Determinants of flavor acceptability during the maturation of navel oranges

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 · 202 citations

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

Flavoromics, Food Analysis, Altmetric Attention Score +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

Valencia Late Oranges, Solvent Extraction, Flavoromics +22

Effect of Coatings and Prolonged Storage Conditions on Fresh Orange Flavor Volatiles, Degrees Brix, and Ascorbic Acid Levels

Elizabeth A. Baldwin, Myrna O. Nisperos‐Carriedo, Philip E. Shaw et al. · Journal of Agricultural and Food Chemistry · 1995 · 155 citations

Shelf Life, Food Analysis, Altmetric Attention Score +17

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 · 152 citations

Flavoromics, Food Analysis, Sensory Science (Early Childhood Education) +16