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Journal Abstract Search

510 related items for PubMed ID: 29020810

  • 21. 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
    [Abstract] [Full Text] [Related]

  • 22. Antioxidant potential of different plum cultivars during storage.
    Mihalache Arion C, Tabart J, Kevers C, Niculaua M, Filimon R, Beceanu D, Dommes J.
    Food Chem; 2014 Mar 01; 146():485-91. PubMed ID: 24176372
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  • 23. Quality parameters and antioxidant properties in organic and conventionally grown broccoli after pre-storage hot water treatment.
    Zapata PJ, Tucker GA, Valero D, Serrano M.
    J Sci Food Agric; 2013 Mar 30; 93(5):1140-6. PubMed ID: 22936597
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  • 24. Effect of Organic and Conventional Management on Bio-Functional Quality of Thirteen Plum Cultivars (Prunus salicina Lindl.).
    Cuevas FJ, Pradas I, Ruiz-Moreno MJ, Arroyo FT, Perez-Romero LF, Montenegro JC, Moreno-Rojas JM.
    PLoS One; 2015 Mar 30; 10(8):e0136596. PubMed ID: 26313546
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  • 25. Polyphenol composition and antioxidant activity in strawberry purees; impact of achene level and storage.
    Aaby K, Wrolstad RE, Ekeberg D, Skrede G.
    J Agric Food Chem; 2007 Jun 27; 55(13):5156-66. PubMed ID: 17550269
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  • 26. Effects of Combined High Hydrostatic Pressure and Dense Phase Carbon Dioxide on the Activity, Structure and Size of Polyphenoloxidase.
    Duong T, Balaban M, Perera C.
    J Food Sci; 2015 Nov 27; 80(11):E2486-94. PubMed ID: 26443963
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  • 27. The effects of pre-harvest application of aminoethoxyvinylglycine on the bioactive compounds and fruit quality of 'Fortune' plum variety during cold storage.
    Karaman S, Ozturk B, Aksit H, Erdogdu T.
    Food Sci Technol Int; 2013 Dec 27; 19(6):567-76. PubMed ID: 23382556
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  • 31. Influence of processing on quality parameters of strawberries.
    Hartmann A, Patz CD, Andlauer W, Dietrich H, Ludwig M.
    J Agric Food Chem; 2008 Oct 22; 56(20):9484-9. PubMed ID: 18821768
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  • 33. Strawberry puree processed by thermal, high pressure, or power ultrasound: Process energy requirements and quality modeling during storage.
    Sulaiman A, Farid M, Silva FV.
    Food Sci Technol Int; 2017 Jun 22; 23(4):293-309. PubMed ID: 28595485
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  • 34. Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques.
    Salazar-Orbea GL, García-Villalba R, Bernal MJ, Hernández-Jiménez A, Egea JA, Tomás-Barberán FA, Sánchez-Siles LM.
    J Agric Food Chem; 2023 Feb 08; 71(5):2541-2553. PubMed ID: 36706308
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  • 35. Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage.
    Adhikari J, Araghi LR, Singh R, Adhikari K, Patil BS.
    J Agric Food Chem; 2024 May 22; 72(20):11629-11639. PubMed ID: 38739462
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  • 36. Response Surface Optimization of Process Parameters and Fuzzy Analysis of Sensory Data of High Pressure-Temperature Treated Pineapple Puree.
    Chakraborty S, Rao PS, Mishra HN.
    J Food Sci; 2015 Aug 22; 80(8):E1763-75. PubMed ID: 26220205
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  • 38. Microwave flow and conventional heating effects on the physicochemical properties, bioactive compounds and enzymatic activity of tomato puree.
    Arjmandi M, Otón M, Artés F, Artés-Hernández F, Gómez PA, Aguayo E.
    J Sci Food Agric; 2017 Feb 22; 97(3):984-990. PubMed ID: 27246969
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  • 39. The Quality Changes of Postharvest Mulberry Fruit Treated by Chitosan-g-Caffeic Acid During Cold Storage.
    Yang C, Han B, Zheng Y, Liu L, Li C, Sheng S, Zhang J, Wang J, Wu F.
    J Food Sci; 2016 Apr 22; 81(4):C881-8. PubMed ID: 26992122
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  • 40. 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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