Results 131 to 140 of about 13,136 (213)

ENHANCED RECOVERY OF SUGARS, PHENOLICS, AND TERPENES FROM CITRUS PARADISI CV. SHAMBER (GRAPE FRUIT) JUICE USING ADVANCED EXTRACTION TECHNOLOGIES

Wassem Ahmed, Laiba Mumtaz, Rafia Azmat, Mohamed Fawzy Ramadan, Abdul Qayyum   +4 more
openalex   +2 more sources

Citrus reticulata Blanco: A Review on Chemical Composition and Biological Activities. [PDF]

Chem Biodivers
Castro JWG, Souza GGO, da Costa JGM, Rodrigues FFG.   +3 more
europepmc   +1 more source

Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods. [PDF]

Nutrients
Kurhaluk N, Buyun L, Kołodziejska R, Kamiński P, Tkaczenko H.   +4 more
europepmc   +1 more source

Identification of key quality indicators for Zigui navel orange varieties through multivariate analyses. [PDF]

Food Chem X
Tao M, Zhang P, Wang T, Zheng D, Xia Z, Zhang X, Li Y, Zhou Y, Peng X.   +8 more
europepmc   +1 more source

Determination of Volatile Components of Citrus Flowers and Leaves Growing in Hatay, Türkiye

BioResources
Species belonging to the genus Citrus are produced and traded in large amounts around the world. In addition to the consumption of citrus fruits as food due to their high vitamin C content, their use in many areas has become widespread with the ...
Şirin Dönmez
doaj  

Strawberry Production in Soilless Culture Systems: A Comparative Analysis of Volatile Metabolites, Quality, and Sensory Traits in Three Cultivars. [PDF]

Foods
Malorni L, Di Renzo T, Matarazzo C, Petriccione M, Ferrara E, Capriolo G, Baruzzi G, Sbrighi P, Cozzolino R.   +8 more
europepmc   +1 more source

Field resistance of orange fruit to citrus black spot and citrus canker in D-limonene synthase downregulated trees. [PDF]

Pest Manag Sci
Silva-Junior GJ, de Aguiar Carraro T, Smirne RAG, Moreira RR, Wulff NA, Peña L, Magnani RF, Shimada T, Behlau F.   +8 more
europepmc   +1 more source

Revealing the Flavor Characteristics of Beiwudu Hulatang Using Electronic Nose, Electronic Tongue Combined with GC-IMS and Sensory Analysis. [PDF]

Foods
Yan J, Wang H, Cao Z, Yang B, Zhang W, Liu M, Ren F, Chen L.   +7 more
europepmc   +1 more source

Flavoromic profiling of dynamic changes in aroma-active compounds and physicochemical characteristics of Chinese spicy sausage during thermal processing by boiling and steaming. [PDF]

Food Chem X
Chen J, Cai X, Hao Y, Duan L, Song R, Fan W, Qiao M, Fu Y.   +7 more
europepmc   +1 more source

From byproduct to bioactive: genetic profiling, GC-MS, and nutritional analysis of citrus peel extracts for nutraceutical development. [PDF]

Front Plant Sci
Prakash O, Kushwaha D, Perveen K, Arzoo S, Gangola S, Juyal VK, Khan S, Vivekananda.   +7 more
europepmc   +1 more source