Drinking water instead of apple juice or no drink results in greater odds of 4 to 7 co-occurring protective oral health factors within the hour. [PDF]
Front NutrCholera M +3 more
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Degradation of Patulin in Pear Juice and Apple Juice by Ascorbic Acid and the Combination of Ascorbic Acid and Ferrous Iron. [PDF]
Toxins (Basel), 2022 Wei X, Du M, Hong SY, Om AS.
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Increasing the Content of Bioactive Compounds in Apple Juice Through Direct Ultrasound-Assisted Extraction from Bilberry Pomace. [PDF]
FoodsNour V.
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Food Authentication Goes Green: Method Optimization for Origin Discrimination of Apples Using Apple Juice and ICP-MS. [PDF]
FoodsMüller MS +6 more
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Correction: Fermentation and storage characteristics of "Fuji" apple juice using <i>Lactobacillus acidophilus, Lactobacillus casei</i> and <i>Lactobacillus plantarum</i>: microbial growth, metabolism of bioactives and <i>in vitro</i> bioactivities. [PDF]
Front NutrFrontiers Production Office.
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Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples. [PDF]
Food Sci BiotechnolWang F +6 more
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Smartphone-Controlled Aptasensor for Voltammetric Detection of Patulin in Apple Juice. [PDF]
Sensors (Basel)Erdem A, Senturk H.
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Fortification of milk powder with cashew apple juice using maltodextrin as a carrier material: A novel dairy recipe. [PDF]
Food Sci NutrSithu Rameshbabu VK +2 more
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Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice. [PDF]
FoodsJeong Y, Kwak HS, Lim M, Kim YJ, Lee Y.
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Effect of UV LED and Pulsed Light Treatments on Polyphenol Oxidase Activity and Escherichia coli Inactivation in Apple Juice. [PDF]
J Agric Food ChemPihen C +2 more
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