Effect of extraction method on quality of orange juice: hand-squeezed, commercial-fresh squeezed and processed

Enzymatic Modification of a Model Homogalacturonan with the Thermally Tolerant Pectin Methylesterase from Citrus: 1. Nanostructural Characterization, Enzyme Mode of Action, and Effect of pH

(2011) Randall G. Cameron et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of 1-methylcyclopropene on tomato flavour components, shelf life and decay as influenced by harvest maturity and storage temperature

(2011) Elizabeth Baldwin et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Multiple Forms of Pectinmethylesterase from Citrus Peel and Their Effects on Juice Cloud Stability

(2010) RANDALL G. CAMERON et al.   JOURNAL OF FOOD SCIENCE

Distribution of aroma volatile compounds in tangerine hybrids and proposed inheritance

(2010) Takayuki Miyazaki et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2009) Elizabeth Baldwin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) Anne Plotto et al.   FLAVOUR AND FRAGRANCE JOURNAL

Processing and Storage Effects on Orange Juice Aroma: A Review

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