Maintaining the quality of sugarcane juice with blanching and ascorbic acid

Use of Dinitrosalicylic Acid Reagent for Determination of Reducing Sugar

Gail Lorenz Miller · Analytical Chemistry · 1959 · 28.7K citations

Natural Sciences, Chemistry, Food Science +9

A NEW REAGENT FOR THE DETERMINATION OF SUGARS

Michael Somogyi · Journal of Biological Chemistry · 1945 · 2.5K citations · Full text

Agriculture, Biochemistry, Food Science +11

Effects of ascorbic acid retention on juice color and pigment stability in blood orange (Citrus sinensis) juice during refrigerated storage

Mi-Hee Choi, G.H Kim, H.S Lee · Food Research International · 2002 · 269 citations

Agriculture, Biochemistry, Food Science +17

INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDE

F. Pizzocaro, D. Torreggiani, GIANLUCA GILARDI · Journal of Food Processing and Preservation · 1993 · 262 citations

Agriculture, Food Science, Food Chemistry +10

Effect of fruit blanching on phenolics and radical scavenging activity of highbush blueberry juice

Margherita Rossi, Elena Giussani, Roberto Morelli et al. · Food Research International · 2003 · 213 citations

Agriculture, Food Science, Food Chemistry +14