Green solvents and Ultrasound-Assisted Extraction of bioactive orange (Citrus sinensis) peel compounds

Influence of tannin addition on the content and composition of polyphenolic compounds in wines

(2018) M. Cíchová et al.   CZECH JOURNAL OF FOOD SCIENCES

Phenolic content, antioxidant activities and stimulatory roles of citrus fruits on some lactic acid bacteria

(2015) Reyhan Irkin et al.   Archives of Biological Sciences

Effect of different operating conditions on the extraction of phenolic compounds in orange peel

(2015) N. M’hiri et al.   FOOD AND BIOPRODUCTS PROCESSING

Citrus medica L. cv Diamante (Rutaceae) peel extract improves glycaemic status of Zucker diabetic fatty (ZDF) rats and protects against oxidative stress

(2015) Francesco Menichini et al.   JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY

Nutritional and physicochemical characteristic of commercial Spanish citrus juices

(2014) J. Álvarez et al.   FOOD CHEMISTRY

Ultrasound-Assisted Extraction of Mangiferin from Mango (Mangifera indica L.) Leaves Using Response Surface Methodology

(2014) Tang-Bin Zou et al.   MOLECULES

Total phenolics, organic acids, sugars and antioxidant activity of mandarin (Citrus clementina Hort. ex Tan.): Variation from rootstock

(2014) P. Legua et al.   SCIENTIA HORTICULTURAE

Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts

(2012) Ikram Moulehi et al.   INDUSTRIAL CROPS AND PRODUCTS

Simultaneous determination of flavanones, hydroxycinnamic acids and alkaloids in citrus fruits by HPLC-DAD–ESI/MS

(2011) Dongxiu He et al.   FOOD CHEMISTRY

Influence of rootstock and cultivar on bioactive compounds in citrus peels

(2011) Antonio Cano et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

(2009) Muhammad Kamran Khan et al.   FOOD CHEMISTRY

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

(2008) Ana Zulueta et al.   FOOD CHEMISTRY