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Journal Abstract Search

213 related items for PubMed ID: 21535558

  • 1. Osmosonication of blackberry juice: impact on selected pathogens, spoilage microorganisms, and main quality parameters.
    Wong E, Vaillant F, Pérez A.
    J Food Sci; 2010 Sep; 75(7):M468-74. PubMed ID: 21535558
    [Abstract] [Full Text] [Related]

  • 2. 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; 74(6):E333-41. PubMed ID: 19723197
    [Abstract] [Full Text] [Related]

  • 3. Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice.
    Mena P, Vegara S, Martí N, García-Viguera C, Saura D, Valero M.
    Food Chem; 2013 Dec 01; 141(3):2122-9. PubMed ID: 23870937
    [Abstract] [Full Text] [Related]

  • 4. Thermal degradation kinetics of anthocyanins from blood orange, blackberry, and roselle using the arrhenius, eyring, and ball models.
    Cisse M, Vaillant F, Acosta O, Dhuique-Mayer C, Dornier M.
    J Agric Food Chem; 2009 Jul 22; 57(14):6285-91. PubMed ID: 19545116
    [Abstract] [Full Text] [Related]

  • 5. [Stability of anthocyanins in pasteurized juice of blackberry ((Rubus glaucus benth].
    Moreno-Alvarez MJ, Viloria Matos A, López E, Belén D.
    Arch Latinoam Nutr; 2002 Jun 22; 52(2):181-6. PubMed ID: 12184153
    [Abstract] [Full Text] [Related]

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  • 7. Color, ellagitannins, anthocyanins, and antioxidant activity of Andean blackberry (Rubus glaucus Benth.) wines.
    Arozarena Í, Ortiz J, Hermosín-Gutiérrez I, Urretavizcaya I, Salvatierra S, Córdova I, Marín-Arroyo MR, Noriega MJ, Navarro M.
    J Agric Food Chem; 2012 Aug 01; 60(30):7463-73. PubMed ID: 22747072
    [Abstract] [Full Text] [Related]

  • 8. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.
    Sulaiman A, Farid M, Silva FV.
    Food Sci Technol Int; 2017 Apr 01; 23(3):265-276. PubMed ID: 28359205
    [Abstract] [Full Text] [Related]

  • 9. Microbial stability, phytochemical retention, and organoleptic attributes of dense phase CO2 processed muscadine grape juice.
    Del Pozo-Insfran D, Balaban MO, Talcott ST.
    J Agric Food Chem; 2006 Jul 26; 54(15):5468-73. PubMed ID: 16848533
    [Abstract] [Full Text] [Related]

  • 10. Processing and storage effects on monomeric anthocyanins, percent polymeric color, and antioxidant capacity of processed blackberry products.
    Hager TJ, Howard LR, Prior RL.
    J Agric Food Chem; 2008 Feb 13; 56(3):689-95. PubMed ID: 18211025
    [Abstract] [Full Text] [Related]

  • 11. Improving the stability of probiotic bacteria in model fruit juices using vitamins and antioxidants.
    Shah NP, Ding WK, Fallourd MJ, Leyer G.
    J Food Sci; 2010 Jun 13; 75(5):M278-82. PubMed ID: 20629884
    [Abstract] [Full Text] [Related]

  • 12. Anthocyanin and ascorbic acid degradation in sonicated strawberry juice.
    Tiwari BK, O'Donnell CP, Patras A, Cullen PJ.
    J Agric Food Chem; 2008 Nov 12; 56(21):10071-7. PubMed ID: 18828602
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  • 14. Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage.
    Martínez-Flores HE, Garnica-Romo MG, Bermúdez-Aguirre D, Pokhrel PR, Barbosa-Cánovas GV.
    Food Chem; 2015 Apr 01; 172():650-6. PubMed ID: 25442602
    [Abstract] [Full Text] [Related]

  • 15. Pressure and temperature effects on degradation kinetics and storage stability of total anthocyanins in blueberry juice.
    Buckow R, Kastell A, Terefe NS, Versteeg C.
    J Agric Food Chem; 2010 Sep 22; 58(18):10076-84. PubMed ID: 20735132
    [Abstract] [Full Text] [Related]

  • 16. Effects of ultrasound treatments on quality of grapefruit juice.
    Aadil RM, Zeng XA, Han Z, Sun DW.
    Food Chem; 2013 Dec 01; 141(3):3201-6. PubMed ID: 23871078
    [Abstract] [Full Text] [Related]

  • 17. International multidimensional authenticity specification (IMAS) algorithm for detection of commercial pomegranate juice adulteration.
    Zhang Y, Krueger D, Durst R, Lee R, Wang D, Seeram N, Heber D.
    J Agric Food Chem; 2009 Mar 25; 57(6):2550-7. PubMed ID: 19249817
    [Abstract] [Full Text] [Related]

  • 18. The growth of Propionibacterium cyclohexanicum in fruit juices and its survival following elevated temperature treatments.
    Walker M, Phillips CA.
    Food Microbiol; 2007 Jun 25; 24(4):313-8. PubMed ID: 17189756
    [Abstract] [Full Text] [Related]

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  • 20. Effect of Liberibacter infection (huanglongbing or "greening" disease) of citrus on orange juice flavor quality by sensory evaluation.
    Plotto A, Baldwin E, McCollum G, Manthey J, Narciso J, Irey M.
    J Food Sci; 2010 May 25; 75(4):S220-30. PubMed ID: 20546425
    [Abstract] [Full Text] [Related]

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