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Russell L. Rouseff

Russell L. Rouseff

D-Index & Metrics

Chemistry

D-Index
51
Citations
8484
World Ranking
14055
National Ranking
2179

Overview

Russell L. Rouseff is affiliated with Southwest University in China. Their research work primarily spans the fields of Agricultural and Biological Sciences and Medicine, with a focused interest in subfields including Food Science, Biochemistry, Plant Science, Biomedical Engineering, and Animal Science and Zoology.

The main topics covered in their research include:

  • Phytochemicals and Antioxidant Activities
  • Fermentation and Sensory Analysis
  • Advanced Chemical Sensor Technologies
  • Meat and Animal Product Quality
  • Plant chemical constituents analysis
  • Potato Plant Research
  • Bioactive Compounds in Plants

Several recent papers authored or coauthored by Russell L. Rouseff demonstrate their scholarly contributions to food chemistry and related areas. Notable works include:

  • Methanethiol, an Off-Flavor Produced from the Thermal Treatment of Mandarin Juices: A Study of Citrus Sulfur Volatiles, 2020, Journal of Agricultural and Food Chemistry
  • Protective effects of polymethoxyflavone-rich cold-pressed orange peel oil against ultraviolet B-induced photoaging on mouse skin, 2020, Journal of Functional Foods
  • Comprehensive identification and distribution pattern of 37 oxygenated heterocyclic compounds in commercially important citrus juices, 2021, LWT

Their frequent coauthors include Yujiao Cheng, Guijie Li, Houjiu Wu, Qi Zhou, and Yu Wang, indicating collaborative research efforts in their scientific field.

Russell L. Rouseff's publications have appeared in a variety of academic journals. The most frequent publication venues are:

  • Journal of Agricultural and Food Chemistry
  • LWT
  • Journal of Functional Foods

Best Publications

  • Flavanone absorption after naringin, hesperidin, and citrus administration.

    Barbara Ameer;Randy A. Weintraub;Jodie V. Johnson;Richard A. Yost

  • Identification of aroma active compounds in orange essence oil using gas chromatography–olfactometry and gas chromatography–mass spectrometry

    Áslaug Högnadóttir;Russell L. Rouseff

  • Quantitative survey of narirutin naringin hesperidin and neohesperidin in citrus

    Russell L. Rouseff;Shirley F. Martin;Charles O. Youtsey

  • Distribution of bound and free phenolic acids in oranges (Citrus sinensis) and Grapefruits (Citrus paradisi)

    Hanna Peleg;Michael Naim;Russell L Rouseff;Uri Zehavi

  • Carotenoid-Derived Aroma Compounds: An Introduction

    Peter Winterhalter;Russell Rouseff

  • Processing and storage effects on orange juice aroma: a review.

    Pilar Ruiz Perez-Cacho;Russell Rouseff

  • Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry

    Ozan Gürbüz;June M. Rouseff;Russell L. Rouseff

  • Fresh squeezed orange juice odor: a review.

    Pilar Ruiz Perez-Cacho;Russell L Rouseff

  • Application of Diode Array Detection with a C-30 Reversed Phase Column for the Separation and Identification of Saponified Orange Juice Carotenoids

    Russell Rouseff;Lee Raley;Hans-Jurgen Hofsommer

  • Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.

    Xiaofen Du;Anne Plotto;Elizabeth Baldwin;Russell Rouseff

  • Carotenoid-derived aroma compounds

    Peter Winterhalter;Russell L. Rouseff

  • Volatiles from Unpasteurized and Excessively Heated Orange Juice Analyzed with Solid Phase Microextraction and GC‐Olfactometry

    R. Bazemore;K. Goodner;R. Rouseff

  • Orange, mandarin, and hybrid classification using multivariate statistics based on carotenoid profiles.

    Goodner Kl;Rouseff Rl;Hofsommer Hj

  • Historical Review of Citrus Flavor Research during the Past 100 Years

    Russell L Rouseff;Pilar Ruiz Perez-Cacho;Fatima Jabalpurwala

  • Identification of medicinal off-flavours generated by Alicyclobacillus species in orange juice using GC-olfactometry and GC-MS.

    D. Gocmen;A. Elston;T. Williams;M. Parish

  • Pathways of 4-vinylguaiacol formation from ferulic acid in model solutions of orange juice

    Hanna. Peleg;Michael. Naim;Uri. Zehavi;Russell L. Rouseff

  • Formation of α-terpineol in citrus juices, model and buffer solutions

    E. Haleva-Toledo;M. Naim;U. Zehavi;R.L. Rouseff

  • Aroma Composition Changes in Early Season Grapefruit Juice Produced from Thermal Concentration

    Jianming Lin;Russell L. Rouseff;Sandy Barros;Michael Naim

  • Chemical characterization of orange juice from trees infected with citrus greening (Huanglongbing).

    Lilibeth Dagulo;Michelle D. Danyluk;Timothy M. Spann;M. Filomena Valim

  • Gas Chromatographic−Olfactometric Characterization of Aroma Compounds in Two Types of Cashew Apple Nectar

    M. Filomena Valim;Russell L. Rouseff;Jianming Lin

  • Bitterness in foods and beverages

    Russell L. Rouseff

Frequent Co-Authors

Lukasz L. Stelinski
Lukasz L. Stelinski University of Florida
Peter Winterhalter
Peter Winterhalter Technische Universität Braunschweig
Charles A. Sims
Charles A. Sims University of Florida
Anne Plotto
Anne Plotto Agricultural Research Service
Elizabeth A. Baldwin
Elizabeth A. Baldwin Agricultural Research Service
Keith R. Cadwallader
Keith R. Cadwallader University of Illinois at Urbana-Champaign
Xuetong Fan
Xuetong Fan United States Department of Agriculture
Stephen T. Talcott
Stephen T. Talcott Texas A&M University
Jude W. Grosser
Jude W. Grosser University of Florida
Susanne Baldermann
Susanne Baldermann Leibniz Association

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