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Food Quality and Preference, ISSN 0950-3293, 2006, Volume 17, Issue 6, pp. 497 - 504
Changes in the odours of apple juice during enzymatic browning after squeeze at different time points (0–6 h) were investigated by sensory evaluation and gas... 
Enzymatic browning | Volatile release | Apple juice | Sensory evaluation | FLAVOR COMPOUNDS | QUALITY | ACID | FOOD SCIENCE & TECHNOLOGY | enzymatic browning | volatile release | VOLATILE COMPOUNDS | RELEASE | IDENTIFICATION | apple juice | COLD-STORAGE | FRUIT | sensory evaluation | SPECTROMETRY | HARVEST | Enzymes | Computer industry | Esters | Juice industry | Fruit juices
Journal Article
Food Chemistry, ISSN 0308-8146, 2007, Volume 100, Issue 4, pp. 1342 - 1349
Ascorbic acid is used in apple juice as an antibrowning agent. This study investigated the effect of ascorbic acid (0.0–0.2% w/v) on the odours of cloudy apple... 
Antibrowning agent | Ascorbic acid | Cloudy apple juice | Odour | FLAVOR COMPOUNDS | ascorbic acid | FUJI APPLES | antibrowning agent | FOOD SCIENCE & TECHNOLOGY | VOLATILE PRODUCTION | cloudy apple juice | MASS-SPECTROMETRY | COLD-STORAGE | NUTRITION & DIETETICS | GAS-CHROMATOGRAPHY | POLYPHENOL OXIDASE | CHEMISTRY, APPLIED | odour | ANTIBROWNING AGENTS | HARVEST DATE | SENSORY EVALUATION
Journal Article
Food Research International, ISSN 0963-9969, 2003, Volume 36, Issue 5, pp. 439 - 445
Influences of the thermal treatment on the odors of apple juice were investigated by sensory methodology. Reconstituted juice was treated at 80, 90, 100, 110... 
Thermal processing | Apple juice odor | Sensory evaluation | thermal processing | sensory evaluation | apple juice odor | FOOD SCIENCE & TECHNOLOGY
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2006, Volume 54, Issue 16, pp. 5984 - 5989
Journal Article
Food Research International, ISSN 0963-9969, 2003, Volume 36, Issue 8, pp. 777 - 785
Effects of processing temperature and time on the odors of squeezed apple juice were investigated by the combined of sensory and analytical method. Freshly... 
Odor deterioration | Thermal processing | Apple juice | Sensory evaluation | thermal processing | sensory evaluation | odor deterioration | FOOD SCIENCE & TECHNOLOGY | apple juice
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 2007, Volume 40, Issue 10, pp. 1826 - 1831
Journal Article
Food Analytical Methods, ISSN 1936-9751, 9/2014, Volume 7, Issue 8, pp. 1643 - 1650
The combination headspace solid phase micro-extraction + gas chromatography–mass spectrometry + gas chromatography with flame ionization detector was... 
GC-MS | Chemistry | Analytical Chemistry | Food Science | Microbiology | HS-SPME | Chemistry/Food Science, general | Pear juice | Cyclodextrins | GC-FID | Odor | QUALITY | FOOD SCIENCE & TECHNOLOGY | SOLID-PHASE MICROEXTRACTION | QUANTITATIVE-ANALYSIS | ATMOSPHERE | BETA-CYCLODEXTRIN | APPLE JUICE
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 12/2012, Volume 49, Issue 2, pp. 245 - 250
This study investigated the Pulsed Electric field (PEF) effect on apple mash, regarding quantitative, qualitative and sensory attributes, on an industrial... 
PEF | Sensory analysis | Phenolic compounds | Fruit juice | THIOLYSIS | COSSETTES | FOOD SCIENCE & TECHNOLOGY | ELECTROPLASMOLYSIS | MASH | FRENCH CIDER APPLE | EXTRACTION | ENHANCED EXPRESSION | TISSUES | Enzymes | Polyphenols | Juice industry | Malic acid | Computer industry | Glucose | Fructose | Dextrose | Fruit juices
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 02/2018, Volume 88, pp. 18 - 25
The genus spp. can deteriorate foods with low pH, such as citrus juices, changing their odor and taste. Different studies seek an alternative for the control... 
Bromelain | Papain | Alicyclobacillus | Alginate | Chitosan | DESIGN | FOOD SCIENCE & TECHNOLOGY | ACIDOTERRESTRIS SPORES | FATTY-ACIDS | SP NOV | MICROPARTICLES | TEMPERATURE | BACTERIUM | APPLE JUICE | Citrus | Citrus fruits | Polymers | Antibacterial agents
Journal Article
Food Research International, ISSN 0963-9969, 02/2014, Volume 56, pp. 108 - 114
The thermal degradation of carotenoids in cashew apple ( L.) juice leads to changes in the beverage colour, and possibly in the aroma and flavour, although the... 
SPME-GC–MS | Anacardium occidentale L | Carotenoids | Volatile compounds | Cashew apple juice model | Thermal degradation | SPME-GC-MS | MECHANISM | ANACARDIUM-OCCIDENTALE L | FOOD SCIENCE & TECHNOLOGY | IDENTIFICATION | BETA-CAROTENE | IMPACT | GAS-CHROMATOGRAPHY | PRODUCTS | ANNATTO | COLOR | Paraxylene | Analysis | Juice industry | Liquid chromatography | Mass spectrometry | Fruit juices | Apples | Odours | Juices | Aroma | Flavours
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 04/2018, Volume 98, Issue 6, pp. 2258 - 2266
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 06/2017, Volume 65, Issue 22, pp. 4464 - 4471
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 08/2011, Volume 59, Issue 15, pp. 8331 - 8337
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 06/2011, Volume 59, Issue 12, pp. 6667 - 6671
Journal Article