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Journal Abstract Search

123 related items for PubMed ID: 36083164

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  • 6. 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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  • 8. 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
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  • 11. Stability of functional compounds and antioxidant activity of fresh and pasteurized orange passion fruit (Passiflora caerulea) during cold storage.
    Dos Reis LCR, Facco EMP, Flôres SH, Rios AO.
    Food Res Int; 2018 Apr 15; 106():481-486. PubMed ID: 29579951
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  • 17. Antioxidant activity of commercial ready-to-drink orange juice and nectar.
    Stella SP, Ferrarezi AC, dos Santos KO, Monteiro M.
    J Food Sci; 2011 Apr 15; 76(3):C392-7. PubMed ID: 21535805
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  • 19. Tree age, fruit size and storage conditions affect levels of ascorbic acid, total phenolic concentrations and total antioxidant activity of 'Kinnow' mandarin juice.
    Khalid S, Malik AU, Khan AS, Shahid M, Shafique M.
    J Sci Food Agric; 2016 Mar 15; 96(4):1319-25. PubMed ID: 25894619
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  • 20. Radical scavenging activity of orange and tangerine varieties cultivated in Brazil.
    Duzzioni AG, Franco AG, de Sylos CM.
    Int J Food Sci Nutr; 2009 Mar 15; 60 Suppl 6():107-15. PubMed ID: 19381992
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