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PUBMED FOR HANDHELDS

Journal Abstract Search

211 related items for PubMed ID: 29081459

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  • 2. Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage.
    Sellami I, Mall V, Schieberle P.
    J Agric Food Chem; 2018 Jul 18; 66(28):7428-7440. PubMed ID: 29889522
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  • 3. New Degradation Pathways of the Key Aroma Compound 1-Penten-3-one during Storage of Not-from-Concentrate Orange Juice.
    Mall V, Sellami I, Schieberle P.
    J Agric Food Chem; 2018 Oct 24; 66(42):11083-11091. PubMed ID: 30240205
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  • 4. Identification and Quantitation of Four New 2-Alkylthiazolidine-4-carboxylic Acids Formed in Orange Juice by a Reaction of Saturated Aldehydes with Cysteine.
    Mall V, Sellami I, Schieberle P.
    J Agric Food Chem; 2018 Oct 24; 66(42):11073-11082. PubMed ID: 30240198
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  • 5. Evolution of aroma compounds from orange juice stored in polyethylene terephthalate (PET).
    Berlinet C, Ducruet V, Brillouet JM, Reynes M, Brat P.
    Food Addit Contam; 2005 Feb 24; 22(2):185-95. PubMed ID: 15824008
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  • 12. Fresh squeezed orange juice odor: a review.
    Perez-Cacho PR, Rouseff RL.
    Crit Rev Food Sci Nutr; 2008 Aug 24; 48(7):681-95. PubMed ID: 18663618
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  • 13. An evaluation of volatile compounds released from containers commonly used in circulation of sports beverages.
    Pandey SK, Kim KH.
    Ecotoxicol Environ Saf; 2011 Mar 24; 74(3):527-32. PubMed ID: 20832862
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  • 14. Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice.
    Rouseff R, Bazemore R, Goodner K, Naim M.
    Adv Exp Med Biol; 2001 Mar 24; 488():101-12. PubMed ID: 11548149
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  • 17. GC-olfactometric characterization of aroma volatiles from the thermal degradation of thiamin in model orange juice.
    Dreher JG, Rouseff RL, Naim M.
    J Agric Food Chem; 2003 May 07; 51(10):3097-102. PubMed ID: 12720398
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  • 19. Characterization of the Key Aroma Compounds in Five Varieties of Mandarins by Gas Chromatography-Olfactometry, Odor Activity Values, Aroma Recombination, and Omission Analysis.
    Xiao Z, Wu Q, Niu Y, Wu M, Zhu J, Zhou X, Chen X, Wang H, Li J, Kong J.
    J Agric Food Chem; 2017 Sep 27; 65(38):8392-8401. PubMed ID: 28885016
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  • 20. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating.
    Leizerson S, Shimoni E.
    J Agric Food Chem; 2005 May 18; 53(10):4012-8. PubMed ID: 15884832
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