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  1. 21
    Optimising Tropical Fruit Juice Quality Using Thermosonication-Assisted Extraction via Blocked Face-Centered Composite Design
    by Norazlin Abdullah, Nyuk Ling Chin
    Published 2021-12-01
    “... technologies is gaining importance to produce high quality juices. Juice from pink-fleshed guava, pink-fleshed...”
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    Article
  2. 22
    The influence of cavitation effects on the purification processes of beet sugar production juices
    “... juice on the processes of purification of diffusion juice, juices of preliminary defecation, first...”
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    Article
  3. 23
    PENGARUH METODE PENGOLAHAN (JUICING DAN BLENDING) TERHADAP KANDUNGAN QUERCETIN BERBAGAI VARIETAS APEL LOKAL DAN IMPOR (Malus domestica)
    “... and spectrophotometer. Based on the results, fresh apples contain quercetin at most of all, followed by apple juices...”
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    Article
  4. 24
    Multivariate statistical analysis of the quality of apple juice to integrate and simplify juice industrial production technologies
    “... of juices. Juice quality characterized by total phenolic content (TPC), total flavonoid content (TFC), total...”
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    Article
  5. 25
    Evidence of a health risk ‘signalling effect’ following the introduction of a sugar-sweetened beverage tax
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    Article
  6. 26
    Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage
    “... to dairy products, we investigated the behavior of Lactobacillus casei when exposed to low-pH fruit juice...”
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    Article
  7. 27
    Cultivar, Juice Extraction, Ultra Violet Irradiation and Storage Influence the Stilbene Content of Muscadine Grapes (Vitis Rotundifolia Michx.)
    by LeBlanc, Mark Rene'
    Published 2006
    “... and Carlos muscadine grapes was relatively low compared to processed juices. Juices obtained using hot press...”
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  8. 28
    Crescimento de Alicyclobacillus acidoterrestris em seis tipos de Sucos de frutas tropicais em diferentes temperaturas
    by Conti, Maria Josiane
    Published 2013
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  9. 29
    Influência do método de extração sobre a composição química de suco de uva bordô (vitis labrusca)
    by Roldan, Bruna Bresolin
    Published 2016
    “..., especially the composition of phenolic compounds of grape juice. Juices obtained from four variations...”
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  10. 30
    Influência do método de extração sobre a composição química de suco de uva bordô (vitis labrusca)
    by Roldan, Bruna Bresolin
    Published 2016
    “..., especially the composition of phenolic compounds of grape juice. Juices obtained from four variations...”
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    Others
  11. 31
    Influência do método de extração sobre a composição química de suco de uva bordô (vitis labrusca)
    by Roldan, Bruna Bresolin
    Published 2016
    “..., especially the composition of phenolic compounds of grape juice. Juices obtained from four variations...”
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    Others
  12. 32
    Termoestabilidade de enzimas dos sucos de graviola e caju
    by Marcela Cristina Rabelo
    Published 2012
    “... the thermostability of enzymes from cashew apple and soursop juices. Juices were prepared as ripe soursop pulp...”
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  13. 33
    Termoestabilidade de enzimas dos sucos de graviola e caju
    by Rabelo, Marcela Cristina
    Published 2016
    “... of enzymes from cashew apple and soursop juices. Juices were prepared as ripe soursop pulp was homogenized...”
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