Using power ultrasound to release glycosidically bound volatiles from orange juice: A new method

Changes in the Key Odorants and Aroma Profiles of Hamlin and Valencia Orange Juices Not from Concentrate (NFC) during Chilled Storage

(2018) Ines Sellami et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of enzymatic and acid hydrolysis of bound flavor compounds in model system and grapes

(2016) Mariusz Dziadas et al.   FOOD CHEMISTRY

Application of nanoparticle-immobilized thermostable β-glucosidase for improving the sugarcane juice properties

(2016) Ruchi Agrawal et al.   Innovative Food Science & Emerging Technologies

100% citrus juice: Nutritional contribution, dietary benefits, and association with anthropometric measures

(2015) Gail C. Rampersaud et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Use of ultrasounds in the food industry–Methods and effects on quality, safety, and organoleptic characteristics of foods: A review

(2015) Ioannis S. Arvanitoyannis et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Characterisation of free and bound volatile compounds from six different varieties of citrus fruits

(2015) Jing-Nan Ren et al.   FOOD CHEMISTRY

Effect of ultrasound-assisted freezing on the physico-chemical properties and volatile compounds of red radish

(2015) Bao-guo Xu et al.   ULTRASONICS SONOCHEMISTRY

Free and Bound Volatile Compounds in Juice and Peel of Eureka Lemon

(2014) Siqiong Zhong et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Influence of the production process of strawberry industrial purees on free and glycosidically bound aroma compounds

(2014) C. Ubeda et al.   Innovative Food Science & Emerging Technologies

Ultrasound and electric fields as novel techniques for assisting the wine ageing process: The state-of-the-art research

(2013) Juan Francisco García Martín et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Free and bound volatile compounds in juice and peel of Jincheng oranges

(2009) Gang Fan et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fresh Squeezed Orange Juice Odor: A Review

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