SOLUBLE CONSTITUENTS AND BUFFER PROPERTIES OF ORANGE JUICE [PDF]
, 1943 E. T. Bartholomew, Walton B. Sinclair
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Modeling consumer's perception of orange juice [PDF]
A multiple indicator and multiple cause model with dichotomous indicators was used to study consumer's perception toward orange juice. Results indicate that recalls of orange juice advertising messages by the respondent had a positive impact on his/her ...
Gao, Xiaoming, Lee, Jonq-Ying
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Clinical Study Monitoring the pH on Tooth Surfaces in Patients with and without Erosion [PDF]
, 2012 The aim of this study was to compare tooth surface pH after drinking orange juice or water in 39 patients with dental erosion and in 17 controls. The following investigations were carried out: measurement of pH values on selected tooth surfaces after ...
Cheaib, Zeinab +5 more
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Extracellular Vesicle‐Based mRNA Therapeutics and Vaccines
Exploration, EarlyView.This review provides a comprehensive analysis of recent advancements in extracellular vesicle (EV)‐based messenger RNA (mRNA) applications for therapeutics and vaccines. It systematically outlines strategies for mRNA encapsulation within EVs and elucidates the challenges associated with this technology, offering insights into future research directions
Qi Li +6 more
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A Study of the Combined Action of Raw Cow's Milk and Orange-juice as Antiscorbutic Substances [PDF]
, 1921 Samson Wright
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Deficit irrigation and maturation stage influence quality and flavonoid composition of ‘Valencia’ orange fruit [PDF]
, 2016 BACKGROUND:Effects of continuous deficit irrigation (DI) and partial rootzone drying (PRD) treatments (50%ETc) in comparison with full irrigation (CI, 100% ETc) were investigated during ‘Valencia’ orange fruit maturation.
DI STEFANO, Vita +2 more
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Thermal and Thermosonication Blanching of Sugarcane Billets: Enzyme Kinetics and Quality Assessment
Food Bioengineering, EarlyView.Thermosonication blanching (SB) effectively inactivated polyphenol (PPO) enzyme activity in sugarcane billets compared to conventional thermal blanching. The PPO inactivation kinetics followed the weibull model for both the blanching treatments, with SB showing a pronounced reduction in D‐ and z‐values, indicating greater sensitivity for enzyme ...
Saachi Chaurasia, Vivek Kumar
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Effect of Chitosan on some Microbial and chemical quality of orange juice [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2013 One of the biggest obstacles towards orange juice trade is its limited shelf-life. Microbial spoilage is among the reasons for declining the quality of orange juice during storage.
M Jeiranikhameneh, Y Maghsodloo
doaj
The vitamins of commercially concentrated orange juice [PDF]
, 1928 Stanley Gordon Willimott
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European markets for NFC: supply and demand issues [PDF]
orange juice, NFC, Europe, supply, demand, Agribusiness,
Brown, Mark G., Goodrich, Renee M.
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