Search Results

There are 58078 results for: content related to: Impact of Label Information on Consumer Assessment of Soy-enhanced Tomato Juice

  1. Chemical Characterization of Tomato Juice Fermented with Bifidobacteria

    Journal of Food Science

    Volume 75, Issue 5, June/July 2010, Pages: C428–C432, Jong-Ho Koh, Youngshik Kim and Jun-Hyun Oh

    Article first published online : 7 JUL 2010, DOI: 10.1111/j.1750-3841.2010.01632.x

  2. Effects of Commercial-scale Pulsed Electric Field Processing on Flavor and Color of Tomato Juice

    Journal of Food Science

    Volume 68, Issue 5, June 2003, Pages: 1600–1606, S. Min and Q.H. Zhang

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb12298.x

  3. Volatile compounds and changes in flavour-related enzymes during cold storage of high-intensity pulsed electric field- and heat-processed tomato juices

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 10, 15 August 2010, Pages: 1597–1604, Ingrid Aguiló-Aguayo, Robert Soliva-Fortuny and Olga Martín-Belloso

    Article first published online : 30 APR 2010, DOI: 10.1002/jsfa.3984

  4. Tomato juice protects the lungs of the offspring of female rats exposed to nicotine during gestation and lactation

    Pediatric Pulmonology

    Volume 46, Issue 10, October 2011, Pages: 976–986, G.S. Maritz, M. Mutemwa and A.X. Kayigire

    Article first published online : 25 APR 2011, DOI: 10.1002/ppul.21462

  5. Flavor, Viscosity, and Color Analyses of Hot and Cold Break Tomato Juices

    Journal of Food Science

    Volume 67, Issue 1, January 2002, Pages: 404–408, C.L. Goodman, S. Fawcett and S.A. Barringer

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb11418.x

  6. Effect of continuous ohmic heating to inactivate Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes in orange juice and tomato juice

    Journal of Applied Microbiology

    Volume 112, Issue 4, April 2012, Pages: 723–731, S.-Y. Lee, H.-G. Sagong, S. Ryu and D.-H. Kang

    Article first published online : 20 FEB 2012, DOI: 10.1111/j.1365-2672.2012.05247.x

  7. Antioxidant capacity of tomato juice functionalised with enzymatically synthesised hydroxytyrosol

    Journal of the Science of Food and Agriculture

    Volume 83, Issue 7, 15 May 2003, Pages: 658–666, Mar Larrosa, Juan Carlos Espín and Francisco A Tomás-Barberán

    Article first published online : 15 APR 2003, DOI: 10.1002/jsfa.1342

  8. FLAVOR CHEMISTRY OF TOMATO VOLATILES

    Journal of Food Science

    Volume 35, Issue 5, September 1970, Pages: 519–530, S. J. KAZENIAC and R. M. HALL

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1970.tb04799.x

  9. Inactivation of Salmonella enterica Ser. Enteritidis in Tomato Juice by Combining of High-Intensity Pulsed Electric Fields with Natural Antimicrobials

    Journal of Food Science

    Volume 73, Issue 2, March 2008, Pages: M47–M53, J. Mosqueda-Melgar, R.M. Raybaudi-Massilia and O. Martín-Belloso

    Article first published online : 31 JAN 2008, DOI: 10.1111/j.1750-3841.2007.00646.x

  10. EFFECTS OF ACIDIFICATION ON PE ACTIVITY, COLOR AND ANTIOXIDANT PROPERTIES OF COLD BREAK TOMATO JUICE

    Journal of Food Quality

    Volume 31, Issue 1, February 2008, Pages: 34–47, FALLOU SARR and PI-JEN TSAI

    Article first published online : 26 FEB 2008, DOI: 10.1111/j.1745-4557.2007.00182.x

  11. The Impact of Balanced Risk–Benefit Information and Initial Attitudes on Post-Information Attitudes

    Journal of Applied Social Psychology

    Volume 42, Issue 8, August 2012, Pages: 1958–1983, HELEEN VAN DIJK, ARNOUT R. H. FISCHER, JANNEKE DE JONGE, GENE ROWE and LYNN J. FREWER

    Article first published online : 14 JUN 2012, DOI: 10.1111/j.1559-1816.2012.00926.x

  12. A novel system for purge-and-trap with thermal desorption: Optimization using tomato juice volatile compounds

    Journal of High Resolution Chromatography

    Volume 20, Issue 6, June 1997, Pages: 310–314, Mathias K. Sucan and Gerald F. Russell

    Article first published online : 11 APR 2005, DOI: 10.1002/jhrc.1240200603

  13. FACTORS INFLUENCING GROWTH OF BACILLUS COAGULANS IN CANNED TOMATO JUICE. II. ACIDIC CONSTITUENTS OF TOMATO JUICE AND SPECIFIC ORGANIC ACIDS

    Journal of Food Science

    Volume 19, Issue 1-6, January 1954, Pages: 124–133, ANDREW C. RICE and C. S. PEDERSON

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1954.tb17430.x

  14. You have full text access to this Open Access content
    Inhibitory Effect of Tomato Juice on Rat Urinary Bladder Carcinogenesis after N-Butyl-N-(4-hydroxybutyl)nitrosamine Initiation

    Cancer Science

    Volume 89, Issue 1, January 1998, Pages: 22–26, Eijiro Okajima, Masahiro Tsutsumi, Seiichiro Ozono, Hiroyuki Akai, Ayumi Denda, Hoyoku Nishino, Syunji Oshima, Hideki Sakamoto and Yoichi Konishi

    Article first published online : 23 AUG 2005, DOI: 10.1111/j.1349-7006.1998.tb00474.x

  15. Inactivation Kinetics of Tomato Juice Lipoxygenase by Pulsed Electric Fields

    Journal of Food Science

    Volume 68, Issue 6, August 2003, Pages: 1995–2001, S. Min, S.K. Min and Q.H. Zhang

    Article first published online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2003.tb07008.x

  16. VISCOSITY AS AFFECTED BY VARIOUS CONSTITUENTS OF TOMATO JUICE

    Journal of Food Science

    Volume 35, Issue 4, July 1970, Pages: 333–338, Y. H. FODA and J. P. McCOLLUM

    Article first published online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1970.tb00923.x

  17. THE ROLE of PULP INTERPARTICLE INTERACTION IN DETERMINING TOMATO JUICE VISCOSITY

    Journal of Food Processing and Preservation

    Volume 19, Issue 2, April 1995, Pages: 133–146, N. BERESOVSKY, I.J. KOPELMAN and S. MIZRAHI

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1995.tb00283.x

  18. IRREVERSIBLE SHEAR THINNING AND THICKENING OF TOMATO JUICE

    Journal of Food Processing and Preservation

    Volume 21, Issue 4, October 1997, Pages: 267–277, S. MIZRAHI

    Article first published online : 5 MAY 2007, DOI: 10.1111/j.1745-4549.1997.tb00782.x

  19. STUDIES ON THE FERMENTATION OF TOMATO JUICE BY USING κ-CARRAGEENAN IMMOBILIZED LACTOBACILLUS ACIDOPHILUS

    Journal of Food Processing and Preservation

    Volume 32, Issue 2, April 2008, Pages: 178–189, JEN-HORNG TSEN, YEU-PYNG LIN, HUI-YING HUANG and V. AN-ERL KING

    Article first published online : 27 MAR 2008, DOI: 10.1111/j.1745-4549.2008.00191.x

  20. EFFECT of PULPER-FINISHER OPERATION ON QUALITY of TOMATO JUICE and TOMATO PUREE

    Journal of Food Process Engineering

    Volume 15, Issue 4, October 1992, Pages: 229–239, ATHAPOL NOOMHORM and AMPAWAN TANSAKUL

    Article first published online : 30 JAN 2007, DOI: 10.1111/j.1745-4530.1992.tb00154.x