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Journal Abstract Search

303 related items for PubMed ID: 22738607

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Food matrix and processing influence on carotenoid bioaccessibility and lipophilic antioxidant activity of fruit juice-based beverages.
    Rodríguez-Roque MJ, de Ancos B, Sánchez-Vega R, Sánchez-Moreno C, Cano MP, Elez-Martínez P, Martín-Belloso O.
    Food Funct; 2016 Jan 25; 7(1):380-9. PubMed ID: 26499515
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids.
    Stinco CM, Fernández-Vázquez R, Escudero-Gilete ML, Heredia FJ, Meléndez-Martínez AJ, Vicario IM.
    J Agric Food Chem; 2012 Feb 15; 60(6):1447-55. PubMed ID: 22250727
    [Abstract] [Full Text] [Related]

  • 5. Bioavailability of carotenoids and alpha-tocopherol from fruit juices in the presence of absorption modifiers: in vitro and in vivo assessment.
    Granado-Lorencio F, Herrero-Barbudo C, Blanco-Navarro I, Pérez-Sacristán B, Olmedilla-Alonso B.
    Br J Nutr; 2009 Feb 15; 101(4):576-82. PubMed ID: 18616839
    [Abstract] [Full Text] [Related]

  • 6. Impact of high-pressure processing on vitamin E (α-, γ-, and δ-tocopherol), vitamin D (cholecalciferol and ergocalciferol), and fatty acid profiles in liquid foods.
    Barba FJ, Esteve MJ, Frigola A.
    J Agric Food Chem; 2012 Apr 11; 60(14):3763-8. PubMed ID: 22440111
    [Abstract] [Full Text] [Related]

  • 7. Effect of high-pressure processing and milk on the anthocyanin composition and antioxidant capacity of strawberry-based beverages.
    Tadapaneni RK, Banaszewski K, Patazca E, Edirisinghe I, Cappozzo J, Jackson L, Burton-Freeman B.
    J Agric Food Chem; 2012 Jun 13; 60(23):5795-802. PubMed ID: 22224588
    [Abstract] [Full Text] [Related]

  • 8. The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage.
    Andrés V, Villanueva MJ, Tenorio MD.
    Food Chem; 2016 Feb 01; 192():328-35. PubMed ID: 26304355
    [Abstract] [Full Text] [Related]

  • 9. High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents.
    He Z, Tao Y, Zeng M, Zhang S, Tao G, Qin F, Chen J.
    Food Chem; 2016 Jun 01; 200():107-16. PubMed ID: 26830567
    [Abstract] [Full Text] [Related]

  • 10. Combined pressure-temperature effects on carotenoid retention and bioaccessibility in tomato juice.
    Gupta R, Kopec RE, Schwartz SJ, Balasubramaniam VM.
    J Agric Food Chem; 2011 Jul 27; 59(14):7808-17. PubMed ID: 21678993
    [Abstract] [Full Text] [Related]

  • 11. In vitro bioaccessibility of individual carotenoids from persimmon (Diospyros kaki, cv. Rojo Brillante) used as an ingredient in a model dairy food.
    García-Cayuela T, Nuño-Escobar B, Welti-Chanes J, Cano MP.
    J Sci Food Agric; 2018 Jul 27; 98(9):3246-3254. PubMed ID: 29230830
    [Abstract] [Full Text] [Related]

  • 12. 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
    [Abstract] [Full Text] [Related]

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  • 14. Changes in water-soluble vitamins and antioxidant capacity of fruit juice-milk beverages as affected by high-intensity pulsed electric fields (HIPEF) or heat during chilled storage.
    Salvia-Trujillo L, Morales-de la Peña M, Rojas-Graü A, Martín-Belloso O.
    J Agric Food Chem; 2011 Sep 28; 59(18):10034-43. PubMed ID: 21846104
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  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. High Pressure Processing Impact on Alternariol and Aflatoxins of Grape Juice and Fruit Juice-Milk Based Beverages.
    Pallarés N, Sebastià A, Martínez-Lucas V, González-Angulo M, Barba FJ, Berrada H, Ferrer E.
    Molecules; 2021 Jun 21; 26(12):. PubMed ID: 34205651
    [Abstract] [Full Text] [Related]

  • 18. Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields.
    Cortés C, Torregrosa F, Esteve MJ, Frígola A.
    J Agric Food Chem; 2006 Aug 23; 54(17):6247-54. PubMed ID: 16910715
    [Abstract] [Full Text] [Related]

  • 19. Contents of vitamin C, carotenoids, tocopherols, and tocotrienols in the subtropical plant species Cyphostemma digitatum as affected by processing.
    Al-Duais M, Hohbein J, Werner S, Böhm V, Jetschke G.
    J Agric Food Chem; 2009 Jun 24; 57(12):5420-7. PubMed ID: 19480451
    [Abstract] [Full Text] [Related]

  • 20. Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'.
    De Ancos B, Rodrigo MJ, Sánchez-Moreno C, Pilar Cano M, Zacarías L.
    Food Res Int; 2020 Jun 24; 132():109105. PubMed ID: 32331674
    [Abstract] [Full Text] [Related]

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