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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

233 related items for PubMed ID: 33307435

  • 1.
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  • 2. 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; 67(7):779-88. PubMed ID: 27385558
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  • 5. Impact of high pressure and pulsed electric fields on bioactive compounds and antioxidant activity of orange juice in comparison with traditional thermal processing.
    Sánchez-Moreno C, Plaza L, Elez-Martínez P, De Ancos B, Martín-Belloso O, Cano MP.
    J Agric Food Chem; 2005 Jun 01; 53(11):4403-9. PubMed ID: 15913302
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  • 6. Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
    Leizerson S, Shimoni E.
    J Agric Food Chem; 2005 May 04; 53(9):3519-24. PubMed ID: 15853396
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  • 7. 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
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  • 8. 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
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  • 11. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
    Leizerson S, Shimoni E.
    J Agric Food Chem; 2005 May 18; 53(10):4012-8. PubMed ID: 15884832
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  • 12. Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
    Baldwin EA, Bai J, Plotto A, Cameron R, Luzio G, Narciso J, Manthey J, Widmer W, Ford BL.
    J Sci Food Agric; 2012 Aug 15; 92(10):2029-42. PubMed ID: 22290491
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  • 13. Effect of processing techniques at industrial scale on orange juice antioxidant and beneficial health compounds.
    Gil-Izquierdo A, Gil MI, Ferreres F.
    J Agric Food Chem; 2002 Aug 28; 50(18):5107-14. PubMed ID: 12188615
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  • 14. Long-Term Effect on Bioactive Components and Antioxidant Activity of Thermal and High-Pressure Pasteurization of Orange Juice.
    Vieira FN, Lourenço S, Fidalgo LG, Santos SAO, Silvestre AJD, Jerónimo E, Saraiva JA.
    Molecules; 2018 Oct 20; 23(10):. PubMed ID: 30347848
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  • 15. Whey acerola-flavoured drink submitted Ohmic Heating: Bioactive compounds, antioxidant capacity, thermal behavior, water mobility, fatty acid profile and volatile compounds.
    Cappato LP, Ferreira MVS, Moraes J, Pires RPS, Rocha RS, Silva R, Neto RPC, Tavares MIB, Freitas MQ, Rodrigues FN, Calado VMA, Raices RSL, Silva MC, Cruz AG.
    Food Chem; 2018 Oct 15; 263():81-88. PubMed ID: 29784332
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  • 16. Xylooligosaccharides chemical stability after high-intensity ultrasound processing of prebiotic orange juice.
    Silva EK, Arruda HS, Pastore GM, Meireles MAA, Saldaña MDA.
    Ultrason Sonochem; 2020 May 15; 63():104942. PubMed ID: 31945564
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  • 17. Effect on orange juice of batch pasteurization in an improved pilot-scale microwave oven.
    Cinquanta L, Albanese D, Cuccurullo G, Di Matteo M.
    J Food Sci; 2010 May 15; 75(1):E46-50. PubMed ID: 20492165
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  • 18. Formulation of a mixed fruit beverage using fuzzy logic optimization of sensory data and designing its batch thermal pasteurization process.
    Dhar R, Bhalerao PP, Chakraborty S.
    J Food Sci; 2021 Feb 15; 86(2):463-474. PubMed ID: 33438202
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