Multi-analysis of Odorous Compounds in Finger Citron (Citrus medica L. var. sarcodactylis Swingle) and Certification of Key Compounds

Aromatic profile of Brazilian sparkling wines produced with classical and innovative grape varieties

(2014) Vinícius Caliari et al.   FOOD RESEARCH INTERNATIONAL

Volatile Constituents of Wild Citrus Mangshanyegan (Citrus nobilis Lauriro) Peel Oil

(2012) Cuihua Liu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aroma Character Impact Compounds in Kinokuni Mandarin Orange (Citrus kinokuni) Compared with Satsuma Mandarin Orange (Citrus unshiu)

(2010) Norio MIYAZAWA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Chemotaxonomic Investigations of Peel and Petitgrain Essential Oils from 17 Citron Cultivars

(2010) Nicolas Venturini et al.   CHEMISTRY & BIODIVERSITY

Composition of peel essential oils from four selected Tunisian Citrus species: Evidence for the genotypic influence

(2010) Karim Hosni et al.   FOOD CHEMISTRY

Application of new fungicides under good agricultural practices and their effects on the volatile profile of white wines

(2010) R.M. González-Rodríguez et al.   FOOD RESEARCH INTERNATIONAL

Insulin Secretagogue Bioactivity of Finger Citron Fruit (Citrus medicaL. var.SarcodactylisHort, Rutaceae)

(2009) Chiung-Huei Peng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comparison of membrane assisted solvent extraction, stir bar sorptive extraction, and solid phase microextraction in analysis of tetramine in food

(2009) Lowri S. De Jager et al.   JOURNAL OF SEPARATION SCIENCE

Biological effects of essential oils – A review

(2007) F. Bakkali et al.   FOOD AND CHEMICAL TOXICOLOGY