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juice

Known as: juices 
The liquid produced by squeezing or crushing a fruit or vegetable.
National Institutes of Health

Papers overview

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Highly Cited
2005
Highly Cited
2005
Tissue distribution, effects of cooking and parameters affecting the extraction of azaspiracids from mussels, Mytilus edulis, prior to analysis by liquid chromatography coupled to mass spectrometry.
Highly Cited
2004
Highly Cited
2004
Development of new solid-phase microextraction fibers by sol-gel technology for the determination of organophosphorus pesticide multiresidues in food.
Review
2004
Review
2004
Detection of biological threats. A challenge for directed molecular evolution.
Highly Cited
2004
Highly Cited
2004
Determination of lead, copper and manganese by graphite furnace atomic absorption spectrometry after separation/concentration using a water-soluble polymer.
2002
2002
Prevalence of occupational allergy to bell pepper pollen in greenhouses in the Netherlands
Background An increasing number of allergic complaints appear to have occurred among bell pepper greenhouse employees. 
Review
2000
Review
2000
Electrophoretic methods in the analysis of beverages.
Highly Cited
1995
Highly Cited
1995
Assessment of microwave permittivity for sensing peach maturity
Permittivity measurements were taken from 0.2 to 20 GHz on fresh peaches of three varieties at three stages of maturity during… 
Highly Cited
1985
Highly Cited
1985
Derivatization, identification and separation of carboxylic acids in wines and beverages by high-performance liquid chromatography.
Review
1964
Review
1964
THE BIOLOGICAL SIGNIFICANCE OF CHEMICAL DIFFERENCES IN BILE SALTS
1. The chemical nature of the bile salts is a character that must be under the control of several genes and is also affected by… 
Highly Cited
1950
Highly Cited
1950
Isolation of coenzyme A.
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