Organic acids, sugars, antioxidant activity, sensorial and other fruit characteristics of nine traditional Spanish Citrus fruits

Differentiation of Fresh Greek Orange Juice of the Merlin Cultivar According to Geographical Origin Based on the Combination of Organic Acid and Sugar Content as well as Physicochemical Parameters Using Chemometrics

(2017) Christos Nikolaou et al.   Food Analytical Methods

Composition of Citrus sinensis (L.) Osbeck cv «Maltaise demi-sanguine» juice. A comparison between organic and conventional farming

(2016) Hend Letaief et al.   FOOD CHEMISTRY

Bioactive compounds and antioxidant activity of citrus juices produced from varieties cultivated in Calabria

(2016) Vincenzo Sicari et al.   Journal of Food Measurement and Characterization

Biochemical characterization of the primary metabolism and antioxidant defense systems of acidic and acidless citrus genotypes during the major stages of fruit growth

(2015) Julie Oustric et al.   ACTA PHYSIOLOGIAE PLANTARUM

From famine foods to delicatessen: Interpreting trends in the use of wild edible plants through cultural ecosystem services

(2015) Victoria Reyes-García et al.   ECOLOGICAL ECONOMICS

p-Synephrine Suppresses Glucose Production but Not Lipid Accumulation in H4IIE Liver Cells

(2015) Zhigang Cui et al.   JOURNAL OF MEDICINAL FOOD

Wild edible plants as potential antioxidant or nutritional supplements for beverages minimally processed

(2015) Paloma Sanchez-Bel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

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

Phytochemistry and biological activity of Spanish Citrus fruits

(2014) Amadeo Gironés-Vilaplana et al.   Food & Function

Agrobiodiversity for food security, health and income

(2013) Rémi Kahane et al.   Agronomy for Sustainable Development

The adaptation and mitigation potential of traditional agriculture in a changing climate

(2013) Miguel A. Altieri et al.   CLIMATIC CHANGE

Nutritional and antioxidant properties of wild edible plants and their use as potential ingredients in the modern diet

(2013) Ana Romojaro et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Wild Edible Plants as Potential Antioxidants in Vegetables Oils

(2013) Ana Romojaro et al.   Journal of Chemistry

Phenolic composition, organic acids, sugars, vitamin C and antioxidant activity in the juice of two new triploid late-season mandarins

(2012) Sawsen Sdiri et al.   FOOD RESEARCH INTERNATIONAL

Neuroprotective Effects of Citrus Flavonoids

(2012) Sam-Long Hwang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Expression of the H+-ATPase AHA10 proton pump is associated with citric acid accumulation in lemon juice sac cells

(2011) Alessio Aprile et al.   FUNCTIONAL & INTEGRATIVE GENOMICS

Determination of volatile, phenolic, organic acid and sugar components in a Turkish cv. Dortyol (Citrus sinensis L. Osbeck) orange juice

(2011) Hasim Kelebek et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Modified atmosphere packaging of yellow and purple plum cultivars. 1. Effect on organoleptic quality

(2011) H.M. Díaz-Mula et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

In vitro antioxidant properties and characterization in nutrients and phytochemicals of six medicinal plants from the Portuguese folk medicine

(2010) Lillian Barros et al.   INDUSTRIAL CROPS AND PRODUCTS

Six Edible Wild Fruits as Potential Antioxidant Additives or Nutritional Supplements

(2010) Isabel Egea et al.   PLANT FOODS FOR HUMAN NUTRITION

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