Flavor Components of Italian Orange Juices

Volatile Compounds in Foods and Beverages

2017 • 1,218 citations

Sulfhydryl group/disulfide bond interchange reactions during heat-induced gelation of whey protein isolate

1989 • 341 citations

Flavour science and technology

1988 • 241 citations

Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides

1994 • 152 citations

Hydroxycinnamic Acids as Markers of Italian Blood Orange Juices

1998 • 123 citations

Quantitative Determination of 46 Volatile Constituents in Fresh, Unpasteurized Orange Juices Using Dynamic Headspace Gas Chromatography

1994 • 101 citations

Role of Hydroxycinnamic Acids and Vinylphenols in the Flavor Alteration of Blood Orange Juices

1996 • 76 citations

Distribution of volatile compounds between the pulp and serum of some fruit juices

1974 • 53 citations

Changes in composition of volatile components in aseptically packaged orange juice during storage

1989 • 52 citations

The characterisation and measurement of Hbr‐reacting acids in Mucuna pruriens and Urena lobata seed oils

1978 • 27 citations

Volumetric determination of total aldehydes in citrus oils

1978 • 14 citations