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DETERMINATION AND PREDICTION OF ODOR THRESHOLDS FOR ODOR ACTIVE VOLATILES IN A NEUTRAL APPLE JUICE MATRIX

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Effect of Liberibacter Infection (Huanglongbing or “Greening” Disease) of Citrus on Orange Juice Flavor Quality by Sensory Evaluation

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Chemical Characterization of Orange Juice from Trees Infected with Citrus Greening (Huanglongbing)

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Effect of Liberibacter Infection (Huanglongbing Disease) of Citrus on Orange Fruit Physiology and Fruit/Fruit Juice Quality: Chemical and Physical Analyses

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Odour and flavour thresholds for key aroma components in an orange juice matrix: esters and miscellaneous compounds

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