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A research note. Bound water and freezing point depression of concentrated orange juices = Note de recherche. L'eau liée et l'abaissement du point de congélation des jus concentrés d'orangeCHEN, C. S.Journal of food science. 1988, Vol 53, Num 3, pp 983-984, issn 0022-1147Article

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Antioxidant Activity of Commercial Ready-to-Drink Orange Juice and NectarSTELLA, Suzana P; FERRAREZI, Alessandra C; DOS SANTOS, Karina O et al.Journal of food science. 2011, Vol 76, Num 3, issn 0022-1147, C392-C397Article

High-pressurized orange juice consumption affects plasma vitamin C, antioxidative status and inflammatory markers in healthy humansSANCHEZ-MORENO, Concepcion; CANO, M. Pilar; DE ANCOS, Begona et al.The Journal of nutrition. 2003, Vol 133, Num 7, pp 2204-2209, issn 0022-3166, 6 p.Article

Le dégazage au gaz allonge la DLC du jus d'orangeProcess (Cesson-Sévigné). 2004, Num 1205, issn 0998-6650, p. 60Article

The debittering of navel orange juice using polymeric filmsFAYOUX, Stéphane C; HERNANDEZ, Ruben J; HOLLAND, Robert V et al.Journal of food science. 2007, Vol 72, Num 4, issn 0022-1147, E143-E154Article

Ascending bubble extraction of terpenes from freshly squeezed orange juiceKOMTHONG, Pongsuriya; KATOH, Tatsuo; IGURA, Noriyuki et al.Food research international. 2006, Vol 39, Num 1, pp 53-58, issn 0963-9969, 6 p.Article

The vitamin C content of orange juice packed in an oxygen scavenger materialZERDIN, Katherine; ROONEY, Michael L; VERMUË, Joost et al.Food chemistry. 2003, Vol 82, Num 3, pp 387-395, issn 0308-8146, 9 p.Article

Comparison of phenolic compounds of orange juice processed by pulsed electric fields (PEF) and conventional thermal pasteurisationAGCAM, E; AKYILDIZ, A; AKDEMIR EVRENDILEK, G et al.Food chemistry. 2014, Vol 143, pp 354-361, issn 0308-8146, 8 p.Article

Improving the chemopreventive potential of orange juice by enzymatic biotransformationROSAS FERREIRA, Livia; ALVES MACEDO, Juliana; LIMA RIBEIRO, Marcelo et al.Food research international. 2013, Vol 51, Num 2, pp 526-535, issn 0963-9969, 10 p.Article

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Influence of processing on the levels of amines and proline and on the physico-chemical characteristics of concentrated orange juiceMENDONCA VIEIRA, Silvia; SILVA, Tarliane Maria; ABREU GLORIA, Maria Beatriz et al.Food chemistry. 2010, Vol 119, Num 1, pp 7-11, issn 0308-8146, 5 p.Article

Descriptive sensory analysis in different classes of orange juice by a robust free-choice profile methodAPARICIO, Jesus Perez; TOLEDANO MEDINA, M. Angeles; LAFUENTE ROSALES, Victoria et al.Analytica chimica acta. 2007, Vol 595, Num 1-2, pp 238-247, issn 0003-2670, 10 p.Conference Paper

Elemental content and nutritional study of blood orange juiceCAUTELA, Domenico; SANTELLI, Francesca; BOSCAINO, Floriana et al.Journal of the science of food and agriculture. 2009, Vol 89, Num 13, pp 2283-2291, issn 0022-5142, 9 p.Article

Flavanone plasma pharmacokinetics from blood orange juice in human subjectsGARDANA, Claudio; GUAMIERI, Serena; RISO, Patrizia et al.British journal of nutrition. 2007, Vol 98, Num 1, pp 165-172, issn 0007-1145, 8 p.Article

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Specific anosmia observed for β-lonone, but not for α-lonone : Significance for flavor researchPLOTTO, A; BARNES, K. W; GOODNER, K. L et al.Journal of food science. 2006, Vol 71, Num 5, issn 0022-1147, S401-S406Article

The Effect of Frequency of Consumption of Artificial Sweeteners on Sweetness Liking by WomenMAHAR, A; DUIZER, L. M.Journal of food science. 2007, Vol 72, Num 9, issn 0022-1147, S714-S718Article

Browning and decomposed products of model orange juiceSHINODA, Yuki; MURATA, Masatsune; HOMMA, Seiichi et al.Bioscience, biotechnology, and biochemistry. 2004, Vol 68, Num 3, pp 529-536, issn 0916-8451, 8 p.Article