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There are 27515 results for: content related to: Preparation and Chemical Composition of Orange Oil Concentrates

  1. Compositional Analysis

    Citrus Essential Oils: Flavor and Fragrance

    Masayoshi Sawamura, Nguyen Thi Minh-Tu, Simon Muhoho Njoroge, Xiaolin Yu, C. Hanny Wijaya, Hee-Sun Song, Marco Poiana, Pages: 37–163, 2010

    Published Online : 14 OCT 2010, DOI: 10.1002/9780470613160.ch3

  2. Terpene Reduction in Cold-Pressed Orange Oil by Frontal Analysis-Displacement Adsorption Chromatography

    Journal of Food Science

    Volume 52, Issue 3, May 1987, Pages: 801–805, O. J. FERRER and R. F. MATTHEWS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb06731.x

  3. Physicochemical and Sensory Properties of Cold Pressed Oils from Florida Hamlin and Valencia Oranges Affected by Huanglongbing

    Journal of Food Science

    Volume 82, Issue 9, September 2017, Pages: 2158–2166, Brittany M. Xu, Charles A. Sims, Edgardo Etxeberria and Renée M. Goodrich Schneider

    Version of Record online : 31 JUL 2017, DOI: 10.1111/1750-3841.13814

  4. Alcohol Deterpenation of Orange Oil

    Journal of Food Science

    Volume 51, Issue 5, September 1986, Pages: 1180–1182, J. OWUSU-YAW, R. F. MATTHEWS and P. F. WEST

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1986.tb13078.x

  5. Volatile components of peel cold-pressed oils of two cultivars of sweet orange (Citrus sinensis (L.) Osbeck) from Ethiopia

    Flavour and Fragrance Journal

    Volume 15, Issue 4, July/August 2000, Pages: 240–244, S.B. Mitiku, M. Sawamura, T. Itoh and H. Ukeda

    Version of Record online : 4 OCT 2000, DOI: 10.1002/1099-1026(200007/08)15:4<240::AID-FFJ902>3.0.CO;2-F

  6. Automated hplc—hrgc: A powerful method for essential oil analysis. part II. Determination of the enantiomeric distribution of linalol in sweet orange, bitter orange and mandarin essential oils

    Flavour and Fragrance Journal

    Volume 9, Issue 3, May/June 1994, Pages: 99–104, Giovanni Dugo, Antonella Verzera, Antonella Cotroneo, Ildefonsa Stagno d'Alcontres, Luigi Mondello and Keith D. Bartle

    Version of Record online : 28 APR 2006, DOI: 10.1002/ffj.2730090303

  7. Chemical composition of orange oil concentrates

    Food / Nahrung

    Volume 36, Issue 6, 1992, Pages: 539–542, Dr. J. Pino, M. Sánchez, R. Sánchez and E. Roncal

    Version of Record online : 19 OCT 2006, DOI: 10.1002/food.19920360604

  8. You have free access to this content
    Antimicrobial effect and mode of action of terpeneless cold-pressed Valencia orange essential oil on methicillin-resistant Staphylococcus aureus

    Journal of Applied Microbiology

    Volume 112, Issue 5, May 2012, Pages: 1020–1033, A. Muthaiyan, E.M. Martin, S. Natesan, P.G. Crandall, B.J. Wilkinson and S.C. Ricke

    Version of Record online : 20 MAR 2012, DOI: 10.1111/j.1365-2672.2012.05270.x

  9. Microbial inhibitory and radical scavenging activities of cold-pressed terpeneless Valencia orange (Citrus sinensis) oil in different dispersing agents

    Journal of the Science of Food and Agriculture

    Volume 90, Issue 5, 15 April 2010, Pages: 870–876, Vesela I Chalova, Philip G Crandall and Steven C Ricke

    Version of Record online : 15 FEB 2010, DOI: 10.1002/jsfa.3897

  10. Reduction of Limonene Chlorohydrins in Commercial Citrus Oils

    Journal of Food Science

    Volume 70, Issue 1, January 2005, Pages: C104–C107, Robert J. Braddock and Renee M. Goodrich

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb09010.x

  11. Gas Chromatography–Olfactometry and Aromaactive Components in Citrus Essential Oils

    Citrus Essential Oils: Flavor and Fragrance

    Masayoshi Sawamura, Pages: 201–227, 2010

    Published Online : 14 OCT 2010, DOI: 10.1002/9780470613160.ch5

  12. Smell Chemicals

    Handbook of Food Analytical Chemistry

    Ronald E. Wrolstad, Terry E. Acree, Eric A. Decker, Michael H. Penner, David S. Reid, Steven J. Schwartz, Charles F. Shoemaker, Denise Smith, Peter Sporns, Pages: 223–340, 2005

    Published Online : 27 JAN 2005, DOI: 10.1002/0471709085.ch23

  13. Activity of Citrus Essential Oils against Escherichia coli O157:H7 and Salmonella spp. and Effects on Beef Subprimal Cuts under Refrigeration

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: M433–M438, Curtis I. Pittman, Sean Pendleton, Bledar Bisha, Corliss A. O’Bryan, Keith E. Belk, Lawrence Goodridge, Philip G. Crandall and Steven C. Ricke

    Version of Record online : 5 JUL 2011, DOI: 10.1111/j.1750-3841.2011.02253.x

  14. Aldehydes, Ketones and Esters in Valencia Orange Peel Oil

    Journal of Food Science

    Volume 34, Issue 6, November 1969, Pages: 502–503, M. G. MOSHONAS and ERIC D. LUND

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1969.tb12071.x

  15. Inhibition of Beef Isolates of E. coli O157:H7 by Orange Oil at Various Temperatures

    Journal of Food Science

    Volume 77, Issue 6, June 2012, Pages: M308–M311, Sean J. Pendleton, Philip G. Crandall, Steven C. Ricke, Lawrence Goodridge and Corliss A. O’Bryan

    Version of Record online : 14 MAY 2012, DOI: 10.1111/j.1750-3841.2012.02689.x

  16. INSTRUMENTAL AND SENSORY CHARACTERISTICS OF ORANGE OIL OXIDATION

    Journal of Food Science

    Volume 43, Issue 2, March 1978, Pages: 535–543, LAWRENCE L. BUCKHOLZ JR. and HENRYK DAUN

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1978.tb02348.x

  17. Citrus Flavor. Volatile Constituents of the Essential Oil of the Orange (Citrus sinensis)

    Journal of Food Science

    Volume 26, Issue 4, July 1961, Pages: 401–411, RICHARD A. BERNHARD

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1961.tb00380.x

  18. Carbon isotope ratios of selected volatiles in Citrus sinensis and in orange-flavoured food

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 14, November 2015, Pages: 2944–2950, Luisa Schipilliti, Ivana Bonaccorsi, Antonella Cotroneo, Paola Dugo and Luigi Mondello

    Version of Record online : 30 DEC 2014, DOI: 10.1002/jsfa.7037

  19. Deterpenation of sweet orange and lemon essential oils with supercritical carbon dioxide using silica gel as an adsorbent

    Flavour and Fragrance Journal

    Volume 10, Issue 1, January/February 1995, Pages: 51–58, Paola Dugo, Luigi Mondello, Keith D. Bartle, Anthony A. Clifford, David G. P. A. Breen and Giovanni Dugo

    Version of Record online : 28 APR 2006, DOI: 10.1002/ffj.2730100109

  20. Analysis of Citrus Oils

    Unit

    Current Protocols in Food Analytical Chemistry

    G:

    Trevor Gentry

    Published Online : 1 NOV 2002, DOI: 10.1002/0471142913.fag0105s05