Non-enzymatic browning in citrus juice: chemical markers, their detection and ways to improve product quality

5-Hydroxymethylfurfural content in foodstuffs determined by micellar electrokinetic chromatography

(2010) Erika Teixidó et al.   FOOD CHEMISTRY

Quantitative modelling approaches for ascorbic acid degradation and non-enzymatic browning of orange juice during ultrasound processing

(2009) V.P. Valdramidis et al.   JOURNAL OF FOOD ENGINEERING

Rapid analysis of phenolic acids in beverages by UPLC–MS/MS

(2008) Jiří Gruz et al.   FOOD CHEMISTRY

Effects of Cationic Species on Visual Color Formation in Model Maillard Reactions of Pentose Sugars and Amino Acids

(2008) George P. Rizzi   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processing and Storage Effects on Orange Juice Aroma: A Review

(2008) Pilar Ruiz Perez-Cacho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties

(2007) Eduvigis Roldán et al.   FOOD CHEMISTRY

Nonenzymatic browning of selected fruit juices affected by D-galacturonic acid

(2007) Albert Ibarz et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY