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Journal Abstract Search

166 related items for PubMed ID: 946870

  • 1.
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  • 2. 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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  • 3. Vitamin C value of fruit mixture containing fresh orange juice.
    Havivi E, Reshef A.
    Int J Vitam Nutr Res; 1978 May 18; 48(4):387-90. PubMed ID: 738852
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  • 4. Letter: Ascorbic acid in orange juice.
    Hegarty PV.
    JAMA; 1976 Oct 04; 236(14):1574. PubMed ID: 989122
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  • 5. Pulsed electric fields-processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans.
    Sánchez-Moreno C, Cano MP, de Ancos B, Plaza L, Olmedilla B, Granado F, Elez-Martínez P, Martín-Belloso O, Martín A.
    J Nutr Biochem; 2004 Oct 04; 15(10):601-7. PubMed ID: 15542351
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  • 6. Bioavailability of β-cryptoxanthin is greater from pasteurized orange juice than from fresh oranges - a randomized cross-over study.
    Aschoff JK, Rolke CL, Breusing N, Bosy-Westphal A, Högel J, Carle R, Schweiggert RM.
    Mol Nutr Food Res; 2015 Oct 04; 59(10):1896-904. PubMed ID: 26114420
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  • 12. Oxidation of ascorbic acid in stored orange juice is associated with reduced plasma vitamin C concentrations and elevated lipid peroxides.
    Johnston CS, Hale JC.
    J Am Diet Assoc; 2005 Jan 04; 105(1):106-9. PubMed ID: 15635354
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  • 14. Carotenoid profile modification during refrigerated storage in untreated and pasteurized orange juice and orange juice treated with high-intensity pulsed electric fields.
    Cortés C, Torregrosa F, Esteve MJ, Frígola A.
    J Agric Food Chem; 2006 Aug 23; 54(17):6247-54. PubMed ID: 16910715
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  • 17. [Variation of ascorbic acid and beta-carotene content in lyophilized cherry from the West Indies (Malpighia punicifolia L.)].
    Leme J, Fonseca H, Nogueira JN.
    Arch Latinoam Nutr; 1973 Jun 23; 23(2):207-15. PubMed ID: 4714787
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  • 19. Ascorbic acid bioavailability in foods and supplements.
    Gregory JF.
    Nutr Rev; 1993 Oct 23; 51(10):301-3. PubMed ID: 8302486
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  • 20. Total antioxidant and ascorbic acid content of fresh fruits and vegetables: implications for dietary planning and food preservation.
    Szeto YT, Tomlinson B, Benzie IF.
    Br J Nutr; 2002 Jan 23; 87(1):55-9. PubMed ID: 11898770
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