Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate

(2009) Melanie Averbeck et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A novel oxygenase from Pleurotus sapidus transforms valencene to nootkatone

(2009) Marco A. Fraatz et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Fresh Squeezed Orange Juice Odor: A Review

(2008) Pilar Ruiz Perez-Cacho et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Evaluation of Aroma-Active Compounds in Pontianak Orange Peel Oil (Citrus nobilis Lour. Var.microcarpaHassk.) by Gas Chromatography−Olfactometry, Aroma Reconstitution, and Omission Test

(2008) Jorry Dharmawan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

(2008) Hasim Kelebek et al.   MICROCHEMICAL JOURNAL

Juice components and antioxidant capacity of citrus varieties cultivated in China

(2007) Guihua Xu et al.   FOOD CHEMISTRY

Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey

(2007) Hasim Kelebek et al.   FOOD CHEMISTRY

Characterization of the Most Odor-Active Volatiles of Orange Wine Made from a Turkish cv. Kozan ( Citrus sinensis L. Osbeck)

(2007) Serkan Selli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY