Comparison of different Brazilian citrus by-products as source of natural antioxidants

Biotransformation effects on anti lipogenic activity of citrus extracts

(2016) Vânia Mayumi Nakajima et al.   FOOD CHEMISTRY

Impact of different solvents on the recovery of bioactive compounds and antioxidant properties from lemon (Citrus limon L.) pomace waste

(2016) Konstantinos Papoutsis et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Chemical perspective and criticism on selected analytical methods used to estimate the total content of phenolic compounds in food matrices

(2016) Daniel Granato et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Simultaneous extraction and biotransformation process to obtain high bioactivity phenolic compounds from brazilian citrus residues

(2015) Jose Valdo Madeira et al.   BIOTECHNOLOGY PROGRESS

Orange and mango by-products: Agro-industrial waste as source of bioactive compounds and botanical versus commercial description—A review

(2015) Clarissa Hamaio Okino Delgado et al.   FOOD REVIEWS INTERNATIONAL

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

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

(2015) Marina Russo et al.   Journal of Functional Foods

Citrus bioactive phenolics: Role in the obesity treatment

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

Application of experimental design and response surface methodology to optimize the procedure to obtain a bactericide and highly antioxidant aqueous extract from orange peels

(2013) D. González-Gómez et al.   FOOD CONTROL

Improving the chemopreventive potential of orange juice by enzymatic biotransformation

(2013) Lívia Rosas Ferreira et al.   FOOD RESEARCH INTERNATIONAL

Valorization of Citrus limon residues for the recovery of antioxidants: Evaluation and optimization of microwave and ultrasound application to solvent extraction

(2013) Farid Dahmoune et al.   INDUSTRIAL CROPS AND PRODUCTS

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

Important flavonoids and limonin in selected Thai citrus residues

(2013) Vaniya Chinapongtitiwat et al.   Journal of Functional Foods

Phytochemicals and antioxidant activity of juice, flavedo, albedo and comminuted orange

(2013) Zamantha Escobedo-Avellaneda et al.   Journal of Functional Foods

Biotransformation of Citrus By-Products into Value Added Products

(2013) Diomi Mamma et al.   Waste and Biomass Valorization

Guarana powder polysaccharides: Characterisation and evaluation of the antioxidant activity of a pectic fraction

(2012) Nicole Dalonso et al.   FOOD CHEMISTRY

Increasing the antioxidant power of tea extracts by biotransformation of polyphenols

(2010) J.A. Macedo et al.   FOOD CHEMISTRY

Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel

(2009) Muhammad Kamran Khan et al.   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