Related references
Note: Only part of the references are listed.The Case for a Lemon Bioeconomy
Rosaria Ciriminna et al.
ADVANCED SUSTAINABLE SYSTEMS (2020)
Real-Scale Integral Valorization of Waste Orange Peel via Hydrodynamic Cavitation
Francesco Meneguzzo et al.
PROCESSES (2019)
Heat-Resistant Aphanizomenon flos-aquae (AFA) Extract (Klamin®) as a Functional Ingredient in Food Strategy for Prevention of Oxidative Stress
D. Nuzzo et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2019)
Study of chemical characteristics, gelation properties and biological application of calcium pectate prepared using apple or citrus pectin
Shan Zhao et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Effects of the Aphanizomenon flos-aquae Extract (Klamin®) on a Neurodegeneration Cellular Model
D. Nuzzo et al.
OXIDATIVE MEDICINE AND CELLULAR LONGEVITY (2018)
Unavoidable food supply chain waste: acid-free pectin extraction from mango peel via subcritical water
H. Xia et al.
FARADAY DISCUSSIONS (2017)
Characterization of phenolic profile and antioxidant capacity of different fruit part from lemon (Citrus limon Burm.) cultivars
Wanpeng Xi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Unavoidable food supply chain waste: acid-free pectin extraction from mango peel via subcritical water
H. Xia et al.
FARADAY DISCUSSIONS (2017)
Acid-free microwave-assisted hydrothermal extraction of pectin and porous cellulose from mango peel waste - towards a zero waste mango biorefinery
Avtar S. Matharu et al.
GREEN CHEMISTRY (2016)
Lycopene: Emerging Production Methods and Applications of a Valued Carotenoid
Rosaria Ciriminna et al.
ACS SUSTAINABLE CHEMISTRY & ENGINEERING (2016)
Yield, Esterification Degree and Molecular Weight Evaluation of Pectins Isolated from Orange and Grapefruit Peels under Different Conditions
Mohamed Yassine Sayah et al.
PLOS ONE (2016)
Pectin: A new perspective from the biorefinery standpoint
Rosaria Ciriminna et al.
BIOFUELS BIOPRODUCTS & BIOREFINING-BIOFPR (2015)
Limonene: a versatile chemical of the bioeconomy
Rosaria Ciriminna et al.
CHEMICAL COMMUNICATIONS (2014)
The ORAC/kcal ratio qualifies nutritional and functional properties of fruit juices, nectars, and fruit drinks
Paolino Ninfali et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2014)
Flavonoids as anti-inflammatory agents: implications in cancer and cardiovascular disease
Ana Garcia-Lafuente et al.
INFLAMMATION RESEARCH (2009)
Hydrolyzed olive vegetation water in mice has anti-inflammatory activity
CM Bitler et al.
JOURNAL OF NUTRITION (2005)
Antioxidant activity in fruits and leaves of blackberry, raspberry, and strawberry varies with cultivar and developmental stage
SY Wang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)