Effect of cultivation line and peeling on food composition, taste characteristic, aroma profile, and antioxidant activity of Shiikuwasha (Citrus depressaHayata) juice

Antioxidant activity of sugarcane molasses against 2,2′-azobis(2-amidinopropane) dihydrochloride-induced peroxyl radicals

(2013) Yonathan Asikin et al.   FOOD CHEMISTRY

History, Global Distribution, and Nutritional Importance of Citrus Fruits

(2012) YuQiu Liu et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil

(2012) Helena Rudge de Moraes Barros et al.   FOOD CHEMISTRY

Production System and Storage Temperature Influence Grapefruit Vitamin C, Limonoids, and Carotenoids

(2012) Kranthi K. Chebrolu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Composition of Volatile Aroma Components, Flavanones, and Polymethoxylated Flavones in Shiikuwasha (Citrus depressa Hayata) Peels of Different Cultivation Lines

(2012) Yonathan Asikin et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Citrus Juice Extraction Systems: Effect on Chemical Composition and Antioxidant Activity of Clementine Juice

(2011) Rafael Álvarez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

(2011) Hasim Kelebek et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Biological properties of essential oils: an updated review

(2010) Barbara Adorjan et al.   FLAVOUR AND FRAGRANCE JOURNAL

Hepatoprotective Effects of Flavonoids from Shekwasha (Citrus depressa) against D-Galactosamine-Induced Liver Injury in Rats

(2010) Toshiyuki AKACHI et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Juice components and antioxidant capacity of four Tunisian Citrus varieties

(2010) Moufida Saidani Tounsi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Advanced Taste Sensors Based on Artificial Lipids with Global Selectivity to Basic Taste Qualities and High Correlation to Sensory Scores

(2010) Yoshikazu Kobayashi et al.   SENSORS

Characterisation of the key aroma compounds in a freshly reconstituted orange juice from concentrate

(2009) Melanie Averbeck et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Clean recovery of antioxidant flavonoids from citrus peel: Optimizing an aqueous ultrasound-assisted extraction method

(2009) Julián Londoño-Londoño et al.   FOOD CHEMISTRY

Polymethoxy flavones are responsible for the anti-inflammatory activity of citrus fruit peel

(2009) Yung-Sheng Huang et al.   FOOD CHEMISTRY

Bioactive Compounds: Historical Perspectives, Opportunities, and Challenges

(2009) Bhimanagouda S. Patil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

EFFECT OF FERMENTATION ON NITRATE, NITRITE AND ORGANIC ACID CONTENTS IN TRADITIONAL PICKLED CHINESE CABBAGE

(2009) FENG-DI JI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Identification and Quantification of Impact Aroma Compounds in 4 Nonfloral Vitis vinifera Varieties Grapes

(2009) Wenlai Fan et al.   JOURNAL OF FOOD SCIENCE

Juice components and antioxidant capacity of citrus varieties cultivated in China

(2007) Guihua Xu et al.   FOOD CHEMISTRY