Shelf life of non-industrial fresh mango juice: Microbial safety, nutritional and sensory characteristics

Effect of ultrasound combined with ultraviolet treatment on microbial inactivation and quality properties of mango juice

(2020) Jingyi Wang et al.   ULTRASONICS SONOCHEMISTRY

Changes of peach juices during the shelf-life and their in vitro effect on glycolipid digestion and neurotransmitter metabolism

(2019) Paulina Nowicka et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of aroma characteristics of sugarcane (Saccharum officinarum L.) juice using gas chromatography-mass spectrometry and electronic nose

(2019) Lu Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Thermo-Sonication and Ultra-High Pressure on the Quality and Phenolic Profile of Mango Juice

(2019) Abdul Ghani Dars et al.   Foods

The application of slightly acidic electrolyzed water in pea sprout production to ensure food safety, biological and nutritional quality of the sprout

(2019) Chunling Zhang et al.   FOOD CONTROL

Occurrence of selected viral, bacterial and protozoan pathogens in fresh juices and smoothies in Prague, Czech Republic

(2018) Radka Dziedzinska et al.   FOOD CONTROL

Colloid chemistry approach to understand the storage stability of fermented carrot juice

(2018) Yu-Jun Wan et al.   FOOD HYDROCOLLOIDS

Quality Changes in Mango Juice Treated by High-Intensity Pulsed Electric Fields Throughout the Storage

(2017) B. Salinas-Roca et al.   Food and Bioprocess Technology

Effects of Ultraviolet Light and High-Pressure Processing on Quality and Health-Related Constituents of Fresh Juice Products

(2016) Tatiana Koutchma et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparing the Effects of High Hydrostatic Pressure and Ultrahigh Temperature on Quality and Shelf Life of Cloudy Ginger Juice

(2016) Dong Chen et al.   Food and Bioprocess Technology

Change of microbial and quality attributes of mango juice treated by high pressure homogenization combined with moderate inlet temperatures during storage

(2016) Yunjing Guan et al.   Innovative Food Science & Emerging Technologies

Quality comparison of carrot juices processed by high-pressure processing and high-temperature short-time processing

(2016) Yan Zhang et al.   Innovative Food Science & Emerging Technologies

Microbiological Quality and Occurrence of Nontuberculous Mycobacteria in Fresh-Squeezed Orange Juice Samples Purchased from Street Vendors in Mexico City

(2016) JORGE F. CERNA-CORTES et al.   JOURNAL OF FOOD PROTECTION

Effects of Thermal and Non-thermal Processing on Phenolic Compounds, Antioxidant Activity and Sensory Attributes of Chokanan Mango (Mangifera indica L.) Juice

(2015) Vicknesha Santhirasegaram et al.   Food and Bioprocess Technology

Comparison of High Hydrostatic Pressure, High-PressureCarbon Dioxide and High-Temperature Short-Time Processing on Quality of Mulberry Juice

(2015) Hui Zou et al.   Food and Bioprocess Technology

Comparison of UV-C treatment and thermal pasteurization on quality of Chokanan mango (Mangifera indica L.) juice

(2015) Vicknesha Santhirasegaram et al.   FOOD AND BIOPRODUCTS PROCESSING

Physico-chemical parameters, bioactive compounds and microbial quality of thermo-sonicated carrot juice during storage

(2015) Héctor E. Martínez-Flores et al.   FOOD CHEMISTRY

Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach

(2015) Scheling Wibowo et al.   FOOD RESEARCH INTERNATIONAL

Storage Stability of Chinese Bayberry Juice after High Pressure or Thermal Treatment

(2015) Chunfang Wang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Microbial Safety and Shelf Life of UV-C Treated Freshly Squeezed White Grape Juice

(2015) Sevcan Unluturk et al.   JOURNAL OF FOOD SCIENCE

Effect of γ-irradiation on physico-chemical and microbiological properties of mango (Mangifera indica L.) juice from eight Indian cultivars

(2015) Kondapalli Naresh et al.   Food Bioscience

Comparing the Effects of High Hydrostatic Pressure and Thermal Processing on Blanched and Unblanched Mango (Mangifera indica L.) Nectar: Using Headspace Fingerprinting as an Untargeted Approach

(2014) Fengxia Liu et al.   Food and Bioprocess Technology

Enhancing antioxidant activity, microbial and sensory quality of mango (Mangifera indica L.) juice by γ-irradiation and its in vitro radioprotective potential

(2014) Kondapalli Naresh et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of thermal treatment and sonication on quality attributes of Chokanan mango (Mangifera indica L.) juice

(2013) Vicknesha Santhirasegaram et al.   ULTRASONICS SONOCHEMISTRY

Physico-chemical and antioxidant properties of four mango (Mangifera indica L.) cultivars in China

(2012) Feng-Xia Liu et al.   FOOD CHEMISTRY

A novel beverage rich in antioxidant phenolics: Maqui berry (Aristotelia chilensis) and lemon juice

(2012) Amadeo Gironés-Vilaplana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in Phenolic Content of Tomato Products during Storage

(2011) Anna Vallverdú-Queralt et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Study on the applicability of high-pressure homogenization for the production of banana juices

(2011) Sonia Calligaris et al.   LWT-FOOD SCIENCE AND TECHNOLOGY