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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

244 related items for PubMed ID: 25977009

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  • 4. Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach.
    Pham HTT, Bista A, Kebede B, Buvé C, Hendrickx M, Van Loey A.
    J Sci Food Agric; 2020 Jul; 100(9):3765-3775. PubMed ID: 32270878
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  • 5. Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage.
    Pham HTT, Kityo P, Buvé C, Hendrickx ME, Van Loey AM.
    J Agric Food Chem; 2020 May 13; 68(19):5402-5411. PubMed ID: 32302128
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  • 6. Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.
    Bi S, Sun S, Lao F, Liao X, Wu J.
    Food Chem; 2020 May 01; 311():125913. PubMed ID: 31855770
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  • 7. The potential of kiwifruit puree as a clean label ingredient to stabilize high pressure pasteurized cloudy apple juice during storage.
    Yi J, Kebede B, Kristiani K, Buvé C, Van Loey A, Grauwet T, Hendrickx M.
    Food Chem; 2018 Jul 30; 255():197-208. PubMed ID: 29571467
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  • 11. Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers.
    Wibowo S, Grauwet T, Gedefa GB, Hendrickx M, Van Loey A.
    Food Res Int; 2015 Dec 30; 78():410-423. PubMed ID: 28433310
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  • 13. Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice.
    Stinco CM, Sentandreu E, Mapelli-Brahm P, Navarro JL, Vicario IM, Meléndez-Martínez AJ.
    Food Chem; 2020 Nov 30; 331():127259. PubMed ID: 32562977
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  • 16. Browning and decomposed products of model orange juice.
    Shinoda Y, Murata M, Homma S, Komura H.
    Biosci Biotechnol Biochem; 2004 Mar 30; 68(3):529-36. PubMed ID: 15056883
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  • 19. Stability of vitamin C, carotenoids, phenols, and antioxidant capacity of pasteurised orange juice with resistant maltodextrin storage.
    Arilla E, Martínez-Monzó J, Codoñer-Franch P, García-Segovia P, Igual M.
    Food Sci Technol Int; 2024 Jan 30; 30(1):18-29. PubMed ID: 36083164
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  • 20. Effect of thermal treatment on carotenoids, flavonoids and ascorbic acid in juice of orange cv. Cara Cara.
    Lu Q, Peng Y, Zhu C, Pan S.
    Food Chem; 2018 Nov 01; 265():39-48. PubMed ID: 29884392
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