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High pressure and temperature effects on enzyme inactivation in strawberry and orange products

Journal of food science, 1997-01, Vol.62 (1), p.85-88

1997

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Multimodal Imaging of Retinal Astrocytic Hamartoma Associated with Congenital Hypertrophy of Retinal Pigment Epithelium

Klinische Monatsblatter fur Augenheilkunde, 2016-04, Vol.233 (4), p.530-533

2016

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Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties

Food chemistry, 2008-06, Vol.108 (3), p.907-916

2008

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Use of Laser Flare Photometry to Assess and Monitor Inflammation in Uveitis

Ophthalmology (Rochester, Minn.), 1997-01, Vol.104 (1), p.64-72

1997

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Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

Journal of agricultural and food chemistry, 2005-06, Vol.53 (11), p.4403-4409

2005

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Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)

Food chemistry, 2012-02, Vol.130 (3), p.591-597

2012

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Partial Characterization of Peroxidase and Polyphenol Oxidase Activities in Blackberry Fruits

Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5459-5464

2000

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Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity

Journal of the science of food and agriculture, 2006-01, Vol.86 (2), p.171-179

2006

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Mesure quantitative de l'inflammation dans l'uvéite antérieure aiguë (UAA) HLA-B27 à l'aide du laser flare-cell meter Kowa FC-1000

Klinische Monatsblätter für Augenheilkunde, 1994, Vol.204 (5), p.330-333

1994

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

Journal of the science of food and agriculture, 2002-06, Vol.82 (8), p.790-796

2002

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Ellagic Acid, Vitamin C, and Total Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and Frozen Storage in Raspberry Fruit

Journal of agricultural and food chemistry, 2000-10, Vol.48 (10), p.4565-4570

2000

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Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity

Food chemistry, 2006, Vol.98 (4), p.749-756

2006

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Vitamin C, Provitamin A Carotenoids, and Other Carotenoids in High-Pressurized Orange Juice during Refrigerated Storage

Journal of agricultural and food chemistry, 2003-01, Vol.51 (3), p.647-653

2003

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Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

Journal of the science of food and agriculture, 2003-04, Vol.83 (5), p.430-439

2003

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Effect of orange juice intake on vitamin C concentrations and biomarkers of antioxidant status in humans

The American journal of clinical nutrition, 2003-09, Vol.78 (3), p.454-460

2003

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Consumption of High-Pressurized Vegetable Soup Increases Plasma Vitamin C and Decreases Oxidative Stress and Inflammatory Biomarkers in Healthy Humans

The Journal of nutrition, 2004-11, Vol.134 (11), p.3021-3025

2004

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Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestivum.L) and alfalfa (Medicago sativa) treated by a new drying method

European food research & technology, 2003-02, Vol.216 (2), p.138-144

2003

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Mediterranean vegetable soup consumption increases plasma vitamin C and decreases F2-isoprostanes, prostaglandin E2 and monocyte chemotactic protein-1 in healthy humans

The Journal of nutritional biochemistry, 2006-03, Vol.17 (3), p.183-189

2006

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Strabisme et syndrome de Williams-Beuren - Présentation de trois cas opérés

Klinische Monatsblätter für Augenheilkunde, 1996-05, Vol.208 (5), p.340-342

1996

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RETINOTOMIES OF 180° OR MORE

Retina (Philadelphia, Pa.), 1995, Vol.15 (5), p.394-398

1995

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High-Pressurized Orange Juice Consumption Affects Plasma Vitamin C, Antioxidative Status and Inflammatory Markers in Healthy Humans

The Journal of nutrition, 2003-07, Vol.133 (7), p.2204-2209

2003

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Carotenoid and Carotenoid Ester Composition in Mango Fruit As Influenced by Processing Method

Journal of agricultural and food chemistry, 1994-12, Vol.42 (12), p.2737-2742

1994

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Mesure objective de la torsion oculaire: Une nouvelle loupe d'ophtalmoscopie indirecte

Klinische Monatsblätter für Augenheilkunde, 1994-05, Vol.204 (5), p.360-362

1994

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Pulsed electric fields–processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans

The Journal of nutritional biochemistry, 2004-10, Vol.15 (10), p.601-607

2004

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Frozen Storage Effects on Anthocyanins and Volatile Compounds of Raspberry Fruit

Journal of agricultural and food chemistry, 2000-03, Vol.48 (3), p.873-879

2000

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High pressure and temperature effects on enzyme inactivation in strawberry and orange products

Multimodal Imaging of Retinal Astrocytic Hamartoma Associated with Congenital Hypertrophy of Retinal Pigment Epithelium

Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties

Use of Laser Flare Photometry to Assess and Monitor Inflammation in Uveitis

Impact of High Pressure and Pulsed Electric Fields on Bioactive Compounds and Antioxidant Activity of Orange Juice in Comparison with Traditional Thermal Processing

Influence of ripening and astringency on carotenoid content of high-pressure treated persimmon fruit (Diospyros kaki L.)

Partial Characterization of Peroxidase and Polyphenol Oxidase Activities in Blackberry Fruits

Impact of high-pressure and traditional thermal processing of tomato puree on carotenoids, vitamin C and antioxidant activity

Mesure quantitative de l'inflammation dans l'uvéite antérieure aiguë (UAA) HLA-B27 à l'aide du laser flare-cell meter Kowa FC-1000

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

Ellagic Acid, Vitamin C, and Total Phenolic Contents and Radical Scavenging Capacity Affected by Freezing and Frozen Storage in Raspberry Fruit

Nutritional characterisation of commercial traditional pasteurised tomato juices: carotenoids, vitamin C and radical-scavenging capacity

Vitamin C, Provitamin A Carotenoids, and Other Carotenoids in High-Pressurized Orange Juice during Refrigerated Storage

Quantitative bioactive compounds assessment and their relative contribution to the antioxidant capacity of commercial orange juices

Effect of orange juice intake on vitamin C concentrations and biomarkers of antioxidant status in humans

Consumption of High-Pressurized Vegetable Soup Increases Plasma Vitamin C and Decreases Oxidative Stress and Inflammatory Biomarkers in Healthy Humans

Nutritional and health-related compounds in sprouts and seeds of soybean (Glycine max), wheat (Triticum aestivum.L) and alfalfa (Medicago sativa) treated by a new drying method

Mediterranean vegetable soup consumption increases plasma vitamin C and decreases F2-isoprostanes, prostaglandin E2 and monocyte chemotactic protein-1 in healthy humans

Strabisme et syndrome de Williams-Beuren - Présentation de trois cas opérés

RETINOTOMIES OF 180° OR MORE

High-Pressurized Orange Juice Consumption Affects Plasma Vitamin C, Antioxidative Status and Inflammatory Markers in Healthy Humans

Carotenoid and Carotenoid Ester Composition in Mango Fruit As Influenced by Processing Method

Mesure objective de la torsion oculaire: Une nouvelle loupe d'ophtalmoscopie indirecte

Pulsed electric fields–processed orange juice consumption increases plasma vitamin C and decreases F2-isoprostanes in healthy humans

Frozen Storage Effects on Anthocyanins and Volatile Compounds of Raspberry Fruit

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