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Journal Abstract Search

147 related items for PubMed ID: 26123635

  • 1. Impact of high pressure processing on color, bioactive compounds, polyphenol oxidase activity, and microbiological attributes of pumpkin purée.
    González-Cebrino F, Durán R, Delgado-Adámez J, Contador R, Bernabé RR.
    Food Sci Technol Int; 2016 Apr; 22(3):235-45. PubMed ID: 26123635
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  • 2. Effect of high-pressure processing and thermal treatment on quality attributes and nutritional compounds of "Songold" plum purée.
    González-Cebrino F, García-Parra J, Contador R, Tabla R, Ramírez R.
    J Food Sci; 2012 Aug; 77(8):C866-73. PubMed ID: 22809197
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  • 3. Effect of thermal and high-pressure processing on the nutritional value and quality attributes of a nectarine purée with industrial origin during the refrigerated storage.
    García-Parra J, González-Cebrino F, Delgado J, Lozano M, Hernández T, Ramírez R.
    J Food Sci; 2011 May; 76(4):C618-25. PubMed ID: 22417344
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  • 4. Effect of gamma irradiation and storage time on microbial growth and physicochemical characteristics of pumpkin (Cucurbita Moschata Duchesne ex Poiret) puree.
    Gliemmo MF, Latorre ME, Narvaiz P, Campos CA, Gerschenson LN.
    Food Sci Technol Int; 2014 Jan; 20(1):71-80. PubMed ID: 23733817
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  • 7. Effects of high hydrostatic pressure on color of spinach purée and related properties.
    Wang R, Wang T, Zheng Q, Hu X, Zhang Y, Liao X.
    J Sci Food Agric; 2012 May; 92(7):1417-23. PubMed ID: 22231229
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  • 10. Boiling-induced changes on physicochemical, bioactive compounds, color, and texture properties of pumpkin (Cucurbita maxima).
    Monalisa K, Bhuiyan JA, Islam MZ, Sayem A.
    Food Sci Technol Int; 2020 Jun; 26(4):333-343. PubMed ID: 31847585
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  • 11. The effect of ultrasound on particle size, color, viscosity and polyphenol oxidase activity of diluted avocado puree.
    Bi X, Hemar Y, Balaban MO, Liao X.
    Ultrason Sonochem; 2015 Nov; 27():567-575. PubMed ID: 25899308
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  • 13. Effect of high hydrostatic pressure on the microbiological, biochemical characteristics of white shrimp Litopenaeus vannamei.
    Li XX, Tian X, Li JR.
    Food Sci Technol Int; 2016 Jun; 22(4):302-12. PubMed ID: 26199222
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  • 16. Phenolic profiles of raw apricots, pumpkins, and their purees in the evaluation of apricot nectar and jam authenticity.
    Dragovic-Uzelac V, Delonga K, Levaj B, Djakovic S, Pospisil J.
    J Agric Food Chem; 2005 Jun 15; 53(12):4836-42. PubMed ID: 15941324
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  • 17. Changes in carotenoids during processing and storage of pumpkin puree.
    Provesi JG, Dias CO, Amante ER.
    Food Chem; 2011 Sep 01; 128(1):195-202. PubMed ID: 25214348
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  • 19. Biochemical changes during the storage of high hydrostatic pressure processed avocado paste.
    Jacobo-Velázquez DA, Hernández-Brenes C.
    J Food Sci; 2010 Aug 01; 75(6):S264-70. PubMed ID: 20722947
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  • 20. Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice.
    Stinco CM, Szczepańska J, Marszałek K, Pinto CA, Inácio RS, Mapelli-Brahm P, Barba FJ, Lorenzo JM, Saraiva JA, Meléndez-Martínez AJ.
    Food Chem; 2019 Nov 30; 299():125112. PubMed ID: 31299521
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