Volatile Constituents in Fresh and Processed Juices from Grapefruit and New Grapefruit Hybrids von Shaw, Philip E, Moshonas, Manuel G, Hearn, C. Jack, Goodner, Kevin L

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Volatile constituents in juice and oil of Australian wild lime ( Microcitrus inodora) von Shaw, Philip E., Moshonas, Manuel G., Bowman, Kim D.

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Volatile Components of Calamondin Peel Oil von Moshonas, Manuel G, Shaw, Philip E

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Classification of commercial orange juice types by pattern recognition involving volatile constituents quantified by gas chromatography von Shaw, Philip E, Buslig, Bela S, Moshonas, Manuel G

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Quantitation of Volatile Constituents in Mandarin Juices and Its Use for Comparison with Orange Juices by Multivariate Analysis von Moshonas, Manuel G, Shaw, Philip E

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Quantitative Determination of 46 Volatile Constituents in Fresh, Unpasteurized Orange Juices Using Dynamic Headspace Gas Chromatography von Moshonas, Manuel G., Shaw, Philip E.

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Method for the Rapid Headspace Analysis of Mango (Mangifera indica L.) Homogenate Volatile Constituents and Factors Affecting Quantitative Results von Malundo, Therese M. M, Baldwin, Elizabeth A, Moshonas, Manuel G, Baker, Robert A, Shewfelt, Robert L

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Flavor evaluation and volatile flavor constituents of stored aseptically packaged orange juice von Moshonas, M.G, Shaw, P.E

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Determination of volatile flavor components, sugars, and ascorbic, dehydroascorbic, and other organic acids in calamondin (Citrus mitis Blanco) von Nisperos-Carriedo, Myrna O, Baldwin, Elizabeth A, Moshonas, Manuel G, Shaw, Philip E

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Changes during storage of oranges pretreated with nitrogen, carbon dioxide and acetaldehyde in air von Shaw, P.E. (Citrus and Subtropical Products Laboratory, USDA, ARS, Winter Haven, FL), Moshonas, M.G, Pesis, E

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Controlled-atmosphere treatment of freshly harvested oranges at elevated temperature to increase volatile flavor components von Shaw, Philip E, Moshonas, Manuel G, Nisperos-Carriedo, Myrna O, Carter, Robert D

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Discriminant and principal component analyses to classify commercial orange juices based on relative amounts of volatile juice constituents von Shaw, P.E, Moshonas, M.G, Buslig, B.S, Barros, S.M, Widmer, W.W

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CHANGES IN VOLATILE FLAVOR CONSTITUENTS IN PASTEURIZED ORANGE JUICE DURING STORAGE von MOSHONAS, MANUEL G., SHAW, PHILIP E.

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Quantification of Volatile Constituents in Orange Juice Drinks and Its Use for Comparison with Pure Juices by Multivariate Analysis von Shaw, Philip E., Moshonas, Manuel G.

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Changes in composition of volatile components in aseptically packaged orange juice during storage von Moshonas, Manuel G, Shaw, Philip E

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Isolation and Identification of Alcohols in Cold-Pressed Valencia Orange Oil by Liquid-Liquid Extraction and Gas Chromatography von Hunter, G. L. K, Moshonas, M. G

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Analysis of sweet orange (Citrus sinensis (L.) Osbeck) callus cultures for volatile compounds by gas chromatography with mass selective detector von Niedz, R.P. (United States Horticultural Research Lab., Orlando, FL (USA).), Moshonas, M.G, Peterson, B, Shapiro, J.P, Shaw, P.E

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Isolation of Piperitenone and 6-Methyl-5-Hepten-2-One from Orange Oil von MOSHONAS, M. G.

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Quantitative analysis of orange juice flavor volatiles by direct-injection gas chromatography von Moshonas, Manuel G., Shaw, Philip E.

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Ascorbic acid retention in orange juice stored under simulated consumer home conditions von Shaw, P.E. (U.S. Citrus and Subtropical Products Laboratory, USDA, Winter Haven, FL), Moshonas, M.G

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