Continuous process for enhanced release and recovery of pectic hydrocolloids and phenolics from citrus biomass

Characterization of the global structure of low methoxyl pectin in solution

(2015) Marshall L. Fishman et al.   FOOD HYDROCOLLOIDS

Food waste biomass: a resource for high-value chemicals

(2013) Lucie A. Pfaltzgraff et al.   GREEN CHEMISTRY

An HPLC-MS Characterization of the Changes in Sweet Orange Leaf Metabolite Profile following Infection by the Bacterial Pathogen Candidatus Liberibacter asiaticus

(2013) Faraj M. Hijaz et al.   PLoS One

Extraction and recovery of pectic fragments from citrus processing waste for co-production with ethanol

(2012) Karel Grohman et al.   JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY

Microwave-Assisted Extraction of Flavonoids: A Review

(2011) Winny Routray et al.   Food and Bioprocess Technology

Pretreatment effects on orange processing waste for making ethanol by simultaneous saccharification and fermentation

(2010) Wilbur Widmer et al.   BIORESOURCE TECHNOLOGY

Isolation of hesperidin from peels of thinned Citrus unshiu fruits by microwave-assisted extraction

(2010) Tsuyoshi Inoue et al.   FOOD CHEMISTRY

Grapefruit bioactive limonoids modulate E. coli O157:H7 TTSS and biofilm

(2010) Amit Vikram et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2009) Muhammad Kamran Khan et al.   FOOD CHEMISTRY

Extraction of nobiletin and tangeretin from Citrus depressa Hayata by supercritical carbon dioxide with ethanol as modifier

(2009) Ying-Hung Lee et al.   INDUSTRIAL CROPS AND PRODUCTS

Optimized microwave-assisted extraction of phenolic acids from citrus mandarin peels and evaluation of antioxidant activity in vitro

(2009) Khizar Hayat et al.   SEPARATION AND PURIFICATION TECHNOLOGY