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Production of hydrogen peroxide in commercial orange juice products is related to proximate composition, processing conditions and storage time.
Food Chem. 2022 Nov 30;395:133619. doi: 10.1016/j.foodchem.2022.133619. Epub 2022 Jul 2.
Food Chem. 2022.
PMID: 35810630
Production of hydrogen peroxide in formulated beverages is associated with the presence of ascorbic acid combined with selected redox-active functional ingredients.
Bopitiya D, Christensen D, Martin M, Zhang J, Bennett LE.
Bopitiya D, et al.
Food Chem. 2021 Feb 15;338:127947. doi: 10.1016/j.foodchem.2020.127947. Epub 2020 Sep 5.
Food Chem. 2021.
PMID: 32947120
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Formulations of selected Energy beverages promote pro-oxidant effects of ascorbic acid and long-term stability of hydrogen peroxide.
Bopitiya D, Guo S, Hearn MTW, Zhang J, Bennett LE.
Bopitiya D, et al.
Food Chem. 2022 Sep 15;388:133037. doi: 10.1016/j.foodchem.2022.133037. Epub 2022 Apr 22.
Food Chem. 2022.
PMID: 35486988
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Demonstration of anti-oxidant properties of mustard seed (Brassica juncea) protein isolate in orange juice.
Bopitiya D, Hearn MTW, Zhang J, Bennett LE.
Bopitiya D, et al.
Food Chem. 2022 Dec 1;396:133648. doi: 10.1016/j.foodchem.2022.133648. Epub 2022 Jul 8.
Food Chem. 2022.
PMID: 35843007
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