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Journal Abstract Search

205 related items for PubMed ID: 30240198

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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. Factors affecting aroma compounds in orange juice and their sensory perception: A review.
    Pan X, Bi S, Lao F, Wu J.
    Food Res Int; 2023 Jul 24; 169():112835. PubMed ID: 37254409
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  • 5. [Aroma Leakage from Orange Juice Packed in Gable-Top Paper Containers for Chilled Distribution].
    Aoki R, Tokuda A, Shigemura Y, Mineki M, Sato Y.
    Shokuhin Eiseigaku Zasshi; 2017 Jul 24; 58(5):229-233. PubMed ID: 29081459
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  • 7. Gas chromatography-mass spectrometry combined with multivariate data analysis as a tool for differentiating between processed orange juice samples on the basis of their volatile markers.
    Bi S, Sun S, Lao F, Liao X, Wu J.
    Food Chem; 2020 May 01; 311():125913. PubMed ID: 31855770
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  • 8. Synergistic effects of ultrasound and β-d-glucosidase in aroma of orange juice.
    Sun Y, Xu Q, Peng W, Xue Y, Sun P.
    J Food Sci; 2021 Jun 01; 86(6):2374-2386. PubMed ID: 33908625
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  • 10. Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice.
    Kelebek H, Selli S.
    J Sci Food Agric; 2011 Aug 15; 91(10):1855-62. PubMed ID: 21480267
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  • 11. Changes in the Soluble and Insoluble Compounds of Shelf-Stable Orange Juice in Relation to Non-Enzymatic Browning during Storage.
    Pham HTT, Bazmawe M, Kebede B, Buvé C, Hendrickx ME, Van Loey AM.
    J Agric Food Chem; 2019 Nov 20; 67(46):12854-12862. PubMed ID: 31644283
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  • 12. Storage effects on the quality quartet of orange juice submitted to moderate thermosonication: Predictive modeling and odor fingerprinting approach.
    Wahia H, Zhou C, Mustapha AT, Amanor-Atiemoh R, Mo L, Fakayode OA, Ma H.
    Ultrason Sonochem; 2020 Jun 20; 64():104982. PubMed ID: 32004753
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  • 13. Influence of pH and Composition on Nonenzymatic Browning of Shelf-Stable Orange Juice during Storage.
    Pham HTT, Kityo P, Buvé C, Hendrickx ME, Van Loey AM.
    J Agric Food Chem; 2020 May 13; 68(19):5402-5411. PubMed ID: 32302128
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  • 14. Investigation on Key Molecules of Huanglongbing (HLB)-Induced Orange Juice Off-flavor.
    Kiefl J, Kohlenberg B, Hartmann A, Obst K, Paetz S, Krammer G, Trautzsch S.
    J Agric Food Chem; 2018 Mar 14; 66(10):2370-2377. PubMed ID: 28285516
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  • 15. Insight into non-enzymatic browning of shelf-stable orange juice during storage: A fractionation and kinetic approach.
    Pham HTT, Bista A, Kebede B, Buvé C, Hendrickx M, Van Loey A.
    J Sci Food Agric; 2020 Jul 14; 100(9):3765-3775. PubMed ID: 32270878
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  • 16. Fresh squeezed orange juice odor: a review.
    Perez-Cacho PR, Rouseff RL.
    Crit Rev Food Sci Nutr; 2008 Aug 14; 48(7):681-95. PubMed ID: 18663618
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  • 17. Role of pulp in flavor release and sensory perception in orange juice.
    Rega B, Fournier N, Nicklaus S, Guichard E.
    J Agric Food Chem; 2004 Jun 30; 52(13):4204-12. PubMed ID: 15212470
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  • 18. Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O.
    Qiao Y, Xie BJ, Zhang Y, Zhang Y, Fan G, Yao XL, Pan SY.
    Molecules; 2008 Jun 12; 13(6):1333-44. PubMed ID: 18596659
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  • 19. 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 12; 22(2):185-95. PubMed ID: 15824008
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  • 20. Effect of fermentation and subsequent pasteurization processes on amino acids composition of orange juice.
    Cerrillo I, Fernández-Pachón MS, Collado-González J, Escudero-López B, Berná G, Herrero-Martín G, Martín F, Ferreres F, Gil-Izquierdo A.
    Plant Foods Hum Nutr; 2015 Jun 12; 70(2):153-9. PubMed ID: 25736875
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