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Economics, Business and Industry: products and commodities > agricultural products > plant products > vegetable products > vegetable juices × 40 items, grouped by Research, Technology and Engineering (view ungrouped items) engineering (1)    (Click to View) Amperometric Determination of Ascorbic Acid in Real Samples Using a Disposable Screen-Printed Electrode Modified with Electrografted o-Aminophenol Film Journal of agricultural and food chemistry equipment (3)    (Click to View) Preparation of leafy vegetable paper Journal of food processing and preservation (Click to View) Deodorisation of off-odour during sweet potato juice production by employing physical and chemical deodorants Food chemistry (Click to View) Amperometric Determination of Ascorbic Acid in Real Samples Using a Disposable Screen-Printed Electrode Modified with Electrografted o-Aminophenol Film Journal of agricultural and food chemistry geospatial science and technology (1)    (Click to View) A risk assessment approach applied to the growth of Erwinia carotovora in vegetable juice for variable temperature conditions International journal of food microbiology materials science (3)    (Click to View) Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages Journal of food science (Click to View) Preparation of leafy vegetable paper Journal of food processing and preservation (Click to View) Investigating the effect of incubation time and starter culture addition level on quality attributes of indirectly cured, emulsified cooked sausages Meat science mathematics and statistics (4)    (Click to View) Dietary patterns and the risk of type 2 diabetes in overweight and obese individuals European journal of nutrition (Click to View) The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes International journal of food microbiology (Click to View) A risk assessment approach applied to the growth of Erwinia carotovora in vegetable juice for variable temperature conditions International journal of food microbiology (Click to View) Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology International journal of food science and technology methodology (11)    (Click to View) Monitoring of Alcoholic Fermentation of Onion Juice by NIR Spectroscopy: Valorization of Worthless Onions Journal of agricultural and food chemistry (Click to View) Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods Food research international (Click to View) The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes International journal of food microbiology (Click to View) Original article: Effects of continuous dense‐phase CO₂ system on antioxidant capacity and volatile compounds of apple juice International journal of food science and technology (Click to View) Determination of vitamins E (α-, γ- and δ-tocopherol) and D (cholecalciferol and ergocalciferol) by liquid chromatography in milk, fruit juice and vegetable beverage European food research and technology (Click to View) Deodorisation of off-odour during sweet potato juice production by employing physical and chemical deodorants Food chemistry (Click to View) Characterisation of the pigment components in red cabbage (Brassica oleracea L. var.) juice and their anti-inflammatory effects on LPS-stimulated murine splenocytes Food chemistry (Click to View) Comparative antioxidant capacities of phenolic compounds measured by various tests Food chemistry (Click to View) Purification, characterization and application of thermostable exo-polygalacturonase from streptomyces erumpens mtcc 7317 Journal of food biochemistry (Click to View) Antiproliferative and cytoprotective activities of a phenolic-rich juice in HepG2 cells Food research international (Click to View) Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology International journal of food science and technology research (5)    (Click to View) Dietary patterns and the risk of type 2 diabetes in overweight and obese individuals European journal of nutrition (Click to View) Preparation of leafy vegetable paper Journal of food processing and preservation (Click to View) Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating International journal of food science and technology (Click to View) Comparative antioxidant capacities of phenolic compounds measured by various tests Food chemistry (Click to View) Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology International journal of food science and technology support systems and models (3)    (Click to View) Dietary patterns and the risk of type 2 diabetes in overweight and obese individuals European journal of nutrition (Click to View) The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes International journal of food microbiology (Click to View) A risk assessment approach applied to the growth of Erwinia carotovora in vegetable juice for variable temperature conditions International journal of food microbiology technology (22)    (Click to View) Monitoring of Alcoholic Fermentation of Onion Juice by NIR Spectroscopy: Valorization of Worthless Onions Journal of agricultural and food chemistry (Click to View) Effects of Vegetable Juice Powder Concentration and Storage Time on Some Chemical and Sensory Quality Attributes of Uncured, Emulsified Cooked Sausages Journal of food science (Click to View) Effect of process parameters on the production and drying of Leuconostoc mesenteroides cultures Journal of industrial microbiology and biotechnology (Click to View) Comparative effect of red yeast rice (Monascus purpureus), red beet root (Beta vulgaris) and betanin (E-162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere Journal of the science of food and agriculture (Click to View) High pressure and foods--fruit/vegetable juices Journal of food engineering (Click to View) Preparation of leafy vegetable paper Journal of food processing and preservation (Click to View) The effect of micro-architectural structure of cabbage substratum and or background bacterial flora on the growth of Listeria monocytogenes International journal of food microbiology (Click to View) Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria Lebensmittel-Wissenschaft (Click to View) Effect of Enzymatic Macerate Treatment on Rutin Content, Antioxidant Activity, Yield, and Physical Properties of Asparagus Juice Journal of food science (Click to View) Original article: Effects of continuous dense‐phase CO₂ system on antioxidant capacity and volatile compounds of apple juice International journal of food science and technology (Click to View) Deodorisation of off-odour during sweet potato juice production by employing physical and chemical deodorants Food chemistry (Click to View) Effects of Varying Levels of Vegetable Juice Powder and Incubation Time on Color, Residual Nitrate and Nitrite, Pigment, pH, and Trained Sensory Attributes of Ready-to-Eat Uncured Ham Journal of food science (Click to View) Recent analyses using solid phase microextraction in industries related to food made into or from liquids Food control (Click to View) Kinetics of the Stability of Broccoli (Brassica oleracea Cv. Italica) Myrosinase and Isothiocyanates in Broccoli Juice during Pressure/Temperature Treatments Journal of agricultural and food chemistry (Click to View) Use crude olive leaf juice as a natural antioxidant for the stability of sunflower oil during heating International journal of food science and technology (Click to View) The effect of heating and fermenting on antioxidant properties of white cabbage Food chemistry (Click to View) Purification, characterization and application of thermostable exo-polygalacturonase from streptomyces erumpens mtcc 7317 Journal of food biochemistry (Click to View) Survival in Food Systems of Lactobacillus rhamnosus R011 Microentrapped in Whey Protein Gel Particles Journal of food science (Click to View) Effect of storage conditions on methanol content of fruit and vegetable juices Journal of food composition and analysis (Click to View) Effects of temperature, solid content and pH on the stability of black carrot anthocyanins Food chemistry (Click to View) Enzyme-Catalyzed Change of Antioxidants Content and Antioxidant Activity of Asparagus Juice Journal of agricultural and food chemistry (Click to View) Optimising enzymatic maceration in pretreatment of carrot juice concentrate by response surface methodology International journal of food science and technology