Related references
Note: Only part of the references are listed.Modern Extraction and Purification Techniques for Obtaining High Purity Food-Grade Bioactive Compounds and Value-Added Co-Products from Citrus Wastes
Neelima Mahato et al.
FOODS (2019)
Vinegar production to valorise Citrus bergamia by-products
Angelo M. Giuffre et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Preservation, Characterization and Exploitation of Microbial Biodiversity: The Perspective of the Italian Network of Culture Collections
Luciana De Vero et al.
MICROORGANISMS (2019)
Comparative study of submerged and surface culture acetification process for orange vinegar
Cristina Cejudo-Bastante et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Bergamot natural products eradicate cancer stem cells (CSCs) by targeting mevalonate, Rho-GDI-signalling and mitochondrial metabolism
Marco Fiorillo et al.
BIOCHIMICA ET BIOPHYSICA ACTA-BIOENERGETICS (2018)
Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review
Salvatore La China et al.
BIOTECHNOLOGY LETTERS (2018)
Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: comparison with hot water and organic solvent extractions
Konstantinos Papoutsis et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2018)
RP-HPLC-DAD-ESI-TOF-MS based strategy for new insights into the qualitative and quantitative phenolic profile in Tunisian industrial Citrus Limon by-product and their antioxidant activity
Boutheina Gargouri et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)
Effects of 12-week supplementation of Citrus bergamia extracts-based formulation CitriCholess on cholesterol and body weight in older adults with dyslipidemia: a randomized, double-blind, placebo-controlled trial
Yong Cai et al.
LIPIDS IN HEALTH AND DISEASE (2017)
Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar
Yang Chen et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Converting citrus wastes into value-added products: Economic and environmently friendly approaches
Kavita Sharma et al.
NUTRITION (2017)
In vitro effects of some flavonoids and phenolic acids on human pyruvate kinase isoenzyme M2
Erdem Aslan et al.
JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY (2016)
Oxidative stress and cancer; the role of hesperidin, a citrus natural bioflavonoid, as a cancer chemoprotective agent
Amirhossein Ahmadi et al.
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2016)
Protective effect of Naringin on experimental hindlimb ischemia/reperfusion injury in rats
Cebrail Gursul et al.
JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY (2016)
Chemical and sensory characteristics of orange based vinegar
Cristina Cejudo-Bastante et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode
Maria Gullo et al.
PROCESS BIOCHEMISTRY (2016)
Exploration of natural product ingredients as inhibitors of human HMG-CoA reductase through structure-based virtual screening
Shih-Hung Lin et al.
DRUG DESIGN DEVELOPMENT AND THERAPY (2015)
Development of new reference material neohesperidin for quality control of dietary supplements
Ningbo Gong et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Aerobic submerged fermentation by acetic acid bacteria for vinegar production: Process and biotechnological aspects
Maria Gullo et al.
PROCESS BIOCHEMISTRY (2014)
Recycling of industrial essential oil waste. Brutieridin and Melitidin, two anticholesterolaemic active principles from bergamot albedo
Leonardo Di Donna et al.
FOOD CHEMISTRY (2011)
A membrane-based study for the recovery of polyphenols from bergamot juice
Carmela Conidi et al.
JOURNAL OF MEMBRANE SCIENCE (2011)
Ethanol Production from Orange Peels: Two-Stage Hydrolysis and Fermentation Studies Using Optimized Parameters through Experimental Design
Harinder Singh Oberoi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Succession of Selected Strains of Acetobacter pasteurianus and Other Acetic Acid Bacteria in Traditional Balsamic Vinegar
Maria Gullo et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2009)
Bergamot: A source of natural antioxidants for functionalized fruit juices
Rita Pernice et al.
FOOD CHEMISTRY (2009)
Statin-like Principles of Bergamot Fruit (Citrus bergamia): Isolation of 3-Hydroxymethylglutaryl Flavonoid Glycosides
Leonardo Di Donna et al.
JOURNAL OF NATURAL PRODUCTS (2009)
Simultaneous saccharification and fermentation of citrus peel waste by Saccharomyces cerevisiae to produce ethanol
Mark R. Wilkins et al.
PROCESS BIOCHEMISTRY (2007)
Antimicrobial activity of flavonoids extracted from bergamot (Citrus bergamia Risso) peel, a byproduct of the essential oil industry
G. Mandalari et al.
JOURNAL OF APPLIED MICROBIOLOGY (2007)
Lipid-lowering effect of eriocitrin, the main flavonoid in lemon fruit, in rats on a high-fat and high-cholesterol diet
Yoshiaki Miyake et al.
JOURNAL OF FOOD SCIENCE (2006)
Characterization of acetic acid bacteria in traditional balsamic vinegar
M Gullo et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Simultaneous quantification of methanol and ethanol in alcoholic beverage using a rapid gas chromatographic method coupling with dual internal standards
ML Wang et al.
FOOD CHEMISTRY (2004)
Gluconacetobacter entanii sp nov., isolated from submerged high-acid industrial vinegar fermentations
G Schüller et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2000)