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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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| Determination of phytochemical characteristics of the extract of Zea mays with Saccharomyces boulardii | | Chemistry of natural compounds |
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| The flavonoid composition of flavedo and juice from the pummelo cultivar (Citrus grandis (L.) Osbeck) and the grapefruit cultivar (Citrus paradisi) from China | | 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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| Purification of naringin and neohesperidin from Huyou (Citrus changshanensis) fruit and their effects on glucose consumption in human HepG2 cells | | 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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| Differential metabolic response of barley genotypes, varying in resistance, to trichothecene‐producing and ‐nonproducing (tri5−) isolates of Fusarium graminearum | | Plant pathology |
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| Changes in flavonoid content of grapefruit juice caused by thermal treatment and storage | | Innovative food science and emerging technologies |
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| Antifungal activity of natural and enzymatically-modified flavonoids isolated from citrus species | | Food chemistry |
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| Screening of phytochemicals and antioxidant activity of arum dioscoridis seeds | | Journal of food biochemistry |
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| Sorption of citrus flavour compounds on XAD‐7HP resin during the debittering of grapefruit juice | | International journal of food science and technology |
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| Efficacy of flavanones obtained from citrus residues to prevent patulin contamination | | Food research international |
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| Evaluation of radioprotective effects of propolis and its flavonoid constituents: in vitro study on human white blood cells | | Phytotherapy research |
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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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| 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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| The citrus fruit flavonoid naringenin suppresses hepatic glucose production from Fao hepatoma cells | | Molecular nutrition and food research |
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| Naringin inhibits matrix metalloproteinase-9 expression and AKT phosphorylation in tumor necrosis factor-α-induced vascular smooth muscle cells | | Molecular nutrition and food research |
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| Composition of major flavanone glycosides and antioxidant capacity of three citrus varieties | | Journal of food biochemistry |
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| Purification and characterisation of Aspergillus sojae naringinase: The production of prunin exhibiting markedly enhanced solubility with in vitro inhibition of HMG-CoA reductase | | Food chemistry |
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| Grapefruit juice and its constituents augment the effect of low pH on inhibition of survival and adherence to intestinal epithelial cells of Salmonella enterica serovar Typhimurium PT193 | | International journal of food microbiology |
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| Development of an integrated approach for the stability testing of flavonoids and ascorbic acid in powders | | 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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| α-l-Rhamnosidase from Aspergillus flavus MTCC-9606 isolated from lemon fruit peel | | International journal of food science and technology |
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| Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas | | Journal of the science of food and agriculture |
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| Cell surface engineering of α-l-rhamnosidase for naringin hydrolysis | | Bioresource technology |
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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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| Rapid UPLC–ESI–MS/MS method for the analysis of isoflavonoids and other phenylpropanoids | | Journal of food composition and analysis |
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| Effect of enzymatic debittering on antioxidant capacity and protective role against oxidative stress of grapefruit juice in comparison with adsorption on exchange resin | | Food chemistry |
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| Naringin and vitamin E influence the oxidative stability and lipid profile of plasma in lambs fed fish oil | | Research in veterinary science |
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| The inhibitory effects of naringin on the growth of periodontal pathogens in vitro | | Phytotherapy research |
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| A water-alcohol extract of Citrus grandis whole fruits has beneficial metabolic effects in the obese Zucker rats fed with high fat/high cholesterol diet | | Food chemistry |
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| A novel α-L-rhamnosidase with potential applications in citrus juice industry and in winemaking | | European food research and technology |
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| Detection and activity evaluation of radical scavenging compounds by using DPPH free radical and on-line HPLC-DPPH methods | | European food research and technology |
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| UV-B radiation effects on foliar concentrations of rosmarinic and carnosic acids in rosemary plants | | Food chemistry |
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| Determination of flavonoids in a Citrus fruit extract by LC-DAD and LC-MS | | Food chemistry |
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| High pressure-temperature effects on enzymatic activity: Naringin bioconversion | | Food chemistry |
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| Racemization at C-2 of Naringin in Sour Oranges with Increasing Maturity Determined by Chiral High-Performance Liquid Chromatography | | Journal of agricultural and food chemistry |
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| Immobilization of naringinase from Aspergillus niger CECT 2088 in poly(vinyl alcohol) cryogels for the debittering of juices | | Food chemistry |
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| Purification of citrus limonoids and their differential inhibitory effects on human cytochrome P450 enzymes | | Journal of the science of food and agriculture |
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| Supercritical fluid extraction of limonoids and naringin from grapefruit (Citrus paradisi Macf.) seeds | | Food chemistry |
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| Juice components and antioxidant capacity of citrus varieties cultivated in China | | Food chemistry |
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| Adsorption of naringin on nonionic (neutral) macroporus adsorbent resin from its aqueous solutions | | Journal of food engineering |
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| Effect of hesperidin and naringin on the plasma lipid profile and plasma antioxidant activity in rats fed a cholesterol-containing diet | | Journal of the science of food and agriculture |
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| Effect of Grapefruit Juice, Naringin, Naringenin, and Bergamottin on the Intestinal Carrier-Mediated Transport of Talinolol in Rats | | Journal of agricultural and food chemistry |
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| Influence of Electron-Beam Irradiation on Bioactive Compounds in Grapefruits (Citrus paradisi Macf.) | | Journal of agricultural and food chemistry |
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