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Journal Abstract Search

1144 related items for PubMed ID: 19445318

  • 1. Vitamin C and the role of citrus juices as functional food.
    Martí N, Mena P, Cánovas JA, Micol V, Saura D.
    Nat Prod Commun; 2009 May; 4(5):677-700. PubMed ID: 19445318
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  • 2. Thermal degradation of antioxidant micronutrients in citrus juice: kinetics and newly formed compounds.
    Dhuique-Mayer C, Tbatou M, Carail M, Caris-Veyrat C, Dornier M, Amiot MJ.
    J Agric Food Chem; 2007 May 16; 55(10):4209-16. PubMed ID: 17451252
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  • 5. New beverages of lemon juice with elderberry and grape concentrates as a source of bioactive compounds.
    González-Molina E, Gironés-Vilaplana A, Mena P, Moreno DA, García-Viguera C.
    J Food Sci; 2012 Jun 16; 77(6):C727-33. PubMed ID: 22591199
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  • 6. 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 16; 17(3):241-8. PubMed ID: 21652767
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  • 7. In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck].
    Aschoff JK, Kaufmann S, Kalkan O, Neidhart S, Carle R, Schweiggert RM.
    J Agric Food Chem; 2015 Jan 21; 63(2):578-87. PubMed ID: 25539394
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  • 8. 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 21; 15(10):601-7. PubMed ID: 15542351
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  • 9. 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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  • 11. Thermal stability of L-ascorbic acid and ascorbic acid oxidase in broccoli (Brassica oleracea var. italica).
    Munyaka AW, Makule EE, Oey I, Van Loey A, Hendrickx M.
    J Food Sci; 2010 May 01; 75(4):C336-40. PubMed ID: 20546391
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  • 13. The content of ascorbic and dehydroascorbic acids and vitamin C in non-preserved juices, depending on their type and storage time.
    Drywień ME, Frąckiewicz J, Szpoton S.
    Rocz Panstw Zakl Hig; 2021 May 01; 72(4):373-379. PubMed ID: 34928113
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  • 15. 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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  • 17. Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides.
    Johnston CS, Hale JC.
    J Am Diet Assoc; 2005 Jan 23; 105(1):106-9. PubMed ID: 15635354
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  • 19. Genotype and harvest time influence the phytochemical quality of Fino lemon juice (Citrus limon (L.) Burm. F.) for industrial use.
    González-Molina E, Moreno DA, García-Viguera C.
    J Agric Food Chem; 2008 Mar 12; 56(5):1669-75. PubMed ID: 18254590
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