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| Comparative study of flavonoid and scoparone accumulation in different Citrus species and their susceptibility to Penicillium digitatum | | Food chemistry |
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| Hesperidin suppresses adjuvant arthritis in rats by inhibiting synoviocyte activity | | Phytotherapy research |
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| Antioxidative and anti-inflammatory properties of Citrus sulcata extracts | | Food chemistry |
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| Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields | | Innovative food science and emerging technologies |
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| Anti-inflammatory effect of flavonoids isolated from Korea Citrus aurantium L. on lipopolysaccharide-induced mouse macrophage RAW 264.7 cells by blocking of nuclear factor-kappa B (NF-κB) and mitogen-activated protein kinase (MAPK) signalling pathways | | Food chemistry |
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| Quantification of hesperidin in citrus-based foods using a fungal diglycosidase | | Food chemistry |
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| Antiinflammatory Effects of Traditional Korean Medicine, JinPi‐tang and Its Active Ingredient, Hesperidin in HaCaT cells | | Phytotherapy research |
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| Enzymatic modification enhances the protective activity of citrus flavonoids against alcohol-induced liver disease | | Food chemistry |
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| Purification, characterisation and application of α‐l‐rhamnosidase from Penicillium citrinum MTCC‐8897 | | International journal of food science and technology |
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| Antifungal activity of natural and enzymatically-modified flavonoids isolated from citrus species | | Food chemistry |
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| Kaempferol inhibits enterovirus 71 replication and internal ribosome entry site (IRES) activity through FUBP and HNRP proteins | | Food chemistry |
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| Protective effects of sweet orange (Citrus sinensis) peel and their bioactive compounds on oxidative stress | | Food chemistry |
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| Enhanced extraction of flavanones hesperidin and narirutin from Citrus unshiu peel using subcritical water | | Journal of food engineering |
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| Controlling for sugar and ascorbic acid, a mixture of flavonoids matching navel oranges significantly increases human postprandial serum antioxidant capacity | | Nutrition research |
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| Efficacy of flavanones obtained from citrus residues to prevent patulin contamination | | Food research international |
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| Development and optimization of a drink utilizing citrus (citrus unshiu) peel extract | | Journal of food process engineering |
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| Antiradical action of flavonoid–ascorbate mixtures | | Lebensmittel-Wissenschaft |
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| Orange fibre as potential functional ingredient for dry-cured sausages | | European food research and technology |
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| Identification of flavonoids with trypsin inhibitory activity extracted from orange peel and green tea leaves | | Journal of the science of food and agriculture |
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| Identification of bioactive composition and antioxidant activity in young mandarin fruits | | Food chemistry |
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| Citrus fruit flavonoids influence on neutrophil apoptosis and oxidative metabolism | | Phytotherapy research |
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| The citrus flavonoid hesperidin induces p53 and inhibits NF-κB activation in order to trigger apoptosis in NALM-6 cells: involvement of PPARγ-dependent mechanism | | European journal of nutrition |
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| Screening of the antioxidant properties and polyphenol composition of aromatised green tea infusions | | Journal of the science of food and agriculture |
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| Evaluation of the antioxidant properties of fruit and flavoured black teas | | European journal of nutrition |
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| Hesperidin suppressed proliferations of both Human breast cancer and androgen-dependent prostate cancer cells | | Phytotherapy research |
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| Changes on phenolic and carotenoid composition of high intensity pulsed electric field and thermally treated fruit juice-soymilk beverages during refrigerated storage | | Food chemistry |
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| The effect of co-administered flavonoids on the metabolism of hesperetin and the disposition of its metabolites in Caco-2 cell monolayers | | Molecular nutrition and food research |
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| Effect of high-temperature-conditioning treatments on quality, flavonoid composition and vitamin C of cold stored ‘Fortune’ mandarins | | Food chemistry |
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| Composition of major flavanone glycosides and antioxidant capacity of three citrus varieties | | Journal of food biochemistry |
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| Enzymatic bioconversion of citrus hesperidin by Aspergillus sojae naringinase: Enhanced solubility of hesperetin-7-O-glucoside with in vitro inhibition of human intestinal maltase, HMG-CoA reductase, and growth of Helicobacter pylori | | Food chemistry |
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| Isolation and structure elucidation of phenolic compounds from Cyclopia subternata Vogel (honeybush) intact plant and in vitro cultures | | Food chemistry |
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| Simultaneous determination of flavanones, hydroxycinnamic acids and alkaloids in citrus fruits by HPLC-DAD–ESI/MS | | Food chemistry |
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| Variety and ripening impact on phenolic composition and antioxidant activity of mandarin (Citrus reticulate Blanco) and bitter orange (Citrus aurantium L.) seeds extracts | | Industrial crops and products |
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| Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps | | Food research international |
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| Antioxidant activity and effective compounds of immature calamondin peel | | Food chemistry |
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| Quantitative determination of phenolic compounds in Mentha piperita leaves | | Chemistry of natural compounds |
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| Nutritional and sensory survey of citrus sinensis (l.) cultivars grown at the most northern limit of the mediterranean latitude | | Journal of food quality |
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| Stability of bioactive polyphenols from honey during different extraction methods | | Food chemistry |
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| Hesperidin and Neohesperidin Dihydrochalcone on Different Experimental Models of Induced Gastric Ulcer | | Phytotherapy research |
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| Anti-inflammatory Properties of Orange Juice: Possible Favorable Molecular and Metabolic Effects | | Plant foods for human nutrition |
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