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1
Comprehensive analysis of phenolics compounds in citrus fruits peels by UPLC-PDA and UPLC-Q/TOF MS using a fused-core column
Comprehensive analysis of phenolics compounds in citrus fruits peels by UPLC-PDA and UPLC-Q/TOF MS using a fused-core column
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Comprehensive analysis of phenolics compounds in citrus fruits peels by UPLC-PDA and UPLC-Q/TOF MS using a fused-core column

Vitor L. Sanches Tanize A Cunha; Juliane Viganó; Leonardo M. de Souza Mesquita; Lucia Helena Faccioli; Marcia Cristina Breitkreitz; Maurício A Rostagno

Food Chemistry: X Amsterdam v. 14, art. 100262, 2022

Amsterdam 2022

Localização: FCFRP - Fac. Ciên. Farm. Ribeirão Preto    (pcd 3139909 Acervo Digital )(Acessar)

2
Identification of key sensory and chemical factors determining flavor quality of Xinyu mandarin during ripening and storage
Identification of key sensory and chemical factors determining flavor quality of Xinyu mandarin during ripening and storage
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Identification of key sensory and chemical factors determining flavor quality of Xinyu mandarin during ripening and storage

Liu, Xin-Cheng ; Tang, Yu-Qing ; Li, Yin-Chun ; Li, Shao-Jia ; Yang, Hui-Dong ; Wan, Shui-Lin ; Wang, Yu-Ting ; Hu, Zhong-Dong

Food Chemistry: X, 2024-06, Vol.22, p.101395-101395, Article 101395 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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3
Effect of polyethoxylated flavonoids (PMFs)-loaded citral and chitosan composite coatings on citrus preservation: From the perspective of fruit resistance
Effect of polyethoxylated flavonoids (PMFs)-loaded citral and chitosan composite coatings on citrus preservation: From the perspective of fruit resistance
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Effect of polyethoxylated flavonoids (PMFs)-loaded citral and chitosan composite coatings on citrus preservation: From the perspective of fruit resistance

Li, Yurong ; Guo, Long ; Wei, Juanjuan ; Yao, Yijun ; Xu, Li ; Zhou, Zhiqin

Food Chemistry: X, 2024-06, Vol.22, p.101417-101417, Article 101417 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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4
Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus
Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus
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Green extraction of polyphenols from citrus peel by-products and their antifungal activity against Aspergillus flavus

Liu, Yue ; Benohoud, Meryem ; Galani Yamdeu, Joseph Hubert ; Gong, Yun Yun ; Orfila, Caroline

Food Chemistry: X, 2021-12, Vol.12, p.100144-100144, Article 100144 [Periódico revisado por pares]

Elsevier Ltd

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5
Characterization of volatile compounds from healthy and citrus black spot-infected Valencia orange juice and essential oil by using gas chromatography–mass spectrometry
Characterization of volatile compounds from healthy and citrus black spot-infected Valencia orange juice and essential oil by using gas chromatography–mass spectrometry
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Characterization of volatile compounds from healthy and citrus black spot-infected Valencia orange juice and essential oil by using gas chromatography–mass spectrometry

Han, Leng ; Li, Guijie ; Wang, Xuting ; Yu, Bo ; Zhang, Tenghui ; Cheng, Yujiao

Food Chemistry: X, 2024-06, Vol.22, p.101374-101374, Article 101374 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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6
Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri)
Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri)
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Eugenol and Aloe vera blended natural wax-based coating for preserving postharvest quality of Kaji lemon (Citrus jambhiri)

Das, Bhaswati ; Devi, L. Susmita ; Dutta, Joydeep ; Kumar, Santosh

Food Chemistry: X, 2024-06, Vol.22, p.101349-101349, Article 101349 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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7
Insights into metabolic characteristics and biological activity changes in Zangju (Citrus reticulata cv. Manau Gan) peel at different maturity stages through UPLC–MS/MS-based metabolomics
Insights into metabolic characteristics and biological activity changes in Zangju (Citrus reticulata cv. Manau Gan) peel at different maturity stages through UPLC–MS/MS-based metabolomics
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Insights into metabolic characteristics and biological activity changes in Zangju (Citrus reticulata cv. Manau Gan) peel at different maturity stages through UPLC–MS/MS-based metabolomics

Wang, Peng ; Wang, Haifan ; Xiao, Yang ; Zou, Jialiang ; Chen, Hongping ; Chen, Lin ; Wang, Fu ; Hu, Yuan ; Liu, Youping

Food Chemistry: X, 2024-03, Vol.21, p.101197-101197, Article 101197 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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8
Ultrasonic-assisted extraction and UHPLC determination of ascorbic acid, polyphenols, and half-maximum effective concentration in Citrus medica and Ziziphus spina-christi fruits using multivariate experimental design
Ultrasonic-assisted extraction and UHPLC determination of ascorbic acid, polyphenols, and half-maximum effective concentration in Citrus medica and Ziziphus spina-christi fruits using multivariate experimental design
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Ultrasonic-assisted extraction and UHPLC determination of ascorbic acid, polyphenols, and half-maximum effective concentration in Citrus medica and Ziziphus spina-christi fruits using multivariate experimental design

Belayneh Asfaw, Tilahun ; Getachew Tadesse, Mesfin ; Beshah Tessema, Fekade ; Woldemichael Woldemariam, Henock ; V. Chinchkar, Ajay ; Singh, Anurag ; Upadhyay, Ashutosh ; Mehari, Bewketu

Food Chemistry: X, 2024-06, Vol.22, p.101310-101310, Article 101310 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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9
Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough
Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough
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Enhancing water retention and mechanisms of citrus and soya bean dietary fibres in pre-fermented frozen dough

Xiao, Tianyu ; Sun, Mingkun ; Cao, Shuwang ; Hao, Jianxiong ; Rao, Huan ; Zhao, Dandan ; Liu, Xueqiang

Food Chemistry: X, 2024-06, Vol.22, p.101269-101269, Article 101269 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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10
Investigation of pectin deficiency in modulating the bioflavonoid profile of orange processing waste: A sustainable valorization of industrial waste
Investigation of pectin deficiency in modulating the bioflavonoid profile of orange processing waste: A sustainable valorization of industrial waste
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Investigation of pectin deficiency in modulating the bioflavonoid profile of orange processing waste: A sustainable valorization of industrial waste

de Castro, Symone Costa ; Barbosa, Júlio César Jeronimo ; Teixeira, Bruno Sozza ; Fill, Taicia Pacheco ; Tasic, Ljubica

Food Chemistry: X, 2024-06, Vol.22, p.101326-101326, Article 101326 [Periódico revisado por pares]

Netherlands: Elsevier Ltd

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Deste Autor:

  1. Cunha, T
  2. Breitkreitz, M
  3. Sanches, V
  4. Viganó, J
  5. Faccioli, L

Neste Assunto:

  1. Chemistry, Applied
  2. Life Sciences & Biomedicine
  3. Physical Sciences
  4. Food Science & Technology
  5. Chemistry

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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