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Journal Abstract Search

196 related items for PubMed ID: 31644283

  • 1. Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage.
    Pham HTT, Bazmawe M, Kebede B, Buvé C, Hendrickx ME, Van Loey AM.
    J Agric Food Chem; 2019 Nov 20; 67(46):12854-12862. PubMed ID: 31644283
    [Abstract] [Full Text] [Related]

  • 2. Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach.
    Pham HTT, Bista A, Kebede B, Buvé C, Hendrickx M, Van Loey A.
    J Sci Food Agric; 2020 Jul 20; 100(9):3765-3775. PubMed ID: 32270878
    [Abstract] [Full Text] [Related]

  • 3. Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage.
    Pham HTT, Kityo P, Buvé C, Hendrickx ME, Van Loey AM.
    J Agric Food Chem; 2020 May 13; 68(19):5402-5411. PubMed ID: 32302128
    [Abstract] [Full Text] [Related]

  • 4. Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability.
    Wibowo S, Grauwet T, Santiago JS, Tomic J, Vervoort L, Hendrickx M, Van Loey A.
    Food Chem; 2015 Nov 15; 187():140-51. PubMed ID: 25977009
    [Abstract] [Full Text] [Related]

  • 5. Mechanisms non-enzymatic browning in orange juice during storage.
    Paravisini L, Peterson DG.
    Food Chem; 2019 Aug 15; 289():320-327. PubMed ID: 30955619
    [Abstract] [Full Text] [Related]

  • 6. Potential of 1H NMR fingerprinting and a model system approach to study non-enzymatic browning in shelf-stable orange juice during storage.
    Pham HTT, Pavón-Vargas DJ, Buvé C, Sakellariou D, Hendrickx ME, Van Loey AM.
    Food Res Int; 2021 Feb 15; 140():110062. PubMed ID: 33648285
    [Abstract] [Full Text] [Related]

  • 7. Carotenoid bioaccessibility in pulp and fresh juice from carotenoid-rich sweet oranges and mandarins.
    Rodrigo MJ, Cilla A, Barberá R, Zacarías L.
    Food Funct; 2015 Jun 15; 6(6):1950-9. PubMed ID: 25996796
    [Abstract] [Full Text] [Related]

  • 8. Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine.
    Mall V, Sellami I, Schieberle P.
    J Agric Food Chem; 2018 Oct 24; 66(42):11073-11082. PubMed ID: 30240198
    [Abstract] [Full Text] [Related]

  • 9. Browning and decomposed products of model orange juice.
    Shinoda Y, Murata M, Homma S, Komura H.
    Biosci Biotechnol Biochem; 2004 Mar 24; 68(3):529-36. PubMed ID: 15056883
    [Abstract] [Full Text] [Related]

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  • 12. Reaction pathways and factors influencing nonenzymatic browning in shelf-stable fruit juices during storage.
    Buvé C, Pham HTT, Hendrickx M, Grauwet T, Van Loey A.
    Compr Rev Food Sci Food Saf; 2021 Nov 24; 20(6):5698-5721. PubMed ID: 34596322
    [Abstract] [Full Text] [Related]

  • 13. Role of pectin characteristics in orange juice stabilization: Effect of high-pressure processing in combination with centrifugation pretreatments.
    Li M, Zhang W, Guo C, Hu X, Yi J.
    Int J Biol Macromol; 2022 Aug 31; 215():615-624. PubMed ID: 35777506
    [Abstract] [Full Text] [Related]

  • 14. New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice.
    Mall V, Sellami I, Schieberle P.
    J Agric Food Chem; 2018 Oct 24; 66(42):11083-11091. PubMed ID: 30240205
    [Abstract] [Full Text] [Related]

  • 15. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage.
    Sellami I, Mall V, Schieberle P.
    J Agric Food Chem; 2018 Jul 18; 66(28):7428-7440. PubMed ID: 29889522
    [Abstract] [Full Text] [Related]

  • 16. Effects of Postharvest Time, Heat Treatment, pH and Filtration on the Limonin Content in Newhall Navel Orange (Citrus sinensis Osbeck cv. Newhall) Juice.
    Zhang J, Yang Z, Liang Y, Zhang L, Ling W, Guo C, Liang G, Luo G, Ye Q, Zhong B.
    Molecules; 2018 Oct 19; 23(10):. PubMed ID: 30347650
    [Abstract] [Full Text] [Related]

  • 17. Browning of model orange juice solution: factors affecting the formation of decomposition products.
    Shinoda Y, Komura H, Homma S, Murata M.
    Biosci Biotechnol Biochem; 2005 Nov 19; 69(11):2129-37. PubMed ID: 16306695
    [Abstract] [Full Text] [Related]

  • 18. The performance of five fruit-derived and freeze-dried potentially probiotic Lactobacillus strains in apple, orange, and grape juices.
    Garcia EF, de Oliveira Araújo A, Luciano WA, de Albuquerque TMR, de Oliveira Arcanjo NM, Madruga MS, Dos Santos Lima M, Magnani M, Saarela M, de Souza EL.
    J Sci Food Agric; 2018 Oct 19; 98(13):5000-5010. PubMed ID: 29602227
    [Abstract] [Full Text] [Related]

  • 19. Effect of thermal processing on the profile of bioactive compounds and antioxidant capacity of fermented orange juice.
    Escudero-López B, Cerrillo I, Gil-Izquierdo Á, Hornero-Méndez D, Herrero-Martín G, Berná G, Medina S, Ferreres F, Martín F, Fernández-Pachón MS.
    Int J Food Sci Nutr; 2016 Nov 19; 67(7):779-88. PubMed ID: 27385558
    [Abstract] [Full Text] [Related]

  • 20. Development of an orange juice beverage formulated with oat beta-glucan and whey protein isolate.
    Wan W, Xu B.
    J Sci Food Agric; 2018 Sep 19; 98(12):4685-4691. PubMed ID: 29528125
    [Abstract] [Full Text] [Related]

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