Role of Hydroxycinnamic Acids and Vinylphenols in the Flavor Alteration of Blood Orange Juices-Reference-Cited by-同舟云学术

Role of Hydroxycinnamic Acids and Vinylphenols in the Flavor Alteration of Blood Orange Juices

Published:1996-01-01 Issue:9 Volume:44 Page:2654-2657
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Fallico Biagio¹,Lanza Maria C.¹,Maccarone Emanuele¹,Asmundo Carlo Nicolosi¹,Rapisarda Paolo¹

Affiliation:

1. Istituto di Industrie Agrarie, Università di Catania, Via Valdisavoia 5, 95123 Catania, Italy, and Istituto Sperimentale per l'Agrumicoltura, Corso Savoia 190, 95024 Acireale, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9503319

Reference24 articles.

1. Importance of phenolic compounds for the characterization of fruit juices

2. Odour intensities of hop oil components

Cited by 61 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Thermo-oxidative degradation of aromatic flavour compounds under simulated tobacco heating product condition;Journal of Analytical and Applied Pyrolysis;2018-09

2. Contribution of Blood Orange-Based Beverages to Bioactive Compounds Intake;Frontiers in Chemistry;2018-08-29

3. Bioactive compounds and antioxidant activity of selected Indian pummelo (Citrus grandis L. Osbeck) germplasm;Scientia Horticulturae;2018-03

4. Food processing and its impact on phenolic constituents in food;Cogent Food & Agriculture;2018-01-01

5. Influence of postharvest treatments on qualitative and chemical parameters of Tarocco blood orange fruits to be used for fresh chilled juice;Food Chemistry;2017-09