These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

412 related items for PubMed ID: 26304355

  • 1. 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]

  • 2. Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment.
    Castillejo N, Martínez-Hernández GB, Monaco K, Gómez PA, Aguayo E, Artés F, Artés-Hernández F.
    Food Sci Technol Int; 2017 Jan 01; 23(1):46-60. PubMed ID: 27352798
    [Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. 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 01; 77(8):C866-73. PubMed ID: 22809197
    [Abstract] [Full Text] [Related]

  • 5. 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 01; 76(4):C618-25. PubMed ID: 22417344
    [Abstract] [Full Text] [Related]

  • 6. Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability.
    Hurtado A, Guàrdia MD, Picouet P, Jofré A, Ros JM, Bañón S.
    J Sci Food Agric; 2017 Feb 01; 97(3):770-776. PubMed ID: 27170492
    [Abstract] [Full Text] [Related]

  • 7. Impact of phenolic compounds and vitamins C and E on antioxidant activity of sea buckthorn (Hippophaë rhamnoides L.) berries and leaves of diverse ripening times.
    Sytařová I, Orsavová J, Snopek L, Mlček J, Byczyński Ł, Mišurcová L.
    Food Chem; 2020 Apr 25; 310():125784. PubMed ID: 31816534
    [Abstract] [Full Text] [Related]

  • 8. 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 25; 132():109105. PubMed ID: 32331674
    [Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Effects of high-humidity hot air impingement blanching (HHAIB) pretreatment on the change of antioxidant capacity, the degradation kinetics of red pigment, ascorbic acid in dehydrated red peppers during storage.
    Wang J, Yang XH, Mujumdar AS, Fang XM, Zhang Q, Zheng ZA, Gao ZJ, Xiao HW.
    Food Chem; 2018 Sep 01; 259():65-72. PubMed ID: 29680063
    [Abstract] [Full Text] [Related]

  • 11. Degradation of carotenoids in dehydrated pumpkins as affected by different storage conditions.
    Song J, Wei Q, Wang X, Li D, Liu C, Zhang M, Meng L.
    Food Res Int; 2018 May 01; 107():130-136. PubMed ID: 29580470
    [Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 14. Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice.
    Vieira FN, Lourenço S, Fidalgo LG, Santos SAO, Silvestre AJD, Jerónimo E, Saraiva JA.
    Molecules; 2018 Oct 20; 23(10):. PubMed ID: 30347848
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 19. Effects of Hypobaric Treatments on the Quality, Bioactive Compounds, and Antioxidant Activity of Tomato.
    Kou X, Wu JY, Wang Y, Chen Q, Xue Z, Bai Y, Zhou F.
    J Food Sci; 2016 Jul 01; 81(7):H1816-24. PubMed ID: 27257791
    [Abstract] [Full Text] [Related]

  • 20. Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying.
    Tavares IMC, Sumere BR, Gómez-Alonso S, Gomes E, Hermosín-Gutiérrez I, Da-Silva R, Lago-Vanzela ES.
    Food Res Int; 2020 Feb 01; 128():108750. PubMed ID: 31955732
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 21.