RP-HPLC–DAD-ESI-TOF–MS based strategy for new insights into the qualitative and quantitative phenolic profile in Tunisian industrial Citrus Limon by-product and their antioxidant activity

Characterization and geographical discrimination of commercial Citrus spp. honeys produced in different Mediterranean countries based on minerals, volatile compounds and physicochemical parameters, using chemometrics

(2017) Ioannis K. Karabagias et al.   FOOD CHEMISTRY

Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties

(2016) Kyung-Mi Yoo et al.   FOOD CHEMISTRY

Composition of Citrus sinensis (L.) Osbeck cv «Maltaise demi-sanguine» juice. A comparison between organic and conventional farming

(2016) Hend Letaief et al.   FOOD CHEMISTRY

Effect of sample pretreatment on the extraction of lemon ( Citrus limon ) components

(2016) Carlos A. Ledesma-Escobar et al.   TALANTA

Comparison of microwave, ultrasound and accelerated-assisted solvent extraction for recovery of polyphenols from Citrus sinensis peels

(2015) Balunkeswar Nayak et al.   FOOD CHEMISTRY

Chemical and biological comparison of the fruit extracts of Citrus wilsonii Tanaka and Citrus medica L.

(2015) Pan Zhao et al.   FOOD CHEMISTRY

Identification and quantification of phenolic compounds of selected fruits from Madeira Island by HPLC-DAD–ESI-MSn and screening for their antioxidant activity

(2015) Vítor Spínola et al.   FOOD CHEMISTRY

Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

(2015) Rocío Casquete et al.   Innovative Food Science & Emerging Technologies

Physicochemical assessment of two fruit by-products as functional ingredients: Apple and orange pomace

(2015) N. O’Shea et al.   JOURNAL OF FOOD ENGINEERING

Characterization of lemon (Citrus limon) polar extract by liquid chromatography-tandem mass spectrometry in high resolution mode

(2015) C. A. Ledesma-Escobar et al.   JOURNAL OF MASS SPECTROMETRY

An insight into the role of citrus bioactives in modulation of colon cancer

(2015) Jasleen Kaur et al.   Journal of Functional Foods

Metabolite profiling of polyphenols in peels of Citrus limetta Risso by combination of preparative high-speed countercurrent chromatography and LC–ESI–MS/MS

(2014) M. Paulina Rodríguez-Rivera et al.   FOOD CHEMISTRY

Citrus bioactive phenolics: Role in the obesity treatment

(2014) Vânia Mayumi Nakajima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

HPLC-UV-MS Profiles of Phenolic Compounds and Antioxidant Activity of Fruits from Three Citrus Species Consumed in Northern Chile

(2014) Anghel Brito et al.   MOLECULES

Underestimated sources of flavonoids, limonoids and dietary fibre: Availability in lemon's by-products

(2014) Marina Russo et al.   Journal of Functional Foods

Effect of growing region on quality characteristics and phenolic compounds of chemlali extra-virgin olive oils

(2013) Boutheina Gargouri et al.   ACTA PHYSIOLOGIAE PLANTARUM

Characterization of Constituents in the Peel ofCitrus kawachiensis(Kawachibankan)

(2013) Yoshiaki AMAKURA et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Influence of technological processes on phenolic compounds, organic acids, furanic derivatives, and antioxidant activity of whole-lemon powder

(2013) Patricia García-Salas et al.   FOOD CHEMISTRY

Identification and characterization of a new iridoid compound from two-phase Chemlali olive pomace

(2012) Ghayth Rigane et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Narirutin fraction from citrus peels attenuates LPS-stimulated inflammatory response through inhibition of NF-κB and MAPKs activation

(2012) Sang Keun Ha et al.   FOOD AND CHEMICAL TOXICOLOGY

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

On line characterization of 58 phenolic compounds in Citrus fruit juices from Spanish cultivars by high-performance liquid chromatography with photodiode-array detection coupled to electrospray ionization triple quadrupole mass spectrometry

(2012) Beatriz Abad-García et al.   TALANTA

The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China

(2011) Mingxia Zhang et al.   FOOD CHEMISTRY

Chemical composition and functional properties of Ulva lactuca seaweed collected in Tunisia

(2011) Hela Yaich et al.   FOOD CHEMISTRY

Characterisation of phenolic acid derivatives and flavonoids from different morphological parts of Helichrysum obconicum by a RP-HPLC–DAD-(−)–ESI-MSn method

(2011) Sandra Gouveia et al.   FOOD CHEMISTRY

Antioxidant potential of Artemisia argentea L'Hér alcoholic extract and its relation with the phenolic composition

(2011) Sandra Gouveia et al.   FOOD RESEARCH INTERNATIONAL

Databases on Food Phytochemicals and Their Health-Promoting Effects

(2011) Augustin Scalbert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Date syrup: Effect of hydrolytic enzymes (pectinase/cellulase) on physico-chemical characteristics, sensory and functional properties

(2011) Fatma Abbès et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolite profiling and quantification of phenolic compounds in methanol extracts of tomato fruit

(2010) María Gómez-Romero et al.   PHYTOCHEMISTRY

Rapid simultaneous determination of amines and organic acids in citrus using high-performance liquid chromatography

(2010) Ram M. Uckoo et al.   TALANTA

Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange

(2009) Rafaela Guimarães et al.   FOOD AND CHEMICAL TOXICOLOGY

Determination of Flavanones in Citrus Byproducts and Nutraceutical Products by a Validated RP-HPLC Method

(2009) Claudio Corradini et al.   JOURNAL OF LIQUID CHROMATOGRAPHY & RELATED TECHNOLOGIES

Update on Uses and Properties of Citrus Flavonoids: New Findings in Anticancer, Cardiovascular, and Anti-inflammatory Activity

(2008) O. Benavente-García et al.   JOURNAL OF AGRICULTURAL AND 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

Juice components and antioxidant capacity of citrus varieties cultivated in China

(2007) Guihua Xu et al.   FOOD CHEMISTRY

Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

(2007) Mohamed Bouaziz et al.   FOOD CHEMISTRY