Related references
Note: Only part of the references are listed.Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice
Muhammad Saeeduddin et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Effects of pulsed electric field on selected properties of L-tryptophan
Zhi-Hong Zhang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice
Rana Muhammad Aadil et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)
Synergistic effect of thermal and pulsed electric field (PEF) treatment on the permeability of soya PC and DPPC vesicles
Zhi-Wei Liu et al.
JOURNAL OF FOOD ENGINEERING (2015)
Quality assessment of pear juice under ultrasound and commercial pasteurization processing conditions
Muhammad Saeeduddin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice
Rana Muhammad Aadil et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Influence of sonication and high hydrostatic pressure on the quality of carrot juice
Saqib Jabbar et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2014)
Quality of carrot juice as influenced by blanching and sonication treatments
Saqib Jabbar et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Synergistic impact of sonication and high hydrostatic pressure on microbial and enzymatic inactivation of apple juice
Muhammad Abid et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
A Comparison of the Effects of Pulsed Electric Field and Thermal Treatments on Grape Juice
A. Robert Marselles-Fontanet et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Effects of ultrasound treatments on quality of grapefruit juice
Rana Muhammad Aadil et al.
FOOD CHEMISTRY (2013)
Effect of High Hydrostatic Pressure on Immunomodulatory Activity of Cloudy Apple Juice
Hye Kyung Kim et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2012)
Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation
Rajeev Bhat et al.
FOOD CHEMISTRY (2011)
Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization
Lucia Plaza et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Sonication improves kasturi lime (Citrus microcarpa) juice quality
Rajeev Bhat et al.
ULTRASONICS SONOCHEMISTRY (2011)
Application of ultrasound in grape mash treatment in juice processing
Le Ngoc Lieu et al.
ULTRASONICS SONOCHEMISTRY (2010)
Stability of anthocyanins and ascorbic acid in sonicated strawberry juice during storage
B. K. Tiwari et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice
Gemma Oms-Oliu et al.
FOOD CHEMISTRY (2009)
Effect of thermal and high pressure processing on antioxidant activity and instrumental colour of tomato and carrot purees
Ankit Patras et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2009)
Phenolic acids, flavonoids, vitamin C and antioxidant capacity of strawberry juices processed by high-intensity pulsed electric fields or heat treatments
Isabel Odriozola-Serrano et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes
N. Lopez et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2008)
Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice
F. Noci et al.
JOURNAL OF FOOD ENGINEERING (2008)
In vitro antioxidant and antimicrobial activities of the extract of Pericarpium Citri Reticulatae of a new Citrus cultivar and its main flavonoids
ZhiBiao Yi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
The effect of enzymatic mash treatment, pressing, centrifugation, homogenization, deaeration, sterilization and storage on carrot juice
Hongmei Liao et al.
JOURNAL OF FOOD PROCESS ENGINEERING (2007)
Effects of ultrasonic treatments in orange juice processing
M. Valero et al.
JOURNAL OF FOOD ENGINEERING (2007)
Ultrasound pasteurization:: The effects of temperature, soluble solids, organic acids and pH on the inactivation of Escherichia coli ATCC 25922
S. Z. Salleh-Mack et al.
ULTRASONICS SONOCHEMISTRY (2007)
Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices
Susanne Schilling et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2007)
In vitro antioxidant activities of methanol extracts of five Phyllanthus species from India
A. Kumaran et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Moulds and yeasts in fruit salads and fruit juices
VH Tournas et al.
FOOD MICROBIOLOGY (2006)
Study of pulsed electric field treated citrus juices
Zs. Cserhalmi et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2006)
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
Nagendran Balasundram et al.
FOOD CHEMISTRY (2006)
Effect of high-intensity pulsed electric fields processing and conventional heat treatment on orange-carrot juice carotenoids
F Torregrosa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Combining nonthermal technologies to control foodborne microorganisms
AIV Ross et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Impact of non-thermal processing on plant metabolites
D Knorr
JOURNAL OF FOOD ENGINEERING (2003)
Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization
HW Yeom et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
