Authors: Arena, E Fallico, B Maccarone, E

Citation: E. Arena et al., Thermal damage in blood orange juice: kinetics of 5-hydroxymethyl-2-furancarboxaldehyde formation, INT J FOOD, 36(2), 2001, pp. 145-151

Authors: Arena, E Fallico, B Maccarone, E

Citation: E. Arena et al., Evaluation of antioxidant capacity of blood orange juices as influenced byconstituents, concentration process and storage, FOOD CHEM, 74(4), 2001, pp. 423-427

Authors: Arena, E Fallico, B Maccarone, E

Citation: E. Arena et al., Influence of carotenoids and pulps on the color modification of blood orange juice, J FOOD SCI, 65(3), 2000, pp. 458-460

Authors: Albini, E Arena, E Belluco, G Schioppacassi, G Ungheri, D

Citation: E. Albini et al., Activity of aerosol thiamphenicol glycinate acetylcysteinate in a mouse model of S. pyogenes pneumonia, ARZNEI-FOR, 49(7), 1999, pp. 631-634

Authors: Maccarone, E Rapisarda, P Fanella, F Arena, E Mondello, L

Citation: E. Maccarone et al., Cyanidin-3-(6 ''-malonyl)-beta-glucoside. One of the major anthocyanins inblood orange juice, ITAL J FOOD, 10(4), 1998, pp. 367-372