Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents-Reference-Cited by-同舟云学术

Fermented Orange Juice: Source of Higher Carotenoid and Flavanone Contents

Published:2013-09-04 Issue:37 Volume:61 Page:8773-8782
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Escudero-López Blanca¹,Cerrillo Isabel¹,Herrero-Martín Griselda¹,Hornero-Méndez Damaso²,Gil-Izquierdo Angel³,Medina Sonia³,Ferreres Federico³,Berná Genoveva¹⁴,Martín Francisco¹⁴,Fernández-Pachón Maria-Soledad¹

Affiliation:

1. Área de Nutrición y Bromatologı́a, Departamento de Biologı́a Molecular e Ingenierı́a Bioquı́mica, Universidad Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain

2. Departamento de Biotecnologı́a de Alimentos, Instituto de la Grasa-CSIC, Avenida Padre Garcı́a Tejero 4, E-41012 Sevilla, Spain

3. Departamento de Ciencia y Tecnologı́a de Alimentos, CEBAS-CSIC, Campus de Espinardo 25, E-30100 Murcia, Spain

4. CIBER de Diabetes y Enfermedades Metabólicas Asociadas (CIBERDEM), Universidad Pablo de Olavide, Carretera de Utrera Km 1, E-41013 Sevilla, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf401240p

Reference47 articles.

1. Biomarkers of antioxidant capacity in the hydrophilic and lipophilic compartments of human plasma

2. Daily grape juice consumption reduces oxidative DNA damage and plasma free radical levels in healthy Koreans

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4. Possible nutritional and health-related value promotion in orange juice preserved by high-pressure treatment

5. Juice components and antioxidant capacity of four Tunisian Citrus varieties

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