Related content

Degradation kinetics of anthocyanins in blood orange juice and concentrate

By Kirca A.   Cemeroglu B.  

Food Chemistry, Vol. 81, Iss. 4, 2003-06 ,pp. : 583-587

Elsevier

Access to resources Recommend Favorite

Hydrogen peroxide scavenging, antioxidant and anti-radical activity of some phenolic acids

By Sroka Z.   Cisowski W.  

Food and Chemical Toxicology, Vol. 41, Iss. 6, 2003-06 ,pp. : 753-758

Elsevier

Access to resources Recommend Favorite

Thermal processing, storage conditions, and the composition and physical properties of orange juice

By Farnworth E.R.   Lagace M.   Couture R.   Yaylayan V.   Stewart B.  

Food Research International, Vol. 34, Iss. 1, 2001-01 ,pp. : 25-30

Elsevier

Access to resources Recommend Favorite

Daily consumption of apple, pear and orange juice differently affects plasma lipids and antioxidant capacity of smoking and non-smoking adults

By Alvarez-Parrilla Emilio   De La Rosa Laura A.   Legarreta Patricia   Saenz Laura   Rodrigo-García Joaquín   González-Aguilar Gustavo A.  

International Journal of Food Sciences and Nutrition, Vol. 61, Iss. 4, 2010-06 ,pp. : 369-380

Informa Healthcare

Access to resources Recommend Favorite

Evaluation of the use of Syzygium cumini fruit extract as an antioxidant additive in orange juice and its sensorial impact

By Tobal Thaise Mariá   da Silva Roberto   Gomes Eleni   Bolini Helena Maria André   Boscolo Mauricio  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 3, 2012-05 ,pp. : 273-277

Informa Healthcare

Access to resources Recommend Favorite