Library - Bibliographies - Citrus Juice

Abdelmageed , O. H., P. Y. Khashaba , et al. (1995). “Selective Spectrophotometric Determination of Ascorbic-Acid in Drugs and Foods.” Talanta 42 (4): 573-579.

           

Araki, C. and H. Sakakibara (1991). “Changes in the Volatile Flavor Compounds by Heating Satsuma Mandarine (Citrus- Unshiu Marcov ) Juice.” Agricultural and Biological Chemistry 55 (5): 1421-1423.

           

Attri , B. L. and S. B. Maini (1996). “Pectin from galgal (Citrus pseudolimon Tan) peel.” Bioresource Technology 55 (1): 89-91.

           

Ayhan , Z., H. W. Yeom , et al. (2001). “Flavor, color, and vitamin C retention of pulsed electric field processed orange juice in different packaging materials.” Journal of Agricultural and Food Chemistry 49 (2): 669-674.

           

Baker, R. A. (1993). “Firmness of Canned Grapefruit Sections Improved with Calcium Lactate.” Journal of Food Science 58 (5): 1107-1110.

           

Baldwin, E. A., M. Nisperoscarriedo , et al. (1995). “Effect of Coatings and Prolonged Storage-Conditions on Fresh Orange Flavor Volatiles, Degrees Brix , and Ascorbic-Acid Levels.” Journal of Agricultural and Food Chemistry 43 (5): 1321-1331.

           

Bezman , Y., R. L. Rouseff , et al. (2001). “2-methyl-3-furanthiol and methional are possible off-flavors in stored orange juice: Aroma-similarity, NIF/SNIF GC-O, and GC analyses.” Journal of Agricultural and Food Chemistry 49 (11): 5425-5432.

           

Braddock, R. J. and K. R. Cadwallader (1992). “Citrus by-Products Manufacture for Food Use.” Food Technology 46 (2): 105-110.

           

Braddock, R. J. and R. M. Goodrich (2001). “Processing technologies to enhance fresh flavor of citrus juice.” Abstracts of Papers of the American Chemical Society 222 : 41-AGFD.

           

Buettner , A. and P. Schieberle (1999). “Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden ).” Journal of Agricultural and Food Chemistry 47 (12): 5189-5193.

           

Buettner , A. and P. Schieberle (2001). “Evaluation of aroma differences between hand-squeezed juices from valencia late and navel oranges by quantitation of key odorants and flavor reconstitution experiments.” Journal of Agricultural and Food Chemistry 49 (5): 2387-2394.

           

Buettner , A. and P. Schieberle (2001). “Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden ) by quantitation and flavor reconstitution experiments.” Journal of Agricultural and Food Chemistry 49 (3): 1358-1363.

           

Cameron, R. G., R. A. Baker, et al. (1999). “Effect of juice extractor settings on juice cloud stability.” Journal of Agricultural and Food Chemistry 47 (7): 2865-2868.

           

Cancalon , P. F. (1999). “Analytical monitoring of citrus juices by using capillary electrophoresis.” Journal of Aoac International 82 (1): 95-106.

           

Careri , M., L. Elviri , et al. (2000). “ Spectrophotometric and coulometric detection in the highperformance liquid chromatography of flavonoids and optimization of sample treatment for the determination of quercetin in orange juice.” Journal of Chromatography A 881 (1-2): 449-460.

           

Charara , Z. N., J. W. Williams, et al. (1992). “Orange Flavor Absorption into Various Polymeric Packaging Materials.” Journal of Food Science 57 (4): 963-966.

           

Chien , P. J., F. Sheu , et al. (2001). “Monitoring enzymatic debittering in grapefruit juice by high performance liquid chromatography.” Journal of Food and Drug Analysis 9 (2): 115-120.

           

Choi , H. S., Y. Kondo, et al. (2001). “Characterization of the odor-active volatiles in citrus Hyuganatsu (Citrus tamurana Hort . ex Tanaka).” Journal of Agricultural and Food Chemistry 49 (5): 2404-2408.

           

Clifford, M. N. (1999). “ Chlorogenic acids and other cinnamates - nature, occurrence and dietary burden.” Journal of the Science of Food and Agriculture 79 (3): 362-372.

           

Coll , M. D., L. Coll , et al. (1998). “Recovery of flavanones from wastes of industrially processed lemons.” Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung a-Food Research and Technology 206 (6): 404-407.

           

Cook, R. (1983). “Quality of Citrus Juices as Related to Composition and Processing Practices.” Food Technology 37 (6): 68-71,133.

           

Crandall, P. G. and K. C. Davis (1991). “Viscosity Reduction and Reformation of Structure in Orange Concentrate as Affected by Homogenization within Commercial Taste Evaporators.” Journal of Food Science 56 (5): 1360-1364.

           

De Gregorio, A., G. Mandalari , et al. (2002). “SCP and crude pectinase production by slurry-state fermentation of lemon pulps.” Bioresource Technology 83 (2): 89-94.

           

Demole , E. and P. Enggist (1983). “Further Investigation of Grapefruit Juice Flavor Components (Citrus- Paradisi Macfayden ) - Valencane -Type and Eudesmane -Type Sesquiterpene Ketones .” Helvetica Chimica Acta 66 (5): 1381-1391.

           

Demole , E., P. Enggist , et al. (1982). “1-Para-Menthene-8-Thiol - a Powerful Flavor Impact Constituent of Grapefruit Juice (Citrus- Paradisi Macfayden ).” Helvetica Chimica Acta 65 (6): 1785-1794.

           

Di Mauro, A., B. Fallico , et al. (2000). “Waste water from citrus processing as a source of hesperidin by concentration on styrene- divinylbenzene resin.” Journal of Agricultural and Food Chemistry 48 (6): 2291-2295.

           

Dobozi -King, M., A. Halasz , et al. (1997). “Comparison of analytical methods for determining the orange content of processed juices.” Acta Alimentaria 26 (4): 383-392.

           

Esteve, M. J., A. Frigola, et al. (2002). “Use of polarography as a quality-control method for determining diacetyl in citrus and vegetable juices, yoghurt and butter.” Food Additives and Contaminants 19 (6): 519-523.

           

Fellers, P. J. (1989). “A Review of Limonin in Grapefruit (Citrus- Paradisi ) Juice, Its Relationship to Flavor, and Efforts to Reduce It.” Journal of the Science of Food and Agriculture 49 (4): 389-404.

           

Fernandes , J. C. B., G. D. Neto , et al. (1998). “Use of column with modified silica for interfering retention in a FIA spectrophotometric method for direct determination of vitamin C in medicine.” Analytica Chimica Acta 366 (1-3): 11-22.

           

Fidelibus , M. W., F. S. Davies, et al. (2002). “ Gibberellic acid application timing affects fruit quality of processing oranges.” Hortscience 37 (2): 353-357.

           

Gil-Izquierdo, A., M. I. Gil, et al. (2001). “In vitro availability of flavonoids and other phenolics in orange juice.” Journal of Agricultural and Food Chemistry 49 (2): 1035-1041.

           

Goodner , J. K., R. J. Braddock, et al. (1998). “Inactivation of pectinesterase in orange and grapefruit juices by high pressure.” Journal of Agricultural and Food Chemistry 46 (5): 1997-2000.

           

Goodner , J. K., R. J. Braddock, et al. (1999). “Cloud stabilization of orange juice by high pressure processing.” Journal of Food Science 64 (4): 699-700.

           

Goodner , K. L., P. Jella , et al. (2000). “Determination of vanillin in orange, grapefruit, tangerine, lemon, and lime juices using GC- olfactometry and GC-MS/MS.” Journal of Agricultural and Food Chemistry 48 (7): 2882-2886.

           

Goodner , K. L. and R. L. Rouseff (2001). “Using an ion-trap MS sensor to differentiate and identify individual components in grapefruit juice headspace volatiles.” Journal of Agricultural and Food Chemistry 49 (1): 250-253.

           

Goodrich, R. M., R. J. Braddock, et al. (1998). “Bioconversion of citrus aroma compounds by Pichia pastoris .” Journal of Food Science 63 (3): 445-449.

           

Grohmann , K. and R. J. Bothast (1994). “Pectin-Rich Residues Generated by Processing of Citrus-Fruits, Apples, and Sugar-Beets - Enzymatic-Hydrolysis and Biological Conversion to Value-Added Products.” Enzymatic Conversion of Biomass for Fuels Production 566 : 372-390.

           

Hagenmaier , R. D. (2002). “The flavor of mandarin hybrids with different coatings.” Postharvest Biology and Technology 24 (1): 79-87.

           

Hart, H. E., M. E. Parish, et al. (1991). “ Orange Finisher Pulp as Substrate for Polygalacturonase Production by Rhizopus-Oryzae .” Journal of Food Science 56 (2): 480-483.

           

Hasegawa, S., C. H. Fong, et al. (1996). “ Limonoid glucosides in orange molasses.” Journal of Food Science 61 (3): 560-561.

           

Hasegawa , S., M. Miyake , et al. (1994). “Biochemistry of Citrus Limonoids and Their Anticarcinogenic Activity.” Food Phytochemicals for Cancer Prevention I 546 : 198-208.

           

Hernandez, E., R. Couture, et al. (1992). “Evaluation of Ultrafiltration and Adsorption to Debitter Grapefruit Juice and Grapefruit Pulp Wash. ” Journal of Food Science 57 (3): 664-666.

           

Hutton, R. J. and J. J. Landsberg (2000). “Temperature sums experienced before harvest partially determine the post-maturation juicing quality of oranges grown in the Murrumbidgee Irrigation Areas (MIA) of New South Wales.” Journal of the Science of Food and Agriculture 80 (2): 275-283.

           

Ishikawa, Y. T., Y. Ikoma , et al. (1992). “Strain Differences in Chemical-Components in Very Early Ripening Mutants of Satsuma Mandarine with Special Reference to Limonoid Compounds.” Journal of the Japanese Society for Horticultural Science 61 (3): 675-684.

           

Koseoglu , S. S., J. T. Lawhon , et al. (1990). “Use of Membranes in Citrus Juice Processing.” Food Technology 44 (12): 90 ,92 -97

           

Lebosse , R., V. Ducruet , et al. (1997). “Interactions between reactive aroma compounds from model citrus juice with polypropylene packaging film.” Journal of Agricultural and Food Chemistry 45 (8): 2836-2842.

           

Lee, H. S. and G. A. Coates (2000). “Quantitative study of free sugars and myo-inositol in citrus juices by HPLC and a literature compilation.” Journal of Liquid Chromatography & Related Technologies 23 (14): 2123-2141.

           

Letinski , J. and G. W. Halek (1992). “Interactions of Citrus Flavor Compounds with Polypropylene Films of Varying Crystallinities .” Journal of Food Science 57 (2): 481-484.

           

Lin, J. M., R. L. Rouseff , et al. (2002). “Aroma composition changes in early season grapefruit juice produced from thermal concentration.” Journal of Agricultural and Food Chemistry 50 (4): 813-819.

           

Lococo , F., C. Valentini , et al. (1994). “High-Performance Liquid-Chromatography Determination of 2- Furaldehyde and 5-Hydroxymethyl-2-Furaldehyde in Processed Citrus Juices.” Journal of Liquid Chromatography 17 (3): 603-617.

           

Manners, G. D. and S. Hasegawa (1999). “A new normal phase liquid chromatographic method for the analysis of limonoids in Citrus.” Phytochemical Analysis 10 (2): 76-81.

           

Manthey , J. A. and K. Grohmann (1996). “Concentrations of hesperidin and other orange peel flavonoids in citrus processing byproducts.” Journal of Agricultural and Food Chemistry 44 (3): 811-814.

           

                                                               

Merken , H. M. and G. R. Beecher (2000). “Measurement of food flavonoids by high-performance liquid chromatography: A review.” Journal of Agricultural and Food Chemistry 48 (3): 577-599.

           

Miller, W. R. and R. E. McDonald (1996). “ Postharvest quality of GA-treated Florida grapefruit after gamma irradiation with TBZ and storage.” Postharvest Biology and Technology 7 (3): 253-260.

           

Miller, W. R., R. E. McDonald, et al. (2000). “Tolerance of selected orange and mandarin hybrid fruit to low- dose irradiation for quarantine purposes.” Hortscience 35 (7): 1288-1291.

           

Moshonas , M. G. and P. E. Shaw (1990). “Flavor Evaluation of Concentrated Aqueous Orange Essences.” Journal of Agricultural and Food Chemistry 38 (12): 2181-2184.

           

Moshonas , M. G. and P. E. Shaw (1996). “Volatile components of calamondin peel oil.” Journal of Agricultural and Food Chemistry 44 (4): 1105-1107.

           

Moshonas , M. G. and P. E. Shaw (1997). “ Quantitation of volatile constituents in mandarin juices and its use for comparison with orange juices by multivariate analysis.” Journal of Agricultural and Food Chemistry 45 (10): 3968-3972.

           

Moshonas , M. G., P. E. Shaw, et al. (1991). “ Ambersweet Orange Hybrid - Compositional Evidence for Variety Classification.” Journal of Agricultural and Food Chemistry 39 (8): 1416-1421.

           

Nagy, S., S. Barros , et al. (1995). “Characterization of Carambola and Yellow Passion-Fruit Essences Produced by a Thermally Accelerated Short-Time Evaporation Citrus Evaporator.” Fruit Flavors 596 : 48-58.

           

Naim , M., U. Zehavi , et al. (1992). “ Hydroxycinnamic Acids as Off-Flavor Precursors in Citrus-Fruits and Their Products.” Acs Symposium Series 506 : 180-191.

           

Naim , M., U. Zehavi , et al. (1994). “Effect of L- Cysteine and N-Acetyl-L- Cysteine on Off-Flavor Formation in Stored Citrus Products.” Sulfur Compounds in Foods 564 : 80-89.

           

Naim , M., I. Zuker , et al. (1993). “Inhibition by Thiol Compounds of Off-Flavor Formation in Stored Orange Juice .2. Effect of L- Cysteine and N-Acetyl-L- Cysteine on P- Vinylguaiacol Formation.” Journal of Agricultural and Food Chemistry 41 (9): 1359-1361.

           

Niedz , R. P., M. G. Moshonas , et al. (1997). “Analysis of sweet orange (Citrus sinensis (L.) Osbeck ) callus cultures for volatile compounds by gas chromatography with mass selective detector.” Plant Cell Tissue and Organ Culture 51 (3): 181-185.

           

Nienaber , U. and T. H. Shellhammer (2001). “High-pressure processing of orange juice: Combination treatments and a shelf life study.” Journal of Food Science 66 (2): 332-336.

           

Nienaber , U. and T. H. Shellhammer (2001). “High-pressure processing of orange juice: Kinetics of pectinmethylesterase inactivation.” Journal of Food Science 66 (2): 328-331.

           

Nikdel , S., C. S. Chen, et al. (1993). “Pasteurization of Citrus Juice with Microwave-Energy in a Continuous-Flow Unit.” Journal of Agricultural and Food Chemistry 41 (11): 2116-2119.

           

Nisperoscarriedo , M. O., E. A. Baldwin, et al. (1992). “Determination of Volatile Flavor Components, Sugars, and Ascorbic, Dehydroascorbic , and Other Organic-Acids in Calamondin (Citrus- Mitis Blanco).” Journal of Agricultural and Food Chemistry 40 (12): 2464-2466.

           

Noomhorm , A. and N. Kasemsuksakul (1992). “Effect of Maturity and Processing on Bitter Compounds in Thai Tangerine Juice.” International Journal of Food Science and Technology 27 (1): 65-72.

           

Nunez, A. J., H. Maarse , et al. (1985). “Volatile Flavor Components of Grapefruit Juice (Citrus- Paradisi Macfadyen ).” Journal of the Science of Food and Agriculture 36 (8): 757-763.

           

Obenland , D. M., M. L. Arpaia , et al. (1999). “High-temperature forced-air treatment alters the quantity of flavor-related, volatile constituents present in navel and Valencia oranges.” Journal of Agricultural and Food Chemistry 47 (12): 5184-5188.

           

Ozaki, Y., S. Ayano , et al. (1995). “ Limonoid Glucosides in Fruit, Juice and Processing by-Products of Satsuma Mandarine (Citrus- Unshiu Marcov ).” Journal of Food Science 60 (1): 186-189,194.

           

Pao , S., C. L. Davis, et al. (2001). “Microscopic observation and processing validation of fruit sanitizing treatments for the enhanced microbiological safety of fresh orange juice.” Journal of Food Protection 64 (3): 310-314.

           

Parish, M. E. (1991). “Microbiological Concerns in Citrus Juice Processing.” Food Technology 45 (4): 128,130,132,134

           

Parish, M. E. (1998). “ Coliforms , Escherichia coli and Salmonella serovars associated with a citrus-processing facility implicated in a salmonellosis outbreak.” Journal of Food Protection 61 (3): 280-284.

           

Peleg , H., M. Naim , et al. (1991). “Distribution of Bound and Free Phenolic -Acids in Oranges (Citrus- Sinensis ) and Grapefruits (Citrus- Paradisi ).” Journal of the Science of Food and Agriculture 57 (3): 417-426.

           

Peleg , H., M. Naim , et al. (1992). “Pathways of 4-Vinylguaiacol Formation from Ferulic Acid in Model Solutions of Orange Juice.” Journal of Agricultural and Food Chemistry 40 (5): 764-767.

           

Peterson, J. and J. Dwyer (1998). “ Flavonoids : Dietary occurrence and biochemical activity.” Nutrition Research 18 (12): 1995-2018.

           

Puri , M. and U. C. Banerjee (2000). “Production, purification, and characterization of the debittering enzyme naringinase .” Biotechnology Advances 18 (3): 207-217.

           

Rassis , D. and I. S. Saguy (1995). “Kinetics of Aseptic Concentrated Orange Juice Quality Changes During Commercial Processing and Storage.” International Journal of Food Science and Technology 30 (2): 191-198.

           

Riou , C., J. M. Salmon, et al. (1998). “Purification, characterization, and substrate specificity of a novel highly glucose-tolerant beta- glucosidase from Aspergillus oryzae .” Applied and Environmental Microbiology 64 (10): 3607-3614.

           

Rocha, A., C. M. Brochado , et al. (1995). “Shelf-life of chilled cut orange determined by sensory quality.” Food Control 6 (6): 317-322.

           

Sadler, G., M. Parish, et al. (1997). “The effect of volatile absorption by packaging polymers on flavor, microorganisms and ascorbic acid in reconstituted orange juice.” Food Science and Technology- Lebensmittel-Wissenschaft & Technologie 30 (7): 686-690.

           

Sadler, G. D. and R. J. Braddock (1991). “Absorption of Citrus Flavor Volatiles by Low-Density Polyethylene.” Journal of Food Science 56 (1): 35-37 ,54

           

Sakamoto, K., A. Inoue, et al. (1996). “S- methylmethionine sulfonium in fruits of citrus hybrids.” Bioscience Biotechnology and Biochemistry 60 (9): 1486-1487.

           

Shaw, P. E., K. L. Goodner , et al. (2001). “Comparison of grapefruit hybrid fruit with parent fruit based on composition of volatile components.” Scientia Horticulturae 91 (1-2): 71-80.

           

Shaw, P. E., M. Lebrun , et al. (2001). “Evaluation of concentrated orange and passionfruit juices prepared by osmotic evaporation.” Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology 34 (2): 60-65.

           

Shaw, P. E., M. G. Moshonas, et al. (1995). “Multivariate-Analysis for Classification of Commercial Orange Juice Products by Volatile Constituents Using Headspace Gas- Chromatography.” Fruit Flavors 596 : 33-47.

           

Shaw, P. E., R. L. Rouseff , et al. (2000). “Comparison of headspace GC and electronic sensor techniques for classification of processed orange juices.” Lebensmittel-Wissenschaft Und-Technologie-Food Science and Technology 33 (5): 331-334.

           

Shellie, K. C., M. J. Firko, et al. (1993). “ Phytotoxic Response of Dancy Tangerine to High-Temperature, Moist, Forced-Air Treatment for Fruit-Fly Disinfestation .” Journal of the American Society for Horticultural Science 118 (4): 481-485.

           

Snir , R., P. E. Koehler, et al. (1996). “Total and thermostable pectinesterases in citrus juices.” Journal of Food Science 61 (2): 379-382.

           

Snir , R., L. Wicker, et al. (1996). “Membrane fouling and molecular weight cutoff effects on the partitioning of pectinesterase .” Journal of Agricultural and Food Chemistry 44 (8): 2091-2095.

           

Sreenath , H. K., P. G. Crandall, et al. (1995). “Utilization of Citrus by-Products and Wastes as Beverage Clouding Agents.” Journal of Fermentation and Bioengineering 80 (2): 190-194.

           

Steine , C., F. Beaucousin , et al. (2001). “Potential of semiconductor sensor arrays for the origin authentication of pure Valencia orange juices.” Journal of Agricultural and Food Chemistry 49 (7): 3151-3160.

           

Tonogai , Y., Y. Tsumura, et al. (1992). “Analysis of Postharvest Application Pesticides in Citrus-Fruits.” Journal of the Food Hygienic Society of Japan 33 (1): 23-30.

           

Varsel , C. (1980). “Effects of Processing on Quality and Nutrition of Citrus Juices.” Abstracts of Papers of the American Chemical Society 179 (MAR): 48-AGFD.

           

White, D. R., H. S. Lee, et al. (1991). “Reversed-Phase Hplc/Ec Determination of Folate in Citrus Juice by Direct Injection with Column Switching.” Journal of Agricultural and Food Chemistry 39 (4): 714-717.

           

Widmer , W. W. (1991). “Improvements in the Quantitation of Limonin in Citrus Juice by Reversed-Phase High-Performance Liquid-Chromatography.” Journal of Agricultural and Food Chemistry 39 (8): 1472-1476.

           

Workman, D. S. and J. R. Morris (1992). “Storage Stability of Wine Coolers as Influenced by Juice Content and Citric-Acid Addition.” Journal of Food Quality 15 (1): 39-52.

           

Yen, G. C. and H. T. Lin (1998). “High pressure and heat treatments effects on pectic substances in guava juice.” Process-Induced Chemical Changes in Food 434 : 81-90.

           

Yeom , H. W., C. B. Streaker , et al. (2000). “Effects of pulsed electric fields on the activities of microorganisms and pectin methyl esterase in orange juice.” Journal of Food Science 65 (8): 1359-1363.

           

Yeom , H. W., C. B. Streaker , et al. (2000). “Effects of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization.” Journal of Agricultural and Food Chemistry 48 (10): 4597-4605.

 

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