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PUBMED FOR HANDHELDS

Journal Abstract Search


584 related items for PubMed ID: 32037585

  • 1. 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; 85(3):592-599. PubMed ID: 32037585
    [Abstract] [Full Text] [Related]

  • 2. Effect of High Pressure Homogenization and Dimethyl Dicarbonate (DMDC) on Microbial and Physicochemical Qualities of Mulberry Juice.
    Yu Y, Wu J, Xu Y, Xiao G, Zou B.
    J Food Sci; 2016 Mar; 81(3):M702-8. PubMed ID: 26764561
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  • 3. Alternatives to conventional thermal treatments in fruit-juice processing. Part 2: Effect on composition, phytochemical content, and physicochemical, rheological, and organoleptic properties of fruit juices.
    Jiménez-Sánchez C, Lozano-Sánchez J, Segura-Carretero A, Fernández-Gutiérrez A.
    Crit Rev Food Sci Nutr; 2017 Feb 11; 57(3):637-652. PubMed ID: 25894933
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  • 4. 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 11; 97(10):3166-3172. PubMed ID: 27885688
    [Abstract] [Full Text] [Related]

  • 5. Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice.
    Mosca AC, Menghi L, Aprea E, Mazzucotelli M, Benedito J, Zambon A, Spilimbergo S, Gasperi F.
    Molecules; 2020 Nov 28; 25(23):. PubMed ID: 33260509
    [Abstract] [Full Text] [Related]

  • 6. Variations in quality attributes of pulsed light-treated table grape juice during refrigerated storage (4°C) and ambient conditions (25°C).
    Basak S, Parab P, Chakraborty S.
    J Food Sci; 2024 Sep 28; 89(9):5363-5377. PubMed ID: 39126692
    [Abstract] [Full Text] [Related]

  • 7. Influence of high pressure homogenization and pasteurization on the in vitro bioaccessibility of carotenoids and flavonoids in orange juice.
    Stinco CM, Sentandreu E, Mapelli-Brahm P, Navarro JL, Vicario IM, Meléndez-Martínez AJ.
    Food Chem; 2020 Nov 30; 331():127259. PubMed ID: 32562977
    [Abstract] [Full Text] [Related]

  • 8. Impacts of pulsed electric field and heat treatment on quality and sensory properties and microbial inactivation of pomegranate juice.
    Evrendilek GA.
    Food Sci Technol Int; 2017 Dec 30; 23(8):668-680. PubMed ID: 28610446
    [Abstract] [Full Text] [Related]

  • 9. Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice.
    Kruszewski B, Zawada K, Karpiński P.
    Molecules; 2021 Mar 23; 26(6):. PubMed ID: 33806878
    [Abstract] [Full Text] [Related]

  • 10. Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review.
    Putnik P, Kresoja Ž, Bosiljkov T, Režek Jambrak A, Barba FJ, Lorenzo JM, Roohinejad S, Granato D, Žuntar I, Bursać Kovačević D.
    Food Chem; 2019 May 01; 279():150-161. PubMed ID: 30611474
    [Abstract] [Full Text] [Related]

  • 11. Influence of processing on pomegranate (Punica granatum L.) juice flavor and aroma.
    Koppel K, Anderson EL, Chambers E.
    J Sci Food Agric; 2015 Mar 30; 95(5):1066-71. PubMed ID: 24961500
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