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Journal Abstract Search

168 related items for PubMed ID: 36218250

  • 41. Effect of Liberibacter infection (huanglongbing or "greening" disease) of citrus on orange juice flavor quality by sensory evaluation.
    Plotto A, Baldwin E, McCollum G, Manthey J, Narciso J, Irey M.
    J Food Sci; 2010 May; 75(4):S220-30. PubMed ID: 20546425
    [Abstract] [Full Text] [Related]

  • 42. Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC-MS/PFPD.
    Cheng Y, Li G, Wu H, Huang L, Wang H.
    J Agric Food Chem; 2021 Dec 01; 69(47):14259-14269. PubMed ID: 34784211
    [Abstract] [Full Text] [Related]

  • 43. 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]

  • 44. Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice.
    Sun X, Baldwin EA, Plotto A, Manthey JA, Duan Y, Bai J.
    J Sci Food Agric; 2017 Jan 15; 97(2):543-550. PubMed ID: 27099203
    [Abstract] [Full Text] [Related]

  • 45. Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice.
    Liu Y, Yang C, Wang Q, Zhang J, Zhang L.
    J Food Sci; 2022 Jun 15; 87(6):2515-2526. PubMed ID: 35590478
    [Abstract] [Full Text] [Related]

  • 46. Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques.
    Zhai X, Zhang L, Granvogl M, Ho CT, Wan X.
    Compr Rev Food Sci Food Saf; 2022 Sep 15; 21(5):3867-3909. PubMed ID: 35810334
    [Abstract] [Full Text] [Related]

  • 47. Aroma modulation of vegetable oils-A review.
    Zhang W, Cao X, Liu SQ.
    Crit Rev Food Sci Nutr; 2020 Sep 15; 60(9):1538-1551. PubMed ID: 30821165
    [Abstract] [Full Text] [Related]

  • 48. Identification of the cooked off-flavor in heat-sterilized lychee (Litchi chinensis Sonn.) juice by means of molecular sensory science.
    An K, Liu H, Fu M, Qian MC, Yu Y, Wu J, Xiao G, Xu Y.
    Food Chem; 2019 Dec 15; 301():125282. PubMed ID: 31387036
    [Abstract] [Full Text] [Related]

  • 49. Effects of sugar matrices on the release of key aroma compounds in fresh and high hydrostatic pressure processed Tainong mango juices.
    Pan X, Wu J, Zhang W, Liu J, Yang X, Liao X, Hu X, Lao F.
    Food Chem; 2021 Feb 15; 338():128117. PubMed ID: 33091985
    [Abstract] [Full Text] [Related]

  • 50. Dynamic changes in aromas and precursors of edible fungi juice: mixed lactic acid bacteria fermentation enhances flavor characteristics.
    Sun H, Du J, Yan X, Chen X, Zhao L.
    J Sci Food Agric; 2024 Nov 15; 104(14):8541-8552. PubMed ID: 39392670
    [Abstract] [Full Text] [Related]

  • 51. 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 15; 6(6):1950-9. PubMed ID: 25996796
    [Abstract] [Full Text] [Related]

  • 52. Mechanisms non-enzymatic browning in orange juice during storage.
    Paravisini L, Peterson DG.
    Food Chem; 2019 Aug 15; 289():320-327. PubMed ID: 30955619
    [Abstract] [Full Text] [Related]

  • 53. 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
    [Abstract] [Full Text] [Related]

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  • 55. Effect of Abscission Zone Formation on Orange ( Citrus sinensis) Fruit/Juice Quality for Trees Affected by Huanglongbing (HLB).
    Baldwin E, Plotto A, Bai J, Manthey J, Zhao W, Raithore S, Irey M.
    J Agric Food Chem; 2018 Mar 21; 66(11):2877-2890. PubMed ID: 29414241
    [Abstract] [Full Text] [Related]

  • 56. 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 21; 72(8):S535-43. PubMed ID: 17995618
    [Abstract] [Full Text] [Related]

  • 57. Development of delayed bitterness and effect of harvest date in stored juice from two complex citrus hybrids.
    Raithore S, Dea S, McCollum G, Manthey JA, Bai J, Leclair C, Hijaz F, Narciso JA, Baldwin EA, Plotto A.
    J Sci Food Agric; 2016 Jan 30; 96(2):422-9. PubMed ID: 25615579
    [Abstract] [Full Text] [Related]

  • 58. 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]

  • 59. Juice volatile composition differences between Valencia orange and its mutant Rohde Red Valencia are associated with carotenoid profile differences.
    Wei X, Song M, Chen C, Tong H, Liang G, Gmitter FG.
    Food Chem; 2018 Apr 15; 245():223-232. PubMed ID: 29287364
    [Abstract] [Full Text] [Related]

  • 60. How are the sensory properties perceived by consumers? A case study with pressurized tropical mixed juice.
    Martins IBA, de Souza CR, de Alcantara M, Rosenthal A, Ares G, Deliza R.
    Food Res Int; 2022 Feb 15; 152():110940. PubMed ID: 35181102
    [Abstract] [Full Text] [Related]

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