These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
208 related articles for article (PubMed ID: 32156341)
1. Effects of high hydrostatic pressure on the microbial inactivation and extraction of bioactive compounds from açaí (Euterpe oleracea Martius) pulp. de Jesus ALT; Cristianini M; Dos Santos NM; Maróstica Júnior MR Food Res Int; 2020 Apr; 130():108856. PubMed ID: 32156341 [TBL] [Abstract][Full Text] [Related]
2. High isostatic pressure and thermal processing of açaí fruit (Euterpe oleracea Martius): Effect on pulp color and inactivation of peroxidase and polyphenol oxidase. Jesus ALT; Leite TS; Cristianini M Food Res Int; 2018 Mar; 105():853-862. PubMed ID: 29433282 [TBL] [Abstract][Full Text] [Related]
3. Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage. Freitas HV; Dos Santos Filho AL; Rodrigues S; Abreu VKG; Narain N; Lemos TO; Gomes WF; Pereira ALF J Food Sci; 2021 Mar; 86(3):730-739. PubMed ID: 33534924 [TBL] [Abstract][Full Text] [Related]
4. Effects of pre- or post-processing storage conditions on high-hydrostatic pressure inactivation of Vibrio parahaemolyticus and V. vulnificus in oysters. Ye M; Huang Y; Gurtler JB; Niemira BA; Sites JE; Chen H Int J Food Microbiol; 2013 May; 163(2-3):146-52. PubMed ID: 23545264 [TBL] [Abstract][Full Text] [Related]
5. Chemical composition and antioxidant capacity of açaí (Euterpe oleracea) genotypes and commercial pulps. Carvalho AV; Ferreira Ferreira da Silveira T; Mattietto RA; Padilha de Oliveira MD; Godoy HT J Sci Food Agric; 2017 Mar; 97(5):1467-1474. PubMed ID: 27384812 [TBL] [Abstract][Full Text] [Related]
6. Microbial and Sensory Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide Process on Feijoa Puree. Duong T; Balaban M; Perera C; Bi X J Food Sci; 2015 Nov; 80(11):E2478-85. PubMed ID: 26444875 [TBL] [Abstract][Full Text] [Related]
7. Bacterial spore inactivation at 45-65 °C using high pressure processing: study of Alicyclobacillus acidoterrestris in orange juice. Silva FV; Tan EK; Farid M Food Microbiol; 2012 Oct; 32(1):206-11. PubMed ID: 22850395 [TBL] [Abstract][Full Text] [Related]
8. Germination and Inactivation of Alicyclobacillus acidoterrestris Spores Induced by Moderate Hydrostatic Pressure. Sokołowska B; Skapska S; Fonberg-Broczek M; Niezgoda J; Porebska I; Dekowska A; Rzoska SJ Pol J Microbiol; 2015; 64(4):351-9. PubMed ID: 26999955 [TBL] [Abstract][Full Text] [Related]
9. Non-thermal combined treatments in the processing of açai (Euterpe oleracea) juice. Oliveira AFA; Mar JM; Santos SF; da Silva Júnior JL; Kluczkovski AM; Bakry AM; Bezerra JA; Nunomura RCS; Sanches EA; Campelo PH Food Chem; 2018 Nov; 265():57-63. PubMed ID: 29884394 [TBL] [Abstract][Full Text] [Related]
10. Inactivation of Vibrio parahaemolyticus and Vibrio vulnificus in oysters by high-hydrostatic pressure and mild heat. Ye M; Huang Y; Chen H Food Microbiol; 2012 Oct; 32(1):179-84. PubMed ID: 22850390 [TBL] [Abstract][Full Text] [Related]
11. Optimization of bioprocess of Schleiferilactobacillus harbinensis Ca12 and its viability in frozen Brazilian berries (Açai, Euterpe oleracea Mart.). Colares HC; Guimarães GM; Couto CAP; Gil PO; Santos SLEN; Silva TNL; de Carvalho ILQ; da Fonseca FG; Gagnon M; Roy D; de Magalhães JT; Gonçalves DB; Granjeiro PA Braz J Microbiol; 2021 Dec; 52(4):2271-2285. PubMed ID: 34510398 [TBL] [Abstract][Full Text] [Related]
12. Non-thermal technologies for the conservation of açai pulp and derived products: A comprehensive review. Silva Amorim D; Silva Amorim I; Campos Chisté R; André Narciso Fernandes F; Regina Barros Mariutti L; Teixeira Godoy H; Rosane Barboza Mendonça C Food Res Int; 2023 Dec; 174(Pt 1):113575. PubMed ID: 37986445 [TBL] [Abstract][Full Text] [Related]
13. Inactivation of Vibrio parahaemolyticus in hard clams (Mercanaria mercanaria) by high hydrostatic pressure (HHP) and the effect of HHP on the physical characteristics of hard clam meat. Mootian GK; Flimlin GE; Karwe MV; Schaffner DW J Food Sci; 2013 Feb; 78(2):E251-7. PubMed ID: 23324022 [TBL] [Abstract][Full Text] [Related]
14. Açai Berry (Euterpe oleracea) Dietary Supplements: Variations in Anthocyanin and Flavonoid Concentrations, Phenolic Contents, and Antioxidant Properties. Earling M; Beadle T; Niemeyer ED Plant Foods Hum Nutr; 2019 Sep; 74(3):421-429. PubMed ID: 31280417 [TBL] [Abstract][Full Text] [Related]
15. Release mechanisms of bioactive compounds in fruits submitted to high hydrostatic pressure: A dynamic microstructural analysis based on prickly pear cells. Gómez-Maqueo A; Welti-Chanes J; Cano MP Food Res Int; 2020 Apr; 130():108909. PubMed ID: 32156361 [TBL] [Abstract][Full Text] [Related]
16. High Hydrostatic Pressure vs. Thermal Pasteurization: The Effect on the Bioactive Compound Profile of a Citrus Maqui Beverage. Salar FJ; Periago PM; Agulló V; García-Viguera C; Fernández PS Foods; 2021 Oct; 10(10):. PubMed ID: 34681464 [TBL] [Abstract][Full Text] [Related]
17. Inactivation of Alicyclobacillus acidoterrestris spores in apple juice by supercritical carbon dioxide. Bae YY; Lee HJ; Kim SA; Rhee MS Int J Food Microbiol; 2009 Nov; 136(1):95-100. PubMed ID: 19819038 [TBL] [Abstract][Full Text] [Related]
18. VOCs profile of Colletotrichum spp. as a potential tool for quality control of açaí pulp. da C Lima T; Santos RS; Silva SYS; de A Santos D; da C Silva S; de A Gomes A; Conceição F Oliveira M; Alves KF; Pinto L; Oliveira MN Food Chem; 2021 Nov; 362():130150. PubMed ID: 34082295 [TBL] [Abstract][Full Text] [Related]
19. Virulence of Trypanosoma cruzi in Açai ( Euterpe oleraceae Martius) Pulp following Mild Heat Treatment. Barbosa RL; Pereira KS; Dias VL; Schmidt FL; Alves DP; Guaraldo AM; Passos LA J Food Prot; 2016 Oct; 79(10):1807-1812. PubMed ID: 28221851 [TBL] [Abstract][Full Text] [Related]
20. Obtaining a protocol for extraction of phenolics from açaí fruit pulp through Plackett-Burman design and response surface methodology. Borges PR; Tavares EG; Guimarães IC; Rocha Rde P; Araujo AB; Nunes EE; Vilas Boas EV Food Chem; 2016 Nov; 210():189-99. PubMed ID: 27211638 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]