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Journal Abstract Search

455 related items for PubMed ID: 15542351

  • 1. Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans.
    Sánchez-Moreno C, Cano MP, de Ancos B, Plaza L, Olmedilla B, Granado F, Elez-Martínez P, Martín-Belloso O, Martín A.
    J Nutr Biochem; 2004 Oct; 15(10):601-7. PubMed ID: 15542351
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  • 2. Intake of Mediterranean vegetable soup treated by pulsed electric fields affects plasma vitamin C and antioxidant biomarkers in humans.
    Sánchez-Moreno C, Pilar Cano M, De Ancos B, Plaza L, Olmedilla B, Granado F, Elez-Martínez P, Martín-Belloso O, Martín A.
    Int J Food Sci Nutr; 2005 Mar; 56(2):115-24. PubMed ID: 16019321
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  • 3. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing.
    Sánchez-Moreno C, Plaza L, Elez-Martínez P, De Ancos B, Martín-Belloso O, Cano MP.
    J Agric Food Chem; 2005 Jun 01; 53(11):4403-9. PubMed ID: 15913302
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  • 5. Effect of orange juice intake on vitamin C concentrations and biomarkers of antioxidant status in humans.
    Sánchez-Moreno C, Cano MP, de Ancos B, Plaza L, Olmedilla B, Granado F, Martín A.
    Am J Clin Nutr; 2003 Sep 01; 78(3):454-60. PubMed ID: 12936929
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  • 10. Comparative study of pulsed electric field and thermal processing of apple juice with particular consideration of juice quality and enzyme deactivation.
    Schilling S, Schmid S, Jäger H, Ludwig M, Dietrich H, Toepfl S, Knorr D, Neidhart S, Schieber A, Carle R.
    J Agric Food Chem; 2008 Jun 25; 56(12):4545-54. PubMed ID: 18494487
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  • 11. 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 25; 44(11):1932-9. PubMed ID: 16914247
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  • 12. Orange juice substantially reduces the bioavailability of the beta-adrenergic-blocking agent celiprolol.
    Lilja JJ, Juntti-Patinen L, Neuvonen PJ.
    Clin Pharmacol Ther; 2004 Mar 25; 75(3):184-90. PubMed ID: 15001969
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  • 14. Effect of orange and apple juices on iron absorption in children.
    Shah M, Griffin IJ, Lifschitz CH, Abrams SA.
    Arch Pediatr Adolesc Med; 2003 Dec 25; 157(12):1232-6. PubMed ID: 14662581
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  • 15. Consumption of high-pressurized vegetable soup increases plasma vitamin C and decreases oxidative stress and inflammatory biomarkers in healthy humans.
    Sánchez-Moreno C, Cano MP, de Ancos B, Plaza L, Olmedilla B, Granado F, Martín A.
    J Nutr; 2004 Nov 25; 134(11):3021-5. PubMed ID: 15514269
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  • 16. Kinetic study of anthocyanins, vitamin C, and antioxidant capacity in strawberry juices treated by high-intensity pulsed electric fields.
    Odriozola-Serrano I, Soliva-Fortuny R, Gimeno-Añó V, Martín-Belloso O.
    J Agric Food Chem; 2008 Sep 24; 56(18):8387-93. PubMed ID: 18759439
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  • 18. 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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  • 20. The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments.
    Walker M, Phillips CA.
    Food Microbiol; 2007 Jun 15; 24(4):313-8. PubMed ID: 17189756
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