Papers mentioning orange or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
All living things speak chemistry. The challenge is to reveal the vocabulary, the odorants that enable communication across phylogenies and to translate them to physiological, beha... Read full abstract on PubMed →
Profiles of citrus juice oxygenated heterocyclic aglycones (OHAs), which are notable marker secondary metabolites, were used to assess the authenticity of sweet orange and grapefru... Read full abstract on PubMed →
Citrus fruits are composed of oil cells layer, white membrane layer, pulp and seeds. The cultivar <i>Citrus aurantium</i> 'Changshan-huyou' (CACH) is a hybridization of <i>Citrus g... Read full abstract on PubMed →
Specific mate communication and recognition underlies reproduction and hence speciation. Mate communication evolves during adaptation to ecological niches and makes use of social s... Read full abstract on PubMed →
PURPOSE: Citrus essential oils are widely used for aromatherapy and the alternative treatment of chronic diseases. Beyond the aroma substances, they are known to contain bioactive... Read full abstract on PubMed →
Furocoumarins are a group of plant phytoalexins exhibiting various bioactive properties; the most important of which are photosensitization and alteration of P450 cytochrome activi... Read full abstract on PubMed →
Chronic neuroinflammation is reported to be associated in the progression of many neurodegenerative diseases and there is an increasing interest for the natural products as neuropr... Read full abstract on PubMed →
Citrus is a group of fruit species, comprise an impressive list of additional vital nutrients, quite heterogeneous in many aspects and ancient times used to prevent and cure differ... Read full abstract on PubMed →
A simple and rapid method based on solid-phase extraction and high performance liquid chromatography-tandem mass spectrometry for the simultaneous determination of nine artificial... Read full abstract on PubMed →
(Z)-4-undecenal (Z4-11Al) is the volatile pheromone produced by females of the vinegar fly Drosophila melanogaster. Female flies emit Z4-11Al for species-specific communication and... Read full abstract on PubMed →
A series of chromatographic separations performed on the ethanol extracts of the peels of Citrus grandis has led to the characterization of forty compounds, including seventeen cou... Read full abstract on PubMed →
This study determines the occurrence and concentration levels of artificial low-calorie sweeteners (LCSs) in food and food supplements on the Italian market. The analysed sample se... Read full abstract on PubMed →
High-intensity sweeteners have been suggested as potential organic contaminants due to their widespread use in food, drugs and sanitary products. As a consequence, they are introdu... Read full abstract on PubMed →
Neohesperidin dihydrochalcone (NHDC) is a seminatural, safe, low-calorie sweetener, bitterness blocker, and flavor enhancer with unique properties and applications for the food, be... Read full abstract on PubMed →
Commercial aqueous orange essence was compared with several experimental concentrated orange essences for flavor, aroma, and compositional differences. For flavor evaluation, bland... Read full abstract on PubMed →
Neohesperidin dihydrochalcone was administered to groups of 20 male and 20 female Wistar rats at dietary levels of 0, 0.2, 1.0 and 5.0% for 91 days. No treatment-related ophthalmos... Read full abstract on PubMed →
The determination of a number of impurities in neohesperidin dihydrochalcone is described, as well as the determination of neohesperidin dihydrochalcone in food products. A reverse... Read full abstract on PubMed →
Feed additives have been used in high-concentrate diets to modulate ruminal fermentation; however, information on the metabolic effects of orange essential oil (OEO) under this die... Read full abstract on PubMed →
Flavoromics, an emerging field that combines chemometrics and progressive analytical techniques, aims to understand the complex processes behind flavor formation in foods. By using... Read full abstract on PubMed →
Oleaginous yeasts are considered promising sources for lipid production due to their ability to accumulate high levels of lipids under appropriate growth conditions. The current st... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
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.