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| Relationship between nitrogen content in grapes and volatiles, namely heavy sulphur compounds, in wines | | Food chemistry |
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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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| 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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| Food and activity in out of school hours care in Victoria | | Nutrition and dietetics |
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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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| 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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| 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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| 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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| 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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| 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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| Does the enhancement of chemosensory stimuli improve the enjoyment of food in institutionalized elderly people | | Journal of sensory studies |
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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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| 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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| Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections | | Food hydrocolloids |
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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 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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| 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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| 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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| 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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| 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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| 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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| 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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| Discoloration Kinetics of Clarified Apple Juice Treated with Lewatit® S 4528 Adsorbent Resin During Processing | | Food and bioprocess technology |
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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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| 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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| Fiber from tangerine juice industry | | Industrial crops and products |
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| Relative bioavailability of micronized, dispersible ferric pyrophosphate added to an apple juice drink | | European journal of nutrition |
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| Investigation of a multienzyme based amperometric biosensor for determination of sucrose in fruit juices | | European food research and technology |
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| Chemical compositions and thermal properties of the josapine variety of pineapple fruit (ananas comosus l.) in different storage systems | | Journal of food process engineering |
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| Patulin contamination in fruit derivatives, including baby food, from the Spanish market | | Food chemistry |
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| Effect of ultra high hydrostatic pressure on concentrations of limonene, α-terpineol and carvone in navel orange juice | | Journal of food process engineering |
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| Rapid Multiplication and Induction of Early In Vitro Flowering in Dendrobium Primulinum Lindl | | Journal of plant biochemistry and biotechnology |
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| Determining the Odor and Flavor Characteristics of Probiotic, Health‐promoting Ingredients and the Effects of Repeated Exposure on Consumer Acceptance | | Journal of food science |
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| Inactivation of Alicyclobacillus acidoterrestris in orange juice by saponin extracts combined with heat-treatment | | International journal of food microbiology |
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| Effects on Escherichia coli inactivation and quality attributes in apple juice treated by combinations of pulsed light and thermosonication | | Food research international |
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| Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization | | Bioresource technology |
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| Changes in polyphenol content during production of grape juice concentrate | | Food chemistry |
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| Effect of antioxidant-enriched foods on plasma: Phospholipid molecular species composition | | European journal of lipid science and technology |
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| Folate production using Lactococcus lactis ssp cremoris with implications for fortification of skim milk and fruit juices | | Lebensmittel-Wissenschaft |
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| Modelling colour degradation of orange juice by ozone treatment using response surface methodology | | Journal of food engineering |
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| Intestinal transit and systemic metabolism of apple polyphenols | | European journal of nutrition |
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| Evaluation of floral honey for inhibition of polyphenol oxidase-mediated browning, antioxidant and antimicrobial activities | | Journal of food biochemistry |
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| Environmental assessment of organic juice imported to Denmark: a case study on oranges (Citrus sinensis) from Brazil | | Organic agriculture |
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| Bacterial spore inactivation at 45–65 °C using high pressure processing: Study of Alicyclobacillus acidoterrestris in orange juice | | Food microbiology |
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| Clarification of watermelon (citrullus lanatus) juice by microfiltration | | Journal of food process engineering |
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| Influence of the farming system and vine variety on yeast communities associated with grape berries | | International journal of food microbiology |
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| Foam-mat freeze-drying of apple juice part 1: experimental data and ann simulations | | Journal of food process engineering |
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| A novel acidic and low-temperature-active endo-polygalacturonase from Penicillium sp. CGMCC 1669 with potential for application in apple juice clarification | | Food chemistry |
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| Does ascorbic acid supplementation affect iron bioavailability in rats fed micronized dispersible ferric pyrophosphate fortified fruit juice? | | European journal of nutrition |
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| The nitrogen source impacts major volatile compounds released by Saccharomyces cerevisiae during alcoholic fermentation | | International journal of food microbiology |
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| The Effect of Lemon Juice on Shelf Life of Sous Vide Packaged Whiting (Merlangius merlangus euxinus, Nordmann, 1840) | | Food and bioprocess technology |
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| Effect of cultivar and fruit storage on basic composition of clear and cloudy pear juices | | Lebensmittel-Wissenschaft |
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| Physicochemical and sensory properties of apple juice concentrated by reverse osmosis and osmotic evaporation | | Innovative food science and emerging technologies |
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| Nutrient composition of leaves and fruit juice of grapevine as affected by soil and nitrogen fertilization | | Zeitschrift fur Pflanzenernahrung und Bodenkunde |
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| Procyanidin B2 induces Nrf2 translocation and glutathione S-transferase P1 expression via ERKs and p38-MAPK pathways and protect human colonic cells against oxidative stress | | European journal of nutrition |
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| Scale-up of extremely low temperature fermentations of grape must by wheat supported yeast cells | | Bioresource technology |
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| High pressure destruction kinetics of Leuconostoc mesenteroides and Saccharomyces cerevisiae in single strength and concentrated orange juice | | Innovative food science and emerging technologies |
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| Treatment of grape juice or must with silicone reduces 3-alkyl-2-methoxypyrazine concentrations in resulting wines without altering fermentation volatiles | | Food research international |
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| Study on the applicability of high-pressure homogenization for the production of banana juices | | Lebensmittel-Wissenschaft |
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| Thermal and nonthermal processing of apple cider: storage quality under equivalent process conditions | | Journal of food quality |
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| Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies | | Food microbiology |
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| Preparation of cation exchanger from lemon and sorption of divalent heavy metals | | Bioresource technology |
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| Inactivation of Cronobacter sakazakii by ultrasonic waves under pressure in buffer and foods | | International journal of food microbiology |
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| Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potential | | Food chemistry |
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| Color and vitamin c content in mandarin orange juice as affected by packaging material and storage temperature | | Journal of food processing and preservation |
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| EFFECTS OF ORANGE JUICE pH ON SURVIVAL, UREASE ACTIVITY AND DNA PROFILES OF YERSINIA ENTEROCOLITICA AND YERSINIA PSEUDOTUBERCULOSIS STORED AT 4C | | Journal of food safety |
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| An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions | | Applied microbiology and biotechnology |
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| Optimization of electrodialysis with bipolar membranes applied to cloudy apple juice: Minimization of malic acid and sugar losses | | Innovative food science and emerging technologies |
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| Influence of apple polyphenols on inflammatory gene expression | | Molecular nutrition and food research |
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| Investigation of the factors influencing the survival of Bifidobacterium longum in model acidic solutions and fruit juices | | Food chemistry |
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| Rapid analysis of cyclamate in foods and beverages by gas chromatography-electron capture detector (GC-ECD) | | Food chemistry |
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| Modelling of low temperature wine-making, using immobilized cells | | Food chemistry |
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| Screening of representative cider yeasts and bacteria for volatile phenol-production ability | | Food microbiology |
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| Changes of quality of high hydrostatic pressure processed cloudy and clear strawberry juices during storage | | Innovative food science and emerging technologies |
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| Modeling the thermal death of salmonella typhimurium in citrus systems | | Journal of food process engineering |
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| Healthier food choices as a result of the revised healthy diet programme Krachtvoer for students of prevocational schools | | international journal of behavioral nutrition and physical activity |
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| Analytical capabilities of inductively coupled plasma orthogonal acceleration time-of-flight mass spectrometry (ICP-oa-TOF-MS) for multi-element analysis of food and beverages | | Food chemistry |
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| Finding of pesticides in fashionable fruit juices by LC–MS/MS and GC–MS/MS | | Food chemistry |
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| Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage | | Innovative food science and emerging technologies |
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| A comparative study on the structure of Saccharomyces cerevisiae under nonthermal technologies: High hydrostatic pressure, pulsed electric fields and thermo-sonication | | International journal of food microbiology |
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