Extractable and Non-Extractable Phenolics and Antioxidant Capacity of Mandarin Waste Dried at Different Temperatures

Analysis of Biologically Active Oxyprenylated Ferulic Acid Derivatives in Citrus Fruits

(2014) Salvatore Genovese et al.   PLANT FOODS FOR HUMAN NUTRITION

Phenolic compositions and antioxidant capacities of Chinese wild mandarin (Citrus reticulata Blanco) fruits

(2013) Yuanmei Zhang et al.   FOOD CHEMISTRY

Phenolic composition of Chinese wild mandarin (Citrus reticulata Balnco.) pulps and their antioxidant properties

(2013) Wanpeng Xi et al.   INDUSTRIAL CROPS AND PRODUCTS

Microwave dehydration of three citrus peel cultivars: Effect on water and oil retention capacities, color, shrinkage and total phenols content

(2012) Nesrine Ghanem et al.   INDUSTRIAL CROPS AND PRODUCTS

In vitrocomparative analysis of antiproliferative activity of essential oil from mandarin peel and its principal component limonene

(2012) Carlos A. Manassero et al.   NATURAL PRODUCT RESEARCH

Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels

(2011) Mei-Ling Chen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cupuassu (Theobroma grandiflorum) Peel as Potential Source of Dietary Fiber and Phytochemicals in Whole-Bread Preparations

(2011) Jocelem Mastrodi Salgado et al.   PLANT FOODS FOR HUMAN NUTRITION

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

(2010) Fulgencio Saura-Calixto   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nonextractable polyphenols, usually ignored, are the major part of dietary polyphenols: A study on the Spanish diet

(2010) Sara Arranz et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours

(2008) Fei Que et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Investigation of Heat Treating Conditions for Enhancing the Anti-Inflammatory Activity of Citrus Fruit (Citrus reticulata) Peels

(2008) Su-Chen Ho et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Kinetics of color development, pH decreasing, and anti-oxidative activity reduction of Maillard reaction in galactose/glycine model systems

(2007) Shih-Chuan Liu et al.   FOOD CHEMISTRY