Related references
Note: Only part of the references are listed.Monitoring the changes in phenolic compounds and carotenoids occurring during fruit development in the tissues of four citrus fruits
Salvatore Multari et al.
FOOD RESEARCH INTERNATIONAL (2020)
GC-MS study of changes in polar/mid-polar and volatile compounds in Persian lime (Citrus latifolia) during fruit growth
Carlos A. Ledesma-Escobar et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Recent advances in orange oil extraction: an opportunity for the valorisation of orange peel waste a review
Mohsen Gavahian et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Comparative analysis of pomelo volatiles using headspace-solid phase micro-extraction and solvent assisted flavour evaporation
Rui Min Vivian Goh et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Harvest maturity stage affects the concentrations of health-promoting compounds: Lupeol, mangiferin and phenolic acids in the pulp and peel of ripe 'Kensington Pride' mango fruit
Mekhala Dinushi Kananke Vithana et al.
SCIENTIA HORTICULTURAE (2019)
The maturity degree, phenolic compounds and antioxidant activity of Eureka lemon [Citrus limon (L.) Burm. f.]: A negative correlation between total phenolic content, antioxidant capacity and soluble solid content
Xinying Dong et al.
SCIENTIA HORTICULTURAE (2019)
Differentiation between Flavors of Sweet Orange (Citrus sinensis) and Mandarin (Citrus reticulata)
Shi Feng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Identification of volatile profiles of Rio Red grapefruit at various developmental to maturity stages
Priyanka R. Chaudhary et al.
JOURNAL OF ESSENTIAL OIL RESEARCH (2018)
Targeted Analysis of the Concentration Changes of Phenolic Compounds in Persian Lime (Citrus latifolia) during Fruit Growth
Carlos A. Ledesma-Escobar et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Key determinants of citrus fruit quality: Metabolites and main changes during maturation
Joanna Lado et al.
SCIENTIA HORTICULTURAE (2018)
Effects of Cultivation Month and Genetic Background on Phenolic Content of Citrus tachibana Peel
Manami Yamaguchi et al.
BIOLOGICAL & PHARMACEUTICAL BULLETIN (2018)
A Three-Ring Circus: Metabolism of the Three Proteogenic Aromatic Amino Acids and Their Role in the Health of Plants and Animals
Anutthaman Parthasarathy et al.
FRONTIERS IN MOLECULAR BIOSCIENCES (2018)
Changes in the composition of the polar fraction of Persian lime (Citrus latifolia) during fruit growth by LC-QTOF MS/MS analysis
C. A. Ledesma-Escobar et al.
FOOD CHEMISTRY (2017)
LED Blue Light-induced changes in phenolics and ethylene in citrus fruit: Implication in elicited resistance against Penicillium digitatum infection
Ana-Rosa Ballester et al.
FOOD CHEMISTRY (2017)
Variation in Key Flavonoid Biosynthetic Enzymes and Phytochemicals in 'Rio Red' Grapefruit (Citrus paradisi Macf.) during Fruit Development
Priyanka R. Chaudhary et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)
Changes in Volatile and Non-Volatile Flavor Chemicals of Valencia Orange Juice over the Harvest Seasons
Jinhe Bai et al.
FOODS (2016)
Variation in the components and antioxidant activity of Citrus medica L. var. sarcodactylis essential oils at different stages of maturity
Zhen Wu et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts
Ikram Moulehi et al.
INDUSTRIAL CROPS AND PRODUCTS (2012)
Changes of Peel Essential Oil Composition of Four Tunisian Citrus during Fruit Maturation
Soumaya Bourgou et al.
SCIENTIFIC WORLD JOURNAL (2012)
Aromatic profile and odour-activity value of blood orange juices obtained from Moro and Sanguinello (Citrus sinensis L. Osbeck)
Serkan Selli et al.
INDUSTRIAL CROPS AND PRODUCTS (2011)
Influence of processing steps and fruit maturity on volatile concentrations in juices from clementine, mandarin, and their hybrids
Toussaint Barboni et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2010)
Flavonoid Composition and Antioxidant Activity of Juices from Chinotto (Citrus x myrtifolia Raf.) Fruits at Different Ripening Stages
Davide Barreca et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Characterization of aroma active compounds in fruit juice and peel oil of Jinchen sweet orange fruit (Citrus sinensis (L.) osbeck) by GC-MS and GC-O
Yu Qiao et al.
MOLECULES (2008)
Characterisation of the most odour-active compounds in a peel oil extract from Pontianak oranges (Citrus nobilis var. Lour. microcarpa Hassk.)
Anja Fischer et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Flavanones in oranges, tangerines (mandarins), tangors, and tangelos: a compilation and review of the data from the analytical literature
Julia J. Peterson et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2006)
Contents and antioxidant capacity of limonin and nomilin in different tissues of citrus fruit of four cultivars during fruit growth and maturation
CD Sun et al.
FOOD CHEMISTRY (2005)
Liquid chromatography for separation and quantitative determination of adrenergic amines and flavonoids from Poncirus trifoliatus Raf.: Fruits at different stages of growth
B Avula et al.
CHROMATOGRAPHIA (2005)
Biochemical and molecular analysis of carotenoid biosynthesis in flavedo of orange (Citrus sinensis L.) during fruit development and maturation
MJ Rodrigo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Chemistry and pharmacology of the Citrus bioflavonoid hesperidin
A Garg et al.
PHYTOTHERAPY RESEARCH (2001)
Determination of vanillin in orange, grapefruit, tangerine, lemon, and lime juices using GC-olfactometry and GC-MS/MS
KL Goodner et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
