Concepedia

Improving acidity and flavors of citrus juice as well as its antioxidant activity by cofermentation with deacidification bacteria combination

Min‐Yi Li, Junwei Qin, Bin Zhong, Fangrun Hao, Zhenqiang Wu

Food Bioscience · 2023 · 15 citations · 42 references

DOI

Concepts

References

42

Quantitation and Sensory Studies of Character Impact Odorants of Different White Wine Varieties

H. Guth · Journal of Agricultural and Food Chemistry · 1997 · 1.2K citations

, , +17

Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria

Ratchadaporn Kaprasob, Orapin Kerdchoechuen, Natta Laohakunjit et al. · Process Biochemistry · 2017 · 227 citations

, , +17

Hesperidin, nobiletin, and tangeretin are collectively responsible for the anti-neuroinflammatory capacity of tangerine peel (Citri reticulatae pericarpium)

Su-Chen Ho, Chun-Ting Kuo · Food and Chemical Toxicology · 2014 · 206 citations

, , +11

Flavonoid, hesperidine, total phenolic contents and antioxidant activities from Citrus species

Mohammed Fadlinizal, Abd Ghafar, K. Nagendra Prasad et al. · AFRICAN JOURNAL OF BIOTECHNOLOGY · 2010 · 181 citations · Full text

, , +17

Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae ( Citrus reticulata ‘Chachi’) during storage

Manqin Fu, Yujuan Xu, Yu Long Chen et al. · Food Chemistry · 2017 · 179 citations

, , +17