Chemical characterization by liquid chromatography of Moro blood orange juices

Quantitative survey of narirutin, naringin, hesperidin, and neohesperidin in citrus

Russell L. Rouseff, Shirley F. Martin, C. O. Youtsey · Journal of Agricultural and Food Chemistry · 1987 · 289 citations

Botany, Food Analysis, Altmetric Attention Score +18

Color and pigment analyses in fruit products

Ronald E. Wrolstad · 1993 · 282 citations

Biology, Food Chemistry, Natural Pigments +15

Quality Changes and Nonenzymic Browning Intermediates in Grapefruit Juice During Storage

H.S. Lee, Steven Nagy · Journal of Food Science · 1988 · 122 citations

Food Chemistry, Ascorbic Acid, Storage Temperature +10

The chemical constituents of citrus fruits

J. F. Kefford, B. V. Chandler · 1970 · 98 citations

Stabilization of Anthocyanins of Blood Orange Fruit Juice

Emanuele Maccarone, A Maccarrone, Paolo Rapisarda · Journal of Food Science · 1985 · 86 citations

Food Chemistry, Tartaric Acid, Phenolic Compounds +9