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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

159 related items for PubMed ID: 20735131

  • 1.
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  • 2. Enzymatic and phytochemical stabilization of orange-strawberry-banana beverages by high hydrostatic pressure and mild heat.
    Escobedo-Avellaneda Z, Pérez-Simón I, Lavilla-Martín M, Baranda-González A, Welti-Chanes J.
    Food Sci Technol Int; 2017 Mar; 23(2):185-193. PubMed ID: 27831529
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  • 3. 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
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  • 5. Effects of thermal and high hydrostatic pressure processing and storage on the content of polyphenols and some quality attributes of fruit smoothies.
    Keenan DF, Brunton N, Gormley R, Butler F.
    J Agric Food Chem; 2011 Jan 26; 59(2):601-7. PubMed ID: 21189013
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  • 6. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.
    García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Élez-Martínez P, Ramírez R.
    Food Sci Technol Int; 2018 Mar 26; 24(2):145-160. PubMed ID: 29020810
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  • 8. Synergistic effect of high hydrostatic pressure and natural antimicrobials on inactivation kinetics of Bacillus cereus in a liquid whole egg and skim milk mixed beverage.
    Pina-Pérez MC, Silva-Angulo AB, Muguerza-Marquínez B, Aliaga DR, López AM.
    Foodborne Pathog Dis; 2009 Mar 26; 6(6):649-56. PubMed ID: 19580454
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  • 9. 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 26; 74(6):E333-41. PubMed ID: 19723197
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  • 10. 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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  • 12. Recovery of Escherichia coli ATCC 25922 in phosphate buffered saline after treatment with high hydrostatic pressure.
    Koseki S, Yamamoto K.
    Int J Food Microbiol; 2006 Jul 01; 110(1):108-11. PubMed ID: 16682092
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  • 13. 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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  • 17. Bioaccessibility of tocopherols, carotenoids, and ascorbic acid from milk- and soy-based fruit beverages: influence of food matrix and processing.
    Cilla A, Alegría A, de Ancos B, Sánchez-Moreno C, Cano MP, Plaza L, Clemente G, Lagarda MJ, Barberá R.
    J Agric Food Chem; 2012 Jul 25; 60(29):7282-90. PubMed ID: 22738607
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  • 18. Evaluation of accelerated UV and thermal testing for benzene formation in beverages containing benzoate and ascorbic acid.
    Nyman PJ, Wamer WG, Begley TH, Diachenko GW, Perfetti GA.
    J Food Sci; 2010 Apr 25; 75(3):C263-7. PubMed ID: 20492277
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  • 19. 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 25; 74(2):S107-12. PubMed ID: 19323767
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