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Journal Abstract Search

783 related items for PubMed ID: 27352798

  • 1. 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; 23(1):46-60. PubMed ID: 27352798
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  • 2. 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; 97(3):777-783. PubMed ID: 27170436
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  • 3. 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
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  • 6. Changes in bioactive compounds and oxidative enzymes of fresh-cut pomegranate arils during storage as affected by deficit irrigation and postharvest vapor heat treatments.
    Peña-Estévez ME, Gómez PA, Artés F, Aguayo E, Martínez-Hernández GB, Galindo A, Torecillas A, Artés-Hernández F.
    Food Sci Technol Int; 2016 Dec 01; 22(8):665-676. PubMed ID: 26970609
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  • 9. Effect of antibrowning dips and controlled atmosphere storage on the physico-chemical, visual and nutritional quality of minimally processed "Rojo Brillante" persimmons.
    Sanchís E, Mateos M, Pérez-Gago MB.
    Food Sci Technol Int; 2017 Jan 01; 23(1):3-16. PubMed ID: 27251678
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  • 11. 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
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  • 14. Effects of thermal and high hydrostatic pressure processing and storage on the content of polyphenols and some quality attributes of fruit smoothies.
    Keenan DF, Brunton N, Gormley R, Butler F.
    J Agric Food Chem; 2011 Jan 26; 59(2):601-7. PubMed ID: 21189013
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  • 15. Quality of fresh-cut baby spinach grown under a floating trays system as affected by nitrogen fertilisation and innovative packaging treatments.
    Rodríguez-Hidalgo S, Artés-Hernández F, Gómez PA, Fernández JA, Artés F.
    J Sci Food Agric; 2010 Apr 30; 90(6):1089-97. PubMed ID: 20355151
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  • 16. Ascorbic acid is the only bioactive that is better preserved by high hydrostatic pressure than by thermal treatment of a vegetable beverage.
    Barba FJ, Esteve MJ, Frigola A.
    J Agric Food Chem; 2010 Sep 22; 58(18):10070-5. PubMed ID: 20735131
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  • 17. Effect of storage conditions in the response of Listeria monocytogenes in a fresh purple vegetable smoothie compared with an acidified TSB medium.
    González-Tejedor GA, Garre A, Esnoz A, Artés-Hernández F, Fernández PS.
    Food Microbiol; 2018 Jun 22; 72():98-105. PubMed ID: 29407410
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  • 18. Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.
    Bhardwaj RL, Pandey S.
    Crit Rev Food Sci Nutr; 2011 Jul 22; 51(6):563-70. PubMed ID: 21929332
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