Utilization and evaluation of Citrus natsudaidai peel waste as a source of natural food additives

Casein and pectin: Structures, interactions, and applications

(2020) Wusigale et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Valorisation of fruit by-products: Production characterization of pectins from fruit peels

(2019) Melih Güzel et al.   FOOD AND BIOPRODUCTS PROCESSING

Naringin inhibits thyroid cancer cell proliferation and induces cell apoptosis through repressing PI3K/AKT pathway

(2019) Jun Zhou et al.   PATHOLOGY RESEARCH AND PRACTICE

Extraction of pectin from ponkan ( Citrus reticulata Blanco cv. Ponkan ) peel: Optimization and structural characterization

(2018) Cristiane Colodel et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Anti-inflammatory and antioxidant activities of naringin isolated from Carissa carandas L.: In vitro and in vivo evidence

(2018) Ahmed H. El-desoky et al.   PHYTOMEDICINE

Citrus processing wastes: Environmental impacts, recent advances, and future perspectives in total valorization

(2018) Behzad Satari et al.   RESOURCES CONSERVATION AND RECYCLING

Extraction, characterization and biological activity of citrus flavonoids

(2018) Kavita Sharma et al.   REVIEWS IN CHEMICAL ENGINEERING

Valorisation of citrus processing waste: A review

(2018) D.A. Zema et al.   WASTE MANAGEMENT

Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel

(2018) Yu Matsuo et al.   FOOD CHEMISTRY

A new sensory sweetness definition and sweetness conversion method of five natural sugars, based on the Weber-Fechner Law

(2018) Yuezhong Mao et al.   FOOD CHEMISTRY

Assessing a traceability technique in fresh oranges ( Citrus sinensis L. Osbeck) with an HS-SPME-GC-MS method. Towards a volatile characterisation of organic oranges

(2017) Francisco Julián Cuevas et al.   FOOD CHEMISTRY

Converting citrus wastes into value-added products: Economic and environmently friendly approaches

(2017) Kavita Sharma et al.   NUTRITION

Citrus fruits as a treasure trove of active natural metabolites that potentially provide benefits for human health

(2015) Xinmiao Lv et al.   Chemistry Central Journal

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

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

Determination of active radical scavenging compounds in polar fruit and vegetable extracts by an on-line HPLC method

(2015) Remmelt Van Der Werf et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pomelo (Citrus maxima) pectin: Effects of extraction parameters and its properties

(2013) Pawadee Methacanon et al.   FOOD HYDROCOLLOIDS

Purification of naringin and neohesperidin from Huyou (Citrus changshanensis) fruit and their effects on glucose consumption in human HepG2 cells

(2012) Jiukai Zhang et al.   FOOD CHEMISTRY

The molecular and enzymatic basis of bitter/non-bitter flavor of citrus fruit: evolution of branch-forming rhamnosyltransferases under domestication

(2012) Ahuva Frydman et al.   PLANT JOURNAL

Pectins fromCitrus maxima

(2009) Amornrut Chaidedgumjorn et al.   PHARMACEUTICAL BIOLOGY

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

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