相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Determination of volatile flavors in fresh navel orange by multidimensional gas chromatography quadrupole time-of-flight mass spectrometry
Zhangmin Xiang et al.
ANALYTICAL LETTERS (2020)
Blood oranges maintain bioactive compounds and nutritional quality by postharvest treatments with γ-aminobutyric acid, methyl jasmonate or methyl salicylate during cold storage
Fariborz Habibi et al.
FOOD CHEMISTRY (2020)
Variations of Flavonoid Composition and Antioxidant Properties among Different Cultivars, Fruit Tissues and Developmental Stages of Citrus Fruits
Chunhua Zhu et al.
CHEMISTRY & BIODIVERSITY (2020)
Quality changes in cold pressed juices after processing by high hydrostatic pressure, ultraviolet-c light and thermal treatment at commercial regimes
Vanessa Rios de Souza et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2020)
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)
Phenolic composition, antioxidant potential and health benefits of citrus peel
Balwinder Singh et al.
FOOD RESEARCH INTERNATIONAL (2020)
Volatile composition changes in navel orange at different growth stages by HS-SPME-GC-MS
Jinxue Hou et al.
FOOD RESEARCH INTERNATIONAL (2020)
Cit1,2RhaT and two novel CitdGlcTs participate in flavor-related flavonoid metabolism during citrus fruit development
Jiajing Chen et al.
JOURNAL OF EXPERIMENTAL BOTANY (2019)
Characteristics changes of Chinese bayberry (Myrica rubra) during different growth stages
Dan Wu et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (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)
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)
Citrus processing wastes: Environmental impacts, recent advances, and future perspectives in total valorization
Behzad Satari et al.
RESOURCES CONSERVATION AND RECYCLING (2018)
Flavonoid composition of orange peel and its association with antioxidant and anti-inflammatory activities
Xiu-Min Chen et al.
FOOD CHEMISTRY (2017)
Fast Separation and Sensitive Quantitation of Polymethoxylated Flavonoids in the Peels of Citrus Using UPLC-Q-TOF-MS
Tian Tian Xing et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)
Antioxidant and Anticancer Activities of Essential Oil from Gannan Navel Orange Peel
Chao Yang et al.
MOLECULES (2017)
Quality, bioactive compounds and antioxidant capacity of selected climacteric fruits with relation to their maturity
Sirithon Siriamornpun et al.
SCIENTIA HORTICULTURAE (2017)
Changes in phenolic compounds and their antioxidant capacities in jujube (Ziziphus jujuba Miller) during three edible maturity stages
Bini Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Bioactive compounds and antioxidant activity of citrus juices produced from varieties cultivated in Calabria
Vincenzo Sicari et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2016)
An on-line HPLC-FRSD system for rapid evaluation of the total antioxidant capacity of Citrus fruits
Hua Zhang et al.
FOOD CHEMISTRY (2015)
Phenolic compositions and antioxidant activities of grapefruit (Citrus paradisi Macfadyen) varieties cultivated in China
Wanpeng Xi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2015)
Phenolic contents and antioxidant activity of orange varieties (Citrus sinensis L. and Citrus aurantium L.) cultivated in Algeria: Peels and leaves
Samira Lagha-Benamrouche et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Limits of Detection and Quantification in Comprehensive Multidimensional Separations. 1. A Theoretical Look
A. Paulina de la Mata et al.
ANALYTICAL CHEMISTRY (2012)
Antioxidant capacity and mineral content of pulp and peel from commercial cultivars of citrus from Brazil
Helena Rudge de Moraes Barros et al.
FOOD CHEMISTRY (2012)
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)
Phenolic acid content and radical scavenging activity of extracts from medlar (Mespilus germanica L.) fruit at different stages of ripening
Jiri Gruz et al.
FOOD CHEMISTRY (2011)
Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (Citrus sinensis (L.) Osbeck) peels
Mei-Ling Chen et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Analysis of Nonextractable Phenolic Compounds in Foods: The Current State of the Art
Jara Perez-Jimenez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Targeting excessive free radicals with peels and juices of citrus fruits: Grapefruit, lemon, lime and orange
Rafaela Guimaraes et al.
FOOD AND CHEMICAL TOXICOLOGY (2010)
Phenylpropanoid Biosynthesis
Thomas Vogt
MOLECULAR PLANT (2010)
Phenolic composition of hazelnut leaves: Influence of cultivar, geographical origin and ripening stage
Joana S. Amaral et al.
SCIENTIA HORTICULTURAE (2010)
Changes in chemical constituents during the maturation and ripening of two commercially important pomegranate accessions
Elinor Shwartz et al.
FOOD CHEMISTRY (2009)
Effect of maturity and storage temperature on the development of peteca in lemons (Citrus limon (L.) Burm. F.) cv. Eureka
P. L. Undurraga et al.
SCIENTIA HORTICULTURAE (2009)
The flavonoid, carotenoid and pectin content in peels of citrus cultivated in Taiwan
Yuan-Chuen Wang et al.
FOOD CHEMISTRY (2008)
Fruit ripening phenomena - An overview
V. Prasanna et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
Importance of insoluble-bound phenolics to antioxidant properties of wheat
CM Liyana-Pathirana et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Antioxidant activity of cherry laurel fruit (Laurocerasus officinalis Roem.) and its concentrated juice
C. M. Liyana-Pathirana et al.
FOOD CHEMISTRY (2006)
Rice flavonoid pathway genes, OsDfr and OsAns, are induced by dehydration, high salt and ABA, and contain stress responsive promoter elements that interact with the transcription activator, OsC1-MYB
N Ithal et al.
PLANT SCIENCE (2004)
分享论文
