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Journal Abstract Search

168 related items for PubMed ID: 36218250

  • 21. Identification of Cooked Off-Flavor Components and Analysis of Their Formation Mechanisms in Melon Juice during Thermal Processing.
    Luo D, Pang X, Xu X, Bi S, Zhang W, Wu J.
    J Agric Food Chem; 2018 Jun 06; 66(22):5612-5620. PubMed ID: 29746115
    [Abstract] [Full Text] [Related]

  • 22. 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
    [Abstract] [Full Text] [Related]

  • 23. 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
    [Abstract] [Full Text] [Related]

  • 24. [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 Mar 14; 58(5):229-233. PubMed ID: 29081459
    [Abstract] [Full Text] [Related]

  • 25. 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]

  • 26. 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
    [Abstract] [Full Text] [Related]

  • 27. Fresh squeezed orange juice odor: a review.
    Perez-Cacho PR, Rouseff RL.
    Crit Rev Food Sci Nutr; 2008 Aug 15; 48(7):681-95. PubMed ID: 18663618
    [Abstract] [Full Text] [Related]

  • 28. 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 15; 64():104982. PubMed ID: 32004753
    [Abstract] [Full Text] [Related]

  • 29. Aroma character impact compounds in Kinokuni mandarin orange (Citrus kinokuni) compared with Satsuma mandarin orange (Citrus unshiu).
    Miyazawa N, Fujita A, Kubota K.
    Biosci Biotechnol Biochem; 2010 Jun 15; 74(4):835-42. PubMed ID: 20378969
    [Abstract] [Full Text] [Related]

  • 30. Mitigation of Off-Flavor in Huanglongbing-Affected Orange Juice Using Natural Citrus Non-Volatile Compounds.
    Raithore S, Kiefl J, Manthey JA, Plotto A, Bai J, Zhao W, Baldwin E.
    J Agric Food Chem; 2020 Jan 29; 68(4):1038-1050. PubMed ID: 31814396
    [Abstract] [Full Text] [Related]

  • 31. Characterizing and decoding the key odor-active compounds in fresh, pasteurized, and high pressure processing sea buckthorn (Hippophae rhamnoides L.) juice.
    Jia X, Ren J, Zhang Z, Zhang N, An Q, Li M, Pan S, Fan G, Yang J, Feng Y, Yang Z, Xu Y.
    Talanta; 2024 Oct 01; 278():126416. PubMed ID: 38924989
    [Abstract] [Full Text] [Related]

  • 32. Quantitation of Rotundone in Grapefruit (Citrus paradisi) Peel and Juice by Stable Isotope Dilution Assay.
    Nakanishi A, Fukushima Y, Miyazawa N, Yoshikawa K, Maeda T, Kurobayashi Y.
    J Agric Food Chem; 2017 Jun 21; 65(24):5026-5033. PubMed ID: 28560869
    [Abstract] [Full Text] [Related]

  • 33. Thermosonication of Orange-Carrot Juice Blend: Overall Quality during Refrigerated Storage, and Sensory Acceptance.
    Lepaus BM, Santos AKPO, Spaviero AF, Daud PS, de São José JFB.
    Molecules; 2023 Feb 27; 28(5):. PubMed ID: 36903442
    [Abstract] [Full Text] [Related]

  • 34. Effects of rootstock/scion combinations on the flavor of citrus fruit.
    Benjamin G, Tietel Z, Porat R.
    J Agric Food Chem; 2013 Nov 27; 61(47):11286-94. PubMed ID: 24219601
    [Abstract] [Full Text] [Related]

  • 35. Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice.
    Mosca AC, Menghi L, Aprea E, Mazzucotelli M, Benedito J, Zambon A, Spilimbergo S, Gasperi F.
    Molecules; 2020 Nov 28; 25(23):. PubMed ID: 33260509
    [Abstract] [Full Text] [Related]

  • 36. Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based food.
    Hammad I, Dornier M, Lebrun M, Maraval I, Poucheret P, Dhuique-Mayer C.
    J Sci Food Agric; 2022 Oct 28; 102(13):5768-5777. PubMed ID: 35398897
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  • 37. 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]

  • 38. Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods.
    Kim MK, Jang HW, Lee KG.
    Food Chem; 2018 Nov 30; 267():217-222. PubMed ID: 29934160
    [Abstract] [Full Text] [Related]

  • 39. Characterization of Key Aroma Compounds and Construction of Flavor Base Module of Chinese Sweet Oranges.
    Shui M, Feng T, Tong Y, Zhuang H, Lo C, Sun H, Chen L, Song S.
    Molecules; 2019 Jun 27; 24(13):. PubMed ID: 31252622
    [Abstract] [Full Text] [Related]

  • 40.
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