Artykuły w czasopismach na temat „Juice”
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Kowalska, Małgorzata, Justyna Konopska, Melánia Feszterová, Anna Zbikowska i Barbara Kowalska. "Quality Assessment of Natural Juices and Consumer Preferences in the Range of Citrus Fruit Juices". Applied Sciences 13, nr 2 (5.01.2023): 765. http://dx.doi.org/10.3390/app13020765.
Pełny tekst źródłaNovitasari, Erliana, i Geoffrey P. Savage. "Oxalate contents in green juice prepared using either a high-speed blender or a masticating juicer". E3S Web of Conferences 306 (2021): 04004. http://dx.doi.org/10.1051/e3sconf/202130604004.
Pełny tekst źródłaPurkiewicz, Aleksandra, Joanna Ciborska, Małgorzata Tańska, Agnieszka Narwojsz, Małgorzata Starowicz, Katarzyna E. Przybyłowicz i Tomasz Sawicki. "The Impact of the Method Extraction and Different Carrot Variety on the Carotenoid Profile, Total Phenolic Content and Antioxidant Properties of Juices". Plants 9, nr 12 (11.12.2020): 1759. http://dx.doi.org/10.3390/plants9121759.
Pełny tekst źródłaGhinea, Cristina, Ancuta Elena Prisacaru i Ana Leahu. "Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer". Ovidius University Annals of Chemistry 33, nr 1 (1.01.2022): 84–93. http://dx.doi.org/10.2478/auoc-2022-0012.
Pełny tekst źródłaGrubišić, Sanja, Marija Kristić, Miroslav Lisjak, Katarina Mišković Špoljarić, Sonja Petrović, Sonja Vila i Andrijana Rebekić. "Effect of Wheatgrass Juice on Nutritional Quality of Apple, Carrot, Beet, Orange and Lemon Juice". Foods 11, nr 3 (2.02.2022): 445. http://dx.doi.org/10.3390/foods11030445.
Pełny tekst źródłaAderinola, Taiwo Ayodele, i Kemi Elizabeth Abaire. "Quality Acceptability, Nutritional Composition and Antioxidant Properties of Carrot-Cucumber Juice". Beverages 5, nr 1 (1.02.2019): 15. http://dx.doi.org/10.3390/beverages5010015.
Pełny tekst źródłaGrobelna, Kalisz i Kieliszek. "The Effect of the Addition of Blue Honeysuckle Berry Juice to Apple Juice on the Selected Quality Characteristics, Anthocyanin Stability, and Antioxidant Properties". Biomolecules 9, nr 11 (17.11.2019): 744. http://dx.doi.org/10.3390/biom9110744.
Pełny tekst źródłaNikolaeva, M. A., i A. A. Petrova. "Assortment of the category "Juice products", sold in retail outlets in Moscow". Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), nr 3 (25.02.2021): 184–92. http://dx.doi.org/10.33920/igt-01-2103-04.
Pełny tekst źródłaAlJahani, Amani, i Rana Cheikhousman. "Nutritional and sensory evaluation of pumpkin-based (Cucurbita maxima) functional juice". Nutrition & Food Science 47, nr 3 (8.05.2017): 346–56. http://dx.doi.org/10.1108/nfs-07-2016-0109.
Pełny tekst źródłaKAZIMIERCZAK, Renata, Agata SIŁAKIEWICZ, Ewelina HALLMANN, Dominika SREDNICKA-TOBER i Ewa REMBIAŁKOWSKA. "Chemical Composition of Selected Beetroot Juices in Relation to Beetroot Production System and Processing Technology". Notulae Botanicae Horti Agrobotanici Cluj-Napoca 44, nr 2 (14.12.2016): 491–98. http://dx.doi.org/10.15835/nbha44210372.
Pełny tekst źródłaChen, Jiajia, Wenshan Luo, Lina Cheng, Jijun Wu, Yuanshan Yu, Lu Li i Yujuan Xu. "Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices". Foods 12, nr 5 (28.02.2023): 1028. http://dx.doi.org/10.3390/foods12051028.
Pełny tekst źródłaM.A., Amiza, i B. Y. Looi. "Effect of incorporation of honey on chilled storage and sensory acceptance of probiotic Melon Manis Terengganu (Cucumis melo var inodorus cv. Manis Terengganu 1) juice". Food Research 4, nr 5 (2.06.2020): 1588–99. http://dx.doi.org/10.26656/fr.2017.4(5).152.
Pełny tekst źródłaZhou, Qi, Guijie Li, Zhu Ou-Yang, Xin Yi, Linhua Huang i Hua Wang. "Volatile Organic Compounds Profiles to Determine Authenticity of Sweet Orange Juice Using Head Space Gas Chromatography Coupled with Multivariate Analysis". Foods 9, nr 4 (16.04.2020): 505. http://dx.doi.org/10.3390/foods9040505.
Pełny tekst źródłaBarghouthy, Yazeed, i Bhaskar K. Somani. "Role of Citrus Fruit Juices in Prevention of Kidney Stone Disease (KSD): A Narrative Review". Nutrients 13, nr 11 (17.11.2021): 4117. http://dx.doi.org/10.3390/nu13114117.
Pełny tekst źródłaAbdulrahman, Azhin Bakhtyar Mahmood, Huda Jamal Mhamad, Sonia Sardar Talb i Ali Muhi Aldeen Omar Aljabary. "Physicochemical Properties and Phenolic Contents of Fresh and Concentrated Juice of Four Pomegranate Cultivars in Iraq". IOP Conference Series: Earth and Environmental Science 910, nr 1 (1.11.2021): 012093. http://dx.doi.org/10.1088/1755-1315/910/1/012093.
Pełny tekst źródłaZvaigzne, Gaļina, Daina Kārkliņa, Joerg-Thomas Moersel, Sasha Kuehn, Inta Krasnova i Dalija Segliņa. "Ultra-High Temperature Effect on Bioactive Compounds and Sensory Attributes of Orange Juice Compared with Traditional Processing". Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences. 71, nr 6 (1.12.2017): 486–91. http://dx.doi.org/10.1515/prolas-2017-0084.
Pełny tekst źródłaLi, Jiaxiu, Chunling Zhang, Hui Liu, Jiechao Liu i Zhonggao Jiao. "Profiles of Sugar and Organic Acid of Fruit Juices: A Comparative Study and Implication for Authentication". Journal of Food Quality 2020 (28.08.2020): 1–11. http://dx.doi.org/10.1155/2020/7236534.
Pełny tekst źródłaVichaibun, Virun, i Panan Kanchanaphu. "Study on the Effects of Lemon Juice on Chemical and Functional Properties of Some Fruit Juices". Acta Universitatis Cibiniensis. Series E: Food Technology 23, nr 2 (1.12.2019): 187–92. http://dx.doi.org/10.2478/aucft-2019-0022.
Pełny tekst źródłaOluwole, Olusola, Oluwole David, Christopher Falegan, Biodun Awojuyigbe i Olatunji Olajide. "Microbiological and physicochemical properties of commercial seal tampered refrigerated fruit juices". International Journal of Biological Research 4, nr 1 (26.02.2016): 21. http://dx.doi.org/10.14419/ijbr.v4i1.5798.
Pełny tekst źródłaXu, Yue, Mya Myintzu Hlaing, Olga Glagovskaia, Mary Ann Augustin i Netsanet Shiferaw Terefe. "Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice". Foods 9, nr 12 (4.12.2020): 1803. http://dx.doi.org/10.3390/foods9121803.
Pełny tekst źródłaCruz, Maria, Deived Carvalho, Ronan Colombo, Luiz Yokota, André Silva, Helio Neto i Sergio Roberto. "Exploratory analysis of the sensory attributes of american grape juice blends". Agronomy Science and Biotechnology 4, nr 2 (18.11.2018): 79. http://dx.doi.org/10.33158/asb.2018v4i2p79.
Pełny tekst źródłaChen, Xiaowei, Yujuan Xu, Jijun Wu, Yuanshan Yu, Bo Zou i Lu Li. "Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava". Foods 12, nr 2 (10.01.2023): 330. http://dx.doi.org/10.3390/foods12020330.
Pełny tekst źródłaAdekunle, Ezekiel, James Daramola, Olusiji Sowande, John Abiona i Monsuru Abioja. "Effects of apple and orange juices on quality of refrigerated goat semen". Journal of Agricultural Sciences, Belgrade 63, nr 1 (2018): 53–65. http://dx.doi.org/10.2298/jas1801053a.
Pełny tekst źródłaOVIASOGIE, F. E., i G. U. IGHODARO. "THE BACTERIOLOGY OF SELECTED PACKED FRUIT JUICES MARKETED IN BENIN CITY, EDO STATE, NIGERIA". Nigerian Journal of Life Sciences (ISSN: 2276-7029) 3, nr 1 (15.03.2022): 187–98. http://dx.doi.org/10.52417/njls.v3i1.122.
Pełny tekst źródłaRighetto, A. M., F. M. Netto i F. Carraro. "Chemical Composition and Antioxidant Activity of Juices from Mature and Immature Acerola (Malpighia emarginata DC)". Food Science and Technology International 11, nr 4 (sierpień 2005): 315–21. http://dx.doi.org/10.1177/1082013205056785.
Pełny tekst źródłaSistrunk, W. A., i J. R. Morris. "Quality Acceptance of Juices of Two Cultivars of Muscadine Grapes Mixed with Other Juices". Journal of the American Society for Horticultural Science 110, nr 3 (maj 1985): 328–32. http://dx.doi.org/10.21273/jashs.110.3.328.
Pełny tekst źródłaYan, Jun, Xiaofeng Yang, Lizhong He, Zhiwu Huang, Mingfen Zhu, Linhua Fan, Han Li, Lingyun Wu, Li Yu i Weimin Zhu. "Comprehensive Quality and Bioactive Constituent Analysis of Celery Juice Made from Different Cultivars". Foods 11, nr 18 (6.09.2022): 2719. http://dx.doi.org/10.3390/foods11182719.
Pełny tekst źródłaWarmund, Michele, Misha Kwasniewski, Janelle Elmore, Andrew Thomas i Koushik Adhikari. "Sensory Attributes of Juice from North American–Grown Elderberry Cultivars". HortScience 51, nr 12 (grudzień 2016): 1561–65. http://dx.doi.org/10.21273/hortsci11290-16.
Pełny tekst źródłaPaquin, Julie, Alexandra Bédard, Simone Lemieux, Sasithorn Tajchakavit i Sylvie L. Turgeon. "Effects of juices enriched with xanthan and β-glucan on the glycemic response and satiety of healthy men". Applied Physiology, Nutrition, and Metabolism 38, nr 4 (kwiecień 2013): 410–14. http://dx.doi.org/10.1139/apnm-2012-0207.
Pełny tekst źródłaWang, Lu, Weili Deng, Peng Wang, Wencheng Huang, Tingyu Zheng, Jihong Cai, Jiamin Wu i Jiebo Chen. "Comparative Analyses of Three Sterilization Processes on Volatile Compounds in Sugarcane Juice". Transactions of the ASABE 62, nr 6 (2019): 1689–96. http://dx.doi.org/10.13031/trans.13601.
Pełny tekst źródłaDUHAN, SANDEEP, i ABHIJIT KAR. "Optimization of process parameter combinations for pasteurization of sugarcane (Saccharum officinarum) juice using continuous flow microwave system". Indian Journal of Agricultural Sciences 88, nr 8 (21.08.2018): 1253–57. http://dx.doi.org/10.56093/ijas.v88i8.82563.
Pełny tekst źródłaKiran Banan, Lata, i Amitha Hegde. "Plaque and salivary pH changes after consumption of fresh fruit juices". Journal of Clinical Pediatric Dentistry 30, nr 1 (1.09.2006): 9–13. http://dx.doi.org/10.17796/jcpd.30.1.40145263j4506793.
Pełny tekst źródłaBocher, Temesgen, Kirimi Sindi, Tawanda Muzhingi, Jean Claude Nshimiyimana, Madjaliwa Nzamwita i Jan Low. "Investigating consumer preferences and willingness to pay for Orange-fleshed Sweet potato (OFSP) juice in Rwanda". Open Agriculture 4, nr 1 (13.05.2019): 227–36. http://dx.doi.org/10.1515/opag-2019-0021.
Pełny tekst źródłaSulaiman, Alifdalino, Mohammed Farid i Filipa VM Silva. "Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing". Food Science and Technology International 23, nr 3 (21.12.2016): 265–76. http://dx.doi.org/10.1177/1082013216685484.
Pełny tekst źródłaBramorski, Adriana, Adriana da Rosa Cherem, Chaiana Paula Marmentini, Joseane Torresani, Tatiana Mezadri i Andréa de Almeida Silva Costa. "Total polyphenol content and antioxidant activity of commercial Noni (Morinda citrifolia L.) juice and its components". Brazilian Journal of Pharmaceutical Sciences 46, nr 4 (grudzień 2010): 651–56. http://dx.doi.org/10.1590/s1984-82502010000400006.
Pełny tekst źródłaENACHE, ELENA, YUHUAN CHEN i PHILIP H. ELLIOTT. "Inactivation of Escherichia coli O157:H7 in Single-Strength Lemon and Lime Juices". Journal of Food Protection 72, nr 2 (1.02.2009): 235–40. http://dx.doi.org/10.4315/0362-028x-72.2.235.
Pełny tekst źródłaS. Farag, Radwan, i Sekina, S. Emam. "HERBICIDAL AND FUNGICIDAL EFFECTS OF POMEGRANATE PEELS AND LEAVE CRUDE JUICES". EPH - International Journal of Science And Engineering 2, nr 1 (27.03.2016): 12–18. http://dx.doi.org/10.53555/eijse.v2i1.114.
Pełny tekst źródłaEtzbach, Lara, Ruth Stolle, Kerstin Anheuser, Volker Herdegen, Andreas Schieber i Fabian Weber. "Impact of Different Pasteurization Techniques and Subsequent Ultrasonication on the In Vitro Bioaccessibility of Carotenoids in Valencia Orange (Citrus sinensis (L.) Osbeck) Juice". Antioxidants 9, nr 6 (18.06.2020): 534. http://dx.doi.org/10.3390/antiox9060534.
Pełny tekst źródłaTrappey, Alfred F., i Charles E. Johnson. "(377) Consumer Acceptance of Mayhaw (Crataegus opca Hook. and Arn.) Fruit Juice Blended with Muscadine (Vitisrotundifolia Michx.) Grape Juice". HortScience 40, nr 4 (lipiec 2005): 1068A—1068. http://dx.doi.org/10.21273/hortsci.40.4.1068a.
Pełny tekst źródłaSmith, Melanie M., Michael Davis, Fred I. Chasalow i Fima Lifshitz. "Carbohydrate Absorption From Fruit Juice in Young Children". Pediatrics 95, nr 3 (1.03.1995): 340–44. http://dx.doi.org/10.1542/peds.95.3.340.
Pełny tekst źródłaKyazimova, I. A., А. А. Kasumova i А. А. Nabiev. "PRODUCTION OF BLENDED JUICE FROM PUMPKIN, QUINCE, PERSIMMON". Vestnik of the Russian agricultural science, nr 2 (11.04.2018): 59–62. http://dx.doi.org/10.30850/vrsn/2018/2/59-62.
Pełny tekst źródłaSlavov, A., V. Karagyozov, P. Denev, M. Kratchanova i C. Kratchanov. "Antioxidant activity of red beet juices obtained after microwave and thermal pretreatments". Czech Journal of Food Sciences 31, No. 2 (18.04.2013): 139–47. http://dx.doi.org/10.17221/61/2012-cjfs.
Pełny tekst źródłaKhuenpet, Krittiya, i Weerachet Jittanit. "The Effects of Pasteurization by Conventional and Ohmic Heating Methods and Concentration Processes on the Madan (Garcinia Schomburgkiana Pierre) Juice Properties". Applied Engineering in Agriculture 36, nr 2 (2020): 205–19. http://dx.doi.org/10.13031/aea.13618.
Pełny tekst źródłaDelso, Carlota, Alejandro Berzosa, Jorge Sanz, Ignacio Álvarez i Javier Raso. "Two-Step PEF Processing for Enhancing the Polyphenol Concentration and Decontaminating a Red Grape Juice". Foods 11, nr 4 (21.02.2022): 621. http://dx.doi.org/10.3390/foods11040621.
Pełny tekst źródłaMeng, Zhijuan, Qiang Li, Jianhan Cong, Yunxia Huang, Dong Wang, Canping Pan, Sufang Fan i Yan Zhang. "Rapid Screening of 350 Pesticide Residues in Vegetable and Fruit Juices by Multi-Plug Filtration Cleanup Method Combined with Gas Chromatography-Electrostatic Field Orbitrap High Resolution Mass Spectrometry". Foods 10, nr 7 (16.07.2021): 1651. http://dx.doi.org/10.3390/foods10071651.
Pełny tekst źródłaNour, Violeta. "Quality Characteristics, Anthocyanin Stability and Antioxidant Activity of Apple (Malus domestica) and Black Chokeberry (Aronia melanocarpa) Juice Blends". Plants 11, nr 15 (3.08.2022): 2027. http://dx.doi.org/10.3390/plants11152027.
Pełny tekst źródłaAneja, Kamal Rai, Romika Dhiman, Neeraj Kumar Aggarwal, Vikas Kumar i Manpreeet Kaur. "Microbes Associated with Freshly Prepared Juices of Citrus and Carrots". International Journal of Food Science 2014 (2014): 1–7. http://dx.doi.org/10.1155/2014/408085.
Pełny tekst źródłaBoussaa, Faten, Faten Zaouay i Messaoud Mars. "Changes of Physicochemical and Microbiological Properties of Blended Sweet and Sour Pomegranate Juices During Refrigerated Storage". Indonesian Food and Nutrition Progress 18, nr 1 (8.03.2022): 33. http://dx.doi.org/10.22146/ifnp.62938.
Pełny tekst źródłaMengistu, Dechasa Adare, Yohannes Mulugeta, Dinku Mekbib, Negga Baraki i Tesfaye Gobena. "Bacteriological Quality of Locally Prepared Fresh Fruit Juice Sold in Juice Houses of Eastern Ethiopia". Environmental Health Insights 16 (styczeń 2022): 117863022110729. http://dx.doi.org/10.1177/11786302211072949.
Pełny tekst źródłaDachery, Bruna, Vitor Manfroi i Juliane Elisa Welke. "Exposure to ochratoxin A through consumption of grape juices produced by steam distillation method and intended for school meals". Ciência Rural 46, nr 10 (październik 2016): 1868–71. http://dx.doi.org/10.1590/0103-8478cr20150649.
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