Predictive modeling of ascorbic acid degradation on simulated fruit juice and color changes in navel orange juice using response surface methodology by Diaz, Angelo R.

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Individual and interactive effects of product variables and process settings on selected quality parameters of heat-treated Calamansi juice by Tan, Athalie Kaye L.

Mathematical models for color parameter differentials in citrus reticulata juices influences of formulation and thermal process conditions by Vivas, Lara G., author

Development of calamansi (Citrofortunella microcarpa) fruit tea based on the preparation of traditional Korean yuja (Citrus junos) tea by Fetalvero, Julianne G.