The effect of hydrocolloids on the stability and viscosity of cloudy apple juices

By Genovese D.B.   Lozano J.E.  

Food Hydrocolloids, Vol. 15, Iss. 1, 2001-01 ,pp. : 1-7

Elsevier

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Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices

By Bleibaum R.N.   Stone H.   Tan T.   Labreche S.   Saint-Martin E.   Isz S.  

Food Quality and Preference, Vol. 13, Iss. 6, 2002-09 ,pp. : 409-422

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Analyses of phenolic and furfural compounds in concentrated and non-concentrated apple juices

By Kermasha S.   Goetghebeur M.   Dumont J.   Couture R.  

Food Research International, Vol. 28, Iss. 3, 1995-01 ,pp. : 245-252

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Application of chemometrics to the 1 H NMR spectra of apple juices: discrimination between apple varieties

By Belton P.S.   Colquhoun I.J.   Kemsley E.K.   Delgadillo I.   Roma P.   Dennis M.J.   Sharman M.   Holmes E.   Nicholson J.K.   Spraul M.  

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 207-213

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The relative contributions of ascorbic acid and phenolic antioxidants to the total antioxidant activity of orange and apple fruit juices and blackcurrant drink

By Miller N.J.   Rice-Evans C.A.  

Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. : 331-337

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