Chemical and Sensory Characterization of Orange (Citrus sinensis) Pulp, a by-Product of Orange Juice Processing Using Gas-Chromatography-Olfactometry

Characteristics ofβ-glucosidase from oranges during maturation and its relationship with changes in bound volatile compounds

(2014) Jing-Nan Ren et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Dietary fiber from orange byproducts as a potential fat replacer

(2013) Tainara de Moraes Crizel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the bound aroma profiles of ‘Hayward’ and ‘Hort16A’ kiwifruit (Actinidia spp.) during ripening and GC-olfactometry analysis

(2012) Coralia V. Garcia et al.   FOOD CHEMISTRY

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

(2010) Anne Plotto et al.   JOURNAL OF FOOD SCIENCE

Sensory Lexicon for Fresh Squeezed and Processed Orange Juices

(2009) P. Ruiz Pérez-Cacho et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Processing and Storage Effects on Orange Juice Aroma: A Review

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