Ultrasonic and other sterilization methods on nutrition and flavor of cloudy apple juice

Effects of temperature-controlled ultrasound treatment on sensory properties, physical characteristics and antioxidant activity of cloudy apple juice

(2021) Yusi Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Degradation of Codium cylindricum polysaccharides by H2O2-Vc-ultrasonic and H2O2-Fe2+-ultrasonic treatment: Structural characterization and antioxidant activity

(2021) Shanglong Yan et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effect of particle size on the stability and flavor of cloudy apple juice

(2020) Danshi Zhu et al.   FOOD CHEMISTRY

Purification, characterization, antioxidant and immunological activity of polysaccharide from Sagittaria sagittifolia L.

(2020) Jinyan Gu et al.   FOOD RESEARCH INTERNATIONAL

Effects of different processing steps on the flavor and colloidal properties of cloudy apple juice

(2020) Danshi Zhu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Juice related water-soluble pectin characteristics and bioaccessibility of bioactive compounds in oil and emulsion incorporated mixed juice processed by high pressure homogenization

(2019) Chandi Kanchana Deepali Wellala et al.   FOOD HYDROCOLLOIDS

Collaborative analysis on difference of apple fruits flavour using electronic nose and electronic tongue

(2019) Danshi Zhu et al.   SCIENTIA HORTICULTURAE

Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

(2018) Qinqin Chen et al.   FOOD RESEARCH INTERNATIONAL

Application of power ultrasound on the convective drying of fruits and vegetables: effects on quality

(2017) Óscar Rodríguez et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sonication at mild temperatures enhances bioactive compounds and microbiological quality of orange juice

(2016) Kamal Guerrouj et al.   FOOD AND BIOPRODUCTS PROCESSING

Heated apple juice supplemented with onion has greatly improved nutritional quality and browning index

(2016) Bonggi Lee et al.   FOOD CHEMISTRY

Evaluation of ultrasound based sterilization approaches in terms of shelf life and quality parameters of fruit and vegetable juices

(2016) Paramjeet Khandpur et al.   ULTRASONICS SONOCHEMISTRY

Combined effect of blanching and sonication on quality parameters of bottle gourd ( Lagenaria siceraria ) juice

(2016) Suheela Bhat et al.   ULTRASONICS SONOCHEMISTRY

Development of aroma-synthesising capacity throughout fruit maturation of ‘Mondial Gala’ apples

(2016) I. Lara et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Study of free and glycosidically bound volatile compounds in air-dried raisins from three seedless grape varieties using HS–SPME with GC–MS

(2015) Dong Wang et al.   FOOD CHEMISTRY

Evaluation of bioactive compounds of black mulberry juice after thermal, microwave, ultrasonic processing, and storage at different temperatures

(2014) Bo Jiang et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Changes of Volatile Compounds in Table Grapes During Postharvest Storage by SPME Coupled with GC-MS

(2013)   ASIAN JOURNAL OF CHEMISTRY

Effects of ultrasound treatments on quality of grapefruit juice

(2013) Rana Muhammad Aadil et al.   FOOD CHEMISTRY

Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice

(2013) R.M. Velázquez-Estrada et al.   Innovative Food Science & Emerging Technologies

Influence of ultra-high pressure homogenisation on antioxidant capacity, polyphenol and vitamin content of clear apple juice

(2011) Ángela Suárez-Jacobo et al.   FOOD CHEMISTRY

Effect of oxygen on aroma volatiles and quality of fresh-cut cantaloupe and honeydew melons

(2011) Ana L. Amaro et al.   FOOD CHEMISTRY

Sonication improves kasturi lime (Citrus microcarpa) juice quality

(2011) Rajeev Bhat et al.   ULTRASONICS SONOCHEMISTRY

NIR and UV–vis spectroscopy, artificial nose and tongue: Comparison of four fingerprinting techniques for the characterisation of Italian red wines

(2010) M. Casale et al.   ANALYTICA CHIMICA ACTA

Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice

(2010) Martin Pour Nikfardjam et al.   FOOD CHEMISTRY

Juice clarification by protease and pectinase treatments indicates new roles of pectin and protein in cherry juice turbidity

(2009) Manuel Pinelo et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of thermal treatment and storage on the stability of organic acids and the functional value of grapefruit juice

(2009) M. Igual et al.   FOOD CHEMISTRY

Effect of sonication on retention of anthocyanins in blackberry juice

(2009) B.K. Tiwari et al.   JOURNAL OF FOOD ENGINEERING

Flavor Characterization of Sugar-Added Pennywort (Centella asiatica L.) Juices Treated with Ultra-High Pressure and Thermal Processes

(2009) Arunee Apichartsrangkoon et al.   JOURNAL OF FOOD SCIENCE

Effect of high pressure/high temperature processing on cell wall pectic substances in relation to firmness of carrot tissue

(2007) A DEROECK et al.   FOOD CHEMISTRY

Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments

(2007) Isabel Odriozola-Serrano et al.   Innovative Food Science & Emerging Technologies

Influence of novel food processing technologies on the rheological and thermophysical properties of whey proteins

(2007) Greta Krešić et al.   JOURNAL OF FOOD ENGINEERING