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Results: 1-6 |
Results: 6

Authors: NAIM M SCHUTZ O ZEHAVI U ROUSEFF RL HALEVATOLEDO E
Citation: M. Naim et al., EFFECTS OF ORANGE JUICE FORTIFICATION WITH THIOLS ON P-VINYLGUAIACOL FORMATION, ASCORBIC-ACID DEGRADATION, BROWNING, AND ACCEPTANCE DURING PASTEURIZATION AND STORAGE UNDER MODERATE CONDITIONS, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1861-1867

Authors: HALEVATOLEDO E NAIM M ZEHAVI U ROUSEFF RL
Citation: E. Halevatoledo et al., 4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE FORMATION IN BUFFERS AND MODEL SOLUTIONS OF CITRUS JUICE, Journal of agricultural and food chemistry, 45(4), 1997, pp. 1314-1319

Authors: AMEER B WEINTRAUB RA JOHNSON JV YOST RA ROUSEFF RL
Citation: B. Ameer et al., FLAVANONE ABSORPTION AFTER NARINGIN, HESPERIDIN, AND CITRUS ADMINISTRATION, Clinical pharmacology and therapeutics, 60(1), 1996, pp. 34-40

Authors: ROUSEFF RL NAGY S
Citation: Rl. Rouseff et S. Nagy, HEALTH AND NUTRITIONAL BENEFITS OF CITRUS-FRUIT COMPONENTS, Food technology, 48(11), 1994, pp. 125

Authors: NAIM M WAINISH S ZEHAVI U PELEG H ROUSEFF RL NAGY S
Citation: M. Naim et al., INHIBITION BY THIOL COMPOUNDS OF OFF-FLAVOR FORMATION IN STORED ORANGE JUICE .1. EFFECT OF L-CYSTEINE AND N-ACETYL-L-CYSTEINE ON 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE FORMATION, Journal of agricultural and food chemistry, 41(9), 1993, pp. 1355-1358

Authors: NAIM M ZUKER I ZEHAVI U ROUSEFF RL
Citation: M. Naim et al., 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), 1993, pp. 1359-1361
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