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PUBMED FOR HANDHELDS

Journal Abstract Search

214 related items for PubMed ID: 22250727

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  • 4. 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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  • 5. 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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  • 7. 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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  • 8. Carotenoids and color of fruit juice and milk beverage mixtures.
    Zulueta A, Esteve MJ, Frígola A.
    J Food Sci; 2007 Nov 21; 72(9):C457-63. PubMed ID: 18034704
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  • 13. Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges - a randomized cross-over study.
    Aschoff JK, Rolke CL, Breusing N, Bosy-Westphal A, Högel J, Carle R, Schweiggert RM.
    Mol Nutr Food Res; 2015 Oct 21; 59(10):1896-904. PubMed ID: 26114420
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  • 17. β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice.
    Hornero-Méndez D, Cerrillo I, Ortega Á, Rodríguez-Griñolo MR, Escudero-López B, Martín F, Fernández-Pachón MS.
    Food Chem; 2018 Oct 01; 262():215-220. PubMed ID: 29751912
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  • 20. 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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