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Dive into the research topics where R. F. Matthews is active.

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Featured researches published by R. F. Matthews.


Journal of Food Science | 1983

Preparation and Chemical Composition of Orange Oil Concentrates

J. D. Vora; R. F. Matthews; P. G. Crandall; R. Cook


Journal of Food Science | 1987

Nonenzymatic Browning in Aseptically Packaged Orange Drinks: Effect of Ascorbic Acid, Amino Acids and Oxygen

B. Kacem; John A. Cornell; M.R. Marshall; Rachel B. Shireman; R. F. Matthews


Journal of Food Science | 1997

Browning susceptibility and changes in composition during storage of carambola slices

A. Weller; Charles A. Sims; R. F. Matthews; R. P. Bates; Jeffrey K. Brecht


Journal of Food Science | 1986

Alcohol deterpenation of orange oil

J. Owusu‐Yaw; R. F. Matthews; P. F. West


Journal of Food Science | 1990

Evaluation of the Properties of Polystyrene Divinylbenzene Adsorbents for Debittering Grapefruit Juice

M. Manlan; R. F. Matthews; Russell L. Rouseff; R.C. Littell; M.R. Marshall; H.A. Moye; A.A. Teixeira


Journal of Food Science | 1977

EFFECT OF CHEMICAL AND PHYSICAL TREATMENTS ON RANCIDITY DEVELOPMENT OF FROZEN MULLET (Mugil cephalus) FILLETS

J. C. Deng; R. F. Matthews; C. M. Watson


Journal of Food Science | 1987

Nonenzymatic Browning in Aseptically Packaged Orange Juice and Orange Drinks. Effect of Amino Acids, Deaeration, and Anaerobic Storage

B. Kacem; R. F. Matthews; P. G. Crandall; John A. Cornell


Journal of Food Science | 1984

Nomilin, Taste Threshold and Relative Bitterness

Russell L. Rouseff; R. F. Matthews


Journal of Food Science | 1992

Recovery of grapefruit oil constituents from processing waste water using styrene-divinylbenzene resins

A. P. Ericson; R. F. Matthews; A.A. Teixeira; H.A. Moye


Journal of Food Science | 1978

ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERS

R. F. Matthews; J. W. Hall

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B. Kacem

University of Florida

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H.A. Moye

University of Florida

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M. Manlan

University of Florida

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