Results 161 to 170 of about 55,953 (214)

A comprehensive review of the physiology and evidence base to guide the use of ergogenic and medical supplements for enhanced cycling performance. [PDF]

J Int Soc Sports Nutr
Rowland A, Edwards S, Prieto-Bellver G, Menz B, Rowland A, Cornelisse E, Karapetis CS, Wallen MP, Hopkins AM.   +8 more
europepmc   +1 more source

High-Fat-Diet-Induced Kidney Injury in Rats: The Role of Tart Cherry Supplementation. [PDF]

Antioxidants (Basel)
Martinelli I, Roy P, Bellitto V, Micioni Di Bonaventura MV, Cifani C, Tayebati SK, Tomassoni D.   +6 more
europepmc   +1 more source

Effect of ultrasonic waves on pasteurization of sour cherry juice

International Journal of Biosciences (IJB), 2013
openaire   +1 more source

Effect of Diet and Dietary Supplements on Gout-Related Outcomes: A Systematic Review of Randomised Controlled Trials. [PDF]

Mediterr J Rheumatol
Pardali EC, Gkouvi A, Nasiou K, Cholevas C, Sergentanis TN, Kornarou E, Sarris IK, Goulis DG, Bogdanos DP, Vassilakou T, Grammatikopoulou MG.   +10 more
europepmc   +1 more source

pH-responsive imine-chitosan-based intelligent controlled-release packaging films with transformable antimicrobial modes from defense to attack. [PDF]

Food Chem X
Wang H, Wu J, Yu W, You H, Xu J, Chen H, Sun B.   +6 more
europepmc   +1 more source

Process parameters optimization of sweet orange juice ohmic heat-assisted vacuum evaporation and assessment of concentrate quality. [PDF]

BMC Biotechnol
Vangapandu VR, Bitra VSP.
europepmc   +1 more source

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Rheology of clarified cherry juices

Journal of Food Engineering, 1996
The rheological behaviour of cherry juices with different soluble solids content (22–74 ° Brix) was studied at a wide range of temperatures (5–70 °C) using a concentric cylinder viscometer. The results indicated that these juices behave as Newtonian fluids.
J. Giner, A. Ibarz, S. Garza, S. Xhian-Quan   +3 more
openaire   +1 more source

Rheological properties of sour‐cherry juice and concentrate

International Journal of Food Science & Technology, 2007
AbstractRheological properties of sour cherry juice were determined by a Controlled Stress Rheometer. Sour cherry juice with different solid contents (40, 45, 50, 55, 60, 65, 68.5 and 70 Brix) was prepared using a rotary evaporator after squeezing and filtration of sour cherries.
Kadir B. Belibağli, Ali C. Dalgic
openaire   +1 more source