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Journal Abstract Search

216 related items for PubMed ID: 32270878

  • 1. 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; 100(9):3765-3775. PubMed ID: 32270878
    [Abstract] [Full Text] [Related]

  • 2. 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]

  • 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. 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 13; 140():110062. PubMed ID: 33648285
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 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. Browning Index of Anthocyanin-Rich Fruit Juice Depends on pH and Anthocyanin Loss More Than the Gain of Soluble Polymeric Pigments.
    Dorris MR, Voss DM, Bollom MA, Krawiec-Thayer MP, Bolling BW.
    J Food Sci; 2018 Apr 15; 83(4):911-921. PubMed ID: 29574726
    [Abstract] [Full Text] [Related]

  • 9. Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life.
    Spira P, Bisconsin-Junior A, Rosenthal A, Monteiro M.
    Food Sci Technol Int; 2018 Sep 15; 24(6):507-518. PubMed ID: 29653495
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 20(6):5698-5721. PubMed ID: 34596322
    [Abstract] [Full Text] [Related]

  • 11. Browning and decomposed products of model orange juice.
    Shinoda Y, Murata M, Homma S, Komura H.
    Biosci Biotechnol Biochem; 2004 Mar 15; 68(3):529-36. PubMed ID: 15056883
    [Abstract] [Full Text] [Related]

  • 12. 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]

  • 13. 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 24; 98(12):4685-4691. PubMed ID: 29528125
    [Abstract] [Full Text] [Related]

  • 14. 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 24; 69(11):2129-37. PubMed ID: 16306695
    [Abstract] [Full Text] [Related]

  • 15. 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]

  • 16. Kinetics of freshly squeezed orange juice quality changes during ozone processing.
    Tiwari BK, Muthukumarappan K, O'Donnell CP, Cullen PJ.
    J Agric Food Chem; 2008 Aug 13; 56(15):6416-22. PubMed ID: 18624412
    [Abstract] [Full Text] [Related]

  • 17. Fresh-Squeezed Orange Juice Properties Before and During In Vitro Digestion as Influenced by Orange Variety and Processing Method.
    Mennah-Govela YA, Bornhorst GM.
    J Food Sci; 2017 Oct 13; 82(10):2438-2447. PubMed ID: 28833183
    [Abstract] [Full Text] [Related]

  • 18. Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties.
    Mäkilä L, Laaksonen O, Kallio H, Yang B.
    Food Chem; 2017 Apr 15; 221():422-430. PubMed ID: 27979223
    [Abstract] [Full Text] [Related]

  • 19. 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 15; 98(13):5000-5010. PubMed ID: 29602227
    [Abstract] [Full Text] [Related]

  • 20. Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.
    Bi S, Sun S, Lao F, Liao X, Wu J.
    Food Chem; 2020 May 01; 311():125913. PubMed ID: 31855770
    [Abstract] [Full Text] [Related]

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