1. Isolation and identification of some volatile carbonyl components from orange essence;Attaway;J. Agric. Food Chem,1962
2. Mikrochromatographische Untersuchungen an Citrusfruchten: Uber den Einfluß des Fettgehaltes auf den Geschmack von Citrusfruchten;Gorbach;Fette, Seifen, Anstrichmittel,1968
3. Preparation, isolation and characterization of a derivative of malonaldehyde;Hamberg;Anal. Biochem,1968
4. Constitution of the lipid from stored Florida ‘Valencia’ orange juice;Huskins;Food Res,1952
5. Storage changes in the phosphorus, nitrogen and fatty acid constituents of the lipid in canned Florida ‘Valencia’ orange juice;Huskins;Food Res,1953