Storage temperature and time influences sensory quality of mandarins by altering soluble solids, acidity and aroma volatile composition

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

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

Odour and flavour thresholds for key aroma components in an orange juice matrix: terpenes and aldehydes

Anne Plotto, Carlos A. Margaría, Kevin Goodner et al. · Flavour and Fragrance Journal · 2004 · 155 citations

Agriculture, Food Science, Analytical Toxicology +16

Tolerance of `Valencia' Oranges to Controlled Atmospheres, as Determined by Physiological Responses and Quality Attributes

Dangyang Ke, Adel A. Kader · Journal of the American Society for Horticultural Science · 1990 · 140 citations · Full text

Agriculture, Food Science, Plant Sciences +17

Catalase enzyme activity is related to tolerance of mandarin fruits to chilling

J.M. Sala, Marı́a T. Lafuente · Postharvest Biology and Technology · 2000 · 126 citations

Agriculture, Biochemistry, Plant Sciences +14