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Demonstration of anti-oxidant properties of mustard seed (Brassica juncea) protein isolate in orange juice.
Food Chem. 2022 Dec 1;396:133648. doi: 10.1016/j.foodchem.2022.133648. Epub 2022 Jul 8.
Food Chem. 2022.
PMID: 35843007
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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Production of hydrogen peroxide in commercial orange juice products is related to proximate composition, processing conditions and storage time.
Bopitiya D, Hearn MTW, Zhang J, Bennett LE.
Bopitiya D, et al.
Food Chem. 2022 Nov 30;395:133619. doi: 10.1016/j.foodchem.2022.133619. Epub 2022 Jul 2.
Food Chem. 2022.
PMID: 35810630
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