Comparison of odour active compounds detected by gas-chromatography–olfactometry between hand-squeezed juices from different orange varieties

Evaluation of Aroma Differences between Hand-Squeezed Juices from Valencia Late and Navel Oranges by Quantitation of Key Odorants and Flavor Reconstitution Experiments

Andrea Buettner, Peter Schieberle · Journal of Agricultural and Food Chemistry · 2001 · 205 citations

Agriculture, Food Science, Food Analysis +16

Food flavours: Generation, analysis and process influence

D. S. Mottram · Food Chemistry · 1997 · 165 citations

Agriculture, Food Science, Food Analysis +13

Comparison of volatile flavor components in fresh and processed orange juices

Myrna O. Nisperos‐Carriedo, Philip E. Shaw · Journal of Agricultural and Food Chemistry · 1990 · 161 citations

Agriculture, Food Science, Food Analysis +16

Identification of the most odour-active volatiles in fresh, hand-extracted juice of Valencia late oranges by odour dilution techniques

Andrea Hinterholzer, Peter Schieberle · Flavour and Fragrance Journal · 1998 · 156 citations

Agriculture, Food Science, Food Analysis +15

Evaluation of antioxidant capacity of blood orange juices as influenced by constituents, concentration process and storage

Elena Arena, Biagio Fallico, Emanuele Maccarone · Food Chemistry · 2001 · 149 citations

Agriculture, Biochemistry, Food Science +16