C. S. Chen

Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constants

Effective Molecular Weight of Aqueous Solutions and Liquid Foods Calculated From the Freezing Point Depression

Relationship Between Water Activity and Freezing Point Depression of Food Systems

Flavor losses in orange juice during ultrafiltration and subsequent evaporation

Water Activity – Concentration Models for Solutions of Sugars, Salts and Acids

Predicting water activity in solutions of mixed solutes.

Relationship Between Freezing Point Depression and Solute Composition of Fruit Juice Systems

Reverse Osmosis Concentration of Aqueous‐Phase Citrus Juice Essence

Bound Water and Freezing Point Depression of Concentrated Orange Juices

Preparation and Storage of 72° Brix Orange Juice Concentrate