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

High pressure homogenization processing, thermal treatment and milk matrix affect in vitro bioaccessibility of phenolics in apple, grape and orange juice to different extents

(2016) Zhiyong He et al.   FOOD CHEMISTRY

Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity

(2016) Carla M. Stinco et al.   FOOD RESEARCH INTERNATIONAL

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

Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays

(2015) Carla M. Stinco et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

(2015) María Janeth Rodríguez-Roque et al.   Journal of Functional Foods

Kinetics of in Vitro Bread Bolus Digestion with Varying Oral and Gastric Digestion Parameters

(2013) Gail M. Bornhorst et al.   Food Biophysics

Changes in Vitamin C, Phenolic, and Carotenoid Profiles Throughout in Vitro Gastrointestinal Digestion of a Blended Fruit Juice

(2013) María Janeth Rodríguez-Roque et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions

(2013) Carla M. Stinco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioaccessibility of Tocopherols, Carotenoids, and Ascorbic Acid from Milk- and Soy-Based Fruit Beverages: Influence of Food Matrix and Processing

(2012) Antonio Cilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Release and Bioaccessibility of β-Carotene from Fortified Almond Butter during in Vitro Digestion

(2012) Maxine J. Roman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids

(2012) Carla M. Stinco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cultivars, Culture Conditions, and Harvest Time Influence Phenolic and Ascorbic Acid Contents and Antioxidant Capacity of Strawberry (Fragaria x ananassa)

(2012) Joël Pincemail et al.   JOURNAL OF FOOD SCIENCE

Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods

(2010) Peter C. Wootton-Beard et al.   FOOD RESEARCH INTERNATIONAL

Stability of the antioxidant capacity of twenty-five commercially available fruit juices subjected to an in vitro digestion

(2010) Lisa Ryan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of storage and in vitro gastrointestinal digestion on total antioxidant capacity of fruit beverages

(2010) Antonio Cilla et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

In vitro bio-accessibility and antioxidant activity of grape polyphenols

(2009) Davide Tagliazucchi et al.   FOOD CHEMISTRY

Genotype and Harvest Time Influence the Phytochemical Quality of Fino Lemon Juice (Citrus limon(L.) Burm. F.) for Industrial Use

(2008) Elena González-Molina et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of cold storage on vitamin C, phenolics and antioxidant activity of five orange genotypes [Citrus sinensis (L.) Osbeck]

(2008) Paolo Rapisarda et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY