ライフサイエンスコーパス: juice

1 fluids and relevant food samples (i.e. apple juice).

2 esis of off-flavours in fresh-like pineapple juice.

3 d BAs existed in non-bile reflux and healthy juice.

4 were highest for samples steamed in 5% lemon juice.

5 lalanine and glycine, with regards to orange juice.

6 lective determination of pesticides in apple juice.

7 d compared to both PCT-treated and the fresh juice.

8 ed real samples of processed and fresh apple juice.

9 s (PRPs) from the haze of a commercial apple juice.

10 f the oranges, or the taste and odour of the juice.

11 ching effects observed with whole clementine juice.

12 eel tissues were greater than in pomegranate juice.

13 ntargeted metabolite analysis of pomegranate juice.

14 ious thermo-chemical treatments of sugarcane juice.

15 ide (SV) cooked mushroom samples and cooking juice.

16 ydroxycinnamic acids by 20-24% in chokeberry juice.

17 healthy fruit, to provide 10% (w/w) infected juice.

18 range juice adulterant added in blood orange juice.

19 ial and enzymatic stability of cloudy carrot juice.

20 ars and detection of adulteration with apple juice.

21 for tea, apple-based beverage and pineapple juice.

22 trains showed ability to ferment lingonberry juice.

23 tion (DPX) of carbendazim residues of orange juice.

24 in canned apricots and peaches and in orange juice.

25 tivity, colour, and browning index of carrot juice.

26 luble pectin content (SPC) changes in orange juice.

27 ices, and a fourfold decrease for strawberry juice.

28 extraction of carbendazim residues in orange juice.

29 by lactic acid fermentation of black carrot juice.

30 le profile is mainly influenced by the apple juice.

31 not-from-concentrate 'Wonderful' pomegranate juice.

32 the quick assessment of SPC trends in orange juices.

33 00% sea buckthorn and mixed with apple (1:1) juices.

34 s, demonstrated here in highly colored fruit juices.

35 lity of carotenoids and flavonoids in orange juices.

36 han those made from mono- and multi-varietal juices.

37 mination of TBZ in apple, orange, and tomato juices.

38 hway of sugar degradation reactions in fruit juices.

39 ned from the distillation of fermented agave juices.

40 ence of proteins in haze gathered from apple juices.

41 was two to six times greater as compared to juices.

42 e, we recorded from monkeys choosing between juices.

43 e rhesus macaques choosing between different juices.

44 rocessing on the composition of cashew apple juices.

45 a treatments to preserve fruit and vegetable juices.

46 weetened beverages (SSBs) and non-grapefruit juices.

47 dual anthocyanins in the 'IAC 138-22 Maximo' juices.

48 f bioactive polyphenols in grape berries and juices.

49 everages and 5.9-15.6 ug L(-1) for pineapple juices.

50 ts on the nutritional and sensory quality of juices.

51 antioxidant activity of sea buckthorn-apple juices.

52 acids and vitamin C) were determined in the juices.

53 ad the highest concentrations in pomegranate juices.

54 rage of the not-from-concentrate pasteurized juices.

55 nts of sorbitol and shikimic acid in the ice juices.

56 atiles were tentatively assigned in the four juices.

57 wning index were observed in all HPP-treated juices.

58 up to the original degrees Brix of the whole juice (18.4).

59 Semillon (SEM) and Sauvignon Blanc (SAB) juices (20L in triplicate) were treated with GSP at two

60 ere randomly assigned to consume pomegranate juice [8 oz (236.5 mL) per day] or a placebo drink (8 oz

61 vefold decrease in ET transfer for raspberry juice, a twofold decrease for blackberry and wild strawb

62 esidue (haulm) was steam-sterilised and then juiced; a chloroplast-rich fraction (CRF) was recovered

63 Samples were collected within 2 h after juice administration into the stomachs, separated from t

64 or the detection of ~20 percent blond orange juice adulterant added in blood orange juice.

65 in a blood orange juice versus blond orange juice adulteration study.

66 Vacuum impregnation in lemon juice affected the polyphenols extractability of both th

67 191.4 +/- 1.4 mg/L of anthocyanins in their juice after cold storage and a 3-fold enrichment of othe

68 Its diverse composition makes pomegranate juice an excellent system for assessing the potential of

69 Baseline variables in the 98 pomegranate juice and 102 placebo group subjects who completed the s

70 flavanone, reaching 1.69 +/- 0.05 g/L in the juice and 5.24 +/- 0.12 mg/g in albedo.

71 geted and untargeted analysis of pomegranate juice and can be extended to other complex matrices.

72 Throughout the apple juice and cider making process, polyphenols undergo enzy

73 eters during concentration process of orange juice and compared with ohmic heating process under atmo

74 , suggesting applicability of this system in juice and food-processing industries.

75 signed sensor was evaluated in water, tomato juice and hair color.

76 Sugars from fruit juice and honey have been measured to demonstrate the fe

77 ur differences (DeltaE(*)(ab)) between fresh juice and HPP-treated juices ranged from 3.02 to 4.15 CI

78 hydroxymethylfurfural in apple juice, orange juice and peach nectar were monitored during storage.

79 Cranberry juice and related products have been used for the preven

80 amino acid and ammonium composition of grape juice and wine from Tempranillo blanco.

81 and sediment formation is a major problem in juices and drinks.

82 for chocolate confectionary to 62% for fruit juices and drinks.

83 lity in water, stability in acidity of fruit juices and during storage, low-calorie value and prebiot

84 arification of apple, kiwi, orange and peach juices and enhanced their reducing sugar content.

85 s, artificially colored ready-to-drink fruit juices and flavored alcoholic beverages.

86 ed as the standard, and the TAC of the fruit juices and honey samples as presented as GA equivalents

87 dant capacity (TAC) of apple and pomegranate juices and honey samples was developed.

88 latent classes: SSBs; diet beverages; fruit juices and milk-based beverages; beer and cider; wine; a

89 'intervention' drinks) and levy-exempt fruit juices and milk-based drinks ('control' drinks).

90 Fruit juices and milk-based drinks are exempt.

91 eveloped to prevent 5-HMF formation in fruit juices and molasses.

92 ation of alpha-dicarbonyl compounds in fruit juices and nectars during storage using multi-response k

93 e products of their processing - unclarified juices and purees, as well as ET retention in pomace.

94 Three types of ice apple juices and three autochthonous yeast strains were evalua

95 reaction to quantify ascorbic acid in fruit juices and vitamin C tablets.

96 Model systems, real juices and wines have been enriched with geranyl glucosi

97 cid and valine, with regards to blood orange juice, and for phenylalanine and glycine, with regards t

98 decrease for blackberry and wild strawberry juices, and a fourfold decrease for strawberry juice.

99 nd vegetables, fast foods, soft drinks/fruit juices, and fried/microwaved meat.

100 f trans fat, sugar-sweetened beverages/fruit juices, and red/processed meat; higher intakes of cereal

101 ddition method in different brands of orange juices, and the recovery of eserine was obtained to be i

102 Current reference methods of SPC in orange juice are laborious, requiring several extractions with

103 However, which compounds in clementine juice are responsible for these effects are unknown.

104 ained at higher concentration in flavedo and juice as a consequence of preharvest SA and MeJA treatme

105 of these dyes in hair shampoo and an orange juice as real samples with acceptable results.

106 ed greater survival in retail liver and meat juices as compared to C. coli.

107 Barberry juice, as a functional and healthy product, is faced wit

108 Lemon juice at 20% significantly increased the total colour di

109 MJ), pomegranate (KPJ), and strawberry (KSJ) juices at different concentrations (10, 25 and 50%, w/w)

110 nt of a class-discrimination model for grape juice authentication by application of non-targeted NMR

111 The fruit juice authentication capabilities of whole amino acid pr

112 roach to classify volatile profiles of grape juices based on the presence of different fungal pathoge

113 , mesocarp (white peel), and endocarp (fruit juice) based on QuEChERS extraction and LC-MS/MS analysi

114 rons encoded good identities and values in a juice-based representation (labeled lines).

115 glutathione (GSH-3MH) were quantified in the juices before and after UV treatment.

116 walnut, rice, tomato paste, spinach, orange juice, black tea, and water samples which showed high ca

117 ethod for obtaining safe-to-consume beetroot juice (BRJ) with enhanced nutritional quality is present

118 etary nitrate supplementation, from beetroot juice (BRJ), has been shown to increase NO bioavailabili

119 upplemented with nitrate-containing beetroot juice (BRJ+) from gestational day (GD) 12.5.

120 nts of most of the phenolic compounds in the juices but had little impact on the contents of sugars a

121 resting alternative to obtain premium citrus juices, but its effects on bioactive compounds are uncle

122 t-rich fraction (CRF) was recovered from the juice by centrifugation.

123 xycinnamoyl tartaric acids from unripe grape juice by chromatographic techniques was described.

124 Orange juice by-products are proposed as a "green" wall materia

125 s reducing power (39.5%) than those of grape juice by-products.

126 ere clearly distinguished from the remaining juices by principal component analysis.

127 ration and reconstitution processes of grape juices can result in losing compounds associated with be

128 fertilization practices, whereas some grape juice chemical characteristics differed in fertilized gr

129 analysis (MFA) of elemental composition with juice chemistry and site characterization show associati

130 corded from two male rhesus monkeys during a juice choice task.

131 d pronounced effect of thermal processing on juice compared to non-thermal processing, as decreases o

132 ly responsible for sedimentation of barberry juice concentrate during cold storage.

133 tify the sediment forming agents in barberry juice concentrate.

134 ed sediment could re-crystalize at different juice concentrations with different shapes and sizes as

135 The juice consumption didn't alter the weight body and bioch

136 ong breast cancer patients, while high fruit juice consumption may be associated with poorer porgnosi

137 owever, the long-term effects of pomegranate juice consumption on cognition have not been studied.

138 In contrast, higher fruit juice consumption was associated with higher breast canc

139 Higher fruit juice consumption, but not orange juice, was associated

140 this paper, the method of obtaining the ice juices (cryo-extraction and exhaustion) and the year of

141 repareted fresh fruit (FSCJ) and concentrate juice (CSCJ), analyzed for functional and organoleptic a

142 y, our team has developed a novel soy-tomato juice currently being studied in healthy individuals wit

143 in insight into the nitrogen status of grape juices currently used to make commercial wines in South

144 y at 121 degrees C (20 min) while the native juice degraded at 100 degrees C (20 min).

145 firing rates were sustained and peaked after juice delivery.

146 ained throughout the trial and maximal after juice delivery.

147 al phenolic content in the pomegranate fruit juice differed significantly among genotypes, varying fr

148 Milk-based drinks, pure fruit juices, drinks sold as powder, and drinks with >1.2% alc

149 ce drops so that animals learned to expect 2 juice drops on average even though instances of precisel

150 als ended with the delivery of either 1 or 3 juice drops so that animals learned to expect 2 juice dr

151 owed the largest percentage losses in orange juice during storage and were reported to significantly

152 Higher content of catechin in intestinal juice ensured controlled release in intestine.

153 k (8 oz, matched constituents of pomegranate juice except for pomegranate polyphenols).

154 The fresh juice exhibited a significant fishy off-flavour.

155 Since cloudy apple juices exhibited significantly lower vanadium amounts th

156 st was shown to be efficient for pomegranate juice fermentation, as indicated by analysis of sugars a

157 ntly lower vanadium amounts than clear apple juices, filter aids used for clarification were analyzed

158 holic beers were brewed with the addition of juice from fruits of red-colored Cornelian cherry (Cornu

159 l increases of precursors (up to 19-fold) in juices from frozen berries.

160 anic acids and antioxidant capacity of grape juices from Isabel Precoce, BRS Carmem, BRS Cora and IAC

161 od was successfully applied to 47 samples of juices from nine brands.

162 Juices from the above sample batches were analysed by GC

163 Juices from the pomegranates grown on two soil types had

164 Twenty-eight subjects in the pomegranate juice group and 33 subjects in the placebo group dropped

165 erature and initial soluble solids of longan juice had little effect on the inhibition of reactive sp

166 tion of this mycotoxin in contaminated apple juices has been studied with different approaches with u

167 In this work, fruit juices have been analyzed by high-performance liquid chr

168 It is possible to emphasize that the juices have different phenolic and vitamin C contents.

169 quantified compounds, with the reconstituted juice having good nutritional quality.

170 the potential memory benefits of pomegranate juice; however, the long-term effects of pomegranate jui

171 and polyphenolic secondary products in stem juice in 2016 than 2015, at the expense of primary sugar

172 ind, placebo-controlled trial of pomegranate juice in middle-aged and older adults.

173 iables offer value, chosen value, and chosen juice In this respect, the BLA appeared similar to the O

174 oncentrated juice instead of the fresh fruit juice in vinegar production.

175 uch behaviour was validated with fresh apple juice in which browning was avoided, even 90 min in the

176 ate the consumption of SSBs, ASBs, and fruit juices in association with frailty risk among older wome

177 sibility of the use of Cornelian cherry (CC) juices in brewing technology.

178 stages of the winemaking process and in the juice industry.

179 the environmental pollution caused by kinnow juice industry.

180 to investigate the usability of concentrated juice instead of the fresh fruit juice in vinegar produc

181 However, orange juice intake showed an inverse association with frailty.

182 Pomegranate juice is a complex mixture of structurally diverse compo

183 Bergamot is a plant whose fruit juice is enriched with flavonoids and phenolic compounds

184 f triazole fungicides from natural water and juices is introduced.

185 ial substrate for polyphenoloxidase in apple juice, its oxidation leads to the formation of newly for

186 Apple juice largely accounted for these higher risks and orang

187 Fortification with 25% juices led to an increase (1.8-4.8 times) in antioxidant

188 4.6 mg LA/L beer, was found in the beer with juice made of coral-fruit CC cultivar.

189 ients such as the polyphenols in pomegranate juice may prevent neuronal damage from the free radicals

190 Daily consumption of pomegranate juice may stabilize the ability to learn visual informat

191 ic acids, and antioxidant capacity of orange-juice milk based beverages was evaluated.

192 rall, it is possible to conclude that orange-juice milk beverages are a good medium for the growth of

193 id profile, and volatile compounds of orange juice-milk beverage (OJMB) was evaluated during 28 days

194 = 94.4 l), 'Fruit & Milk' (6%; median fruit juice/milk-based beverage volume = 30.0 l), 'Beer & Cide

195 sts combining three types of ice cider apple juices (mono-varietal, bi-varietal and multi-varietal) a

196 e basic parameters of pomegranate fruits and juices, nine primary metabolites (sugars, organic acids

197 s showed that after addition of PHs to apple juice, no significant differences were perceived between

198 nts, minerals and bioactive compounds in the juices of 16 apple varieties from four harvest years in

199 ermentation to modify the composition of the juices of sea buckthorn, chokeberry and lingonberry.

200 he experiments, mice chose between different juices offered in variable amounts.

201 from the OFC of monkeys choosing between two juices offered sequentially.

202 sing volatiles in sweeter wines and in grape juices, offering an excellent alternative for the early

203 actors saw a cue that predicted one of the 3 juice offers and could accept the offer by making a sacc

204 tration (EKEF) application to dewater orange juice (OJ) and malt extract (ME) was investigated.

205 stigated the long-term effect of pomegranate juice on memory in nondemented middle-aged and older adu

206 icially sweetened beverages (ASBs) and fruit juices on health is less solid.

207 to investigate the influence of retail liver juices on the survivability of several strains of C. jej

208 eraction between beta-cyclocitral and cherry juice only for females, and (3) the presence of a synerg

209 .09 to 0.21 umol/g fresh weight, while lemon juice only slightly increased isothiocyanate formation.

210 lyoxal) and 5-hydroxymethylfurfural in apple juice, orange juice and peach nectar were monitored duri

211 Visual assessment revealed that apple juice pathogenesis-related proteins are able to form haz

212 Regarding fresh juice, physicochemical properties of samples remained un

213 egranate extract (PomX), 8 oz of pomegranate juice (PomJ) or placebo for 12 weeks.

214 Wheatgrass juice powder (WJP) from four wheat varieties grown using

215 types of foodstuffs were analyzed: jelly and juice powder, jelly candy, jujube candy, hard candy, ice

216 During fruit juice powdering process numerous alterations may occur a

217 ity and color) and chemical parameters of JQ juice powders obtained by using different carrier agents

218 d quantification of phenolic compounds in JQ juice powders were performed by LC-PDA-QTOF-MS and UPLC-

219 ongan wine by incorporating its seeds during juice preparation and evaluated the antioxidant activiti

220 led phytochemical screening was performed on juices prepared from arils of wild pomegranate fruits ta

221 two sour cherry vinegars were produced using juices prepareted fresh fruit (FSCJ) and concentrate jui

222 Except for 'BRS Carmem', all the juices presented higher sugar accumulation when 'IAC 766

223 he concentration and reconstitution of grape juice preserved the antioxidant capacity and most of the

224 For clementine juice, previous data indicate a possible food-drug inter

225 By contrast, addition to grape juice prior to fermentation required substantially lower

226 native to bentonite especially when added to juice prior to fermentation.

227 al and polyphenolic parameters of grapes for juice processing obtained from successive harvests were

228 elf-life of oranges for fresh market use and juice processing.

229 oteins were also able to interact with apple juice procyanidins to form complexes that can be precipi

230 nd sour taste, the fruits are rarely used in juice production.

231 s used to mimic the dominant U.S. commercial juicing protocol, delivering not-from-concentrate juices

232 ed that the flavonoid fraction of clementine juice provoked induction of several genes and inhibition

233 imed to identify the compounds in clementine juice provoking metabolic enzyme inhibition or induction

234 ect of each treatment on fruit productivity, juice quality and efficacy against 'Ca.

235 fect of pomegranate growth conditions on the juice quality.

236 (*)(ab)) between fresh juice and HPP-treated juices ranged from 3.02 to 4.15 CIELAB units.

237 r beverages included coffee, tea, grapefruit juice, red wine, liquor and beer.

238 With good antioxidant protection of the juices, reflected in low absorbances at 420 nm, remarkab

239 h antimicrobial citral and added to mandarin juice, resulting in up to 6 log CFU/mL microbial count r

240 visual stimuli to receive varying amounts of juice rewards.

241 ped apta-assay was applied to a spiked apple juice sample and toxin recoveries were observed ranging

242 Different wine and grape juice samples have been analyzed reaching outstanding re

243 pt, the proposed method was applied to apple juice samples, demonstrating to be a suitable prototype

244 V-Vis spectroscopy of beta-carotene in fruit juice samples.

245 s metabolic profiling of albedo, flavedo and juice samples.

246 109 fresh orange juices samples, representing different harvests, were an

247 tigate the effect of one black tea and lemon juice (selected for their strong inhibitory capacity) on

248 parison to wines from fresh grapes or frozen juices, significant elevation of varietal thiols (up to

249 The type of juice significantly influenced the pH values and the con

250 perception of sweetened beverages, an orange juice soft drink model flavoured with seven characterist

251 Apart from a difference in juice soluble solids, there was no impact on grape yield

252 nt (dipping and vacuum impregnation in lemon juice solution), freezing and frozen storage (FS) on sin

253 ng protocol, delivering not-from-concentrate juices, stored at 4 and 25 degrees C for 3 months.

254 d underwent the same consecutive harvest and juice substitution treatments.

255 Pre-fermentative juice substitution with water or early harvest wine has

256 icating no or limited intake, for 100% fruit juice, sugar-sweetened beverages, other added sugars, an

257 1118 was suitable for fermentation of longan juice supplemented with 50% seed and 20% initial soluble

258 rjuice is an acidic unfermented unripe grape juice that has recently been proposed as an alternative

259 In apple and orange juices, the reaction rate constant of glucosone formatio

260 ables: offer value, chosen value, and chosen juice These variables were also identified in the OFC.

261 s demonstrated in real raw unpurified orange juice, this shows the selective electrocatalytic activit

262 strongest malolactic conversion was in mixed juices (to 75.0%).

263 (GSP) was added to four wines and two grape juice varieties.

264 e profiles were considered in a blood orange juice versus blond orange juice adulteration study.

265 were generated in the cured plus cold-stored juice volatilome.

266 tal phenol content of fresh and concentrated juice was 8.0-21.3% for OHVC and 18.5-42.8% for OHAC and

267 Orange juice was associated with lower risk of frailty [RR >=1

268 In this study, gastric juice was collected from patients clinically diagnosed a

269 , microwave, and steaming) using 5-20% lemon juice was compared with the plain water as a control.

270 ing purified PRPs and polyphenols from apple juice was conducted in model solution to understand the

271 ation of more than 150 pesticides from apple juice was demonstrated on both triple quadrupole and orb

272 (3) dopants, the amount of CA in fresh lemon juice was determined as 39.5-42 g L(-1) by direct inject

273 r acceptance test, the thermally pasteurised juice was highly rated compared to both PCT-treated and

274 levels of lead in natural water and in fruit juice was investigated using differential pulse voltamme

275 The juice was mixed with maltodextrin, inulin and a mixture

276 ectinase-assisted extraction of cashew apple juice was modeled and optimized using a multi-layer arti

277 accounted for these higher risks and orange juice was not associated with risk.

278 The concentrated juice was reconstituted up to the original degrees Brix

279 Debittered bitter gourd juice was subjected to gamma irradiation doses of 0, 0.2

280 osphate (STMP) or citric acid (CA) and grape juice was used to produce edible films.

281 The content of oligomeric ETs in juices was five times lower than that of low molecular w

282 ains, potato/fries, sweets, sweetened drinks/juices) was associated with 0.36 kg more weight gain (95

283 gher fruit juice consumption, but not orange juice, was associated with poorer breast cancer-specific

284 lication, spiked samples of water and orange juice were analysed with acceptable recovery results.

285 ield and chemical composition of lingonberry juice were assessed.

286 xt, three tanks containing 50,000 L of grape juice were individually concentrated up to 68 degrees Br

287 les and sensory characteristics of pineapple juice were studied.

288 Fresh and thermally pasteurised juices were additionally characterised.

289 (0.76, 0.87); p-value <0.001], whereas other juices were associated with a slightly higher risk [RR >

290 he phenolic and vitamin C composition of the juices were evaluated.

291 In each block, juices were offered within a set range of values, and ra

292 alues (3.3, 3.6, and 3.9), and the fermented juices were stored for 4 weeks at 4 degrees C.

293 ich were present in high amounts in barberry juice, were mainly responsible for sedimentation of barb

294 nt and retinol activity equivalents (RAE) of juices whereas homogenization yielded a significant redu

295 s became prominent components in bile reflux juice, whereas almost equal amounts of conjugated and un

296 tion occurred up to 59% in treated pineapple juice with immobilized pectinase, suggesting applicabili

297 gastric administration of fermented red beet juice with various betacyanin doses.

298 ng Pb(II) ions in natural water and in fruit juice with very reasonable outcomes.

299 ymes, their dosages, and incubation times on juice yield and chemical composition of lingonberry juic

300 f the enzyme had a significant effect on the juice yield by increasing it from 70% without enzyme tre