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Journal Abstract Search

177 related items for PubMed ID: 17608499

  • 1. Use of cyclodextrins as secondary antioxidants to improve the color of fresh pear juice.
    López-Nicolas JM, García-Carmona F.
    J Agric Food Chem; 2007 Jul 25; 55(15):6330-8. PubMed ID: 17608499
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  • 3. Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning.
    López-Nicolas JM, Pérez-López AJ, Carbonell-Barrachina A, García-Carmona F.
    J Agric Food Chem; 2007 Jun 27; 55(13):5312-9. PubMed ID: 17542611
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  • 5. Effects of addition of alpha-cyclodextrin on the sensory quality, volatile compounds, and color parameters of fresh pear juice.
    López-Nicolás JM, Andreu-Sevilla AJ, Carbonell-Barrachina AA, García-Carmona F.
    J Agric Food Chem; 2009 Oct 28; 57(20):9668-75. PubMed ID: 19799384
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  • 6. 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 Oct 28; 76(5):S319-24. PubMed ID: 22417447
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  • 7. Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction.
    Arias E, González J, Oria R, Lopez-Buesa P.
    J Food Sci; 2007 Oct 28; 72(8):C422-9. PubMed ID: 17995596
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  • 9. Kinetics of inhibition of polyphenol oxidase mediated browning in apple juice by beta-cyclodextrin and L-ascorbate-2-triphosphate.
    Gacche RN, Zore GB, Ghole VS.
    J Enzyme Inhib Med Chem; 2003 Feb 28; 18(1):1-5. PubMed ID: 12751814
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  • 11. Pineapple juice and its fractions in enzymatic browning inhibition of banana [Musa (AAA group) Gros Michel].
    Chaisakdanugull C, Theerakulkait C, Wrolstad RE.
    J Agric Food Chem; 2007 May 16; 55(10):4252-7. PubMed ID: 17439237
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  • 12. 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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  • 13. Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
    Del Pozo-Insfran D, Balaban MO, Talcott ST.
    J Agric Food Chem; 2006 Sep 06; 54(18):6705-12. PubMed ID: 16939329
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  • 15. Interaction of cyclodextrins with aliphatic acetate esters and aroma components of La France pear.
    Tobitsuka K, Miura M, Kobayashi S.
    J Agric Food Chem; 2005 Jun 29; 53(13):5402-6. PubMed ID: 15969526
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  • 20. Comparison of antioxidant potency of commonly consumed polyphenol-rich beverages in the United States.
    Seeram NP, Aviram M, Zhang Y, Henning SM, Feng L, Dreher M, Heber D.
    J Agric Food Chem; 2008 Feb 27; 56(4):1415-22. PubMed ID: 18220345
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