| Abstract: | Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 566, Welke Juliane Elisa, Hoeltz Michele, Dottori Horacio Alberto and Noll Isa Beatriz, Effect of processing stages of apple juice concentrate on patulin levels, Food Control, 2009, 20 (1), 48-52
Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 566 Caggia Cinzia, Scifò Giovanna Ombretta, Restuccia Cristina and Randazzo Cinzia Lucia, Growth of acid-adapted Listeria monocytogenes in orange juice and in
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Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 567 Ramaswamy Hosahalli S, Jin Hong and Zhu Songming, Effects of fat, casein and lactose on high-pressure destruction of Escherichia coli K12 (ATCC-29055) in milk, Food Biprod Process, 2009, 87 (1), 1-6
Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 567-68 EscricheI, Visquert M, Juan-Borrás M and Fito P, Influence of simulated industrial thermal treatments on the volatile fractions of different varieties of honey, Food Chem, 2009, 112 (2), 329-338
Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 568 Del Prete V, Costantini A, Cecchini F, Morassut M and Garcia-Moruno E, Occurrence of biogenic amines in wine: The role of grapes, Food Chem, 2009, 112 (2), 474-481
Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 568 Danrong Zhou, Yuqiong Chen and Dejiang Ni, Effect of water quality on the nutritional components and antioxidant activity of green tea extracts, Food Chem, 2009, 113 (1), 110-114
Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 569 Chan EWC, Lim YY, Wong SK, Lim KK, Tan SP, F.S. Lianto FS and Yong MY, Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species, Food Chem, 2009, 113 (1), 166-172
Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 569 Char Cielo, Guerrero Sandra and Alzamora Stella Maris, Survival of Listeria innocua in thermally processed orange juice as affected by vanillin addition, Food Control, 2009, 20 (1), 67-74
Nat Prod Rad, Vol. 8(6), Nov-Dec. 2009, 570 Bule Mahesh V and Singhal Rekha S, Use of carrot juice and tomato juice as natural precursors for enhanced production of ubiquinone-10 by Pseudomonas diminuta NCIM 2865, Food Chem, 2009, 116 (1), 302-305
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