Results 301 to 310 of about 448,868 (326)
Some of the next articles are maybe not open access.
ACS Sensors, 2018
The growing need to prevent pathogen outbreaks is irrefutable in the case of the food industry. Early detection in products, especially beverages, contaminated with bacterial strains is vital to avoid infected foods from reaching the consumer. If E. coli
P. M. Shaibani +7 more
semanticscholar +1 more source
The growing need to prevent pathogen outbreaks is irrefutable in the case of the food industry. Early detection in products, especially beverages, contaminated with bacterial strains is vital to avoid infected foods from reaching the consumer. If E. coli
P. M. Shaibani +7 more
semanticscholar +1 more source
Journal of sensory studies, 2019
This study evaluated how the sensory perception of fresh and different types of processed juice changes according to the information received by 753 consumers.
G. S. Pereira +5 more
semanticscholar +1 more source
This study evaluated how the sensory perception of fresh and different types of processed juice changes according to the information received by 753 consumers.
G. S. Pereira +5 more
semanticscholar +1 more source
Decoding the Nonvolatile Sensometabolome of Orange Juice ( Citrus sinensis).
Journal of Agricultural and Food Chemistry, 2018Activity-guided fractionation in combination with the taste dilution analysis, followed by liquid chromatography-tandem mass spectrometry and nuclear magnetic resonance experiments, led to the identification of 10 polymethoxylated flavones (PMFs), 6 ...
Anneke Glabasnia +3 more
semanticscholar +1 more source
Chemical Communications, 2012
Highly photoluminescent carbon dots with a PL quantum yield of 26% have been prepared in one step by hydrothermal treatment of orange juice. Due to high photostability and low toxicity these carbon dots are demonstrated as excellent probes in cellular ...
S. Sahu +3 more
semanticscholar +1 more source
Highly photoluminescent carbon dots with a PL quantum yield of 26% have been prepared in one step by hydrothermal treatment of orange juice. Due to high photostability and low toxicity these carbon dots are demonstrated as excellent probes in cellular ...
S. Sahu +3 more
semanticscholar +1 more source
Probiotic viability, physicochemical, and sensory properties of probiotic orange juice
Journal of Food Measurement & Characterization, 2022Zahra Kardooni +3 more
semanticscholar +1 more source
Journal of Food Science, 2017
This study aims to analyze the influence of processing and orange variety on initial quality, antioxidant activity, total polyphenol content (TPC), and ascorbic acid content of fresh-squeezed orange juice during in vitro digestion.
Yamile A Mennah-Govela, G. Bornhorst
semanticscholar +1 more source
This study aims to analyze the influence of processing and orange variety on initial quality, antioxidant activity, total polyphenol content (TPC), and ascorbic acid content of fresh-squeezed orange juice during in vitro digestion.
Yamile A Mennah-Govela, G. Bornhorst
semanticscholar +1 more source
International journal for vitamin and nutrition research. Internationale Zeitschrift fur Vitamin- und Ernahrungsforschung. Journal international de vitaminologie et de nutrition, 2016
AIM The fruit of the pomegranate (Punica granatum) has a high content of polyphenols and is renowned for its antioxidant capabilities. In particular, it is recognized as reducing oxidative stress and, therefore, playing a productive role in obstructing ...
G. Ekhlasi +4 more
semanticscholar +1 more source
AIM The fruit of the pomegranate (Punica granatum) has a high content of polyphenols and is renowned for its antioxidant capabilities. In particular, it is recognized as reducing oxidative stress and, therefore, playing a productive role in obstructing ...
G. Ekhlasi +4 more
semanticscholar +1 more source