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Journal Abstract Search

377 related items for PubMed ID: 15884832

  • 21. Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice.
    Chen J, Zhang J, Feng Z, Song L, Wu J, Hu X.
    J Agric Food Chem; 2009 Jul 08; 57(13):5805-8. PubMed ID: 19522496
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  • 22. 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 15; 289():292-298. PubMed ID: 30955615
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  • 23. Variations in quality attributes of pulsed light-treated table grape juice during refrigerated storage (4°C) and ambient conditions (25°C).
    Basak S, Parab P, Chakraborty S.
    J Food Sci; 2024 Sep 15; 89(9):5363-5377. PubMed ID: 39126692
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  • 24. 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
    Bezman Y, Rouseff RL, Naim M.
    J Agric Food Chem; 2001 Nov 15; 49(11):5425-32. PubMed ID: 11714338
    [Abstract] [Full Text] [Related]

  • 25. 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 15; 67(7):779-88. PubMed ID: 27385558
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  • 26. Effects of cyclodextrin type on vitamin C, antioxidant activity, and sensory attributes of a mandarin juice enriched with pomegranate and goji berries.
    Navarro P, Nicolas TS, Gabaldon JA, Mercader-Ros MT, Calín-Sánchez A, Carbonell-Barrachina AA, Pérez-López AJ.
    J Food Sci; 2011 Nov 15; 76(5):S319-24. PubMed ID: 22417447
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  • 27. 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 15; 65(10):1623-7. PubMed ID: 12380749
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  • 28. 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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  • 29. Evaluation of non-thermal effects of electricity on anthocyanin degradation during ohmic heating of jaboticaba (Myrciaria cauliflora) juice.
    Mercali GD, Gurak PD, Schmitz F, Marczak LD.
    Food Chem; 2015 Mar 15; 171():200-5. PubMed ID: 25308660
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  • 30. Effect of storage temperature on the degradation of dimethoate in fortified orange and peach juices.
    Athanasopoulos P, Kyriakidis NB, Georgitsanakou I.
    J Agric Food Chem; 2000 Oct 15; 48(10):4896-9. PubMed ID: 11052751
    [Abstract] [Full Text] [Related]

  • 31. Effects of Juice Matrix and Pasteurization on Stability of Black Currant Anthocyanins during Storage.
    Dobson G, McDougall GJ, Stewart D, Cubero MÁ, Karjalainen RO.
    J Food Sci; 2017 Jan 15; 82(1):44-52. PubMed ID: 27918614
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  • 32. Shelf-life study of an orange juice-milk based beverage after PEF and thermal processing.
    Sampedro F, Geveke DJ, Fan X, Rodrigo D, Zhang QH.
    J Food Sci; 2009 Mar 15; 74(2):S107-12. PubMed ID: 19323767
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  • 33. 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 01; 311():125913. PubMed ID: 31855770
    [Abstract] [Full Text] [Related]

  • 34. Ohmic Heating of an Electrically Conductive Food Package.
    Kanogchaipramot K, Tongkhao K, Sajjaanantakul T, Kamonpatana P.
    J Food Sci; 2016 Dec 01; 81(12):E2966-E2976. PubMed ID: 27925258
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  • 35. 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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  • 36. Effects of PEF and heat pasteurization on PME activity in orange juice with regard to a new inactivation kinetic model.
    Agcam E, Akyıldız A, Evrendilek GA.
    Food Chem; 2014 Dec 15; 165():70-6. PubMed ID: 25038650
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  • 37. Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments.
    Nierop Groot M, Abee T, van Bokhorst-van de Veen H.
    Food Microbiol; 2019 Aug 15; 81():108-114. PubMed ID: 30910081
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  • 38. Effects of dense phase carbon dioxide pasteurization on the physical and quality attributes of a red grapefruit juice.
    Ferrentino G, Plaza ML, Ramirez-Rodrigues M, Ferrari G, Balaban MO.
    J Food Sci; 2009 Aug 15; 74(6):E333-41. PubMed ID: 19723197
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  • 39. Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids.
    Torregrosa F, Cortés C, Esteve MJ, Frígola A.
    J Agric Food Chem; 2005 Nov 30; 53(24):9519-25. PubMed ID: 16302771
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  • 40. [Aroma Leakage from Orange Juice Packed in Gable-Top Paper Containers for Chilled Distribution].
    Aoki R, Tokuda A, Shigemura Y, Mineki M, Sato Y.
    Shokuhin Eiseigaku Zasshi; 2017 Nov 30; 58(5):229-233. PubMed ID: 29081459
    [Abstract] [Full Text] [Related]

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