Comparison of Sugar Content in Bottled 100% Fruit Juice versus Extracted Juice of Fresh Fruit

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 2.37
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"Comparison of Sugar Content in Bottled 100% Fruit Juice versus Extracted Juice of Fresh Fruit"
written by Jasmine Y. Serpen,
published by Food and Nutrition Sciences, Vol.3 No.11, 2012

has been cited by the following article(s):

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[9]	Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer Ovidius University Annals of Chemistry, 2022 DOI:10.2478/auoc-2022-0012

[10]	Association of soft drink and 100% fruit juice consumption with all-cause mortality, cardiovascular diseases mortality, and cancer mortality: A systematic review and dose-response meta-analysis of prospective cohort studies Critical Reviews in Food Science and Nutrition, 2022 DOI:10.1080/10408398.2021.1937040

[11]	Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer Ovidius University Annals of Chemistry, 2022 DOI:10.2478/auoc-2022-0012

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[14]	A comparative authentication study of fresh fruit and vegetable juices using whole juice and sugar-specific stable isotopes Food Chemistry, 2022 DOI:10.1016/j.foodchem.2021.131535

[15]	Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer Ovidius University Annals of Chemistry, 2022 DOI:10.2478/auoc-2022-0012

[16]	Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer Ovidius University Annals of Chemistry, 2022 DOI:10.2478/auoc-2022-0012

[17]	Physico-chemical and sensory quality of pasteurized apple juices extracted by blender and cold pressing juicer Ovidius University Annals of Chemistry, 2022 DOI:10.2478/auoc-2022-0012

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[24]	Sensory analysis of juice blend containing isomalto-oligosaccharides produced by fermentation with Weissella cibaria Food Research International, 2018 DOI:10.1016/j.foodres.2018.08.089

[25]	Sun dried Corinthian currant ( Vitis Vinifera L., var. Apyrena) simple sugar profile and macronutrient characterization Food Chemistry, 2017 DOI:10.1016/j.foodchem.2016.10.070

[26]	Near infrared spectroscopy determination of sucrose, glucose and fructose in sweet sorghum juice Microchemical Journal, 2017 DOI:10.1016/j.microc.2017.05.020

[27]	Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices Food Science & Nutrition, 2017 DOI:10.1002/fsn3.500

[28]	Influence of physicochemical parameters on storage stability: Microbiological quality of fresh unpasteurized fruit juices Food Science & Nutrition, 2017 DOI:10.1002/fsn3.500

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[30]	Potential of antimicrobial active packaging ‘containing natamycin, nisin, pomegranate and grape seed extract in chitosan coating’ to extend shelf life of fresh strawberry Food and Bioproducts Processing, 2016 DOI:10.1016/j.fbp.2016.01.007

[31]	Health Safety of Soft Drinks: Contents, Containers, and Microorganisms BioMed Research International, 2015 DOI:10.1155/2015/128697

[32]	Effect of pre-treatment on pressing efficiency and properties of rhubarb (Rheum rhaponticum L.) juice Journal of Food Engineering, 2015 DOI:10.1016/j.jfoodeng.2015.06.035

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	1655362766

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