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Journal Abstract Search

433 related items for PubMed ID: 27099203

  • 21. Sensory and nutritional attributes of pomegranate juices extracted from separated arils and pressed whole fruits.
    Mayuoni Kirshenbaum L, Benjamin O, Porat R.
    J Sci Food Agric; 2016 Mar 15; 96(4):1313-8. PubMed ID: 25899046
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  • 22. Phenolic, Headspace and Sensory Profile, and Antioxidant Capacity of Fruit Juice Enriched with Salvia officinalis L. and Thymus serpyllum L. Extract: A Potential for a Novel Herbal-Based Functional Beverages.
    Maleš I, Dobrinčić A, Zorić Z, Vladimir-Knežević S, Elez Garofulić I, Repajić M, Skroza D, Jerković I, Dragović-Uzelac V.
    Molecules; 2023 Apr 22; 28(9):. PubMed ID: 37175066
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  • 23. Simultaneous HPLC determination of flavonoids and phenolic acids profile in Pêra-Rio orange juice.
    Mesquita E, Monteiro M.
    Food Res Int; 2018 Apr 22; 106():54-63. PubMed ID: 29579958
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  • 24. Cold plasma processing of kiwifruit juice: Effect on physicochemical, nutritional, microstructure, rheological properties and sensory attributes.
    Kumar S, Pipliya S, Srivastav PP, Srivastava B, Battula SR, Sen R.
    J Food Sci; 2024 Oct 22; 89(10):6127-6141. PubMed ID: 39183687
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  • 31. 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 22; 97(3):777-783. PubMed ID: 27170436
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  • 32. Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance.
    Lepaus BM, Santos AKPO, Spaviero AF, Daud PS, de São José JFB.
    Molecules; 2023 Feb 27; 28(5):. PubMed ID: 36903442
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  • 33. Microbial, nutritional, and organoleptic quality of pomegranate juice following high-pressure homogenization and low-temperature pasteurization.
    Benjamin O, Gamrasni D.
    J Food Sci; 2020 Mar 27; 85(3):592-599. PubMed ID: 32037585
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  • 36. [Pineapple juice nutritional profile].
    Ivanova NN, Khomich LM, Perova IB, Eller KI.
    Vopr Pitan; 2019 Mar 27; 88(2):73-82. PubMed ID: 31233691
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  • 40. A comparative study on the effect of conventional thermal pasteurisation, microwave and ultrasound treatments on the antioxidant activity of five fruit juices.
    Saikia S, Mahnot NK, Mahanta CL.
    Food Sci Technol Int; 2016 Jun 27; 22(4):288-301. PubMed ID: 26190045
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