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Items: 1 to 20 of 138

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.

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. doi: 10.1002/jsfa.5587. Epub 2012 Jan 30.

PMID:
22290491
3.
4.

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. Epub 2007 Jun 19.

PMID:
17579430
5.

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. doi: 10.1002/jsfa.4396. Epub 2011 Apr 7.

PMID:
21480267
6.

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.

PMID:
15212470
7.

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. doi: 10.1021/jf801070r.

PMID:
19061307
8.

Gc-olfactometry with solid phase microextraction of aroma volatiles from heated and unheated orange juice.

Rouseff R, Bazemore R, Goodner K, Naim M.

Adv Exp Med Biol. 2001;488:101-12.

PMID:
11548149
9.

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. doi: 10.1021/acs.jafc.7b02703. Epub 2017 Sep 18.

PMID:
28885016
10.

Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck).

Selli S, Canbas A, Varlet V, Kelebek H, Prost C, Serot T.

J Agric Food Chem. 2008 Jan 9;56(1):227-34. Epub 2007 Dec 14.

PMID:
18078317
11.

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;74(4):835-42. Epub 2010 Apr 7.

12.

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
14.

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;72(8):S535-43.

PMID:
17995618
15.
16.

Comparison of techniques for the isolation of volatiles from cashew apple juice.

Sampaio KL, Biasoto AC, Da Silva MA.

J Sci Food Agric. 2015 Jan;95(2):299-312. doi: 10.1002/jsfa.6718. Epub 2014 May 30.

PMID:
24789719
17.

Historical review of citrus flavor research during the past 100 years.

Rouseff RL, Ruiz Perez-Cacho P, Jabalpurwala F.

J Agric Food Chem. 2009 Sep 23;57(18):8115-24. doi: 10.1021/jf900112y.

PMID:
19719125
18.
19.

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;58(5):229-233. doi: 10.3358/shokueishi.58.229. Japanese.

20.

Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil.

Liu C, Cheng Y, Zhang H, Deng X, Chen F, Xu J.

J Agric Food Chem. 2012 Mar 14;60(10):2617-28. doi: 10.1021/jf2039197. Epub 2012 Mar 2.

PMID:
22352344

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