 30994933)
1. Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study.
Santana-Gálvez J; Santacruz A; Cisneros-Zevallos L; Jacobo-Velázquez DA
J Food Sci; 2019 May; 84(5):1151-1161. PubMed ID: 30994933
[TBL] [Abstract][Full Text] [Related]
2. Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals.
Alvarado-Ramírez M; Santana-Gálvez J; Santacruz A; Carranza-Montealvo LD; Ortega-Hernández E; Tirado-Escobosa J; Cisneros-Zevallos L; Jacobo-Velázquez DA
J Food Sci; 2018 Sep; 83(9):2351-2361. PubMed ID: 30101977
[TBL] [Abstract][Full Text] [Related]
3. Combined Effect of Ultrasound and Mild Temperatures on the Inactivation of E. coli in Fresh Carrot Juice and Changes on its Physicochemical Characteristics.
Pokhrel PR; Bermúdez-Aguirre D; Martínez-Flores HE; Garnica-Romo MG; Sablani S; Tang J; Barbosa-Cánovas GV
J Food Sci; 2017 Oct; 82(10):2343-2350. PubMed ID: 28898409
[TBL] [Abstract][Full Text] [Related]
4. Sequential Application of High-Voltage Electric Field Cold Plasma Treatment and Acid Blanching Improves the Quality of Fresh Carrot Juice (
Umair M; Jabbar S; Nasiru MM; Senan AM; Zhuang H; Zhang J
J Agric Food Chem; 2020 Dec; 68(51):15311-15318. PubMed ID: 33300338
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Biofortified Beverage with Chlorogenic Acid from Stressed Carrots: Anti-Obesogenic, Antioxidant, and Anti-Inflammatory Properties.
Gastélum-Estrada A; Rabadán-Chávez G; Reza-Zaldívar EE; de la Cruz-López JL; Fuentes-Palma SA; Mojica L; Díaz de la Garza RI; Jacobo-Velázquez DA
Foods; 2023 Oct; 12(21):. PubMed ID: 37959079
[TBL] [Abstract][Full Text] [Related]
7. Sequential application of postharvest wounding stress and extrusion as an innovative tool to increase the concentration of free and bound phenolics in carrots.
Viacava F; Santana-Gálvez J; Heredia-Olea E; Pérez-Carrillo E; Nair V; Cisneros-Zevallos L; Jacobo-Velázquez DA
Food Chem; 2020 Mar; 307():125551. PubMed ID: 31648173
[TBL] [Abstract][Full Text] [Related]
8. Biosynthesis of phenolic antioxidants in carrot tissue increases with wounding intensity.
Surjadinata BB; Cisneros-Zevallos L
Food Chem; 2012 Sep; 134(2):615-24. PubMed ID: 23107670
[TBL] [Abstract][Full Text] [Related]
9. Ultraviolet-C light effect on physicochemical, bioactive, microbiological, and sensorial characteristics of carrot (Daucus carota) beverages.
Hernández-Carranza P; Ruiz-López II; Pacheco-Aguirre FM; Guerrero-Beltrán JÁ; Ávila-Sosa R; Ochoa-Velasco CE
Food Sci Technol Int; 2016 Sep; 22(6):536-46. PubMed ID: 26893153
[TBL] [Abstract][Full Text] [Related]
10. Sanitizing after fresh-cutting carrots reduces the wound-induced accumulation of phenolic antioxidants compared to sanitizing before fresh-cutting.
Gastélum-Estrada A; Hurtado-Romero A; Santacruz A; Cisneros-Zevallos L; Jacobo-Velázquez DA
J Sci Food Agric; 2020 Oct; 100(13):4995-4998. PubMed ID: 32478414
[TBL] [Abstract][Full Text] [Related]
11. Thermosonication process for optimal functional properties in carrot juice containing orange peel and pulp extracts.
Adiamo OQ; Ghafoor K; Al-Juhaimi F; Babiker EE; Mohamed Ahmed IA
Food Chem; 2018 Apr; 245():79-88. PubMed ID: 29287442
[TBL] [Abstract][Full Text] [Related]
12. Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)-dried carrot chips.
Peng J; Bi J; Yi J; Allaf K; Besombes C; Jin X; Wu X; Lyu J; Asghar Ali MNH
J Sci Food Agric; 2019 Nov; 99(14):6248-6257. PubMed ID: 31250453
[TBL] [Abstract][Full Text] [Related]
13. The effect of high-power ultrasound on the quality of carrot juice.
Chen L; Bi X; Guo D; Xing Y; Che Z
Food Sci Technol Int; 2019 Jul; 25(5):394-403. PubMed ID: 30696272
[TBL] [Abstract][Full Text] [Related]
14. Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice.
Ma T; Tian C; Luo J; Zhou R; Sun X; Ma J
Food Chem; 2013 Dec; 141(3):1637-44. PubMed ID: 23870871
[TBL] [Abstract][Full Text] [Related]
15. Study on combined effects of blanching and sonication on different quality parameters of carrot juice.
Jabbar S; Abid M; Wu T; Hashim MM; Hu B; Lei S; Zhu X; Zeng X
Int J Food Sci Nutr; 2014 Feb; 65(1):28-33. PubMed ID: 24112293
[TBL] [Abstract][Full Text] [Related]
16. Effect of a winter savory leaf extract obtained using high hydrostatic pressure on the quality of carrot juice.
Moreira SA; Pintado ME; Saraiva JA
J Sci Food Agric; 2021 Jan; 101(1):74-81. PubMed ID: 32609872
[TBL] [Abstract][Full Text] [Related]
17. Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices.
Khandpur P; Gogate PR
Ultrason Sonochem; 2015 Nov; 27():125-136. PubMed ID: 26186829
[TBL] [Abstract][Full Text] [Related]
18. Behaviour of four diarrheagenic Escherichia coli pathotypes on carrots and in unpasteurized carrot juice.
Gómez-Aldapa CA; Torres-Vitela Mdel R; Acevedo-Sandoval OA; Rangel-Vargas E; Villarruel-López A; Castro-Rosas J
Lett Appl Microbiol; 2013 Dec; 57(6):540-6. PubMed ID: 23941495
[TBL] [Abstract][Full Text] [Related]
19. (1)H NMR-Based Metabolomics Reveals a Pedoclimatic Metabolic Imprinting in Ready-to-Drink Carrot Juices.
Tomassini A; Sciubba F; Di Cocco ME; Capuani G; Delfini M; Aureli W; Miccheli A
J Agric Food Chem; 2016 Jun; 64(25):5284-91. PubMed ID: 27281439
[TBL] [Abstract][Full Text] [Related]
20. Improvement of cloud stability, yield and β-carotene content of carrot juice by process modification.
Yu LJ; Rupasinghe HP
Food Sci Technol Int; 2013 Oct; 19(5):399-406. PubMed ID: 23729426
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
