Comparative GC/MS Analysis of Essential Oils Extracted by 3 Methods from the Bud of Citrus aurantium L. var. amara Engl

Quantification in Gas Chromatography: Prediction of Flame Ionization Detector Response Factors from Combustion Enthalpies and Molecular Structures

(2010) Jean-Yves de Saint Laumer et al.   ANALYTICAL CHEMISTRY

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

(2010) Karim Hosni et al.   FOOD CHEMISTRY

Bioactive Compounds from Sour Orange Inhibit Colon Cancer Cell Proliferation and Induce Cell Cycle Arrest

(2009) G. K. Jayaprakasha et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influences of Flavonoids on Erythrocyte Membrane and Metabolic Implication Through Anionic Exchange Modulation

(2009) Davide Barreca et al.   JOURNAL OF MEMBRANE BIOLOGY

Quantitation in gas chromatography: usual practices and performances of a response factor database

(2008) Esmeralda Cicchetti et al.   FLAVOUR AND FRAGRANCE JOURNAL

Determination of para-synephrine and meta-synephrine positional isomers in bitter orange-containing dietary supplements by LC/UV and LC/MS/MS

(2008) Jose Santana et al.   FOOD CHEMISTRY

Effective drying of citrus by-product by high speed drying: A novel drying technique and their antioxidant activity

(2008) Mahinda Senevirathne et al.   JOURNAL OF FOOD ENGINEERING

Antifungal activity and chemical composition of Citrus reticulata Blanco essential oil against phytopathogens from North East India

(2008) M. Chutia et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Applications and opportunities for ultrasound assisted extraction in the food industry — A review

(2007) Kamaljit Vilkhu et al.   Innovative Food Science & Emerging Technologies

Potential antimicrobial uses of essential oils in food: is citrus the answer?

(2007) Katie Fisher et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY