Glow Discharge Plasma Processing for the Improvement of Pasteurized Orange Juice’s Aroma and Off-Flavor

Impact of High-Pressure Homogenization Parameters on Physicochemical Characteristics, Bioactive Compounds Content, and Antioxidant Capacity of Blackcurrant Juice

(2021) Bartosz Kruszewski et al.   MOLECULES

Comparative study: Thermal and non‐thermal treatment on enzyme deactivation and selected quality attributes of fresh carrot juice

(2021) Muhammad Umair et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

NMR evaluation of apple cubes and apple juice composition subjected to two cold plasma technologies

(2021) Thayane R.B. Farias et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modulation of aroma and flavor using dielectric barrier discharge plasma technology in a juice rich in terpenes and sesquiterpenes

(2020) Pedro H. Campelo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modulation of aroma and flavor using glow discharge plasma technology

(2020) Pedro H. Campelo et al.   Innovative Food Science & Emerging Technologies

Supercritical CO2 Processing of a Functional Beverage Containing Apple Juice and Aqueous Extract of Pfaffia glomerata Roots: Fructooligosaccharides Chemical Stability after Non-Thermal and Thermal Treatments

(2020) Eric Keven Silva et al.   MOLECULES

Analysis of sesquiterpene hydrocarbons in grape berry exocarp (Vitis vinifera L.) using in vivo-labeling and comprehensive two-dimensional gas chromatography–mass spectrometry (GC×GC–MS)

(2019) Philipp P Könen et al.   Beilstein Journal of Organic Chemistry

Evaluation of thermal and non-thermal processing effect on non-prebiotic and prebiotic acerola juices using 1 H q NMR and GC–MS coupled to chemometrics

(2018) Elenilson G. Alves Filho et al.   FOOD CHEMISTRY

Formation mechanism of the oolong tea characteristic aroma during bruising and withering treatment

(2018) Ci-Jie Hu et al.   FOOD CHEMISTRY

Comparing the effects of thermal and non-thermal technologies on pomegranate juice quality: A review

(2018) Predrag Putnik et al.   FOOD CHEMISTRY

An untargeted chemometric evaluation of plasma and ozone processing effect on volatile compounds in orange juice

(2017) E.G. Alves Filho et al.   Innovative Food Science & Emerging Technologies

Characterization of the key odorants of fennel essential oils of different regions using GC–MS and GC–O combined with partial least squares regression

(2017) Zuobing Xiao et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Effect of indirect cold plasma treatment on cashew apple juice ( Anacardium occidentale L.)

(2017) Óscar Rodríguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Control of reactive oxygen and nitrogen species production in liquid by nonthermal plasma jet with controlled surrounding gas

(2016) Taiki Ito et al.   JAPANESE JOURNAL OF APPLIED PHYSICS

Production characteristics of reactive oxygen/nitrogen species in water using atmospheric pressure discharge plasmas

(2016) Kazuhiro Takahashi et al.   JAPANESE JOURNAL OF APPLIED PHYSICS

Characterization of α-humulene synthases responsible for the production of sesquiterpenes induced by methyl jasmonate in Aquilaria cell culture

(2016) Yukie Kumeta et al.   Journal of Natural Medicines

Inactivation kinetics and photoreactivation of vegetable oxidative enzymes after combined UV-C and thermal processing

(2014) Fernando Sampedro et al.   Innovative Food Science & Emerging Technologies

Comparison of Volatile Compounds with Characteristic Odor in Flowers and Leaves of Nojigiku (Chrysanthemum japonense)

(2013) Atsushi Usami et al.   Journal of Oleo Science

Diversity of sesquiterpene synthases in the basidiomyceteCoprinus cinereus

(2009) Sean Agger et al.   MOLECULAR MICROBIOLOGY

Within-plant distribution and emission of sesquiterpenes from Copaifera officinalis

(2009) Feng Chen et al.   PLANT PHYSIOLOGY AND BIOCHEMISTRY

Processing and Storage Effects on Orange Juice Aroma: A Review

(2008) Pilar Ruiz Perez-Cacho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY