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433 related items for PubMed ID: 29699651

  • 1. Effect of high pressure and thermal processing on shelf life and quality of strawberry purée and juice.
    Aaby K, Grimsbo IH, Hovda MB, Rode TM.
    Food Chem; 2018 Sep 15; 260():115-123. PubMed ID: 29699651
    [Abstract] [Full Text] [Related]

  • 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 15; 77(8):C866-73. PubMed ID: 22809197
    [Abstract] [Full Text] [Related]

  • 3. Quality comparison of elephant apple juices after high-pressure processing and thermal treatment.
    Nayak PK, Rayaguru K, Radha Krishnan K.
    J Sci Food Agric; 2017 Mar 15; 97(5):1404-1411. PubMed ID: 27378435
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  • 4. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.
    García-Parra J, González-Cebrino F, Delgado-Adámez J, Cava R, Martín-Belloso O, Élez-Martínez P, Ramírez R.
    Food Sci Technol Int; 2018 Mar 15; 24(2):145-160. PubMed ID: 29020810
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  • 6. 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 15; 76(4):C618-25. PubMed ID: 22417344
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  • 9. Shelf life extension of strawberry juice by equivalent ultrasound, high pressure, and pulsed electric fields processes.
    Yildiz S, Pokhrel PR, Unluturk S, Barbosa-Cánovas GV.
    Food Res Int; 2021 Feb 15; 140():110040. PubMed ID: 33648266
    [Abstract] [Full Text] [Related]

  • 10. Effect of nano-packing on preservation quality of fresh strawberry (Fragaria ananassa Duch. cv Fengxiang) during storage at 4 degrees C.
    Yang FM, Li HM, Li F, Xin ZH, Zhao LY, Zheng YH, Hu QH.
    J Food Sci; 2010 Apr 15; 75(3):C236-40. PubMed ID: 20492272
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage.
    Marszałek K, Woźniak Ł, Skąpska S, Mitek M.
    J Food Sci Technol; 2017 Mar 08; 54(3):832-841. PubMed ID: 28298698
    [Abstract] [Full Text] [Related]

  • 13. 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
    [Abstract] [Full Text] [Related]

  • 14. Effect of high-pressure processing and milk on the anthocyanin composition and antioxidant capacity of strawberry-based beverages.
    Tadapaneni RK, Banaszewski K, Patazca E, Edirisinghe I, Cappozzo J, Jackson L, Burton-Freeman B.
    J Agric Food Chem; 2012 Jun 13; 60(23):5795-802. PubMed ID: 22224588
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  • 15. Processing strawberries to different products alters contents of vitamin C, total phenolics, total anthocyanins, and antioxidant capacity.
    Klopotek Y, Otto K, Böhm V.
    J Agric Food Chem; 2005 Jul 13; 53(14):5640-6. PubMed ID: 15998127
    [Abstract] [Full Text] [Related]

  • 16. 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 13; 97(3):777-783. PubMed ID: 27170436
    [Abstract] [Full Text] [Related]

  • 17. Effect of high-pressure processing and thermal pasteurization on overall quality parameters of white grape juice.
    Chang YH, Wu SJ, Chen BY, Huang HW, Wang CY.
    J Sci Food Agric; 2017 Aug 13; 97(10):3166-3172. PubMed ID: 27885688
    [Abstract] [Full Text] [Related]

  • 18. Green ultrasound-assisted processing for extending the shelf-life of prebiotic-rich strawberry juices.
    Cassani L, Tomadoni B, Del Rosario Moreira M.
    J Sci Food Agric; 2020 Dec 13; 100(15):5518-5526. PubMed ID: 32567052
    [Abstract] [Full Text] [Related]

  • 19. Volatile, anthocyanidin, quality and sensory changes in rabbiteye blueberry from whole fruit through pilot plant juice processing.
    Beaulieu JC, Stein-Chisholm RE, Lloyd SW, Bett-Garber KL, Grimm CC, Watson MA, Lea JM.
    J Sci Food Agric; 2017 Jan 13; 97(2):469-478. PubMed ID: 27060570
    [Abstract] [Full Text] [Related]

  • 20. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing.
    Sulaiman A, Farid M, Silva FV.
    Food Sci Technol Int; 2017 Apr 13; 23(3):265-276. PubMed ID: 28359205
    [Abstract] [Full Text] [Related]

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