بی نام، (1386)، استاندارد ملی ایران، شماره 2685، آبمیوهها–روشهای آزمون (تجدید نظر اول) مؤسسه استاندارد و تحقیقات صنعتی ایران.
Arena E, Fallicio B, Maccarone E, 2001. Thermal damage in blood orange juice kinetics of 5- hydroxymethyl-2- furancarboxaldehyde formation. International Journal of Food Science and Technology, 36(2): 145–151.
Ashoor S H, Zent J B, 1984. Maillard browning of common amino acids and sugars. Journal of Food Science, 49: 1206–1207.
Buedo A P, Elustondo M P, Urbicain M J, 2001. Non-enzymatic browning of peach juice concentrate during storage. Innovative Food science & Emerging Technologies,1: 255–260.
Babsky N E,Toribio J L, Lozano J E, 1986. Influence of storage on the composition of clarified apple juice concentrate. Journal of Food Science, 51(3): 564–567.
Bozkurt H, Gogus F, Eren S, 1999. Nonenzymic browning reactions in boiled grape juice and its models during storage. Journal of Agricultural and Food Chemistry, 64: 89–93.
Burdurlu H S, karadeniz F, 2003. Effect of storage on non enzymatic browning of apple juice concentrates. Journal of Agricultural and Food Chemistry, 80: 91- 97.
GÖGUS F, Bozkurt H, Ereneo S, 1998. Kinetics of Maillard reactions between the major sugars and amino acids of boiled grape juice. Lebensmittel-Wissenschaft und-Technologie, 31: 196–200.
Ibarz I, Gonzales C, Esplugas S, Miguelsanz R, 1990. Nonenzymatic browning kinetics of clarified peach juice at different temperatures. Confructa, 34: 152 - 159.
Lee H S, Nagy S, 1990. Relative reactivities of sugars in the formation of 5- hydroxymethyl furfural in sugar-catalyst model systems. Journal of Food Process, 14: 171-178.
Lozano J E, 1991. Kinetics of non enzymatic browning in model systems simulating clarified apple juice Lebensm.-Wiss.und-Tech-nol, 24: 335-360.
Marisa R, Naphaporn C, Walaiporn S, 2005. Effect of thermal processing on the quality losss of pineappl juice. Journal of Food Engineering, 66: 259-265
Martins S I F S, Jongen W M F, Van Boekel M A J S, 2001. A review of maillard reaction in food and implications to kinetic modelling. Trends in Food Science and Technology, 11: 364–373.
Simsek A, Poyrazoglu E S, Karacon S, Sedatvelioglu y, 2007. Response surface methodological study on Hmf and fluorescent accumulation in red and white grapejuices and concentrates. Journal of Agricultural and Food Chemistry, 101: 987-994.
Teresa G C, Margaluz A, Robert M, CarmenoA, Olga Martın Bond, 2007. Effects of thermal and non-thermal processing treatments of fatty acids and free amino acids of grape juice. Journal food control, 18: 473- 479.
Toribio J L, Lozano J E, 1984. Nonenzymatic browning in apple juice concentrate during storage. Journal of Food Science, 49, 889–892.
Hariklia H, Konstantinos K, Costas G B, 2008. Kinetic modeling of non-enzymatic browning of apple juice concentrates differing in water activity under isothermal & dynamic heating conditions. Journal of Agricultural and Food Chemistry, 107: 785-796.