ascorbic acid, 50-81-7

Articles:

Info:	EVALUATION OF CERTAIN FOOD ADDITIVES AND CONTAMINANTS
PubMed:	Influence of antioxidant compounds, total sugar contents and genetic background on the chilling injury susceptibility of a non-melting peach [Prunus persica (L.) Batsch] progeny.
PubMed:	Effects of Dimethyl Dicarbonate (DMDC) on the Fermentation of Litchi Juice by Lactobacillus Casei as an Alternative of Heat Treatment.
PubMed:	Encapsulation altered starch digestion: toward developing starch-based delivery systems.
PubMed:	Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.
PubMed:	Differences in particle characteristics and oxidized flavor as affected by heat-related processes of milk powder.
PubMed:	Factors influencing the formation of medicinal off-flavor from ascorbic acid and α,β-unsaturated aldehydes.
PubMed:	Study on mitigation of acrylamide formation in cookies by 5 antioxidants.
PubMed:	Elucidating the formation pathway of the off-flavor compound 6-propylbenzofuran-7-ol.
PubMed:	The effect of vitamin C administration on monosodium glutamate induced liver injury. An experimental study.
PubMed:	Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.
PubMed:	Changes in quality, liking, and purchase intent of irradiated fresh-cut spinach during storage.
PubMed:	Identification of the medicinal off-flavor compound formed from ascorbic acid and (E)-hex-2-enal.
PubMed:	Vacuum frying as a route to produce novel snacks with desired quality attributes according to new health trends.
PubMed:	Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "Pérola").
PubMed:	Inhibition of citral degradation by oil-in-water nanoemulsions combined with antioxidants.
PubMed:	Fermented vegetables containing benzoic and ascorbic acids as additives: benzene formation during storage and impact of additives on quality parameters.
PubMed:	Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
PubMed:	Comparative antioxidant activity study of some commonly used spices in Bangladesh.
PubMed:	Fruit and soil quality of organic and conventional strawberry agroecosystems.
PubMed:	Quality characterization of celery (Apium graveolens L.) by plant zones and two harvest dates.
PubMed:	The impact of antioxidant addition on flavor of cheddar and mozzarella whey and cheddar whey protein concentrate.
PubMed:	The role of ascorbic acid and monosodium glutamate in thymocyte apoptosis.
PubMed:	Tastier and healthier alternatives to French fries.
PubMed:	Evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat.
PubMed:	Identification of a sotolon pathway in dry white wines.
PubMed:	A diet based on high-heat-treated foods promotes risk factors for diabetes mellitus and cardiovascular diseases.
PubMed:	Effect of liberibacter infection (huanglongbing disease) of citrus on orange fruit physiology and fruit/fruit juice quality: chemical and physical analyses.
PubMed:	Effect of rosemary, echinacea, green tea extracts and ascorbic acid on broiler meat quality.
PubMed:	Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice.
PubMed:	Ascorbic acid modulates monosodium glutamate induced cytotoxicity in rat thymus.
PubMed:	Effect of tenderizers combined with organic acids on Escherichia coli O157:H7 thermal resistance in non-intact beef.
PubMed:	Variability for free sugars and organic acids in Capsicum chinense.
PubMed:	The role of oxylipins and antioxidants on off-flavor precursor formation during potato flake processing.
PubMed:	Antioxidants in bakery products: a review.
PubMed:	Analysis of expressed sequence tags from Actinidia: applications of a cross species EST database for gene discovery in the areas of flavor, health, color and ripening.
PubMed:	Qualitative and nutritional differences in processing tomatoes grown under commercial organic and conventional production systems.
PubMed:	Relationship between physical properties and sensory attributes of carbonated beverages.
PubMed:	Fruits of the actinidia genus.
PubMed:	Antioxidant property of Decalepis hamiltonii Wight & Arn.
PubMed:	Enhancing the retention of phytochemicals and organoleptic attributes in muscadine grape juice through a combined approach between dense phase CO2 processing and copigmentation.
PubMed:	Monosodium glutamate-induced oxidative damage and genotoxicity in the rat: modulatory role of vitamin C, vitamin E and quercetin.
PubMed:	Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E.
PubMed:	Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
PubMed:	Effect of ultrahigh-temperature continuous ohmic heating treatment on fresh orange juice.
PubMed:	Interaction of soluble peptides and proteins from skeletal muscle with volatile compounds in model systems as affected by curing agents.
PubMed:	Effect of antioxidant (alpha-tocopherol and ascorbic acid) fortification on light-induced flavor of milk.
PubMed:	[Microbiological and physicochemical evaluation of pasteurized nectar elaborated with tree tomato (Cyphomandra betaceae Sendth)pulp].
PubMed:	Commercial scale pulsed electric field processing of tomato juice.
PubMed:	Effects of processing treatment and sorbate addition on the flavor characteristics of apple cider.
PubMed:	[Stability of anthocyanins in pasteurized juice of blackberry ((Rubus glaucus benth].
PubMed:	Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzler shear force, and palatability traits of steaks and ground beef.
PubMed:	Flavor release in the presence of melanoidins prepared from L-(+)-ascorbic acid and amino acids.
PubMed:	Degradation of the coffee flavor compound furfuryl mercaptan in model Fenton-type reaction systems.
PubMed:	Relationships among dietary roasted soybeans, milk components, and spontaneous oxidized flavor of milk.
PubMed:	Effect of dietary vitamin C on concentrations of ascorbic acid in plasma and milk.
PubMed:	Postharvest induction modeling method using UV irradiation pulses for obtaining resveratrol-enriched table grapes: a new "functional" fruit?
PubMed:	Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat.
PubMed:	Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.
PubMed:	Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.
PubMed:	[Effect of 3 storage temperatures on the quality of kiwi fruit pulp concentrated at a reduced pressure].
PubMed:	Antioxidant activity of selected Indian spices.
PubMed:	Off-flavor compounds in wine and other food products formed by enzymatical, physical, and chemical degradation of tryptophan and its metabolites.
PubMed:	Effect of ascorbic acid on iron release from the emulsifier interface and on the oxidative flavor deterioration in fish oil enriched mayonnaise.
PubMed:	3-Hydroxy-4,5-dimethyl-2(5H)-furanone (Sotolon) causing an off-flavor: elucidation of its formation pathways during storage of citrus soft drinks.
PubMed:	Preventing iron deficiency through food fortification.
PubMed:	Chemical composition and organoleptic evaluation of juice from steamed cashew apple blended with orange juice.
PubMed:	Physico-chemical and sensory properties of formulated syrup from black plum (Vitex doniana) fruit.
PubMed:	[Chemical and microbiological studies of microwave-treated milk].
PubMed:	NTP Carcinogenesis Bioassay of L-Ascorbic Acid (Vitamin C) (CAS No. 50-81-7) in F344/N Rats and B6C3F1 Mice (Feed Study).
PubMed:	[Effect of storage on the levels of ascorbic acid and beta-carotene in freeze dried red guava (Psidium guayava L.)].
PubMed:	Behavioral control of medicine compliance.
PubMed:	Fortification of hamburger with calcium, vitamin A, and ascorbic acid.
PubMed:	[Sensory and chemical changes of dried foods under the influence of extreme storage conditions. 4. Flavor compounds (authors transl)].
PubMed:	INFLUENCE OF HOMOGENIZATION, COPPER, AND ASCORBIC ACID ON FLAVOR IN MILK.
PubMed:	Flavor, color, and ascorbic acid retention; comparison of electronic vs. conventional cooking of vegetables.