Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars

Sustainable electricity generation by biodegradation of low-cost lemon peel biomass in a dual chamber microbial fuel cell

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Phenolic compositions and antioxidant activities of grapefruit (Citrus paradisiMacfadyen) varieties cultivated in China

(2015) Wanpeng Xi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Improvement of copepod nutritional quality as live food for aquaculture: a review

(2014) Nadiah W Rasdi et al.   AQUACULTURE RESEARCH

Flavonoid composition and antioxidant activities of Chinese local pummelo (Citrus grandis Osbeck.) varieties

(2014) Wanpeng Xi et al.   FOOD CHEMISTRY

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

Phytochemical Profile and Antioxidant Activity of Physiological Drop of Citrus Fruits

(2013) Yujing Sun et al.   JOURNAL OF FOOD SCIENCE

Estimation of antiradical properties of antioxidants using DPPH assay: A critical review and results

(2011) Krishnanand Mishra et al.   FOOD CHEMISTRY

Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps

(2011) Deena Ramful et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and Antinociceptive Effects ofCitrus limonEssential Oil in Mice

(2011) Lidianne Mayra Lopes Campêlo et al.   JOURNAL OF BIOMEDICINE AND BIOTECHNOLOGY

Antioxidant activity ofCitrus limonessential oil in mouse hippocampus

(2011) Lidianne Mayra Lopes Campêlo et al.   PHARMACEUTICAL BIOLOGY

Distribution of C- and O-glycosyl flavonoids, (3-hydroxy-3-methylglutaryl)glycosyl flavanones and furocoumarins in Citrus aurantium L. juice

(2010) Davide Barreca et al.   FOOD CHEMISTRY

Comparative study of the chemical composition and antioxidant activity of six essential oils and their components

(2010) Seun-Ah Yang et al.   NATURAL PRODUCT RESEARCH

Antioxidant potentials of buntan pumelo (Citrus grandis Osbeck) and its ethanolic and acetified fermentation products

(2009) Hung-Der Jang et al.   FOOD CHEMISTRY

Natural bioactive compounds of Citrus limon for food and health

(2009) E. González-Molina et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Antioxidant properties of essential oils from lemon, grapefruit, coriander, clove, and their mixtures

(2008) T. A. Misharina et al.   APPLIED BIOCHEMISTRY AND MICROBIOLOGY

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

Juice components and antioxidant capacity of citrus varieties cultivated in China

(2007) Guihua Xu et al.   FOOD CHEMISTRY

The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan

(2007) Yuan-Chuen Wang et al.   FOOD CHEMISTRY