Evaluation of mechanical-pressed essential oil from Nanfeng mandarin (Citrus reticulata Blanco cv. Kinokuni) as a food preservative based on antimicrobial and antioxidant activities
Citrus reticulata Blanco peel extract ameliorates hepatic steatosis, oxidative stress and inflammation in HF and MCD diet-induced NASH C57BL/6 J mice
Discrimination of Citrus reticulata Blanco and Citrus reticulata ‘Chachi’ as well as the Citrus reticulata ‘Chachi’ within different storage years using ultra high performance liquid chromatography quadrupole/time-of-flight mass spectrometry based metabolomics approach
Influence of the stage of ripeness on the phytochemical profiles, antioxidant and antiproliferative activities in different parts of Citrus reticulata Blanco cv. Chachiensis
- DRIP IRRIGATION SCHEDULING FOR CITRUS RETICULATA BLANCO
From the raw seed to chocolate: Volatile profile of Blanco de Criollo in different phases of the processing chain
Phenolic and flavonoid contents of mandarin (Citrus reticulata Blanco) fruit tissues and their antioxidant capacity as evaluated by DPPH and ABTS methods
Seaweed foliar applications at two dosages to Tempranillo blanco (Vitis vinifera L.) grapevines in two seasons: Effects on grape and wine volatile composition
Tectono-sequence stratigraphy and U–Pb zircon ages of the Rincón Blanco Depocenter, northern Cuyo Rift, Argentina
The methoxyflavones in Citrus reticulata Blanco cv. ponkan and their antiproliferative activity against cancer cells
