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Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

https://doi.org/10.1021/jf048839b
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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

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Plant L‐ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing
inferredcites →https://doi.org/10.1002/(sici)1097-0010(20000515)80:7<880::aid-jsfa646>3.0.co;2-1openalex-snapshot
The potential for the improvement of carotenoid levels in foods and the likely systemic effects
inferredcites →https://doi.org/10.1002/jsfa.1035openalex-snapshot
Phenolic compounds, lycopene and antioxidant activity in commercial varieties of tomato ( Lycopersicum esculentum )
inferredcites →https://doi.org/10.1002/jsfa.1392openalex-snapshot
Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices
inferredcites →https://doi.org/10.1006/fstl.1998.0378openalex-snapshot
Orange Juice Quality After Treatment by Thermal Pasteurization or Isostatic High Pressure
inferredcites →https://doi.org/10.1007/978-1-4615-0949-3openalex-snapshot
Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages
inferredcites →https://doi.org/10.1007/s00217-002-0625-8openalex-snapshot
Effect of high-pressure processing on health-promoting attributes of freshly squeezed orange juice (Citrus sinensis L.) during chilled storage
inferredcites →https://doi.org/10.1007/s00217-004-0926-1openalex-snapshot
Effect of combined treatments of high-pressure and natural additives on carotenoid extractability and antioxidant activity of tomato puree (Lycopersicum esculentum Mill.)
inferredcites →https://doi.org/10.1007/s002170100332openalex-snapshot
Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different packaging
inferredcites →https://doi.org/10.1016/j.jnutbio.2004.04.007openalex-snapshot
Pulsed electric fields–processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans
inferredcites →https://doi.org/10.1016/s0308-8146(01)00125-xopenalex-snapshot
Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage
inferredcites →https://doi.org/10.1016/s0924-2244(01)00069-3openalex-snapshot
Processing concepts based on high intensity electric field pulses
inferredcites →https://doi.org/10.1016/s0924-2244(02)00240-6openalex-snapshot
Consumer attitude towards information on non conventional technology
inferredcites →https://doi.org/10.1016/s1466-8564(00)00003-5openalex-snapshot
Inhibition of tomato (Licopersicon esculentum Mill.) pectin methylesterase by pulsed electric fields
inferredcites →https://doi.org/10.1021/jf0000528openalex-snapshot
In Vitro Availability of Flavonoids and Other Phenolics in Orange Juice
inferredcites →https://doi.org/10.1021/jf000167bopenalex-snapshot
Antiradical Properties of Commercial Cognacs Assessed by the DPPH•Test
inferredcites →https://doi.org/10.1021/jf020162+openalex-snapshot
Effect of Processing Techniques at Industrial Scale on Orange Juice Antioxidant and Beneficial Health Compounds
inferredcites →https://doi.org/10.1021/jf9708251openalex-snapshot
Kinetics for Isobaric−Isothermal Degradation of l -Ascorbic Acid
inferredcites →https://doi.org/10.1021/jf990111lopenalex-snapshot
Antioxidant Effectiveness As Influenced by Phenolic Content of Fresh Orange Juices
inferredcites →https://doi.org/10.1080/10408690390246341openalex-snapshot
New Trends in Food Processing
inferredcites →https://doi.org/10.1093/ajcn/72.5.1095openalex-snapshot
HDL-cholesterol-raising effect of orange juice in subjects with hypercholesterolemia
inferredcites →https://doi.org/10.1093/ajcn/78.3.454openalex-snapshot
Effect of orange juice intake on vitamin C concentrations and biomarkers of antioxidant status in humans
inferredcites →https://doi.org/10.1093/jn/133.7.2204openalex-snapshot
High-Pressurized Orange Juice Consumption Affects Plasma Vitamin C, Antioxidative Status and Inflammatory Markers in Healthy Humans
inferredcites →https://doi.org/10.1106/108201302026770openalex-snapshot
Review: Methods Used to Evaluate the Free Radical Scavenging Activity in Foods and Biological Systems
inferredcites →https://doi.org/10.1111/j.1365-2621.2002.tb09543.xopenalex-snapshot
Pasteurization of Fresh Orange Juice Using Low‐Energy Pulsed Electrical Field
inferredcites →https://doi.org/10.1111/j.1365-2621.2004.00844.xopenalex-snapshot
The effect of storage on the antioxidant activity of reconstituted orange juice which had been pasteurized by high pressure or heat
inferredcites →https://doi.org/10.4315/0362-028x-67.11.2596openalex-snapshot
Inactivation of Saccharomyces cerevisiae Suspended in Orange Juice Using High-Intensity Pulsed Electric Fields

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

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Comparing the Effect of Pulsed Electric Field (Pef) and Subcritical Water Techniques on Phenolic Profile and Antioxidant Properties of Frankincense Gum
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Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables
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Application of Pulsed Electric Fields in Food
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Impact of Processing on the Bioactivity of Functional and Nutraceutical Ingredients in Foods
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Effects of processing and storage
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Citrus Fruit Juices
inferred← citeshttps://doi.org/10.1002/9781118929346.ch5openalex-snapshot
Exotic Fruit Juices
inferred← citeshttps://doi.org/10.1002/9781118929346.ch9openalex-snapshot
Soups
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Effects of High‐Pressure Processing and Pulsed Electric Fields on Nutritional Quality and Health‐Related Compounds of Fruit and Vegetable Products
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Pulsed Electric Fields for Food Preservation: An Update on Technological Progress
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Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A
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Fatty acid profile changes during orange juice‐milk beverage processing by high‐pulsed electric field
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Novel food processing technologies for retaining nutrition of horticultural food products
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Effect of low thermal pasteurization in combination with carvacrol on color, antioxidant capacity, phenolic and vitamin C contents of fruit juices
inferred← citeshttps://doi.org/10.1002/jsfa.3767openalex-snapshot
Comparative study on antioxidant properties of carrot juice stabilised by high‐intensity pulsed electric fields or heat treatments
inferred← citeshttps://doi.org/10.1002/jsfa.5768openalex-snapshot
Carotenoid bioaccessibility from nine raw carotenoid‐storing fruits and vegetables using an in vitro model
inferred← citeshttps://doi.org/10.1002/jsfa.7878openalex-snapshot
Quality comparison of elephant apple juices after high‐pressure processing and thermal treatment
inferred← citeshttps://doi.org/10.1002/mnfr.200700486openalex-snapshot
Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods
inferred← citeshttps://doi.org/10.1002/mnfr.200800391openalex-snapshot
Statement on the Treatment of Food using a Pulsed Electric Field
inferred← citeshttps://doi.org/10.1007/978-1-0716-3601-5_10openalex-snapshot
Pulsed Electric Field Extraction
inferred← citeshttps://doi.org/10.1007/978-1-4939-3234-4_10openalex-snapshot
Applications and Opportunities for Pressure-Assisted Extraction
inferred← citeshttps://doi.org/10.1007/978-1-4939-3234-4_22openalex-snapshot
Effect of High-Pressure Processing on Bioactive Compounds
inferred← citeshttps://doi.org/10.1007/978-1-4939-3311-2_13openalex-snapshot
High Pressure Processing of Fruit Products
inferred← citeshttps://doi.org/10.1007/978-1-4939-3311-2_3openalex-snapshot
Nutritional and Functional Attributes of Fruit Products
inferred← citeshttps://doi.org/10.1007/978-3-030-18191-8_2openalex-snapshot
Effects of Pulsed Electric Fields on Food Constituents, Microstructure and Sensorial Attributes of Food Products
inferred← citeshttps://doi.org/10.1007/978-3-030-18191-8_4openalex-snapshot
Impact of High-Pressure Processing on Food Quality
inferred← citeshttps://doi.org/10.1007/978-3-030-24903-8_9openalex-snapshot
Recent Studies on Healthy Nutrients Changing in Fruit Juices Processed with Non-thermal Technologies
inferred← citeshttps://doi.org/10.1007/978-3-030-50971-2_7openalex-snapshot
Analytical Protocols in Carotenoid Analysis
inferred← citeshttps://doi.org/10.1007/978-3-030-83570-5_6openalex-snapshot
Process Innovations in Designing Foods with Enhanced Functional Properties
inferred← citeshttps://doi.org/10.1007/978-3-030-96885-4_15openalex-snapshot
Influence of High Pressure Processing on Food Bioactives
inferred← citeshttps://doi.org/10.1007/978-3-030-96885-4_2openalex-snapshot
Different Food Processing Technologies: A General Background
inferred← citeshttps://doi.org/10.1007/978-3-030-96885-4_7openalex-snapshot
Influence of Juice Processing on Food Bioactives
inferred← citeshttps://doi.org/10.1007/978-3-031-33643-0_5openalex-snapshot
Applications of HPP for Extraction of Bioactive Compounds
inferred← citeshttps://doi.org/10.1007/978-3-031-59365-9_16openalex-snapshot
Processing Effects on the Functional Components During Product Development
inferred← citeshttps://doi.org/10.1007/978-3-031-93945-7_12openalex-snapshot
Analytical Protocols in Carotenoid Analysis: Recent Advances, Lessons Learned, and Future Challenges
inferred← citeshttps://doi.org/10.1007/978-3-319-26779-1_31-1openalex-snapshot
Effect of Pulsed Electric Fields on Food Constituents
inferred← citeshttps://doi.org/10.1007/978-3-319-26779-1_31-2openalex-snapshot
Effect of Pulsed Electric Fields on Food Constituents
inferred← citeshttps://doi.org/10.1007/978-3-319-32886-7_31openalex-snapshot
Effect of Pulsed Electric Fields on Food Constituents
inferred← citeshttps://doi.org/10.1007/978-3-319-54528-8_49-1openalex-snapshot
Challenges in Optimal Utilization of Bioactive Molecules Clinically
inferred← citeshttps://doi.org/10.1007/978-3-319-74057-7_17openalex-snapshot
Ascorbic Acid in Processed Plant-Based Foods
inferred← citeshttps://doi.org/10.1007/978-3-319-78030-6_49openalex-snapshot
Challenges in Optimal Utilization of Bioactive Molecules Clinically
inferred← citeshttps://doi.org/10.1007/978-94-007-1100-6_12openalex-snapshot
Pulsed Electric Fields to Obtain Safe and Healthy Shelf-Stable Liquid Foods
inferred← citeshttps://doi.org/10.1007/s00217-005-0073-3openalex-snapshot
Comparative study on shelf life of orange juice processed by high intensity pulsed electric fields or heat treatment
inferred← citeshttps://doi.org/10.1007/s00217-005-0228-2openalex-snapshot
Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization
inferred← citeshttps://doi.org/10.1007/s00217-007-0766-xopenalex-snapshot
Effect of refrigerated storage on ascorbic acid content of orange juice treated by pulsed electric fields and thermal pasteurization
inferred← citeshttps://doi.org/10.1007/s00217-010-1304-9openalex-snapshot
Effects on the carotenoid pattern and vitamin A of a pulsed electric field-treated orange juice–milk beverage and behavior during storage
inferred← citeshttps://doi.org/10.1007/s00217-019-03362-5openalex-snapshot
Digestibility, antioxidative activity and stability of plant protein-rich products after processing and formulation with polyphenol-rich juices: kale and kale–strawberry as a model
inferred← citeshttps://doi.org/10.1007/s10068-012-0022-4openalex-snapshot
Effect of high hydrostatic pressure on immunomodulatory activity of cloudy apple juice
inferred← citeshttps://doi.org/10.1007/s11694-018-9959-1openalex-snapshot
Effect of high pressure processing (HPP) on microbial safety, physicochemical properties, and bioactive compounds of whey-based sweet lime (whey-lime) beverage
inferred← citeshttps://doi.org/10.1007/s11694-020-00393-5openalex-snapshot
Effects of combined microwave-hot-air-drying on the physicochemical properties and antioxidant activity of Rhodomyrtus tomentosa berry powder
inferred← citeshttps://doi.org/10.1007/s11947-007-0045-7openalex-snapshot
The Impact of Thermosonication and Pulsed Electric Fields on Staphylococcus aureus Inactivation and Selected Quality Parameters in Orange Juice
inferred← citeshttps://doi.org/10.1007/s11947-010-0489-zopenalex-snapshot
Reaction Kinetics at High Pressure and Temperature: Effects on Milk Flavor Volatiles and on Chemical Compounds with Nutritional and Safety Importance in Several Foods
inferred← citeshttps://doi.org/10.1007/s11947-011-0570-2openalex-snapshot
Study of Antioxidant Capacity and Quality Parameters in An Orange Juice–Milk Beverage After High-Pressure Processing Treatment
inferred← citeshttps://doi.org/10.1007/s11947-012-0858-xopenalex-snapshot
Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice–Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization
inferred← citeshttps://doi.org/10.1007/s11947-014-1307-9openalex-snapshot
Effect of Ultrafiltration Combined with High-Pressure Processing on Safety and Quality Features of Fresh Apple Juice
inferred← citeshttps://doi.org/10.1007/s11947-014-1334-6openalex-snapshot
Evaluating the Effectiveness of β-Carotene Extraction from Pulsed Electric Field-Treated Carrot Pomace Using Oil-in-Water Microemulsion
inferred← citeshttps://doi.org/10.1007/s11947-014-1465-9openalex-snapshot
High Hydrostatic Pressure Combined with Mild Temperature for the Preservation of Comminuted Orange: Effects on Functional Compounds and Antioxidant Activity
inferred← citeshttps://doi.org/10.1007/s11947-015-1598-5openalex-snapshot
Application of High Pressure Processing for Obtaining “Fresh-Like” Fruit Smoothies
inferred← citeshttps://doi.org/10.1007/s11947-015-1642-5openalex-snapshot
Assessment of the Effects of Ultrasonics and Pulsed Electric Fields on Nutritional and Rheological Properties of Raspberry and Blueberry Purees
inferred← citeshttps://doi.org/10.1007/s11947-015-1663-0openalex-snapshot
Changes in Quality Attributes During Storage of High-Pressure and Thermally Processed Pineapple Puree
inferred← citeshttps://doi.org/10.1007/s11947-016-1754-6openalex-snapshot
Non-Thermal Pasteurization of Orange (Citrus sinensis (L.) Osbeck) Juices Using Continuous Pressure Change Technology (PCT): a Proof-of-Concept
inferred← citeshttps://doi.org/10.1007/s11947-016-1783-1openalex-snapshot
Comparing the Impact of High-Pressure Processing and Thermal Processing on Quality of “Hayward” and “Jintao” Kiwifruit Purée: Untargeted Headspace Fingerprinting and Targeted Approaches
inferred← citeshttps://doi.org/10.1007/s11947-017-1947-7openalex-snapshot
Microbial Inactivation and Quality Changes in Orange Juice Treated by High Voltage Atmospheric Cold Plasma
inferred← citeshttps://doi.org/10.1007/s11947-017-1964-6openalex-snapshot
Use of Banana Peel Extract To Stabilise Antioxidant Capacity and Sensory Properties of Orange Juice During Pasteurisation and Refrigerated Storage
inferred← citeshttps://doi.org/10.1007/s11947-017-1969-1openalex-snapshot
Quality Changes in Mango Juice Treated by High-Intensity Pulsed Electric Fields Throughout the Storage
inferred← citeshttps://doi.org/10.1007/s11947-018-2197-zopenalex-snapshot
Cold Plasma Effects on Functional Compounds of Siriguela Juice
inferred← citeshttps://doi.org/10.1007/s11947-019-2236-4openalex-snapshot
High Pressure-Assisted Infusion of Calcium into Baby Carrots Part II: Influence of Process Variables on β-carotene Extraction and Color of the Baby Carrots
inferred← citeshttps://doi.org/10.1007/s11947-022-02772-wopenalex-snapshot
Non-conventional Stabilization for Fruit and Vegetable Juices: Overview, Technological Constraints, and Energy Cost Comparison
inferred← citeshttps://doi.org/10.1007/s12393-009-9002-8openalex-snapshot
Reaction Kinetics Analysis of Chemical Changes in Pressure-Assisted Thermal Processing
inferred← citeshttps://doi.org/10.1007/s12393-011-9045-5openalex-snapshot
Processing of Fruits and Fruit Juices by Novel Electrotechnologies
inferred← citeshttps://doi.org/10.1007/s12393-015-9111-5openalex-snapshot
Effect of High Hydrostatic Pressure on the Content of Phytochemical Compounds and Antioxidant Activity of Prickly Pears (Opuntia ficus-indica) Beverages
inferred← citeshttps://doi.org/10.1007/s12393-017-9162-xopenalex-snapshot
Effects of Pulsed Electric Fields Processing Strategies on Health-Related Compounds of Plant-Based Foods
inferred← citeshttps://doi.org/10.1007/s12393-020-09250-zopenalex-snapshot
Changes in Quality Characteristics of Strawberry Juice After Equivalent High Pressure, Ultrasound, and Pulsed Electric Fields Processes
inferred← citeshttps://doi.org/10.1007/s13197-011-0538-2openalex-snapshot
Effects of ultraviolet irradiation, pulsed electric field, hot water and ethanol vapours treatment on functional properties of mung bean sprouts
inferred← citeshttps://doi.org/10.1007/s13197-015-1847-7openalex-snapshot
Exploring the potential of thermosonication in carrot juice processing
inferred← citeshttps://doi.org/10.1007/s13197-015-2155-yopenalex-snapshot
Bioactive compounds and quality parameters of natural cloudy lemon juices
inferred← citeshttps://doi.org/10.1007/s13197-019-03987-0openalex-snapshot
Tropical fruit juice: effect of thermal treatment and storage time on sensory and functional properties
inferred← citeshttps://doi.org/10.1007/s13197-026-06560-8openalex-snapshot
Comparison of pulsed electric field and subcritical water techniques on the phenolic profile, antimicrobial and antioxidant properties of frankincense gum
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21661-2openalex-snapshot
Influence of Food Processing Operations on Vitamins
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22256-7openalex-snapshot
Health Effects of Food Storage
inferred← citeshttps://doi.org/10.1016/b978-0-12-381470-8.00004-9openalex-snapshot
Pulsed Electric Field Processing of Fluid Foods
inferred← citeshttps://doi.org/10.1016/b978-0-12-398456-2.00040-2openalex-snapshot
Bioavailability and Metabolism of Citrus Fruit Beverage Flavanones in Humans
inferred← citeshttps://doi.org/10.1016/b978-0-12-404699-3.00077-9openalex-snapshot
Carotenoids in Nonthermally Treated Fruit Juices
inferred← citeshttps://doi.org/10.1016/b978-0-12-404738-9.00019-2openalex-snapshot
Influence of High-Pressure and Ultra-High-Pressure Homogenization on Antioxidants in Fruit Juice
inferred← citeshttps://doi.org/10.1016/b978-0-12-404738-9.00021-0openalex-snapshot
Production Processes of Orange Juice and Effects on Antioxidant Components
inferred← citeshttps://doi.org/10.1016/b978-0-12-800351-0.00009-2openalex-snapshot
Emerging macroscopic pretreatment
inferred← citeshttps://doi.org/10.1016/b978-0-12-803133-9.00008-4openalex-snapshot
Production of single-strength citrus juices
inferred← citeshttps://doi.org/10.1016/b978-0-12-805257-0.00008-9openalex-snapshot
Carotenoids
inferred← citeshttps://doi.org/10.1016/b978-0-12-809380-1.00017-6openalex-snapshot
Combination of Water-Based Extraction Technologies
inferred← citeshttps://doi.org/10.1016/b978-0-12-811935-8.00006-8openalex-snapshot
Energy Saving Food Processing
inferred← citeshttps://doi.org/10.1016/b978-0-12-815354-3.00002-2openalex-snapshot
Phytonutrients: structure-function relationship, health benefits, stability, and fate during processing
inferred← citeshttps://doi.org/10.1016/b978-0-12-816405-1.00002-9openalex-snapshot
HPP for improving preservation of vitamin and antioxidant contents in vegetable matrices
inferred← citeshttps://doi.org/10.1016/b978-0-12-816405-1.00004-2openalex-snapshot
Impact of HPP on the bioaccessibility/bioavailability of nutrients and bioactive compounds as a key factor in the development of food processing
inferred← citeshttps://doi.org/10.1016/b978-0-12-816678-9.00002-3openalex-snapshot
Emerging Technologies Available for the Enhancement of Bioactives Concentration in Functional Beverages
inferred← citeshttps://doi.org/10.1016/b978-0-12-818293-2.00008-2openalex-snapshot
Effect of nonthermal technologies on functional food compounds
inferred← citeshttps://doi.org/10.1016/b978-0-12-820563-1.00016-0openalex-snapshot
Emerging macroscopic pretreatment
inferred← citeshttps://doi.org/10.1016/b978-0-12-821218-9.00008-6openalex-snapshot
Food applications
inferred← citeshttps://doi.org/10.1016/b978-0-12-822714-5.00002-4openalex-snapshot
Pasteurization of Juices with Non-Thermal Technologies
inferred← citeshttps://doi.org/10.1016/b978-0-323-85052-0.00004-0openalex-snapshot
Vitamins
inferred← citeshttps://doi.org/10.1016/b978-0-323-85052-0.00008-8openalex-snapshot
Emerging Food Processing Technologies: Probiotics and Prebiotics
inferred← citeshttps://doi.org/10.1016/b978-0-323-85052-0.00011-8openalex-snapshot
Carotenoids
inferred← citeshttps://doi.org/10.1016/b978-0-443-18975-3.00007-3openalex-snapshot
Pulsed electric fields in the extraction of bioactive compounds
inferred← citeshttps://doi.org/10.1016/bs.afnr.2017.01.003openalex-snapshot
Influence of High Hydrostatic Pressure Technology on Wine Chemical and Sensorial Characteristics
inferred← citeshttps://doi.org/10.1016/bs.afnr.2019.02.011openalex-snapshot
Natural antioxidants of plant origin
inferred← citeshttps://doi.org/10.1016/j.aoas.2020.06.001openalex-snapshot
Effect of storage of Halaweh tahinia on physicochemical and nutraceutical properties
inferred← citeshttps://doi.org/10.1016/j.biotechadv.2016.10.005openalex-snapshot
Carotenoids from microalgae: A review of recent developments
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104746openalex-snapshot
Pulsed electric field-assisted extraction of natural colorants; principles and applications
inferred← citeshttps://doi.org/10.1016/j.fbp.2016.01.006openalex-snapshot
High pressure assisted thermal processing of pumpkin purée: Effect on microbial counts, color, bioactive compounds and polyphenoloxidase enzyme
inferred← citeshttps://doi.org/10.1016/j.fochx.2025.103244openalex-snapshot
The impact of bioactive compounds encapsulated in geranium leaf on the physicochemical, microbiological, sensory, and rheological trait of functional dairy beverage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2006.04.048openalex-snapshot
Effects of high intensity pulsed electric field processing conditions on vitamin C and antioxidant capacity of orange juice and gazpacho, a cold vegetable soup
inferred← citeshttps://doi.org/10.1016/j.foodchem.2007.02.034openalex-snapshot
Effects of pulsed electric fields on water-soluble vitamins and ACE inhibitory peptides added to a mixed orange juice and milk beverage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.01.049openalex-snapshot
Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.05.079openalex-snapshot
Effects of pasteurisation and high-pressure processing on vitamin C, tocopherols and fatty acids in mature human milk
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.07.080openalex-snapshot
Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.04.056openalex-snapshot
Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.07.115openalex-snapshot
Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisation
inferred← citeshttps://doi.org/10.1016/j.foodchem.2013.09.096openalex-snapshot
Effect of pulsed electric field treatment on enzyme kinetics and thermostability of endogenous ascorbic acid oxidase in carrots (Daucus carota cv. Nantes)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.07.031openalex-snapshot
The effect of high-pressure processing on colour, bioactive compounds, and antioxidant activity in smoothies during refrigerated storage
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.09.072openalex-snapshot
Antioxidant activity of Citrus fruits
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.04.021openalex-snapshot
Effect of pulsed electric fields (PEF) on physico-chemical properties, β-carotene and antioxidant activity of air-dried apricots
inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125112openalex-snapshot
Effect of high-pressure processing on carotenoids profile, colour, microbial and enzymatic stability of cloudy carrot juice
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.129918openalex-snapshot
Retention of polyphenols and vitamin C in cranberrybush purée (Viburnum opulus) by means of non-thermal treatments
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.130821openalex-snapshot
Greater bioavailability of xanthophylls compared to carotenes from orange juice (high-pressure processed, pulsed electric field treated, low-temperature pasteurised, and freshly squeezed) in a crossover study in healthy individuals
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146856openalex-snapshot
Influence of high intensity pulsed electric field (HIPEF) on the bioactive profile, mineral, heavy metal and pesticide content in the juice of strawberries harvested at two stages of ripeness
inferred← citeshttps://doi.org/10.1016/j.foodcont.2007.03.001openalex-snapshot
Color of orange juice treated by High Intensity Pulsed Electric Fields during refrigerated storage and comparison with pasteurized juice
inferred← citeshttps://doi.org/10.1016/j.foodcont.2016.11.010openalex-snapshot
Hurdle technology: A novel approach for enhanced food quality and safety – A review
inferred← citeshttps://doi.org/10.1016/j.foodcont.2022.109150openalex-snapshot
Evaluation of quality parameters of orange juice stabilized by two thermal treatments (helical heat exchanger and ohmic heating) and non-thermal (high-pressure processing)
inferred← citeshttps://doi.org/10.1016/j.foodcont.2026.112050openalex-snapshot
Effectiveness of non-thermal technologies in inactivating microorganisms and preserving the physicochemical quality of not-from-concentrate apple juice
inferred← citeshttps://doi.org/10.1016/j.foodres.2011.07.018openalex-snapshot
Effect of processing and food matrix on calcium and phosphorous bioavailability from milk-based fruit beverages in Caco-2 cells
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.05.015openalex-snapshot
New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review
inferred← citeshttps://doi.org/10.1016/j.foodres.2015.09.015openalex-snapshot
Current applications and new opportunities for the use of pulsed electric fields in food science and industry
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109044openalex-snapshot
Dielectric barrier atmospheric cold plasma applied on camu-camu juice processing: Effect of the excitation frequency
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109105openalex-snapshot
Effect of high-pressure processing applied as pretreatment on carotenoids, flavonoids and vitamin C in juice of the sweet oranges 'Navel' and the red-fleshed 'Cara Cara'
inferred← citeshttps://doi.org/10.1016/j.foohum.2023.11.003openalex-snapshot
High pressure homogenization and retention of bioactive compounds in fruits and vegetables products
inferred← citeshttps://doi.org/10.1016/j.ifset.2007.07.009openalex-snapshot
Changes of health-related compounds throughout cold storage of tomato juice stabilized by thermal or high intensity pulsed electric field treatments
inferred← citeshttps://doi.org/10.1016/j.ifset.2008.12.004openalex-snapshot
Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées
inferred← citeshttps://doi.org/10.1016/j.ifset.2009.07.007openalex-snapshot
Ascorbic acid in orange juice–milk beverage treated by high intensity pulsed electric fields and its stability during storage
inferred← citeshttps://doi.org/10.1016/j.ifset.2010.08.005openalex-snapshot
Isoflavone profile of a high intensity pulsed electric field or thermally treated fruit juice-soymilk beverage stored under refrigeration
inferred← citeshttps://doi.org/10.1016/j.ifset.2011.01.005openalex-snapshot
Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage
inferred← citeshttps://doi.org/10.1016/j.ifset.2011.04.008openalex-snapshot
Physical–chemical and sensory properties of pulsed electric field and high hydrostatic pressure treated citrus juices
inferred← citeshttps://doi.org/10.1016/j.ifset.2011.06.003openalex-snapshot
Comparing equivalent thermal, high pressure and pulsed electric field processes for mild pasteurization of orange juice
inferred← citeshttps://doi.org/10.1016/j.ifset.2013.02.005openalex-snapshot
Influence of ultra high pressure homogenization processing on bioactive compounds and antioxidant activity of orange juice
inferred← citeshttps://doi.org/10.1016/j.ifset.2013.05.003openalex-snapshot
Comparative effects of thermal and high pressure processing on phenolic phytochemicals in different strawberry cultivars
inferred← citeshttps://doi.org/10.1016/j.ifset.2013.06.012openalex-snapshot
High pressure processing (HPP) of honey for the improvement of nutritional value
inferred← citeshttps://doi.org/10.1016/j.ifset.2013.12.011openalex-snapshot
Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali)
inferred← citeshttps://doi.org/10.1016/j.ifset.2014.06.004openalex-snapshot
High hydrostatic pressure treatment as an alternative to pasteurization to maintain bioactive compound content and texture in red sweet pepper
inferred← citeshttps://doi.org/10.1016/j.ifset.2014.12.002openalex-snapshot
Influence of high-intensity pulsed electric field processing parameters on antioxidant compounds of broccoli juice
inferred← citeshttps://doi.org/10.1016/j.ifset.2015.01.004openalex-snapshot
Effect of combined high pressure–temperature treatments on color and nutritional quality attributes of pineapple (Ananas comosus L.) puree
inferred← citeshttps://doi.org/10.1016/j.ifset.2015.03.012openalex-snapshot
Pulsed electric field extraction of valuable compounds from white button mushroom (Agaricus bisporus)
inferred← citeshttps://doi.org/10.1016/j.ifset.2016.01.018openalex-snapshot
Effect of pulsed electric field (PEF)-treated kombucha analogues from Quercus obtusata infusions on bioactives and microorganisms
inferred← citeshttps://doi.org/10.1016/j.ifset.2016.06.026openalex-snapshot
Biochemical and microstructural assessment of minimally processed peaches subjected to high-pressure processing: Implications on the freshness condition
inferred← citeshttps://doi.org/10.1016/j.ifset.2018.03.024openalex-snapshot
Orange juice processing using a continuous flow ultrasound-assisted supercritical CO2 system: Microbiota inactivation and product quality
inferred← citeshttps://doi.org/10.1016/j.ifset.2019.102249openalex-snapshot
Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage
inferred← citeshttps://doi.org/10.1016/j.ifset.2020.102364openalex-snapshot
Novel, non-thermal hydrodynamic cavitation of orange juice: Effects on physical properties and stability of bioactive compounds
inferred← citeshttps://doi.org/10.1016/j.ifset.2020.102425openalex-snapshot
Comparison of the effects of novel processing technologies and conventional thermal pasteurisation on the nutritional quality and aroma of Mandarin (Citrus unshiu) juice
inferred← citeshttps://doi.org/10.1016/j.ifset.2020.102504openalex-snapshot
In vitro bioaccessibility of isoflavones from a soymilk-based beverage as affected by thermal and non-thermal processing
inferred← citeshttps://doi.org/10.1016/j.ifset.2020.102538openalex-snapshot
The structure-dependent influence of high pressure processing on polyphenol-cell wall material (CWM) interactions and polyphenol-polyphenol association in model systems: Possible implication to accessibility
inferred← citeshttps://doi.org/10.1016/j.jbiotec.2008.07.133openalex-snapshot
Normal and high-pressure extraction of bioactive compound from fruit of Korean barberry (Berberis koreana), a comparison
inferred← citeshttps://doi.org/10.1016/j.jcs.2019.01.005openalex-snapshot
Effect of high hydrostatic pressure on the bioactive compounds, antioxidant activity and in vitro digestibility of cooked black rice during refrigerated storage
inferred← citeshttps://doi.org/10.1016/j.jfca.2008.12.005openalex-snapshot
Effect of ascorbic acid on deterioration of carotenoids and colour in ultrafrozen orange juice
inferred← citeshttps://doi.org/10.1016/j.jff.2015.01.020openalex-snapshot
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
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2010.04.006openalex-snapshot
The application of high hydrostatic pressure for the stabilization of functional foods: Pomegranate juice
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.04.020openalex-snapshot
Effect of heat exposure on the colour intensity of red pigments produced by Penicillium purpurogenum GH2
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2015.06.012openalex-snapshot
Assisted extraction of bioactive compounds from plum and grape peels by ultrasonics and pulsed electric fields
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2017.02.015openalex-snapshot
Influence of food matrix and high-pressure processing on onion flavonols and antioxidant activity during gastrointestinal digestion
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2024.112211openalex-snapshot
Designing and developing a programmable in vitro gastrointestinal model to assess the impact of pasteurization on the bioaccessibility of lycopene nanoparticles
inferred← citeshttps://doi.org/10.1016/j.jhazmat.2026.142185openalex-snapshot
Identification and characterization of thermostable hydrolases for efficient patulin degradation
inferred← citeshttps://doi.org/10.1016/j.lwt.2007.11.016openalex-snapshot
Colour degradation and quality parameters of sonicated orange juice using response surface methodology
inferred← citeshttps://doi.org/10.1016/j.lwt.2008.11.013openalex-snapshot
Onion high-pressure processing: Flavonol content and antioxidant activity
inferred← citeshttps://doi.org/10.1016/j.lwt.2010.01.015openalex-snapshot
Impact of high intensity pulsed electric field on antioxidant properties and quality parameters of a fruit juice–soymilk beverage in chilled storage
inferred← citeshttps://doi.org/10.1016/j.lwt.2010.12.013openalex-snapshot
Carotenoid and flavanone content during refrigerated storage of orange juice processed by high-pressure, pulsed electric fields and low pasteurization
inferred← citeshttps://doi.org/10.1016/j.lwt.2011.07.006openalex-snapshot
Effect of high hydrostatic pressure and thermal processing on the nutritional quality and enzyme activity of fruit smoothies
inferred← citeshttps://doi.org/10.1016/j.lwt.2012.08.025openalex-snapshot
Pressurization and cold storage of strawberry purée: Colour, anthocyanins, ascorbic acid and pectin methylesterase
inferred← citeshttps://doi.org/10.1016/j.lwt.2013.01.015openalex-snapshot
Effect of storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure
inferred← citeshttps://doi.org/10.1016/j.lwt.2014.10.025openalex-snapshot
Combined effects of sonication and pulsed electric field on selected quality parameters of grapefruit juice
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.07.066openalex-snapshot
Influence of high pressure processing on microbial shelf life, sensory profile, soluble sugars, organic acids, and mineral content of milk- and soy-smoothies
inferred← citeshttps://doi.org/10.1016/j.lwt.2015.12.029openalex-snapshot
Impact of thermal and high pressure processing on quality parameters of beetroot (Beta vulgaris L.)
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.01.033openalex-snapshot
High hydrostatic pressure treatment and storage of soy-smoothies: Colour, bioactive compounds and antioxidant capacity
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.01.062openalex-snapshot
Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.10.061openalex-snapshot
Impact of pulsed electric fields, high hydrostatic pressure, and thermal pasteurization on selected characteristics of Opuntia dillenii cactus juice
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.108707openalex-snapshot
The viability of Lactobacillus rhamnosus in orange juice fortified with nettle (Urtica dioica L.) and bioactive properties of the juice during storage
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109258openalex-snapshot
Effect of self-assembling peptides on its antioxidant activity and the mechanism exploration
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118019openalex-snapshot
Characterisation of fresh-like orange juice prepared by ultrasound treatment followed by high-pressure processing under industrial setting
inferred← citeshttps://doi.org/10.1016/j.matdes.2025.114963openalex-snapshot
Ascorbic acid in bone healing: A comprehensive review of its anabolic and anti-resorptive functions and targeted delivery strategies
inferred← citeshttps://doi.org/10.1016/j.plrev.2023.01.007openalex-snapshot
Advances in pulsed electric stimuli as a physical method for treating liquid foods
inferred← citeshttps://doi.org/10.1016/j.profoo.2011.09.128openalex-snapshot
The Effects of High Hydrostatic Pressure on the Polyphenols and Anthocyanins in Red Fruit Products
inferred← citeshttps://doi.org/10.1016/j.tifs.2007.09.002openalex-snapshot
Does high pressure processing influence nutritional aspects of plant based food systems?
inferred← citeshttps://doi.org/10.1016/j.tifs.2009.07.003openalex-snapshot
Effects of pulsed electric fields on bioactive compounds in foods: a review
inferred← citeshttps://doi.org/10.1016/j.tifs.2011.10.004openalex-snapshot
Stability of health-related compounds in plant foods through the application of non thermal processes
inferred← citeshttps://doi.org/10.1016/j.tifs.2016.10.021openalex-snapshot
Nonthermal processing technologies as elicitors to induce the biosynthesis and accumulation of nutraceuticals in plant foods
inferred← citeshttps://doi.org/10.1016/j.tifs.2017.07.006openalex-snapshot
Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing
inferred← citeshttps://doi.org/10.1016/j.tifs.2020.09.029openalex-snapshot
A review on insoluble-bound phenolics in plant-based food matrix and their contribution to human health with future perspectives
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b05401openalex-snapshot
Effect of Pasteurization on Flavonoids and Carotenoids in Citrus sinensis (L.) Osbeck cv. ‘Cara Cara’ and ‘Bahia’ Juices
inferred← citeshttps://doi.org/10.1021/bk-2013-1129.ch002openalex-snapshot
High Hydrostatic Pressure Processing as a Strategy To Increase Carotenoid Contents of Tropical Fruits
inferred← citeshttps://doi.org/10.1021/jf063025bopenalex-snapshot
Carotenoids, Color, and Ascorbic Acid Content of a Novel Frozen-Marketed Orange Juice
inferred← citeshttps://doi.org/10.1021/jf0700529openalex-snapshot
Thermal Degradation of Antioxidant Micronutrients in Citrus Juice: Kinetics and Newly Formed Compounds
inferred← citeshttps://doi.org/10.1021/jf1019483openalex-snapshot
Ascorbic Acid Is the Only Bioactive That Is Better Preserved by High Hydrostatic Pressure than by Thermal Treatment of a Vegetable Beverage
inferred← citeshttps://doi.org/10.1021/jf1035096openalex-snapshot
Effects of Thermal and High Hydrostatic Pressure Processing and Storage on the Content of Polyphenols and Some Quality Attributes of Fruit Smoothies
inferred← citeshttps://doi.org/10.1021/jf2011497openalex-snapshot
Changes in Water-Soluble Vitamins and Antioxidant Capacity of Fruit Juice–Milk Beverages As Affected by High-Intensity Pulsed Electric Fields (HIPEF) or Heat during Chilled Storage
inferred← citeshttps://doi.org/10.1021/jf2033736openalex-snapshot
Endogenous Enzymes, Heat, and pH Affect Flavone Profiles in Parsley (Petroselinum crispum var. neapolitanum) and Celery (Apium graveolens) during Juice Processing
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