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1 ytofluene was by far tomato juice (5mg/250mL juice).
2 osensor was 4ppm for thiabendazole in orange juice.
3 till 88.6% lower than that in natural cherry juice.
4 well as of water and fat losses into cooking juice.
5 er taste balance, and a more fruity aroma of juice.
6 ensor and determined thiabendazole in orange juice.
7 in the samples, except for Cu in strawberry juice.
8 igh-energy lifestyle fueled primarily by fig juice.
9 ive) neonicotinoid insecticides in sugarcane juice.
10 tments are used to reduce color of sugarcane juice.
11 en satisfactory to treat prebiotic cranberry juice.
12 or the separation of thiabendazole in orange juice.
13 yoxal as key browning intermediates in apple juice.
14 l properties of microcapsules of pure carrot juice.
15 ated in pulps and compared to those in fresh juice.
16 t PPO activity in the model system and apple juice.
17 of real food samples, such as wine, jam, and juice.
18 or the sample preparation of processed fruit juice.
19 ACYs), and endogenous red color in cranberry juice.
20 ility and color change in cloudy pomegranate juice.
21 e performed fermentations in synthetic grape juice.
22 he total of volatiles detected in raw cherry juice.
23 tained by boil evaporation of the sugar cane juice.
24 ovements in the quality of functional carrot juice.
25 nt maintaining the prebiotic property of the juice.
26 nisin and thymol formulations in cantaloupe juice.
27 odor thresholds, enriching the flavor of the juice.
28 ds, total phenols and RAE in Cape gooseberry juice.
29 enoids, and provitamin A) of Cape gooseberry juice.
30 nriched in phytotherapeutics of the broccoli juice.
31 ing the potential hypoglycemic effect of the juices.
32 promise for the analysis of commercial fruit juices.
33 ation in industrialized orange and pineapple juices.
34 dant activity (AAC) than their corresponding juices.
35 ges and mandarin than in their corresponding juices.
36 o and Sanguinello) and industrially produced juices.
37 d for glucose determination in various fruit juices.
38 c juice and sputa and in 9/14 non-CF gastric juices.
39 e fluorescence and antioxidant properties of juices.
40 s by porcine enzymes than by human digestive juices.
41 al volumes of water and avoided drinking the juices.
42 centration determined in the three digestion juices.
43 in comparison to conventional ciders and the juices.
44 heir glycosidic counterparts in model cherry juices.
45 to analysis of variance to assess these NFC juices.
46 Bs: 0.05 SDS (95% CI: 0.01, 0.08 SDS); fruit juice: 0.04 SDS (95% CI: 0.01, 0.06 SDS)] of the 6-y-old
51 ation agent in the production of clear apple juice (AJ) was investigated, the optimum conditions were
52 e compared the acute effect of a pomegranate juice and a polyphenol-rich extract from pomegranate (su
56 on of colour, taste and consistency of apple juice and beverages with the addition of kale did not di
58 show that microbial communities in harvested juice and ferments vary significantly across regions, an
59 oyed in the formulation of functional carrot juice and functional juices were treated using thermoson
61 cal MABSC strain in their sputum and gastric juice and one had the same strain isolated from their PE
66 gh-income countries, the use of dilute apple juice and preferred fluids as desired may be an appropri
70 r the determination of AOH and AME in tomato juice and sesame oil based on the European Commission De
73 mpagne base wines obtained from the free-run juice and the squeezed juices exhibited strong differenc
74 It could also detect formaldehyde in fruit juice and wine samples indicating its stability and sens
78 ydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatograp
80 existed in volatiles recovered in commercial juices and isolation of consensus compounds was sporadic
84 characterization of the samples differed for juices and wines from other world regions, mainly becaus
85 re isolated from Gewurztraminer and Riesling juices and wines, chemically characterised and studied u
86 age consumption (both with and without fruit juices) and its contribution to free sugar and energy in
87 sequentially with artificial saliva, gastric juice, and intestinal juice while continuously monitorin
89 ensor was used for determining H2O2 in apple juice, and the sensor electrode provided satisfactory re
90 20, 7.3+/-3.3, and 129+/-59mugL(-1) in apple juices, and 18+/-3, 4.2+/-0.1, 53+/-5mugL(-1) in apple d
91 uality parameters in freshly prepared tomato juices, and henceforth possesses high scope for commerci
92 all three forms of the toxin (native, midgut juice- and trypsin-treated), with conductances ranging f
94 te-rich foods, notably beetroot and beetroot juice, are reported to lessen the oxygen cost of exercis
97 Hyperbaric storage (HS) of raw watermelon juice, at 50, 62.5 and 75MPa, at temperatures of 10, 15
99 es in the intestinal microbiota induced by a juice-based diet play an important role in their health
101 These biosensors measured TG level in fruit juices, beverages, sera and urine samples and reused upt
106 In addition, intakes of total SCBs and fruit juice, but not of soda or concentrate, were associated w
107 esidue determination of pesticides in orange juice by ultra high performance liquid chromatography co
108 identified in both commercial apple and pear juices by HPLC-PDA, were isolated chromatographically, a
109 d anthocyanin stability of clarified acerola juice (CAJ) as affected by montmorillonite (Mnt) at diff
110 and delta(15)N of pulp and the delta(18)O of juice can be considered effective tools for identifying
111 n-enzymatic browning during storage of fruit juice causes the development of brown color and off-flav
114 ction of crystal sugar is based on sugarcane juice clarification through sulphitation, that is, heat
115 the titrimetric method were affected by the juice color, which generated errors in excess of 15%.
116 , P = 0.0004) were attenuated by pomegranate juice, compared with a control solution containing the e
119 hat organically-grown Maltaise demi-sanguine juice contained an increased concentration of hesperidin
121 or the production of pomegranate wine from a juice coupage of the two well-known varieties Mollar and
122 letely inhibited enzymatic browning in apple juice (cv. Golden Delicious) up to 9days after 5min of c
124 nomic value to one of higher value (juice-to-juice debasing) is a particular concern between apple an
128 is unknown how the tangerine and red tomato juices differ in biologically relevant phytochemicals be
130 a particular concern between apple and pear juices due to similarities in their major carbohydrate/p
132 buffer, pH=3.6, the typical pH of blueberry juice) during thermal (40-80 degrees C) and combined hig
134 ned from the free-run juice and the squeezed juices exhibited strong differences from the beginning t
135 mic the dominant U.S. commercial pomegranate juice extraction method (hydraulic pressing whole fruit)
136 on heating with extended maceration (PHT) or juice fermentation (PHP), and post-fermentation heating
137 king, which affects plant development, grape juice fermentation and has a potential effect in modulat
139 rs drank vegetable, beet, celery, and carrot juices for 1 mo beginning at 0.5, 1.5, or 2.5 mo postpar
140 healthy adults consumed only vegetable/fruit juices for 3 days followed by 14 days of customary diet.
141 city of cranberry products was influenced by juice formulation and was linked to content of polypheno
143 d (US) on the quality of prebiotic cranberry juice fortified with fructo-oligosaccharides (FOS).
145 A higher content of iridoids was obtained in juice from crushed than from whole berries, and in freez
147 sing of pomegranate juice involves squeezing juice from the fruit with the seeds and the peels togeth
149 23.9 nmol/L) ( P < 0.0001)], the vitamin D2 juice group [Delta (95% CI): 16.3 nmol/L (8.4, 24.2 nmol
150 th the vitamin D3 biscuit and the vitamin D3 juice groups showed a significantly greater absolute inc
152 stigating the health benefits of pomegranate juice have greatly increased consumer interest in this f
153 dration pre-treatment (OD) with concentrated juices: (i) chokeberry, (ii) apple, and/or (iii) pomegra
154 pasteurisation for the processing of tomato juice in terms of physicochemical properties, microbial
155 Additionally, the HPLC-PDA profile of pear juices in combination with pear fingerprint compounds in
158 is causes significant safety issues in fruit juice industry; therefore also the antimicrobial effect
162 on also increased precuneus response to both juice logos compared with a tasteless control (r = 0.45)
164 hed in an orange concentrate, from a Spanish juice manufacturer, as well as in commercial orange juic
166 ability in samples like milk, wine and fruit juice matrix were studied and we could detect HCHO in ra
169 spiked chickpea, bean, wheat, lentil, cherry juice, mineral water, well water and wastewater samples.
170 liked the tastes of carrot, beet, and celery juices more, but no changes in dietary intake of vegetab
173 e other important ingredients of pomegranate juices obtained from cultivars of different regions.
174 effect on amino acid concentration of grape juices obtained from grapes treated with riboflavin at t
175 ility to detect the undeclared addition of a juice of lesser economic value to one of higher value (j
178 e investigated the bioavailability of orange juice (OJ) (poly)phenols in endurance-trained males befo
181 hether vitamin D2 or vitamin D3 fortified in juice or food, at a relatively low dose of 15 mug/d, was
183 ted with Western corn rootworm (WCRW) midgut juice or trypsin, 100 fg/ml of the toxin was sufficient
184 les, Sb(V) was the major species where as in juices organometallic Sb species were also present.
189 f mixing soy protein isolate and pomegranate juice (PJ) on the bioavailability and metabolism of ella
191 h the ternary blends incorporated in instant juice powder exhibited high viability (>9Log10CFU/g) aft
194 , 50 degrees C) and enzyme treatments before juice pressing on the yield and anthocyanin composition
199 anthocyanins and its pomace, a by-product of juice processing, could be efficiently used for extracti
206 5, 30 and 60min) on freshly extracted tomato juice quality (physicochemical properties, antioxidant a
211 lso show that while communities in harvested juice resemble those found on grapes, these increasingly
212 Proteins were extracted from seeds and pulp juice, resolved by two dimensional electrophoresis and m
213 ar, organic acid, and phenol content in pulp juice revealed equivalence among the three species, with
217 -tocopherol), were necessary to classify the juice samples according to variety and processing condit
221 e oligosaccharide profile of commercial pear juice samples was examined by high performance anion exc
227 xamined different types of SCBs (i.e., fruit juice, soda, and concentrate).We included 3312 mother-ch
228 Sr has been determined in wines, musts grape juices, soils and rocks from six selected vineyards of '
231 ompounds and antioxidant capacity in a fruit juice-Stevia rebaudiana mixture processed by pulsed elec
235 h children consumed fruit, vegetables, milk, juice, sugar-sweetened beverages (SSBs), fast food, swee
236 urrey, United Kingdom) who consumed placebo, juice supplemented with 15 mug vitamin D2, biscuit suppl
237 biscuit supplemented with 15 mug vitamin D2, juice supplemented with 15 mug vitamin D3, or biscuit su
238 ve scores, whereas less-healthy plant foods (juices/sweetened beverages, refined grains, potatoes/fri
240 it), to deliver a not-from-concentrate (NFC) juice that was high-temperature short-time pasteurized a
241 often used as a base vegetable to make green juices that are promoted as healthy dietary alternatives
242 a robust 'Wonderful' volatile profile in NFC juices that is likely superior qualitatively and perhaps
243 were chitosan concentration of 191.6mg/100ml juice, the process temperature of 20 degrees C and proce
245 ranate, and (ii) pomegranate with chokeberry juices; they improved the total anthocyanin content (mea
249 ontrolled FA delivery and stability in fruit juices to reduce potential over-fortification risks by u
250 esser economic value to one of higher value (juice-to-juice debasing) is a particular concern between
251 slightly cationic for the native and midgut juice-treated Cry6Aa1, whereas dual selectivity (to cati
255 used to evaluate the quality of pomegranate juice upon plasma treatment considering the phenolic com
259 betel leaf essential oil (BLEO) in raw apple juice using fuzzy logic approach, and to evaluate the ef
261 crystalline chromoplasts in cultured Newhall juice vesicles, indicating that carotenoid synthesis and
262 he health-promoting properties of Pinot Noir juices (Vitis vinifera L.) obtained at different macerat
263 timal ultrasound process conditions of 125mL juice volume, 5.04min and 59.99 degrees C ultrasound pro
264 t the optimal conditions for CJPL were 125mL juice volume, 6.50min ultrasound process time and 52.78
265 curly kale (3%), the naturally cloudy apple juice was characterized by an increase in phenolic compo
267 of microbial load, the shelf life of treated juice was extended by 6days as compared to untreated jui
270 Total antioxidant capacity of untreated juice was found to be 16% less than treated juice at the
271 ncentration of phytotherapeutics in broccoli juice was investigated to develop a natural product that
273 s starter in the fermentation of pomegranate juice was studied to evaluate its technological properti
276 eatment step to remove suspended solids, the juice was ultrafiltered through a 50kDa MWCO polyethersu
277 e bioactive compounds identified in broccoli juice was well preserved during subsequent 6-fold concen
279 d orange (sanguinello cultivar), and apricot juices was analysed following simulated gastro-intestina
281 oencapsulated powdered BRS Violeta red grape juice were evaluated throughout storage at 5, 25 and 35
282 ation of the total phenolic content (TPC) in juices were critically evaluated in terms of their selec
285 on of functional carrot juice and functional juices were treated using thermosonication process.
288 ficial saliva, gastric juice, and intestinal juice while continuously monitoring potentially toxic el
290 t activity of beverages on the base of apple juice with addition of frozen and freeze-dried curly kal
293 d high pressure homogenization resulted in a juice with improved uniformity and cloud stability by re
297 matrixes, such as seawater, salt, and fruit juices, with relative recoveries within the range of 94-
300 ng of the mash prior to processing increased juice yield and retention of anthocyanins in the pomace.
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