Aina, M. dan D. Suprayogi. 2011. Uji Kualitatif Vitamin C pada berbagai Makanan dan pengaruhnya terhadap pemanasan. Jurnal Sains dan Matematika 3(1):62-67.

Almeida, M. M. B., de Sousa, P. H. M., Arriaga, Â. M. C., do Prado, G. M., Magalhães, C. E. de C., Maia, G. A., dan de Lemos, T. L. G. 2011. Bioactive compounds and antioxidant activity of fresh exotic fruits from northeastern Brazil. Food Research International 44(7):2155–2159.

Anto, Supriyadi, dan Daryono, B. S. 2015. Identifikasi Senyawa yang Berkorelasi terhadap Rasa Pahit Selama Perkembangan Fase Buah Melon (Cucumis melo L.) Kultivar Gama Melon Parfum. Tesis. UGM Yogyakarta.

AOAC. 1995. Official Methods of Analysis of Association of Official Analytical Chemist. AOAC International. Virginia, USA.

Ashraf, M. A., M. J. Maah, I. Yusoff, K. Mahmood, dan Wajid, A. 2011. Study of antioxidant potential of tropical fruit. Int.Journal of Bioscience, Biochemistry and Bioinformatics 1(1) 53-57.

Astawan, M. dan Wahyuni. 1991. Teknologi Pengolahan Pangan Tepat Guna. Akademi Pressindo. Jakarta.

Azzouzi, H., Elfazazi, K., Achchoub, M., Chafki, L., Jbilou, M., Salmaoui, S. 2018. Effect of thermal pasteurization on the physicochemical stability and nutritional quality of Moroccan Valencia Late orange juice. International Journal of Engineering Sciences and Research Technology.

Benattouche, Z., Djilali, B., Ahmed, H., dan Mokhtar, B. 2019. Effect of thermal pasteurization on phytochemical characteristics and antioxidant capacity of orange juice. Revue Nature et Technologie.

Brighente, I.M.C., Dias, M., Verdi, L.G., dan Pizzolatti, M.G. 2007. Antioxidant activity and total phenolic content of some Brazilian species. Pharmaceutical Biology 45(2):156-161.

Burger, Y., Sa’ar, U., Distelfeld, A., Katzir, N. 2003. Development of sweet melon (Cucumis melo L.) genotypes combining high sucrose and organic acid content. J. Amer. Soc. Hort. Sci. 128(4):537-540.

Estiasih, T. dan Ahmadi. 2009. Teknologi Pengolahan Pangan. Bumi Aksara. Jakarta.

Chemistry Libretext. 2021. https://chem.libretexts.org/

Daryono, B.S. dan Maryanto, S.D. 2017. Keanekaragaman dan Potensi Sumber Daya Genetik Melon. Gadjah Mada University Press, Yogyakarta.

Dhuique-Mayer, C., Tbatou, M., Carail, M., Caris-Veyrat, C., Dornier, M., & Amiot, M. J. 2007. Thermal degradation of antioxidant micronutrients in citrus juice: Kinetics and Newly Formed Compounds. Journal of Agricultural and Food Chemistry 55(10):4209–4216.

El-Ishaq, Abubakar, Obirinakem, Simon. 2015. Effect of temperature and storage on vitamin C content in fruits juice. International Journal of Chemical and Biomolecular Science 1(2):17–21.

Elez-Martinez, Plaza, L., Sanchez-Moreno, C., P., Ancos, Martin-Belloso, B.O., Cano, M.P. 2006. Effect of refrigerated storage on vitamin C and antioxidant activity of orange juice processed by high-pressure or pulsed electric fields with regard to low pasteurization. Eur Food Res Technol 223: 487–493.

Estiasih, T. dan Sofia. 2009. Teknologi Pengolahan Pangan. Bumi Aksara. Jakarta.

Galeb, A. D. S., Wrolstad, R. E., dan McDaniel, M. R. 2002. Composition and quality of clarified Cantaloupe juice concentrate. Journal of Food Processing and Preservation 26(1):39–56.

Hasbullah, U. H. A., Supriyadi, Daryono, B. S. 2019. Aroma volatile compounds profile of melon (Cucumis melo L.) cv. Gama Melon Parfum. International Conference on Food Science & Technology Series: Earth and Environmental Science 292: 012027.

Herbig, A.L., Renard, C. 2017. Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix. Food Chemistry 220:444-451.

Herdiana, D. D., Utami, R., dan Anandito, R. B. K. 2014. Kinetika degradasi termal aktivitas antioksidan pada minuman tradisional wedang uwuh siap minum. Jurnal Teknosains Pangan 3(3):44-53.

Hok, K.T., Setyo, W., Irawaty, W., dan Soetaredjo, F.E. 2007. Pengaruh suhu dan waktu pemanasan terhadap kandungan vitamin A dan C pada proses pembuatan pasta tomat. Jurnal Ilmiah Widya Teknik 6(2):111-120.

Juffs, H. dan Deeth, H. 2007. Scientific evaluation of pasteurisation for pathogen reduction in milk and milk products. Scientific Evaluation of Milk Pasteurisation.

Kathiravan, T., Nadanasabapathi, S. dan Kumar, R. 2014. Standardization of process condition in batch thermal pasteurization and its effect on antioxidant, pigment and microbial inactivation of Ready to Drink (RTD) beetroot (Beta vulgaris L.) juice. International Food Research Journal 21(4):1305-1312.

Kunitake, M., Ditchfield, C., Silva, C., dan Petrus, R. 2014. Effect of pasteurization temperature on stability of an acidified sugarcane juice beverage. Ciência e Agrotecnologia. 38(6):554–561.

Kusuma, H.R., Ingewati, T., Indraswati, N., dan Martina. 2007. Pengaruh pasteurisasi terhadap kualitas jus jeruk Pacitan. Jurnal Ilmiah Widya Teknik 6(2).

Ling, Z., Wang, F., Fang, X., Gao, X., dan Zhang, Z. 2015. A hybrid thermal management system for lithium ion batteries combining phase change materials with forced-air cooling. Applied Energy 148:403–409.

Margean, A., Lupu, M. I., Alexa, E., Padureanu, V., Canja, C. M., Cocan, I., dan Poiana, M.A. 2020. An Overview of Effects Induced by Pasteurization and High-Power Ultrasound Treatment on the Quality of Red Grape Juice. Molecules 25(7):1669.

Mehmood, Z., Ayub, M., Bibi, N., dan Alam, Z. 2008. Effect of pasteurization and chemical preservatives on the quality and shelf stability of apple juice. American Journal of Food Technology 3(2).

Molto-Puigmarti, C., Guxens, M., Mendez, M. A., Julvez, J., Garcia-Esteban, R., Forns, J., dan Sunyer, J. 2011. Breastfeeding, Long-Chain Polyunsaturated Fatty Acids in Colostrum, and Infant Mental Development PEDIATRICS 128(4):e880–e889.

Nayak, B., Berrios, J.D.J., Powers, J.R., dan Tang, J. 2011. Thermal degradation of anthocyanins from purple potato (cv. Purple Majesty) and impact on antioxidant capacity. Journal of Agricultural and Food Chemistry 59:11040-11049.

Nurliyana, R., S. Zahir, M. Sulaeman, M.R. Aisyah, dan Rahim, K. 2010. Antioxidant study of pulps and pelels of dragon fruit: a comparative study. International Food Research Journal 17:367-375.

Oms-Oliu, G., Odriozola-Serrano, I., Soliva-Fortuny, R., dan Martín-Belloso, O. 2009. Effects of high-intensity pulsed electric field processing conditions on lycopene, vitamin C and antioxidant capacity of watermelon juice. Food Chemistry 115(4):1312–1319.

Patras, A., Brunton, N.P., Tiwari, B., Butler, F. 2010. Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food Bioprocess Technology 4:1245–1252.

Jutkus, R.A.L., Li, N., Taylor, L.S., dan Mauer, L.J. 2015. Effect of emperature and initial moisture content on the chemical stability and color change of various forms of vitamin C. International Journal of Food Properties 18(4):862-879.

Pratt, D. E. 1992. Natural Antioxidant from Plant Material (di dalam Huang, M. T., Ho, C. T. dan Lee, C. Y. (eds)) Effect on Health II: Antioxidant and Cancer Prevention. American Chem. Soc. Washington D. C.

Rabie, M. A., Soliman, A. Z, Diaconeasa, Z. A. S., Constantin, B. 2014. Effect of pasteurization and shelf life on the physicochemical properties of physalis (Physalis peruviana L.) juice. Journal of Food Processing and Preservation 1-10.

Randhir, R., Kwon, Y. I., dan Shetty, K. 2008. Effect of thermal processing on phenolics, antioxidant activity and health-relevant functionality of select grain sprouts and seedlings. Innovative Food Science and Emerging Technologies 9(3):355–364.

Rattanathanalerk, M., Chiewchan, N., dan Srichumpoung, W. 2005. Effect of thermal processing on the quality loss of pineapple juice. Journal of Food Engineering, 66(2): 259–265.

Renard, C. dan Maingonnat, J. F. 2012. Thermal Processing of Fruits and Fruit Juices. Thermal Food Processing: New technologies and qualities issues, Contemporary Food Engineering. CRC Press Boca Raton, p. 686.

Saputri, A. P., Wibowo, W. A., dan Daryono, B. S. 2020. Phenotypical characters and biochemical compound of cucurbitacin melon (Cucumis melo L. 'Gama Melon Parfum') resulted from breeding. The 6th International Conference on Biological Science ICBS.

Satuhu, S. 2004. Penanganan dan Pengolahan Buah. Jakarta: Penebar Swadaya.

Silva, F. V. M, Sulaiman, A., dan Farid, M. 2016. Quality stability and sensory attributes of apple juice processed by thermosonication, pulsed electric field and thermal processing. Food Science and Technology International 0(0):1-12.

Solyom, K., Sola, R., Cocero, M.J., Mato, R.B. 2014. Thermal degradation of grape marc polyphenols. Food Chemistry 159:361-366.

Turturica, M., Stanciuc, N., Bahrim, G., Rapeanu, G. 2016. Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts-a kinetic study. Journal of Food Engineering 171:200-207.

Turturica, M., Stanciuc, N., Muresan, C., Rapeanu, G., dan Croitoru, C. 2018. Journal of food quality thermal degradation of plum anthocyanins: comparison of kinetics from simple to natural systems. Journal of Food Quality.

Ursu, M. S., Aprodu, I., Milea, Stefania A., Enachi, E., Rapeanu, G., Bahrim, G. E., dan Stanciuc, N. 2020. Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality Foods, 9(11):1593.

Vegara, S., Martí, N., Mena, P., Saura, D., dan Valero, M. 2013. Effect of pasteurization process and storage on color and shelf-life of pomegranate juices. LWT-Food Science and Technology. 54(2):592–596.

Vieira, F., Lourenço, S., Fidalgo, L., Santos, S., Silvestre, A., Jerónimo, E., dan Saraiva, J. 2018. Long-term effect on bioactive components and antioxidant activity of thermal and high-pressure pasteurization of orange juice. Molecules. 23(10):2706.

Walkowiak-Tomczak, D. 2007. Changes in antioxidant activity of black chokeberry juice concentrate solutions during storage. Acta Scientiarum Polonorum Technologia Alimentaria 6(2).

Wern, K.H, Haron, H., dan Keng, C.B. 2016. Comparison of Total Phenolic Contents (TPC) and antioxidant activities of fresh fruit juices, commercial 100% fruit juices and fruit drinks. Sains Malaysiana 45(9): 1319–1327.

Zhang, R., Khan, S. A., Lin, Y., Guo, D., Pan, X., Liu, L., Zhang, M. 2018. Phenolic profiles and cellular antioxidant activity of longan pulp of 24 representative Chinese cultivars. International Journal of Food Properties 21(1), 746–759.

Zulfikar, M., Widya, F.S., Wibowo, A.W., Daryono, B.S., Widiyanto, S. 2020. Antioxidant activity of melon fruit (Cucumis melo L. GMP) ethanolic extract. The 6th International Conference on Biological Science ICBS 2019 AIP Conference Proceedings 2260.