Works matching DE "ORANGE juice -- Flavor %26 odor"
Results: 18
New Ways To Make Condensed O.J. Taste More Like Fresh.
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- Agricultural Research, 2004, v. 52, n. 9, p. 20
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EFFECT OF DENSE PHASE CARBON DIOXIDE PROCESS ON PHYSICOCHEMICAL PROPERTIES AND FLAVOR COMPOUNDS OF ORANGE JUICE.
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- Journal of Food Processing & Preservation, 2010, v. 34, p. 530, doi. 10.1111/j.1745-4549.2009.00369.x
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Involvement of Volatile Sulfur Compounds in Ionizing Radiation-induced Off-odor of Fresh Orange Juice.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 8, p. C593, doi. 10.1111/j.1365-2621.2004.tb09905.x
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Dynamic Head Space Analyses of Orange Juice Flavor Compounds and Their Absorption into Packaging Materials.
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- Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 7, p. 549, doi. 10.1111/j.1365-2621.2004.tb13649.x
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Flavor losses in orange juice during ultrafiltration and subsequent evaporation.
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- Journal of Food Science (Wiley-Blackwell), 1996, v. 61, n. 3, p. 540, doi. 10.1111/j.1365-2621.1996.tb13152.x
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Sorption of ethyl butyrate and octanal constituents of orange essence by polymeric adsorbents.
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- Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 4, p. 801, doi. 10.1111/j.1365-2621.1993.tb09362.x
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Absorption of Aroma Volatiles of Orange Juice into Laminated Carton Packages Did Not Affect Sensory Quality.
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- Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 6, p. 1408, doi. 10.1111/j.1365-2621.1992.tb06870.x
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Impact of Retention Interval on Recognition of a New Sensory Variant of Orange Juice.
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- Chemosensory Perception, 2012, v. 5, n. 3/4, p. 237, doi. 10.1007/s12078-012-9132-x
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Sensory Lexicon for Fresh Squeezed and Processed Orange Juices.
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- Food Science & Technology International, 2008, v. 14, p. 131, doi. 10.1177/1082013208094723
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EVALUATION OF SENSORY PROFILE AND P-VINYLGUAIACOL (PVG) CONTENT IN ORANGE JUICES DURING STORAGE AT DIFFERENT TEMPERATURE.
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- Journal of Food Quality, 2011, v. 34, n. 1, p. 30, doi. 10.1111/j.1745-4557.2010.00363.x
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Adaptive Adjustment of the Generalization-Discrimination Balance in Larval Drosophila.
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- Journal of Neurogenetics, 2010, v. 24, n. 3, p. 168, doi. 10.3109/01677063.2010.498066
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Deficit irrigation and maturation stage influence quality and flavonoid composition of 'Valencia' orange fruit.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 6, p. 1904, doi. 10.1002/jsfa.7993
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Removal of Bitterness by Using of Amberlite in Orange Juices.
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- International Journal of Electronics, Mechanical & Mechatronics Engineering, 2017, v. 7, n. 2, p. 1419, doi. 10.17932/IAU.IJEMME.21460604.2017.7/2.1419-1432
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Orange juice with pulp: impact of pasteurization and storage on flavour, polyphenols, ascorbic acid and antioxidant activity.
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- Journal of Food & Nutrition Research, 2014, v. 53, n. 4, p. 371
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Comparison of the key aroma compounds in hand-squeezed and unpasteurised, commercial NFC juices prepared from Brazilian Pera Rio oranges.
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- European Food Research & Technology, 2011, v. 232, n. 6, p. 995, doi. 10.1007/s00217-011-1473-1
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Influence of different storage conditions on changes in the key aroma compounds of orange juice reconstituted from concentrate.
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- European Food Research & Technology, 2011, v. 232, n. 1, p. 129, doi. 10.1007/s00217-010-1366-8
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An investigation into the application of konjac glucomannan as a flavor encapsulant.
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- European Food Research & Technology, 2009, v. 229, n. 3, p. 467, doi. 10.1007/s00217-009-1084-2
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INFLUENCE OF LACTIC ACID ADDITION ON COLOR AND CHEMICAL PROPERTIES OF FRESH PREPARED ORANGE JUICE.
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- Analele Universitatii din Craiova. Seria Biologie, Horticultura, Tehnologia Prelucrarii Produselor Agricole, Ingineria Mediului, 2016, v. 21, p. 349
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