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Journal Abstract Search

283 related items for PubMed ID: 23870871

  • 1. Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice.
    Ma T, Tian C, Luo J, Zhou R, Sun X, Ma J.
    Food Chem; 2013 Dec 01; 141(3):1637-44. PubMed ID: 23870871
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  • 2. Influence of technical processing units on chemical composition and antimicrobial activity of carrot (Daucus carrot L.) juice essential oil.
    Ma T, Luo J, Tian C, Sun X, Quan M, Zheng C, Kang L, Zhan J.
    Food Chem; 2015 Mar 01; 170():394-400. PubMed ID: 25306362
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  • 3. Improvement of cloud stability, yield and β-carotene content of carrot juice by process modification.
    Yu LJ, Rupasinghe HP.
    Food Sci Technol Int; 2013 Oct 01; 19(5):399-406. PubMed ID: 23729426
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  • 10. Effects of vacuum-steam pulsed blanching on drying kinetics, colour, phytochemical contents, antioxidant capacity of carrot and the mechanism of carrot quality changes revealed by texture, microstructure and ultrastructure.
    Wang H, Fang XM, Sutar PP, Meng JS, Wang J, Yu XL, Xiao HW.
    Food Chem; 2021 Feb 15; 338():127799. PubMed ID: 32798816
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  • 12. Effect of acidification on carrot (Daucus carota) juice cloud stability.
    Schultz AK, Barrett DM, Dungan SR.
    J Agric Food Chem; 2014 Nov 26; 62(47):11528-35. PubMed ID: 25354298
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  • 13. Postharvest Wounding Stress in Horticultural Crops as a Tool for Designing Novel Functional Foods and Beverages with Enhanced Nutraceutical Content: Carrot Juice as a Case Study.
    Santana-Gálvez J, Santacruz A, Cisneros-Zevallos L, Jacobo-Velázquez DA.
    J Food Sci; 2019 May 26; 84(5):1151-1161. PubMed ID: 30994933
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  • 14. Antioxidant property and storage stability of quince juice phenolic compounds.
    Wojdyło A, Teleszko M, Oszmiański J.
    Food Chem; 2014 May 26; 152():261-70. PubMed ID: 24444935
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