4.5 Article

Vinegar production fromCitrus bergamiaby-products and preservation of bioactive compounds

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Vinegar production to valorise Citrus bergamia by-products

Angelo M. Giuffre et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)

Article Agriculture, Multidisciplinary

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)

Article Biochemistry & Molecular Biology

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)

Review Biotechnology & Applied Microbiology

Oxidative fermentations and exopolysaccharides production by acetic acid bacteria: a mini review

Salvatore La China et al.

BIOTECHNOLOGY LETTERS (2018)

Article Biochemistry & Molecular Biology

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)

Review Oncology

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)

Article Biochemistry & Molecular Biology

Protective effect of Naringin on experimental hindlimb ischemia/reperfusion injury in rats

Cebrail Gursul et al.

JOURNAL OF ENZYME INHIBITION AND MEDICINAL CHEMISTRY (2016)

Article Food Science & Technology

Chemical and sensory characteristics of orange based vinegar

Cristina Cejudo-Bastante et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Article Biochemistry & Molecular Biology

Feasible acetic acid fermentations of alcoholic and sugary substrates in combined operation mode

Maria Gullo et al.

PROCESS BIOCHEMISTRY (2016)

Article Agriculture, Multidisciplinary

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)

Article Engineering, Chemical

A membrane-based study for the recovery of polyphenols from bergamot juice

Carmela Conidi et al.

JOURNAL OF MEMBRANE SCIENCE (2011)

Article Agriculture, Multidisciplinary

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)

Article Biotechnology & Applied Microbiology

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)

Article Chemistry, Applied

Bergamot: A source of natural antioxidants for functionalized fruit juices

Rita Pernice et al.

FOOD CHEMISTRY (2009)

Article Biochemistry & Molecular Biology

Simultaneous saccharification and fermentation of citrus peel waste by Saccharomyces cerevisiae to produce ethanol

Mark R. Wilkins et al.

PROCESS BIOCHEMISTRY (2007)

Article Biotechnology & Applied Microbiology

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)

Article Food Science & Technology

Characterization of acetic acid bacteria in traditional balsamic vinegar

M Gullo et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)

Article Microbiology

Gluconacetobacter entanii sp nov., isolated from submerged high-acid industrial vinegar fermentations

G Schüller et al.

INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2000)