Effects of pasteurisation, processing atmosphere and long-term storage on orange juice quality

Aroma stability and sensory aspects of commercially produced orange juice: gas chromatography–olfactometry study

(2022) Mária Kopuncová et al.   CHEMICAL PAPERS

Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison

(2022) Giuseppe Vignali et al.   Food and Bioprocess Technology

Investigations on the formation of α-dicarbonyl compounds and 5-hydroxymethylfurfural in apple juice, orange juice and peach puree under industrial processing conditions

(2021) Işıl Gürsul Aktağ et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of Argon-Based and Nitrogen-Based Modified Atmosphere Packaging Technology on the Quality of Pomegranate (Punica granatum L. cv. Wonderful) Arils

(2021) Ilenia Tinebra et al.   Foods

Kinetic study for ascorbic acid degradation, hydroxymethylfurfural and furfural formations in Orange juice

(2021) Asiye Akyildiz et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Investigation of selected thermal and non-thermal preservative techniques to produce high quality and safe to drink sour cherry, red grape and pomegranate juices

(2020) Leila Hooshyar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Synergistic, antagonistic and additive antioxidant effects in the binary mixtures

(2020) Małgorzata Olszowy-Tomczyk   PHYTOCHEMISTRY REVIEWS

Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage

(2020) Huong T. T. Pham et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Insight into non‐enzymatic browning of shelf‐stable orange juice during storage: A fractionation and kinetic approach

(2020) Huong Tran Thuy Pham et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

5-Hydroxymethylfurfural (HMF) formation, occurrence and potential health concerns: recent developments

(2020) Ankit Choudhary et al.   Toxin Reviews

Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds

(2020) Prateek Katariya et al.   Innovative Food Science & Emerging Technologies

Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach

(2020) Hafida Wahia et al.   ULTRASONICS SONOCHEMISTRY

Optimization of a polyphenol extraction method for sweet orange pulp (Citrus sinensis L.) to identify phenolic compounds consumed from sweet oranges

(2019) Lisard Iglesias-Carres et al.   PLoS One

Pulp in Shop-Bought Orange Juice Has Little Effect on Flavonoid Content and Gut Bacterial Flavanone Degradation In Vitro

(2019) Min Hou et al.   PLANT FOODS FOR HUMAN NUTRITION

Mechanisms non-enzymatic browning in orange juice during storage

(2019) Laurianne Paravisini et al.   FOOD CHEMISTRY

Amassing of Hydroxymethylfurfural, 2- Furfural and 5- Methyl furfural in orange (Citrus reticulata) juice during storage

(2019) Muhammad Atif RANDHAWA et al.   Food Science and Technology

Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage

(2019) Huong T.T. Pham et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of storage conditions and heat treatment on the hesperidin concentration in Newhall navel orange (Citrus sinensis Osbeck cv. Newhall) juice

(2019) Linyan Zhang et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of pressurized argon and nitrogen treatments in combination with modified atmosphere on quality characteristics of fresh-cut potatoes

(2018) Xu Shen et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage

(2017) Lucía Ortiz et al.   Food and Bioprocess Technology

Influence of orange cultivar and mandarin postharvest storage on polyphenols, ascorbic acid and antioxidant activity during gastrointestinal digestion

(2017) Begoña De Ancos et al.   FOOD CHEMISTRY

Fresh-Squeezed Orange Juice Properties Before and During In Vitro Digestion as Influenced by Orange Variety and Processing Method

(2017) Yamile A. Mennah-Govela et al.   JOURNAL OF FOOD SCIENCE

Non-Thermal Pasteurization of Orange (Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept

(2016) Julian K. Aschoff et al.   Food and Bioprocess Technology

Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by-Product of Orange Juice Processing Using Gas-Chromatography-Olfactometry

(2016) Sophie Deterre et al.   JOURNAL OF FOOD QUALITY

Colour and carotenoid changes of pasteurised orange juice during storage

(2015) Scheling Wibowo et al.   FOOD CHEMISTRY

Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability

(2015) Scheling Wibowo et al.   FOOD CHEMISTRY

Changes in quality characteristics of fresh-cut jujubes as affected by pressurized nitrogen treatment

(2015) Hancheng Liu et al.   Innovative Food Science & Emerging Technologies

In Vitro Bioaccessibility of Carotenoids, Flavonoids, and Vitamin C from Differently Processed Oranges and Orange Juices [Citrus sinensis (L.) Osbeck]

(2015) Julian K. Aschoff et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice

(2015) Suthida Akkarachaneeyakorn et al.   Food Science & Nutrition

Changes in nutritional and sensory properties of orange juice packed in PET bottles: An experimental and modelling approach

(2013) Celine Bacigalupi et al.   FOOD CHEMISTRY

Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration

(2012) I. Van Bree et al.   FOOD CHEMISTRY

Effects of high-pressure argon and nitrogen treatments on respiration, browning and antioxidant potential of minimally processed pineapples during shelf life

(2012) Zhi-shuang Wu et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of high pressure argon treatments on the quality of fresh-cut apples at cold storage

(2011) Z.S. Wu et al.   FOOD CONTROL

Phenol-Explorer: an online comprehensive database on polyphenol contents in foods

(2010) V. Neveu et al.   Database-The Journal of Biological Databases and Curation

Effect of sonication on orange juice quality parameters during storage

(2009) Brijesh K. Tiwari et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY