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Journal Abstract Search

401 related items for PubMed ID: 17253722

  • 1. Carotenoids, color, and ascorbic acid content of a novel frozen-marketed orange juice.
    Meléndez-Martínez AJ, Vicario IM, Heredia FJ.
    J Agric Food Chem; 2007 Feb 21; 55(4):1347-55. PubMed ID: 17253722
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  • 5. Rapid assessment of vitamin A activity through objective color measurements for the quality control of orange juices with diverse carotenoid profiles.
    Meléndez-Martínez AJ, Vicario IM, Heredia FJ.
    J Agric Food Chem; 2007 Apr 18; 55(8):2808-15. PubMed ID: 17381120
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  • 6. 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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  • 7. 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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  • 8. A routine high-performance liquid chromatography method for carotenoid determination in ultrafrozen orange juices.
    Meléndez-Martínez AJ, Vicario IM, Heredia FJ.
    J Agric Food Chem; 2003 Jul 16; 51(15):4219-24. PubMed ID: 12848488
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  • 9. Effect of genotype and environment on citrus juice carotenoid content.
    Dhuique-Mayer C, Fanciullino AL, Dubois C, Ollitrault P.
    J Agric Food Chem; 2009 Oct 14; 57(19):9160-8. PubMed ID: 19807162
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  • 10. 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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  • 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 13; 44(11):1932-9. PubMed ID: 16914247
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  • 12. Carotenoids and color of fruit juice and milk beverage mixtures.
    Zulueta A, Esteve MJ, Frígola A.
    J Food Sci; 2007 Nov 13; 72(9):C457-63. PubMed ID: 18034704
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  • 14. 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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  • 15. Analysis of native carotenoid composition in orange juice using C30 columns in tandem.
    Dugo P, Herrero M, Giuffrida D, Ragonese C, Dugo G, Mondello L.
    J Sep Sci; 2008 Jul 23; 31(12):2151-60. PubMed ID: 18615834
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  • 16. Effects of sonication on the kinetics of orange juice quality parameters.
    Tiwari BK, Muthukumarappan K, O'Donnell CP, Cullen PJ.
    J Agric Food Chem; 2008 Apr 09; 56(7):2423-8. PubMed ID: 18321054
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  • 17. Carotenoid bioaccessibility in pulp and fresh juice from carotenoid-rich sweet oranges and mandarins.
    Rodrigo MJ, Cilla A, Barberá R, Zacarías L.
    Food Funct; 2015 Jun 09; 6(6):1950-9. PubMed ID: 25996796
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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. 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
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  • 20. Antioxidant activity, color, carotenoids composition, minerals, vitamin C and sensory quality of organic and conventional mandarin juice, cv. Orogrande.
    Navarro P, Pérez-López AJ, Mercader MT, Carbonell-Barrachina AA, Gabaldon JA.
    Food Sci Technol Int; 2011 Jun 04; 17(3):241-8. PubMed ID: 21652767
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