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Journal Abstract Search

680 related items for PubMed ID: 15913302

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Vitamin C, provitamin A carotenoids, and other carotenoids in high-pressurized orange juice during refrigerated storage.
    Sánchez-Moreno C, Plaza L, De Ancos B, Cano MP.
    J Agric Food Chem; 2003 Jan 29; 51(3):647-53. PubMed ID: 12537436
    [Abstract] [Full Text] [Related]

  • 3. Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields.
    Cortés C, Torregrosa F, Esteve MJ, Frígola A.
    J Agric Food Chem; 2006 Aug 23; 54(17):6247-54. PubMed ID: 16910715
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  • 4. 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 23; 15(10):601-7. PubMed ID: 15542351
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  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
    Leizerson S, Shimoni E.
    J Agric Food Chem; 2005 May 04; 53(9):3519-24. PubMed ID: 15853396
    [Abstract] [Full Text] [Related]

  • 7. 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 04; 44(11):1932-9. PubMed ID: 16914247
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  • 8. 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 04; 67(7):779-88. PubMed ID: 27385558
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  • 10. Inactivation of Escherichia coli in a tropical fruit smoothie by a combination of heat and pulsed electric fields.
    Walkling-Ribeiro M, Noci F, Cronin DA, Lyng JG, Morgan DJ.
    J Food Sci; 2008 Oct 04; 73(8):M395-9. PubMed ID: 19019120
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  • 11. Fermented orange juice: source of higher carotenoid and flavanone contents.
    Escudero-López B, Cerrillo I, Herrero-Martín G, Hornero-Méndez D, Gil-Izquierdo A, Medina S, Ferreres F, Berná G, Martín F, Fernández-Pachón MS.
    J Agric Food Chem; 2013 Sep 18; 61(37):8773-82. PubMed ID: 24004007
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  • 14. Kinetics of freshly squeezed orange juice quality changes during ozone processing.
    Tiwari BK, Muthukumarappan K, O'Donnell CP, Cullen PJ.
    J Agric Food Chem; 2008 Aug 13; 56(15):6416-22. PubMed ID: 18624412
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  • 15. 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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  • 17. Varietal and interspecific influence on micronutrient contents in citrus from the Mediterranean area.
    Dhuique-Mayer C, Caris-Veyrat C, Ollitrault P, Curk F, Amiot MJ.
    J Agric Food Chem; 2005 Mar 23; 53(6):2140-5. PubMed ID: 15769147
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  • 18. Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids.
    Stinco CM, Fernández-Vázquez R, Escudero-Gilete ML, Heredia FJ, Meléndez-Martínez AJ, Vicario IM.
    J Agric Food Chem; 2012 Feb 15; 60(6):1447-55. PubMed ID: 22250727
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  • 19. Antioxidant content and free radical scavenging ability of fresh red pummelo [Citrus grandis (L.) Osbeck] juice and freeze-dried products.
    Tsai HL, Chang SK, Chang SJ.
    J Agric Food Chem; 2007 Apr 18; 55(8):2867-72. PubMed ID: 17373816
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  • 20. 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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