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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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| Polyphenol-rich cranberry juice has a neutral effect on endothelial function but decreases the fraction of osteocalcin-expressing endothelial progenitor cells | | European journal of nutrition |
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| 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 | | Food and bioproducts processing |
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| Potassium concentration and pH inter‐relationships in grape juice and wine of Chardonnay and Shiraz from a range of rootstocks in different environments | | Australian journal of grape and wine research |
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| Effects of pretreatment methods on health-related functional properties of high dietary fibre powder from lime residues | | Food chemistry |
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| Critical Issues Pertaining to Application of Pulsed Electric Fields in Microbial Control and Quality of Processed Fruit Juices | | Food and bioprocess technology |
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| Identification of optimal membrane morphological parameters during microfiltration of mosambi juice using low cost ceramic membranes | | Lebensmittel-Wissenschaft |
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| Impact of enzyme on quality of blackcurrant and plum juices | | Lebensmittel-Wissenschaft |
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| Food and activity in out of school hours care in Victoria | | Nutrition and dietetics |
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| Quality attributes of starfruit (Averrhoa carambola L.) juice treated with ultraviolet radiation | | Food chemistry |
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| Effect of spray drying and storage on the stability of bayberry polyphenols | | Food chemistry |
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| Estimation of dietary folic acid intake in three generations of females in Southern Spain | | Appetite |
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| Optimisation of pomegranate (Punica Granatum L.) juice spray‐drying as affected by temperature and maltodextrin content | | International journal of food science and technology |
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| Isolation, identification and dyeing studies of betanin on modified acrylic fabrics | | Industrial crops and products |
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| Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment | | Food and bioprocess technology |
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| Effects of nutrient supplementation on fermentation kinetics, H₂S evolution, and aroma profile in Verdicchio DOC wine production | | European food research and technology |
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| Inactivation, morphology, interior structure and enzymatic activity of high pressure CO2-treated Saccharomyces cerevisiae | | Innovative food science and emerging technologies |
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| Differential Glucose and Fructose Utilization During Cucumber Juice Fermentation | | Journal of food science |
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| Effects of fibre type and kefir, wine lemon, and pineapple marinades on texture and sensory properties of wild boar and deer longissimus muscle | | Meat science |
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| Effects of pulsed electric field on colloidal properties and storage stability of carrot juice | | International journal of food science and technology |
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| Celluloses microfibers (CMF)/poly (ethylene-co-vinyl acetate) (EVA) composites for food packaging applications: A study based on barrier and biodegradation behavior | | Journal of food engineering |
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| Phenolic content and antioxidant capacities of parinari curatelifolia, strychnos spinosa and adansonia digitata | | Journal of food biochemistry |
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| Information about the taste stimulates choice of unfamiliar healthful food products | | Journal of human nutrition and dietetics |
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| Effect of Pomegranate Juice on Intestinal Transport and Pharmacokinetics of Nitrendipine in Rats | | Phytotherapy research |
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| The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China | | Food chemistry |
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| Caco-2 Cell methodology and inhibition of the P-glycoprotein transport of digoxin by Aloe vera Juice | | Phytotherapy research |
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| Inactivation of Escherichia coli O157:H7, Salmonella typhimurium and Listeria monocytogenes in apple juice with gaseous ozone | | Food microbiology |
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| Diet quality is positively associated with 100% fruit juice consumption in children and adults in the United States: NHANES 2003-2006 | | Nutrition journal |
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| Influence of origin, harvesting time and weather conditions on content of inositols and methylinositols in sea buckthorn (Hippophaë rhamnoides) berries | | Food chemistry |
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| Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains | | International journal of food microbiology |
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| Variation in the effects of three different breakfast meals on subjective satiety and subsequent intake of energy at lunch and evening meal | | European journal of nutrition |
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| Screening of binding activity of Streptococcus pneumoniae, Streptococcus agalactiae and Streptococcus suis to berries and juices | | Phytotherapy research |
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| Sensory acceptance of juice from fcoj processing steps | | Journal of sensory studies |
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| Application of Bismuth(III)-Entrapped XO Biosensing System for Xanthine Determination in Beverages | | Food analytical methods |
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| Characterization of Powdered Yacon (Smallanthus sonchifolius) Juice and Pulp | | Food and bioprocess technology |
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| Prediction of the Physicochemical Properties of Spray-Dried Black Mulberry (Morus nigra) Juice using Artificial Neural Networks | | Food and bioprocess technology |
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| Effect of packaging materials on color, vitamin C and sensory quality of refrigerated mandarin juice | | Journal of food quality |
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| Evaluation of antihyperglycemic activity of Cocos nucifera Linn. on streptozotocin induced type 2 diabetic rats | | Journal of ethnopharmacology |
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| Effect of compression and decompression rates during high hydrostatic pressure processing on inactivation kinetics of bacterial spores at different temperatures | | Food control |
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| Effect of Agave tequilana juice on cell wall polysaccharides of three Saccharomyces cerevisiae strains from different origins | | Antonie van Leeuwenhoek |
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| Does the enhancement of chemosensory stimuli improve the enjoyment of food in institutionalized elderly people | | Journal of sensory studies |
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| Chicory juice clarification by membrane filtration using rotating disk module | | Journal of food engineering |
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| Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage | | Food chemistry |
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| Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization | | Lebensmittel-Wissenschaft |
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| Integrated effects of ascorbic acid, flavonoids and sugars on thermal degradation of anthocyanins in blood orange juice | | European food research and technology |
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| How time between cleanings affects performance and sucrose losses in robert's evaporators | | Journal of food processing and preservation |
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| UV-C treatment of juices to inactivate microorganisms using Dean vortex technology | | Journal of food engineering |
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| Plain-water intake and risk of type 2 diabetes in young and middle-aged women | | The American journal of clinical nutrition |
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| Assessment of the antimicrobial potential of roselle juice (zobo) from different varieties of roselle calyx | | Journal of food processing and preservation |
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| Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections | | Food hydrocolloids |
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| Cell proliferation of feline and human breast cancer cell types is inhibited by pomegranate juice | | Journal of animal physiology and animal nutrition |
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| Estimation of the freezing point of concentrated fruit juices for application in freeze concentration | | Journal of food engineering |
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| Potential of Spanish sour–sweet pomegranates (cultivar C25) for the juice industry | | Food science and technology international |
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| Sonicated pineapple juice as substrate for L. casei cultivation for probiotic beverage development: Process optimisation and product stability | | Food chemistry |
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| Synergistic antioxidant interaction between sugars and phenolics from a sweet wine | | European food research and technology |
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| Effect of thermosonication on bioactive compounds in watermelon juice | | Food research international |
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| Polycyclic aromatic hydrocarbons (PAHs) in raw cane sugar (rapadura) in Brazil | | Journal of food composition and analysis |
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| A comparative study of inactivation of peach polyphenol oxidase and carrot polyphenol oxidase induced by high‐pressure carbon dioxide | | International journal of food science and technology |
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| Antioxidant activity of fermented berry juices and their effects on nitric oxide and tumor necrosis factor-alpha production in macrophages 264.7 gamma no(-) cell line | | Journal of food biochemistry |
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| Response Surface Modeling of the Multiphase Juice Composition from the Compaction of Sardine Discards | | Food and bioprocess technology |
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| Effect of different pineapple juice (ananas comosus l.) preparations on the microstructure, staling and textural properties of wheat bread | | Journal of food process engineering |
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| Phytochemicals and antioxidant capacity of orange (Citrus sinensis (l.) Osbeck cv. Salustiana) juice produced under organic and integrated farming system in Greece | | Scientia horticulturae |
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| Clarifying agents effect on the nitrogen composition in must and wine during fermentation | | Food chemistry |
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| Development of competitive enzyme-linked immunosorbent assays for boscalid determination in fruit juices | | Food chemistry |
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| The horticultural performance of five ‘Tahiti’ lime selections grafted onto ‘Swingle’ citrumelo under irrigated and non-irrigated conditions | | Scientia horticulturae |
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| Adsorption of dark colored compounds in apple juice - effects of initial soluble solid concentration on adsorption kinetics and mechanism | | Journal of food process engineering |
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| Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies | | Food chemistry |
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| Post-harvest Changes in Sweet Sorghum II: pH, Acidity, Protein, Starch, and Mannitol | | BioEnergy research |
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| Effects of preservation liquid on vitamin c, instrumental color, carotenoids and sensory quality of canned satsuma mandarin | | Journal of food process engineering |
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| Children’s hedonic response to berry products: Effect of chemical composition of berries and hTAS2R38 genotype on liking | | Food chemistry |
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| Time-dependent bioactivity of preparations from cactus pear (Opuntia ficus indica) and ice plant (Mesembryanthemum crystallinum) on human skin fibroblasts and keratinocytes | | Journal of ethnopharmacology |
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| Pilot study of countercurrent cold and mild heat extraction of sugar from sugar beets, assisted by pulsed electric fields | | Journal of food engineering |
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| Preservation of umbu (spondias tuberosa arruda câmara) pulp in the green stage of maturation by combined methods | | Journal of food processing and preservation |
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| Application of NIRS for Nondestructive Measurement of Quality Parameters in Intact Oranges During On-Tree Ripening and at Harvest | | Food analytical methods |
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| Stability of Pycnogenol® as an ingredient in fruit juices subjected to in vitro gastrointestinal digestion | | Journal of the science of food and agriculture |
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| Iron-shortage-induced increase in citric acid content and reduction of cytosolic aconitase activity in Citrus fruit vesicles and calli | | Physiologia plantarum |
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| Inhibition Activity of Wild Berry Juice Fractions against Streptococcus pneumoniae Binding to Human Bronchial Cells | | Phytotherapy research |
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| Aroma Evaluation of Gamazumi (Viburnum dilatatum) by Aroma Extract Dilution Analysis and Odour Activity Value | | Phytochemical analysis |
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| D₇₂°c values of salmonella typhimurium in citrus juices: predictive efficacy of a model | | Journal of food process engineering |
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| THE Effect of different substrates and processing conditions on the textural characteristics of bacterial cellulose (nata) produced by acetobacter xylinum | | Journal of food process engineering |
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| Presence of Phytophthora fragariae var. fragariae in Norway | | EPPO bulletin |
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| Impact of mixed S. cerevisiae strains on the production of volatiles and estimated sensory profiles of Chardonnay wines | | Food research international |
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| Influence of drying method on the rehydration properties of apricot and apple | | Journal of food process engineering |
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| In vitro bioassay based screening of antihyperglycemia and antihypertensive activities of Lactobacillus acidophilus fermented pear juice | | Innovative food science and emerging technologies |
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| Changes on colour parameters caused by high‐pressure processing of apple juice made from six different varieties | | International journal of food science and technology |
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| A new catalytic-spectrophotometric method for quantification of trace amounts of nitrite in fruit juice samples | | Environmental monitoring and assessment |
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| Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields | | Innovative food science and emerging technologies |
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| Effect of dilution rate and nutrients addition on the fermentative capability and synthesis of aromatic compounds of two indigenous strains of Saccharomyces cerevisiae in continuous cultures fed with Agave tequilana juice | | International journal of food microbiology |
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| Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction | | Food research international |
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| Discoloration Kinetics of Clarified Apple Juice Treated with Lewatit® S 4528 Adsorbent Resin During Processing | | Food and bioprocess technology |
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| Resistance to Bombyx mori nucleopolyhedrovirus via overexpression of an endogenous antiviral gene in transgenic silkworms | | Archives of virology. |
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| 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 | | Nutrition journal |
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| Listeria innocua Multi-target Inactivation by Thermo-sonication and Vanillin | | Food and bioprocess technology |
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| Production of xanthan gum from xanthomonas campestris nrrl b-1459 by fermentation of date juice palm by-products (phoenix dactylifera l.) | | Journal of food process engineering |
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| Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice. Part I: Impact on overall quality attributes | | Innovative food science and emerging technologies |
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| Quality and filtration characteristics of sugar beet juice obtained by “cold” extraction assisted by pulsed electric field | | Journal of food engineering |
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| In vitro testing of commercial and potential probiotic lactic acid bacteria | | International journal of food microbiology |
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| Fiber from tangerine juice industry | | Industrial crops and products |
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| Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages | | Meat science |
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