Effect of Rootstock and Harvesting Period on the Bioactive Compounds and Antioxidant Activity of Two Orange Cultivars (‘Salustiana’ and ‘Sanguinelli’) Widely Used in Juice Industry

Review of Evidence Available on Hesperidin-Rich Products as Potential Tools against COVID-19 and Hydrodynamic Cavitation-Based Extraction as a Method of Increasing Their Production

(2020) Francesco Meneguzzo et al.   Processes

Characterization of Extra Early Spanish Clementine Varieties (Citrus clementina Hort ex Tan) as a Relevant Source of Bioactive Compounds with Antioxidant Activity

(2020) Laura Cebadera et al.   Foods

Optimization of Total Anthocyanin Content, Stability and Antioxidant Evaluation of the Anthocyanin Extract from Vietnamese Carissa Carandas L. Fruits

(2019) Xuan Tien Le et al.   Processes

Multivariate optimization of headspace solid-phase microextraction coupled to gas chromatography-mass spectrometry for the analysis of terpenoids in sparkling wines

(2019) José Manuel Muñoz-Redondo et al.   TALANTA

Changes in the antioxidant activity and metabolite profile of three onion varieties during the elaboration of ‘black onion’

(2019) Alicia Moreno-Ortega et al.   FOOD CHEMISTRY

Sanguinello and Tarocco (C itrus Sinensis [L.] Osbeck): Bioactive compounds and color appearance of blood oranges

(2018) Laura Cebadera-Miranda et al.   FOOD CHEMISTRY

Key determinants of citrus fruit quality: Metabolites and main changes during maturation

(2018) Joanna Lado et al.   SCIENTIA HORTICULTURAE

Comprehensive Metabolomics Analysis of Mandarins (Citrus reticulata) as a Tool for Variety, Rootstock, and Grove Discrimination

(2018) Shi Feng et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

A critical evaluation of the use of gas chromatography- and high performance liquid chromatography-mass spectrometry techniques for the analysis of microbial metabolites in human urine after consumption of orange juice

(2018) José Luis Ordóñez et al.   JOURNAL OF CHROMATOGRAPHY A

Effects of Postharvest Time, Heat Treatment, pH and Filtration on the Limonin Content in Newhall Navel Orange (Citrus sinensis Osbeck cv. Newhall) Juice

(2018) Jun Zhang et al.   MOLECULES

A Green Process for the Extraction and Purification of Hesperidin from Mexican Lime Peel (Citrus aurantifolia Swingle) that is Extendible to the Citrus Genus

(2018) J. Padilla de la Rosa et al.   Processes

Anthocyanin biosynthesis and accumulation in blood oranges during postharvest storage at different low temperatures

(2017) Lourdes Carmona et al.   FOOD CHEMISTRY

Influence of orange cultivar and mandarin postharvest storage on polyphenols, ascorbic acid and antioxidant activity during gastrointestinal digestion

(2017) Begoña De Ancos et al.   FOOD CHEMISTRY

Assessment of premium organic orange juices authenticity using HPLC-HR-MS and HS-SPME-GC-MS combining data fusion and chemometrics

(2017) Francisco Julián Cuevas et al.   FOOD CONTROL

The effect of different packaging on physical and chemical properties of oranges during storage

(2017) Vincenzo Sicari et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of Fermentation Process on the Anthocyanin Composition of Wine and Vinegar Elaborated from Strawberry

(2017) Ruth Hornedo-Ortega et al.   JOURNAL OF FOOD SCIENCE

Ascorbate degradation in tomato leads to accumulation of oxalate, threonate and oxalyl threonate

(2017) Vincent Truffault et al.   PLANT JOURNAL

Rootstock-modulated yield performance, fruit maturation and phytochemical quality of ‘Lane Late’ and ‘Delta’ sweet orange

(2017) Maria G. Emmanouilidou et al.   SCIENTIA HORTICULTURAE

Anthocyanins and Flavanones Are More Bioavailable than Previously Perceived: A Review of Recent Evidence

(2017) Colin D. Kay et al.   Annual Review of Food Science and Technology

mixOmics: An R package for ‘omics feature selection and multiple data integration

(2017) Florian Rohart et al.   PLoS Computational Biology

Anthocyanins in differentCitrusspecies: an UHPLC-PDA-ESI/MSn-assisted qualitative and quantitative investigation

(2016) Simona Fabroni et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The State of the Art in Biosynthesis of Anthocyanins and Its Regulation in Pigmented Sweet Oranges [(Citrus sinensis) L. Osbeck]

(2015) Angela Roberta Lo Piero   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Different Citrus rootstocks present high dissimilarities in their antioxidant activity and vitamins content according to the ripening stage

(2015) Vanessa Cardeñosa et al.   JOURNAL OF PLANT PHYSIOLOGY

Variety and Harvesting Season Effects on Antioxidant Activity and Vitamins Content of Citrus sinensis Macfad.

(2015) Vanessa Cardeñosa et al.   MOLECULES

Effect of Organic and Conventional Management on Bio-Functional Quality of Thirteen Plum Cultivars (Prunus salicina Lindl.)

(2015) Francisco Julián Cuevas et al.   PLoS One

Orange juice (poly)phenols are highly bioavailable in humans

(2014) Gema Pereira-Caro et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Physicochemical properties of orange juice from ten rootstocks using multivariate analysis

(2013) P. Legua et al.   SCIENTIA HORTICULTURAE

Dietary (Poly)phenolics in Human Health: Structures, Bioavailability, and Evidence of Protective Effects Against Chronic Diseases

(2012) Daniele Del Rio et al.   ANTIOXIDANTS & REDOX SIGNALING

Effect of Orange Juice’s Processing on the Color, Particle Size, and Bioaccessibility of Carotenoids

(2012) Carla M. Stinco et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Preparation and antioxidant activity of tyrosyl and homovanillyl ethers

(2011) A. Madrona et al.   FOOD CHEMISTRY

Stability of anthocyanins and ascorbic acid of high pressure processed blood orange juice during storage

(2011) B. Torres et al.   Innovative Food Science & Emerging Technologies

Free radicals and antioxidants – quo vadis?

(2011) Barry Halliwell   TRENDS IN PHARMACOLOGICAL SCIENCES

Ascorbate metabolism and the developmental demand for tartaric and oxalic acids in ripening grape berries

(2009) Vanessa J Melino et al.   BMC PLANT BIOLOGY

Multivariate paired data analysis: multilevel PLSDA versus OPLSDA

(2009) Johan A. Westerhuis et al.   Metabolomics

HPLC determination of organic acids, sugars, phenolic compositions and antioxidant capacity of orange juice and orange wine made from a Turkish cv. Kozan

(2008) Hasim Kelebek et al.   MICROCHEMICAL JOURNAL

Determination of phenolic composition and antioxidant capacity of blood orange juices obtained from cvs. Moro and Sanguinello (Citrus sinensis (L.) Osbeck) grown in Turkey

(2007) Hasim Kelebek et al.   FOOD CHEMISTRY