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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

193 related items for PubMed ID: 23408366

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  • 6. Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients.
    Hurtado A, Guàrdia MD, Picouet P, Jofré A, Ros JM, Bañón S.
    J Sci Food Agric; 2017 Feb; 97(3):777-783. PubMed ID: 27170436
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  • 8. 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
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  • 10. Effect of ultra-high pressure homogenisation processing on phenolic compounds, antioxidant capacity and anti-glucosidase of mulberry juice.
    Yu Y, Xu Y, Wu J, Xiao G, Fu M, Zhang Y.
    Food Chem; 2014 Jun 15; 153():114-20. PubMed ID: 24491708
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  • 14. Hot water, UV-C and superatmospheric oxygen packaging as hurdle techniques for maintaining overall quality of fresh-cut pomegranate arils.
    Maghoumi M, Gómez PA, Artés-Hernández F, Mostofi Y, Zamani Z, Artés F.
    J Sci Food Agric; 2013 Mar 30; 93(5):1162-8. PubMed ID: 22987476
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  • 16. Headspace fingerprinting as an untargeted approach to compare novel and traditional processing technologies: a case-study on orange juice pasteurisation.
    Vervoort L, Grauwet T, Kebede BT, Van der Plancken I, Timmermans R, Hendrickx M, Van Loey A.
    Food Chem; 2012 Oct 15; 134(4):2303-12. PubMed ID: 23442689
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  • 17. Minimization of thermal impact by application of electrode cooling in a co-linear PEF treatment chamber.
    Meneses N, Jaeger H, Knorr D.
    J Food Sci; 2011 Oct 15; 76(8):E536-43. PubMed ID: 22417588
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