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Carrot Juice Fermented with Lactobacillus plantarum NCU116 Ameliorates Type 2 Diabetes in Rats
Chuan Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Effective clarification of pomegranate juice: A comparative study of pretreatment methods and their influence on ultrafiltration flux
Pelin Onsekizoglu Bagci
JOURNAL OF FOOD ENGINEERING (2014)
The application of response surface methodology in studying the effect of heat and high hydrostatic pressure on anthocyanins, polyphenol oxidase, and peroxidase of mulberry (Morus nigra) juice
Felix N. Engmann et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Quality of carrot juice as influenced by blanching and sonication treatments
Saqib Jabbar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Fruits, vegetables, 100% juices, and cognitive function
Daniel J. Lamport et al.
NUTRITION REVIEWS (2014)
Vegetables' juice influences polyol pathway by multiple mechanisms in favour of reducing development of oxidative stress and resultant diabetic complications
Ashok K. Tiwari et al.
PHARMACOGNOSY MAGAZINE (2014)
Food irradiation is safe: Half a century of studies
Peter B. Roberts
RADIATION PHYSICS AND CHEMISTRY (2014)
Developments and strategies in the spectrochemical elemental analysis of fruit juices
Anna Szymczycha-Madeja et al.
TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2014)
Physical and biochemical qualities of pressurized and pasteurized longan juices upon storage
Pittaya Chaikham et al.
EMIRATES JOURNAL OF FOOD AND AGRICULTURE (2014)
Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability
Roman Buckow et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2013)
Clarification of red raspberry juice using microfiltration with gas backwashing: A viable strategy to maximize permeate flux and minimize a loss of anthocyanins
Goran T. Vladisavljevic et al.
FOOD AND BIOPRODUCTS PROCESSING (2013)
Microstructure and bioaccessibility of different carotenoid species as affected by high pressure homogenisation: A case study on differently coloured tomatoes
Agnese Panozzo et al.
FOOD CHEMISTRY (2013)
Changes on indigenous microbiota, colour, bioactive compounds and antioxidant activity of pasteurised pomegranate juice
Pedro Mena et al.
FOOD CHEMISTRY (2013)
Changes in nutritional and sensory properties of orange juice packed in PET bottles: An experimental and modelling approach
Celine Bacigalupi et al.
FOOD CHEMISTRY (2013)
Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China
Feng-Xia Liu et al.
FOOD CHEMISTRY (2013)
Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice
Tingting Ma et al.
FOOD CHEMISTRY (2013)
Physicochemical and nutritional characteristics of blueberry juice after high pressure processing
Francisco J. Barba et al.
FOOD RESEARCH INTERNATIONAL (2013)
Effect of high pressure homogenization (HPH) on the physical stability of tomato juice
Mirian Tiaki Kaneiwa Kubo et al.
FOOD RESEARCH INTERNATIONAL (2013)
Effects of high hydrostatic pressure on microflora and some quality attributes of grape juice
Mecnun Mert et al.
HIGH PRESSURE RESEARCH (2013)
High pressure processing controls microbial growth and minimally alters the levels of health promoting compounds in grapefruit (Citrus paradisi Macfad) juice
Ram M. Uckoo et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Effect of different pulsed electric field treatments on the volatile composition of Graciano, Tempranillo and Grenache grape varieties
T. Garde-Cerdan et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
R. M. Velazquez-Estrada et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2013)
Differences in free amino acid profile of non-thermally treated tomato and strawberry juices
Isabel Odriozola-Serrano et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2013)
Stability of anthocyanins in berry juices stored at different temperatures
Jarkko Hellstrom et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2013)
Kinetics of Peroxidase Inactivation in Carrot Juice Treated with Pulsed Electric Fields
Luciano Jose Quintao-Teixeira et al.
JOURNAL OF FOOD SCIENCE (2013)
The effect of fruit processing and enzymatic treatments on pomegranate juice composition, antioxidant activity and polyphenols content
Massimiliano Rinaldi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Technological aspects and potential applications of (ultra) high-pressure homogenisation
Eliane Dumay et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Reducing Childhood Obesity by Eliminating 100% Fruit Juice
Janet M. Wojcicki et al.
AMERICAN JOURNAL OF PUBLIC HEALTH (2012)
Nonthermal Plasma Sterilization of Living and Nonliving Surfaces
N. De Geyter et al.
ANNUAL REVIEW OF BIOMEDICAL ENGINEERING, VOL 14 (2012)
Ascorbyl palmitate-β-cyclodextrin inclusion complex as an oxygen scavenging microparticle
Youngjae Byun et al.
CARBOHYDRATE POLYMERS (2012)
Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.)
Nora Pap et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend
Irene M. Caminiti et al.
FOOD AND BIOPRODUCTS PROCESSING (2012)
Clarification and pasteurisation effects on monomeric anthocyanins and percent polymeric colour of black carrot (Daucus carota L.) juice
Meltem Turkyilmaz et al.
FOOD CHEMISTRY (2012)
The effect of enzymatic treatment on blackcurrant (Ribes nigrum) juice flavour and its stability
Oskar Laaksonen et al.
FOOD CHEMISTRY (2012)
Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration
I. Van Bree et al.
FOOD CHEMISTRY (2012)
Bacterial spore inactivation at 45-65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice
Filipa V. M. Silva et al.
FOOD MICROBIOLOGY (2012)
Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice
Zhongxiang Fang et al.
FOOD RESEARCH INTERNATIONAL (2012)
Application of electron beam to inactivate Salmonella in food: Recent developments
Reza Tahergorabi et al.
FOOD RESEARCH INTERNATIONAL (2012)
Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation
Izabella B. Aguiar et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage
Xiamin Cao et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Impact of ultra high pressure homogenization on pectin methylesterase activity and microbial characteristics of orange juice: A comparative study against conventional heat pasteurization
R. M. Velazquez-Estrada et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2012)
Review of the effects of food processing and formulation on flavonol and anthocyanin behaviour
Irina Ioannou et al.
JOURNAL OF FOOD ENGINEERING (2012)
Optimization of Enzymatic Clarification of Green Asparagus Juice Using Response Surface Methodology
Xuehong Chen et al.
JOURNAL OF FOOD SCIENCE (2012)
100% Orange juice consumption is associated with better diet quality, improved nutrient adequacy, decreased risk for obesity, and improved biomarkers of health in adults: National Health and Nutrition Examination Survey, 2003-2006
Carol E. O'Neil et al.
NUTRITION JOURNAL (2012)
Improvement of serum antioxidant status in humans after the acute intake of apple juices
Francilene G. K. Vieira et al.
NUTRITION RESEARCH (2012)
Fruit juice consumption is associated with improved nutrient adequacy in children and adolescents: the National Health and Nutrition Examination Survey (NHANES) 2003-2006
Carol E. O'Neil et al.
PUBLIC HEALTH NUTRITION (2012)
Metallic-based micro and nanocomposites in food contact materials and active food packaging
Amparo Llorens et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Black carrot (Daucus carota ssp sativus) juice: Processing effects on antioxidant composition and color
Vishwanath Khandare et al.
FOOD AND BIOPRODUCTS PROCESSING (2011)
Effect of microwave pretreatment on the kinetics of ascorbic acid degradation and peroxidase inactivation in different parts of green asparagus (Asparagus officinalis L.) during water blanching
Hong Zheng et al.
FOOD CHEMISTRY (2011)
Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice
Angela Suarez-Jacobo et al.
FOOD CHEMISTRY (2011)
Pulsed electric field inactivation of E. coli O157:H7 and non-pathogenic surrogate E. coli in strawberry juice as influenced by sodium benzoate, potassium sorbate, and citric acid
Joshua B. Gurtler et al.
FOOD CONTROL (2011)
Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice
Aryou Emamifar et al.
FOOD CONTROL (2011)
A comparative study of changes in the microbiota of apple juice treated by high hydrostatic pressure (HHP) or high pressure homogenisation (HPH)
Alan M. McKay et al.
FOOD MICROBIOLOGY (2011)
Physical-chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices
Piroska Hartyani et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
Athermal concentration by osmotic evaporation of roselle extract, apple and grape juices and impact on quality
Mady Cisse et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2011)
Defining treatment conditions for pulsed electric field pasteurization of apple juice
G. Saldana et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2011)
Total free phenolic content and health relevant functionality of Indian wild legume grains: Effect of indigenous processing methods
V. Vadivel et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2011)
Clarification and concentration of pomegranate juice (Punica granatum L.) using membrane processes
Alfredo Cassano et al.
JOURNAL OF FOOD ENGINEERING (2011)
EFFECTIVE CLARIFICATION OF POMEGRANATE JUICE USING LACCASE TREATMENT OPTIMIZED BY RESPONSE SURFACE METHODOLOGY FOLLOWED BY ULTRAFILTRATION
Mohamed Neifar et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2011)
EFFECTS OF VARIOUS CLARIFICATION TREATMENTS ON PHENOLIC COMPOUNDS AND ORGANIC ACID COMPOSITIONS OF POMEGRANATE (PUNICA GRANATUM L.) JUICE
Neslihan Alper et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2011)
Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.)
Shima Yousefi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2011)
Use of kinetic, Weibull and PLSR models to predict the retention of ascorbic acid, total phenols and antioxidant activity during storage of pasteurized pineapple juice
Hong Zheng et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Clarification of fruit juices by fungal pectinases
Ivana Greice Sandri et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Sorption Phenomena in Packaged Foods: Factors Affecting Sorption Processes in Package-Product Systems
C. Caner
PACKAGING TECHNOLOGY AND SCIENCE (2011)
Total phenolics, ascorbic acid, and antioxidant capacity of noni (Morinda citrifolia L.) juice and powder as affected by illumination during storage
J. Yang et al.
FOOD CHEMISTRY (2010)
Non-dairy probiotic products
Yadira Rivera-Espinoza et al.
FOOD MICROBIOLOGY (2010)
High pressure homogenization followed by thermal processing of tomato pulp Influence on microstructure and lycopene in vitro bioaccessibility
Ines Colle et al.
FOOD RESEARCH INTERNATIONAL (2010)
Effect of UHPH on indigenous microbiota of apple juice A preliminary study of microbial shelf-life
A. Suarez-Jacobo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2010)
The effect of homogenisation on the stability of pineapple pulp
Vanessa Martins Silva et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice
Aporn Laorko et al.
JOURNAL OF FOOD ENGINEERING (2010)
Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment
Pelin Onsekizoglu et al.
JOURNAL OF MEMBRANE SCIENCE (2010)
Consumption of 100% Fruit Juice and Risk of Obesity and Metabolic Syndrome: Findings from the National Health and Nutrition Examination Survey 1999-2004
Mark A. Pereira et al.
JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION (2010)
Effects of blanching and storage conditions on soluble sugar contents in vegetable soybean
X. Saldivar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Degradation of carotenoids in orange juice during microwave heating
A. Fratianni et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
The effects of pomegranate juice consumption on blood pressure and cardiovascular health
Caroline Bell Stowe
Complementary Therapies in Clinical Practice (2010)
Effects of Dissolved Oxygen in Fruit Juices and Methods of Removal
R. Garcia-Torres et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2009)
Steam processed broccoli (Brassica oleracea) has higher antioxidant activity in chemical and cellular assay systems
Molay Kumar Roy et al.
FOOD CHEMISTRY (2009)
Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)
Carmen Saenz et al.
FOOD CHEMISTRY (2009)
Steam blanching effect on polyphenoloxidase, peroxidase and colour of mango (Mangifera indica L.) slices
Cheikh Ndiaye et al.
FOOD CHEMISTRY (2009)
Review. Freeze Concentration in the Fruit Juices Industry
J. Sanchez et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2009)
High-pressure homogenization of orange juice to inactivate pectinmethylesterase
J. Welti-Chanes et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices
Francesca Patrignani et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)
Effects of different maceration enzymes on yield, clarity and anthocyanin and other polyphenol contents in blackberry juice
Wei-Dong Wang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Influence of Thermal and Dense-Phase Carbon Dioxide Pasteurization on Physicochemical Properties and Flavor Compounds in Hami Melon Juice
Jiluan Chen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Effects of pressure homogenization on particle size and the functional properties of citrus juices
E. Betoret et al.
JOURNAL OF FOOD ENGINEERING (2009)
Prevention of colon carcinogenesis by apple juice in vivo: Impact of juice constituents and obesity
Tatiana C. L. Koch et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2009)
Changes in quality attributes throughout storage of strawberry juice processed by high-intensity pulsed electric fields or heat treatments
Ingrid Aguilo-Aguayo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Physical properties of spray dried acerola pomace extract as affected by temperature and drying aids
Germano Eder Gadelha Moreira et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
Cranberries and cranberry products: Powerful in vitro, ex vivo, and in vivo sources of antioxidants
Joe A. Vinson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Mandarin juice improves the antioxidant status of hypercholesterolemic children
Pilar Codoner-Franch et al.
JOURNAL OF PEDIATRIC GASTROENTEROLOGY AND NUTRITION (2008)
Evaluation of enzymatic treatment of peach juice using response surface methodology
Marcia M. Santin et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)
Thermal processing and quality: Principles and overview
G. B. Awuah et al.
CHEMICAL ENGINEERING AND PROCESSING-PROCESS INTENSIFICATION (2007)
Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice
Juliana Julian Torres Gama et al.
FOOD CHEMISTRY (2007)
Response surface methodological study on HMF and fluorescent accumulation in red and white grape juices and concentrates
Atilla Simsek et al.
FOOD CHEMISTRY (2007)
Ascorbic acid, aroma compounds and browning of orange juices related to PET packaging materials and pH
Cecilia Berlinet et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
Fruit and vegetable juices and Alzheimer's disease:: The Kame Project
Qi Dai et al.
AMERICAN JOURNAL OF MEDICINE (2006)
Effect of gamma irradiation on the microbiological quality and antioxidant activity of fresh vegetable juice
HP Song et al.
FOOD MICROBIOLOGY (2006)
Can pure fruit and vegetable juices protect against cancer and cardiovascular disease too? A review of the evidence
Carrie H. S. Ruxton et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2006)
Clarification and sterilization of raw depectinized apple juice by ceramic ultrafiltration membranes
J Li et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2006)
How to improve bayberry (Myrica rubra Sieb. et Zucc.) juice color quality:: Effect of juice processing on bayberry anthocyanins and polyphenolics
ZX Fang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Review of dense phase CO2 technology: Microbial and enzyme inactivation, and effects on food quality
S Damar et al.
JOURNAL OF FOOD SCIENCE (2006)
Pomegranate fruit juice for chemoprevention and chemotherapy of prostate cancer
A Malik et al.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2005)
Effects of pomegranate juice consumption on myocardial perfusion in patients with coronary heart disease
MD Sumner et al.
AMERICAN JOURNAL OF CARDIOLOGY (2005)
Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice
S Leizerson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Comparison of the antioxidant activities of nine different fruits in human plasma
SH Ko et al.
JOURNAL OF MEDICINAL FOOD (2005)
Study of lipoxygenase and peroxidase as indicator enzymes in green beans: change of enzyme activity, ascorbic acid and chlorophylls during frozen storage
KS Bahceci et al.
JOURNAL OF FOOD ENGINEERING (2005)
Application of membrane filtration methods for must processing and preservation
A Rektor et al.
DESALINATION (2004)
Fresh Israeli jaffa sweetie juice consumption improves lipid metabolism and increases antioxidant capacity in hypercholesterolemic patients suffering from coronary artery disease: Studies in vitro and in humans and positive changes in albumin and fibrinogen fractions
S Gorinstein et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
A mixed green vegetable and fruit beverage decreased the serum level of low-density lipoprotein cholesterol in hypercholesterolemic patients
H Suido et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Quality changes in orange juice packed in materials based on polylactate
VK Haugaard et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2002)
Food irradiation - past, present and future
JF Diehl
RADIATION PHYSICS AND CHEMISTRY (2002)
Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials
Z Ayhan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Effect of carbon dioxide pressure on Listeria monocytogenes in physiological saline and foods
O Erkmen
FOOD MICROBIOLOGY (2000)