Papers mentioning grapefruit peel oil or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
<h4>Purpose of review</h4>Nowadays, more interest has been focused on the efficient use of agricultural and food processing post-products. The remaining wastes accumulate in large... Read full abstract on PubMed →
<h4>Abstract</h4>Grapefruit processing generates tons of peel waste. Valorization of grapefruit peel waste represents an archetype to extract valuable components viz., dietary fibe... Read full abstract on PubMed →
Food fraud, such as the adulteration of extra virgin olive oil (EVOO), is found to cause substantial negative impacts on both the economy and the health of consumers. This work was... Read full abstract on PubMed →
The study of the essential oils (EOs) extraction with high medicinal properties is necessary to contribute to the use of natural compounds. By using cold pressing and hydrodistilla... Read full abstract on PubMed →
During the Covid-19 pandemic, health agencies worldwide have recommended frequent handwashing and sanitizing. A variety of hand gel products were made available on the market, ofte... Read full abstract on PubMed →
Calamansi orange (Citrofortunella microcarpa) is one of the citrus groups that have been cultivated in Bengkulu Province. Calamansi oranges have a distinctive aroma from the volati... Read full abstract on PubMed →
Grapefruit essential oil has been proven to have wide range of bioactivities. However, bioactivity of its molecular distillate has not been well studied. In this study, a light pha... Read full abstract on PubMed →
Global production and demand for tropical fruits continues to grow each year as consumers are enticed by the exotic flavors and potential health benefits that these fruits possess.... Read full abstract on PubMed →
Virgin olive oil (VOO) is the only food product requiring official sensory analysis to be classified in commercial categories, in which the evaluation of the aroma plays a very imp... Read full abstract on PubMed →
The aim of this work was to produce liqueurs from "minor" citrus fruits, such as kumquat and grapefruit, characterize their volatile fraction and evaluate their acceptability by a... Read full abstract on PubMed →
The compositions of 12 essential oils (EOs) obtained by hydrodistillation of edible fruits and herbs were analyzed by gas chromatography/mass spectroscopy (GC/MS). The insecticidal... Read full abstract on PubMed →
White mold (<i>Sclerotinia sclerotiorum</i>) reduces potato yield and quality in Sinaloa, Mexico. This study first evaluated the in vitro efficacy of <i>Trichoderma azevedoi</i>, <... Read full abstract on PubMed →
Common bean (Phaseolus vulgaris L.) is one of the most important crops in human food production. The occurrence of diseases, such as white mold, caused by Sclerotinia sclerotiorum... Read full abstract on PubMed →
People who visit high-altitude for research and development work, pilgrimage, recreational purposes and deployments are exposed to different environmental conditions such as low te... Read full abstract on PubMed →
As an important and expensive natural sesquiterpene compound in grapefruit, the interest in (+)-nootkatone is stimulated by its strong grapefruit-like odor and physiological activi... Read full abstract on PubMed →
The sesquiterpene (+)-valencene, with its flavor and diverse biological functions, holds promise for applications in the food, fragrance, and pharmaceutical industries. However, th... Read full abstract on PubMed →
Yarrowia lipolytica is a kind of unconventional yeast, which is widely used in food industry because of its safety. (+)-Nootkatone, the ketone derivatives of (+)-valencene, possess... Read full abstract on PubMed →
Cyanobacteria can grow photoautotrophically, producing a range of substances by absorbing sunlight and utilizing carbon dioxide, and can potentially be used as industrial microbes... Read full abstract on PubMed →
BACKGROUND: The biological synthesis of high value compounds in industry through metabolically engineered microorganism factories has received increasing attention in recent years.... Read full abstract on PubMed →
The sesquiterpene (+)-valencene is an aroma compound of citrus fruits and is used to flavor foods and drinks. Biosynthesis of (+)-valencene starts from farnesyl pyrophosphate, an i... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.