The physicochemical properties, proximate composition and antioxidant property of purees and ready-to-drink juices of bignay [Antidesma bunius (Linn) Spring], calamansi [xcitrofort... by Bravo, Erwin Caesar V.

Flavors in noncarbonated beverages

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Gov't develops healthy fruit-vegetable juices by Arceo, Mitch M.

Development of coconut water-pineapple juice blend in doy packs by De Castro, Ma. Lourdes F.

Making it big in calamansi juice processing by Abello, Melpha M.

Models for CIE color parameter differentials of pasteurized citrus microcarpa juices by Alagao, Ma. Estela Elanor V.

Modeling the influences of composition and thermal process conditions in the decimal reduction of times of Escherichia coli (ATCC 25922) in sweet orange juice by Caballero, Sheree Lee

Influence of pasteurization on the color of Citrus microcarpa mathematical models by Mabanta, Anais Carla D.

Decimal reduction times of acid-adapted Escherichia coli in fruit juices by Albura, Marauly Ponteres

Juice it by Cuartero, Nestor