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Journal Abstract Search

314 related items for PubMed ID: 22804782

  • 1. The composition of volatile aroma components, flavanones, and polymethoxylated flavones in Shiikuwasha (Citrus depressa Hayata) peels of different cultivation lines.
    Asikin Y, Taira I, Inafuku-Teramoto S, Sumi H, Ohta H, Takara K, Wada K.
    J Agric Food Chem; 2012 Aug 15; 60(32):7973-80. PubMed ID: 22804782
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  • 4. Extended aroma extract dilution analysis profile of Shiikuwasha (Citrus depressa Hayata) pulp essential oil.
    Asikin Y, Kawahira S, Goki M, Hirose N, Kyoda S, Wada K.
    J Food Drug Anal; 2018 Jan 15; 26(1):268-276. PubMed ID: 29389564
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  • 5. Characterization of polymethoxylated flavonoids (PMFs) in the peels of 'Shatangju' mandarin ( Citrus reticulata Blanco) by online high-performance liquid chromatography coupled to photodiode array detection and electrospray tandem mass spectrometry.
    Zhang JY, Zhang Q, Zhang HX, Ma Q, Lu JQ, Qiao YJ.
    J Agric Food Chem; 2012 Sep 12; 60(36):9023-34. PubMed ID: 22917253
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  • 6. Polymethoxylated flavones, flavanone glycosides, carotenoids, and antioxidants in different cultivation types of tangerines ( Citrus reticulata Blanco cv. Sainampueng) from Northern Thailand.
    Stuetz W, Prapamontol T, Hongsibsong S, Biesalski HK.
    J Agric Food Chem; 2010 May 26; 58(10):6069-74. PubMed ID: 20420369
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  • 7. Analysis of volatile components extracted from the peels of four different Chinese pomelos using TDS-GC-MS.
    Shao Q, Liu H, Zhang A, Wan Y, Hu R, Li M.
    J Sci Food Agric; 2014 Dec 26; 94(15):3248-54. PubMed ID: 24683164
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  • 8. Chemical markers of shiikuwasha juice adulterated with calamondin juice.
    Yamamoto K, Yahada A, Sasaki K, Ogawa K, Koga N, Ohta H.
    J Agric Food Chem; 2012 Nov 07; 60(44):11182-7. PubMed ID: 23043313
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  • 9. Determination of polymethoxylated flavones in peels of selected Jamaican and Mexican citrus (Citrus spp.) cultivars by high-performance liquid chromatography.
    Green CO, Wheatley AO, Osagie AU, St A Morrison EY, Asemota HN.
    Biomed Chromatogr; 2007 Jan 07; 21(1):48-54. PubMed ID: 17080505
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  • 10. Proximate composition and profiles of free amino acids, fatty acids, minerals and aroma compounds in Citrus natsudaidai peel.
    Matsuo Y, Miura LA, Araki T, Yoshie-Stark Y.
    Food Chem; 2019 May 01; 279():356-363. PubMed ID: 30611501
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  • 11. Evaluation of characteristic aroma compounds of Citrus natsudaidai Hayata (Natsudaidai) cold-pressed peel oil.
    Lan Phi NT, Nishiyama C, Choi HS, Sawamura M.
    Biosci Biotechnol Biochem; 2006 Aug 01; 70(8):1832-8. PubMed ID: 16926494
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  • 12. Volatile organic components of fresh leaves as indicators of indigenous and cultivated citrus species in Taiwan.
    Lin SY, Roan SF, Lee CL, Chen IZ.
    Biosci Biotechnol Biochem; 2010 Aug 01; 74(4):806-11. PubMed ID: 20378980
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  • 13. Simultaneous Separation and Purification of Five Polymethoxylated Flavones from "Dahongpao" Tangerine (Citrus tangerina Tanaka) Using Macroporous Adsorptive Resins Combined with Prep-HPLC.
    Li Z, Zhao Z, Zhou Z.
    Molecules; 2018 Oct 16; 23(10):. PubMed ID: 30332822
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  • 14. Effects of Cultivation Month and Genetic Background on Phenolic Content of Citrus tachibana Peel.
    Yamaguchi M, Shigeyama K, Yoshikawa M, Matsumoto T, Yonezawa Y, Shiota H, Ueyama T, Sakaguchi I.
    Biol Pharm Bull; 2018 Oct 16; 41(8):1277-1281. PubMed ID: 30068877
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  • 16. Volatile constituents of wild citrus Mangshanyegan (Citrus nobilis Lauriro) peel oil.
    Liu C, Cheng Y, Zhang H, Deng X, Chen F, Xu J.
    J Agric Food Chem; 2012 Mar 14; 60(10):2617-28. PubMed ID: 22352344
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  • 17. Phenolic composition, antioxidant potential and health benefits of citrus peel.
    Singh B, Singh JP, Kaur A, Singh N.
    Food Res Int; 2020 Jun 14; 132():109114. PubMed ID: 32331689
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  • 18. [Chemical variability of essential oils in peels collected in different time from Citrus reticulata 'Ponkan'].
    Wang J, Chen HP, Liu YP, Wei Z.
    Zhong Yao Cai; 2013 Dec 14; 36(12):1922-5. PubMed ID: 25090671
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  • 19. Evaluation of microbiological safety, physicochemical and aromatic qualities of shiikuwasha (Citrus depressa Hayata) juice after high pressure processing.
    Lai YY, Chen JH, Liu YC, Hsiao YT, Wang CY.
    J Food Sci Technol; 2022 Mar 14; 59(3):990-1000. PubMed ID: 35153324
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  • 20. The aroma profiles of dried gonggans: Characterization of volatile compounds in oven-dried and freeze-dried gonggan.
    Liu D, Shen Q, Lin K, Wang F, Bu Z, Peng J, Brennan C, Benjakul S, Xiao G, Ma L.
    Food Res Int; 2024 Sep 14; 191():114716. PubMed ID: 39059964
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