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Items: 11

1.

Fresh squeezed orange juice odor: a review.

Perez-Cacho PR, Rouseff RL.

Crit Rev Food Sci Nutr. 2008 Aug;48(7):681-95. doi: 10.1080/10408390701638902. Review.

PMID:
18663618
2.

Processing and storage effects on orange juice aroma: a review.

Perez-Cacho PR, Rouseff R.

J Agric Food Chem. 2008 Nov 12;56(21):9785-96. doi: 10.1021/jf801244j. Epub 2008 Oct 2. Review.

PMID:
18828595
3.

Orange juice quality with an emphasis on flavor components.

Kealey KS, Kinsella JE.

CRC Crit Rev Food Sci Nutr. 1978;11(1):1-40. Review.

PMID:
378545
4.

Taste and aroma of fresh and stored mandarins.

Tietel Z, Plotto A, Fallik E, Lewinsohn E, Porat R.

J Sci Food Agric. 2011 Jan 15;91(1):14-23. doi: 10.1002/jsfa.4146. Epub 2010 Sep 2. Review.

PMID:
20812381
5.
6.

Advances in fruit aroma volatile research.

El Hadi MA, Zhang FJ, Wu FF, Zhou CH, Tao J.

Molecules. 2013 Jul 11;18(7):8200-29. doi: 10.3390/molecules18078200. Review.

7.

Citrus fruits. Part II. Chemistry, technology, and quality evaluation. B. Technology.

Ranganna S, Govindarajan VS, Ramana KV.

Crit Rev Food Sci Nutr. 1983;19(1):1-98. Review.

PMID:
6380950
8.

Review of apple flavor--state of the art.

Dimick PS, Hoskin JC.

Crit Rev Food Sci Nutr. 1983;18(4):387-409. Review.

PMID:
6354595
9.

Anti-inflammatory properties of orange juice: possible favorable molecular and metabolic effects.

Coelho RC, Hermsdorff HH, Bressan J.

Plant Foods Hum Nutr. 2013 Mar;68(1):1-10. doi: 10.1007/s11130-013-0343-3. Review.

PMID:
23417730
10.

Cognitive facilitation following intentional odor exposure.

Johnson AJ.

Sensors (Basel). 2011;11(5):5469-88. doi: 10.3390/s110505469. Epub 2011 May 19. Review.

11.
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