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Journal Abstract Search

260 related items for PubMed ID: 11052706

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  • 4. Effects of pulsed electric field processing and storage on the quality and stability of single-strength orange juice.
    Ayhan Z, Zhang QH, Min DB.
    J Food Prot; 2002 Oct; 65(10):1623-7. PubMed ID: 12380749
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  • 5. Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.
    Ayhan Z, Yeom HW, Zhang QH, Min DB.
    J Agric Food Chem; 2001 Feb; 49(2):669-74. PubMed ID: 11262010
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  • 6. Changes of colour and carotenoids contents during high intensity pulsed electric field treatment in orange juices.
    Cortés C, Esteve MJ, Rodrigo D, Torregrosa F, Frígola A.
    Food Chem Toxicol; 2006 Nov; 44(11):1932-9. PubMed ID: 16914247
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  • 7. Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation.
    Agcam E, Akyıldız A, Akdemir Evrendilek G.
    Food Chem; 2014 Jan 15; 143():354-61. PubMed ID: 24054251
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  • 12. Effect of Pasteurization by Moderate Intensity Pulsed Electric Fields (PEF) Treatment Compared to Thermal Treatment on Quality Attributes of Fresh Orange Juice.
    Timmermans RAH, Roland WSU, van Kekem K, Matser AM, van Boekel MAJS.
    Foods; 2022 Oct 25; 11(21):. PubMed ID: 36359972
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  • 16. Inactivation of Salmonella Typhimurium in orange juice containing antimicrobial agents by pulsed electric field.
    Liang Z, Mittal GS, Griffiths MW.
    J Food Prot; 2002 Jul 25; 65(7):1081-7. PubMed ID: 12117238
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  • 17. PEF based hurdle strategy to control Pichia fermentans, Listeria innocua and Escherichia coli k12 in orange juice.
    McNamee C, Noci F, Cronin DA, Lyng JG, Morgan DJ, Scannell AG.
    Int J Food Microbiol; 2010 Mar 31; 138(1-2):13-8. PubMed ID: 20116876
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  • 20. Commercial scale pulsed electric field processing of tomato juice.
    Min S, Jin ZT, Zhang QH.
    J Agric Food Chem; 2003 May 21; 51(11):3338-44. PubMed ID: 12744664
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