Keywords: آب پرتقال; Point-of-use detection; Smartphone-based system; Multivariate optimization; Vitamin C quantification; Orange juice; Vitamin C supplements;
مقالات ISI آب پرتقال (ترجمه نشده)
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Keywords: آب پرتقال; Q13; D12; Genetically modified; Chinese consumer; Orange juice; Willingness to pay; Country of origin;
Keywords: آب پرتقال; Orange juice; Volatile flavor anlaysis; Sensory flavor anlaysis;
Keywords: آب پرتقال; Orange juice; Dried blood spots; Targeted metabolic profile; Acylcarnitines; Phosphatidycholines; LC-MS; GC-MS;
Keywords: آب پرتقال; CPF; Citrus Pulp of Floater; CPP; Citrus Pulp Pellets; FCOJ; frozen concentrate orange juice; PNPG; p-nitrophenyl-β-D-glucopyranoside (PNPG); Xac; Xanthomonas axonopodis pv. citri; Industrial citrus waste; Orange juice; Ethanol; Hesperidin; Nanocellulose
Keywords: آب پرتقال; Orange juice; Soluble solids content; Potential difference; Synchronous magnetic flux;
Keywords: آب پرتقال; Antibacterial activity; Chitosan derivative; Foodborne pathogen; Monomethyl fumaric acid; Nisin; Orange juice;
Keywords: آب پرتقال; Adsorption; Coagulation; Food processing; Environmental risks; Orange juice;
Keywords: آب پرتقال; Shear rate; Crossflow filtration; Orange juice; Fouling propensity; Rheological properties; Particles size distribution;
A flavonoid-rich extract of orange juice reduced oxidative stress in an experimental model of inflammatory bowel disease
Keywords: آب پرتقال; AP-1; activator protein 1; Bax; Bcl-2-like protein 4; Bcl-2; B-cell lymphoma 2; BJ; bergamot juice; BJe; flavonoid-rich extract of bergamot juice; CD; Crohn's disease; COXs; cyclooxygenases; DNBS; dinitrobenzene sulfonic acid; EDTA; ethylenediaminetetra
Keywords: آب پرتقال; Orange juice; Reduced-calorie diet; Body composition; Biochemical biomarkers; Obese; Randomized-controlled trial;
Keywords: آب پرتقال; Guar gum; Orange juice; Stability; Physical properties;
Keywords: آب پرتقال; Orange juice; Filtration; Flow cytometry; E. coli; Viable but non-culturable
Keywords: آب پرتقال; Orange juice; Furan; Vitamin C; Sensory analysis;
Keywords: آب پرتقال; Rice bran; Nutraceutical; <5Â kDa protein fraction; Orange juice;
Keywords: آب پرتقال; Orange juice; HPCD; Pectin methylesterase; Cloud stability
Keywords: آب پرتقال; Anionic metabolite; Capillary electrophoresis–mass spectrometry; Food analysis; Foodomics; Metabolomics; Orange juice; Wine
Keywords: آب پرتقال; Orange fruit; Orange juice; LC–MS/MS; Combinatorial peptide ligand library; Protein; Proteomics
Keywords: آب پرتقال; G12; G14; Orange juice; Temperature; Investor sentiment; Smart money;
Keywords: آب پرتقال; Orange juice; Sonication; Bioactive compounds; Antioxidants; Microorganisms; Shelf life;
Keywords: آب پرتقال; Orange juice; Vacuum spray drying; Physicochemical properties; Sorption isotherm; Glass transition;
Keywords: آب پرتقال; Fatty meal; Orange juice; Vascular function; Low-grade inflammation; Myeloperoxidase;
Keywords: آب پرتقال; Adulteration; Orange juice; Grapefruit juice; 3D-front-face fluorescence spectroscopy; Independent Components Analysis; Total flavonoid content; Free radical scavenging activity;
Keywords: آب پرتقال; HS-SPME–GC–MS; GC–olfactometry; Orange juice; FCOJ processing steps; Volatile compounds
Keywords: آب پرتقال; Ethyl butanoate (PubChem CID:7716); Methyl hexanoate (PubChem CID:7824); α-Pinene (PubChem CID:6654); D-limonene (PubChem CID:440917); Linalool (PubChem CID:6549); α-Terpineol (PubChem CID:17100); Hexanal (PubChem CID:6184); Heptanal (PubChem CID:8130);
Keywords: آب پرتقال; Ultrasound; Ultraviolet irradiation; Sensory evaluation; Orange juice; Thermal processing;
Keywords: آب پرتقال; Emerging technologies; Orange juice; Phenolic; Antioxidant activity
Keywords: آب پرتقال; Orange juice; Fingerprinting; Kinetics; Accelerated shelf-life testing; Volatiles;
Keywords: آب پرتقال; Orange juice; Electroplasmolysis; Microwave heating; Ohmic heating; Quality; Yield
Keywords: آب پرتقال; β-Cryptoxanthin (PubChem CID: 5281235); Lutein (PubChem CID: 5281243); Zeaxanthin (PubChem CID: 5280899); α-Carotene (PubChem CID: 4369188); β-Carotene (PubChem CID: 5280489); ζ-Carotene (PubChem CID: 5280788); Mutatoxanthin (PubChem CID: 5376325); An
Keywords: آب پرتقال; Ascorbic acid (PubChem CID: 54670067); Fructose (PubChem CID: 5984); Glucose (PubChem: CID 5793); Sucrose (PubChem: CID 5988); Furfural (PubChem: CID 7362); 5-Hydroxymethylfurfural (PubChem: CID 237332); Orange juice; Quality; Colour; Kinetics; Storage; M
Keywords: آب پرتقال; Orange juice; Pathogenic bacteria; Spoilage yeasts; Ultrasound treatment;
Keywords: آب پرتقال; Pectin; Juice cloud; Orange juice; Pectin methylesterase; Cloud loss; Citrus sinensis
Keywords: آب پرتقال; TDS; Stevia; Sucralose; Thaumatin; Orange juice; Sensory characterization
Keywords: آب پرتقال; Contingent valuation; Cross-price effect; Orange juice; Reference price; Willingness to pay;
Keywords: آب پرتقال; Orange juice; Tissue factor; Tissue factor pathway inhibitor; Procoagulant activity;
Keywords: آب پرتقال; DP; debittering process; OJ; orange juices; FOJ; fresh orange juice; DOJ; debittered orange juice; RAE; retinol activity equivalent; HCA; hydroxycinnamic acid derivatives; LF; lipophilic fraction; HF; hydrophilic fraction; HAA; hydrophilic antioxidant act
Keywords: آب پرتقال; F12; L11; Q17Commodity trade; Product differentiation; Orange juice
Keywords: آب پرتقال; Artificial saliva; Coca Cola®; Metal ions release; Orthodontic appliance; Stainless steel; Orange juice
Keywords: آب پرتقال; Orange juice; Hesperidin; Human cross-over study; Flow mediated dilatation; Oxidative stressANCOVA, analysis of covariance; apo, apolipoprotein; BMI, body mass index; CRP, C-reactive protein; CVD, cardiovascular diseases; FCS, fetal calf serum; FMD, flow
Keywords: آب پرتقال; Astaxanthin nanodispersions; Chemical stability; Bioavailability; Orange juice; Skimmed milk;
β-Cryptoxanthin is more bioavailable in humans from fermented orange juice than from orange juice
Keywords: آب پرتقال; β-Cryptoxanthin (PubChem CID: 5281235); Zeaxanthin (PubChem CID: 5280899); Lutein (PubChem CID: 5281243); Carotenoids; β-Cryptoxanthin; Bioavailability; Orange juice; Alcoholic fermentation; Humans;
Inactivation of Salmonella enterica and spoilage microorganisms in orange juice treated with dimethyl dicarbonate (DMDC)
Keywords: آب پرتقال; Dimethyl dicarbonate; Salmonella enterica; Orange juice; Fungal spoilage; Nonthermal processing;
Piperaceae extracts for controlling Alicyclobacillus acidoterrestris growth in commercial orange juice
Keywords: آب پرتقال; Piper peltatum; Piper marginatum; Alicyclobacillus acidoterrestris; Antimicrobial; Orange juice;
Discharged filtrate movement in food materials under application of electrokinetics
Keywords: آب پرتقال; Electrokinetics; Dewatering; Food drying; Discharged filtrate; A/C ratio; anolyte to catholyte ratio; EK; electrokinetic; IEP; isoelectric point; LCP; lowest conductivity point; OJ; orange juice; ME; malt extract; NEC; net electrical charge; WPD; water pr
Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality
Keywords: آب پرتقال; Non-thermal process; Supercritical CO2; Ultrasound; Continuous regime; Orange juice;
Impact of HHP processing on volatile profile and sensory acceptance of Pêra-Rio orange juice
Keywords: آب پرتقال; Hexanal (PubChem CID: 6184); Ethyl butanoate (PubChem CID: 7762); Heptanal (PubChem CID: 8130); α-Pinene (PubChem CID: 6654); β-Pinene (PubChem CID: 14896); β-Myrcene (PubChem CID: 31253); Octanal (PubChem CID: 454); Cymene (PubChem CID: 7463); d-Limon
Influence of natural and synthetic vitamin C (ascorbic acid) on primary and secondary metabolites and associated metabolism in quinoa (Chenopodium quinoa Willd.) plants under water deficit regimes
Keywords: آب پرتقال; Drought tolerance; Ascorbic acid; Phytoextracts quinoa (Chenopodium quinoa); Orange juice; Antioxidants; Sugar metabolism;
A fluorescence probe based on the nitrogen-doped carbon dots prepared from orange juice for detecting Hg2+ in water
Keywords: آب پرتقال; N-CDs; Orange juice; Ethylenediamine; Cytotoxicity; Hg2+ detection;
Effect of ascorbic acid or oligofructose supplementation on L. paracasei viability, physicochemical characteristics and acceptance of probiotic orange juice
Keywords: آب پرتقال; Orange juice; Probiotic; Prebiotic; Vitamin C; Citrus sinensis;