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205 related items for PubMed ID: 30240198

  • 21. Quality changes of HHP orange juice during storage: Metabolomic data integration analyses.
    Sun R, Xing R, Zhang J, Deng T, Ge Y, Zhang W, Chen Y.
    Food Chem; 2023 Mar 15; 404(Pt B):134612. PubMed ID: 36288672
    [Abstract] [Full Text] [Related]

  • 22. Application of the Olfactoscan method to study the ability of saturated aldehydes in masking the odor of methional.
    Burseg K, de Jong C.
    J Agric Food Chem; 2009 Oct 14; 57(19):9086-90. PubMed ID: 19761241
    [Abstract] [Full Text] [Related]

  • 23. Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata).
    Feng S, Suh JH, Gmitter FG, Wang Y.
    J Agric Food Chem; 2018 Jan 10; 66(1):203-211. PubMed ID: 29237265
    [Abstract] [Full Text] [Related]

  • 24. Identification of sulfur volatiles in canned orange juices lacking orange flavor.
    Perez-Cacho PR, Mahattanatawee K, Smoot JM, Rouseff R.
    J Agric Food Chem; 2007 Jul 11; 55(14):5761-7. PubMed ID: 17579430
    [Abstract] [Full Text] [Related]

  • 25. 2-Methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: aroma-similarity, NIF/SNIF GC-O, and GC analyses.
    Bezman Y, Rouseff RL, Naim M.
    J Agric Food Chem; 2001 Nov 11; 49(11):5425-32. PubMed ID: 11714338
    [Abstract] [Full Text] [Related]

  • 26. Effects of high hydrostatic pressure on the overall quality of Pêra-Rio orange juice during shelf life.
    Spira P, Bisconsin-Junior A, Rosenthal A, Monteiro M.
    Food Sci Technol Int; 2018 Sep 11; 24(6):507-518. PubMed ID: 29653495
    [Abstract] [Full Text] [Related]

  • 27. Carotenoid bioaccessibility in pulp and fresh juice from carotenoid-rich sweet oranges and mandarins.
    Rodrigo MJ, Cilla A, Barberá R, Zacarías L.
    Food Funct; 2015 Jun 11; 6(6):1950-9. PubMed ID: 25996796
    [Abstract] [Full Text] [Related]

  • 28. Effect of pulp reduction and pasteurization on the release of aroma compounds in industrial orange juice.
    Berlinet C, Guichard E, Fournier N, Ducruet V.
    J Food Sci; 2007 Oct 11; 72(8):S535-43. PubMed ID: 17995618
    [Abstract] [Full Text] [Related]

  • 29. Metabolomic profiles of not from concentrate orange juice after different sterilization treatments based on HS-SPME-GC-MS and UPLC-QTOF-MS.
    Sun R, Xing R, Zhang J, He L, Ge Y, Zhang W, Deng T, Chen Y.
    J Food Sci; 2023 May 11; 88(5):1954-1968. PubMed ID: 37013965
    [Abstract] [Full Text] [Related]

  • 30. Influence of postharvest treatments on qualitative and chemical parameters of Tarocco blood orange fruits to be used for fresh chilled juice.
    Pannitteri C, Continella A, Lo Cicero L, Gentile A, La Malfa S, Sperlinga E, Napoli EM, Strano T, Ruberto G, Siracusa L.
    Food Chem; 2017 Sep 01; 230():441-447. PubMed ID: 28407933
    [Abstract] [Full Text] [Related]

  • 31. Quality changes of pasteurised orange juice during storage: A kinetic study of specific parameters and their relation to colour instability.
    Wibowo S, Grauwet T, Santiago JS, Tomic J, Vervoort L, Hendrickx M, Van Loey A.
    Food Chem; 2015 Nov 15; 187():140-51. PubMed ID: 25977009
    [Abstract] [Full Text] [Related]

  • 32. 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
    [Abstract] [Full Text] [Related]

  • 33. Evaluation of aroma-active compounds in Pontianak orange peel oil ( Citrus nobilis Lour. Var. microcarpa Hassk.) by gas chromatography-olfactometry, aroma reconstitution, and omission test.
    Dharmawan J, Kasapis S, Sriramula P, Lear MJ, Curran P.
    J Agric Food Chem; 2009 Jan 14; 57(1):239-44. PubMed ID: 19061307
    [Abstract] [Full Text] [Related]

  • 34. Untargeted volatile metabolomics using comprehensive two-dimensional gas chromatography-mass spectrometry - A solution for orange juice authentication.
    Li S, Hu Y, Liu W, Chen Y, Wang F, Lu X, Zheng W.
    Talanta; 2020 Sep 01; 217():121038. PubMed ID: 32498894
    [Abstract] [Full Text] [Related]

  • 35. Chemometric analysis of amino acid profiles for detection of fruit juice adulterations - Application to verify authenticity of blood orange juice.
    Wistaff EA, Beller S, Schmid A, Neville JJ, Nietner T.
    Food Chem; 2021 May 01; 343():128452. PubMed ID: 33139123
    [Abstract] [Full Text] [Related]

  • 36. Decoding the Nonvolatile Sensometabolome of Orange Juice ( Citrus sinensis).
    Glabasnia A, Dunkel A, Frank O, Hofmann T.
    J Agric Food Chem; 2018 Mar 14; 66(10):2354-2369. PubMed ID: 29430918
    [Abstract] [Full Text] [Related]

  • 37. 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
    [Abstract] [Full Text] [Related]

  • 38. Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed.
    Baldwin EA, Bai J, Plotto A, Cameron R, Luzio G, Narciso J, Manthey J, Widmer W, Ford BL.
    J Sci Food Agric; 2012 Aug 15; 92(10):2029-42. PubMed ID: 22290491
    [Abstract] [Full Text] [Related]

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  • 40. Quality preservation of orange concentrate by using hybrid ohmic - Vacuum heating.
    Darvishi H, Mohammadi P, Fadavi A, Koushesh Saba M, Behroozi-Khazaei N.
    Food Chem; 2019 Aug 15; 289():292-298. PubMed ID: 30955615
    [Abstract] [Full Text] [Related]

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