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.
< 0.01) compared to Group CON. The study demonstrates that the supplementation of a diet with RLE rich in anthocyanins is effective to improve the meat quality. Read full abstract on PubMed →
was applied as an external stimulus between two platinum electrodes immersed in hydrochloric acid solution containing ethyl alcohol/water in the volume ratio of 2/3, in the absence... Read full abstract on PubMed →
A new method for screening pesticide residues in vegetable and fruit juices by the multi-plug filtration cleanup (m-PFC) method combined with gas chromatography-electrostatic field... Read full abstract on PubMed →
Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a gr... Read full abstract on PubMed →
Kuwayama, is the only natural vector of bacteria responsible for Huanglongbing (HLB), a worldwide destructive disease of citrus. ACP reproduces and develops only on the young leave... Read full abstract on PubMed →
Benefits from micronutrients within fruit juice and smoothies are well documented, but fewer studies research the role of phytochemicals. Well-controlled human studies are essentia... Read full abstract on PubMed →
values (0.99-1) and low standard error of cross-validation (SECV) values (0.58 and 5.21) for cross-validation results of the raw, first derivative, and second derivative FTIR spect... Read full abstract on PubMed →
30548 is a marine-derived pigment producing filamentous fungus, isolated from the La Réunion island, in the Indian Ocean. The objective of this study was to examine and optimize th... Read full abstract on PubMed →
Fruit by-products are being investigated as non-conventional alternative sources of dietary fiber (DF). High hydrostatic pressure (HHP) treatments have been used to modify DF conte... Read full abstract on PubMed →
The present study underlines a statistically optimized, low cost, effective approach for efficient co-valorization of two non-efficiently utilized, highly accumulated, raw agro-ind... Read full abstract on PubMed →
The aim of this study was to evaluate the different lipid-based coating on the physicochemical properties and shelf life of blood orange. In this study, four different carnauba wax... Read full abstract on PubMed →
Mild thermal treatment in combination with natural antimicrobials has been described as an alternative to conventional pasteurization to ensure fruit juices safety. However, to the... Read full abstract on PubMed →
The unique flavor of Citrus fruit depends on complex combinations of soluble sugars, organic acids, and volatile compounds. The monoterpene E-geraniol is an important volatile, con... Read full abstract on PubMed →
BACKGROUND: Traditional submerged fermentation mainly accumulates intracellular orange pigments with absorption maxima at 470 nm, whereas extractive fermentation of Monascus spp. w... Read full abstract on PubMed →
China is one of the leading producers of citrus in the world. Gannan in Jiangxi Province is the top navel orange producing area in China. In the present study, an essential oil was... Read full abstract on PubMed →
BACKGROUND: Monascus pigments are promising sources for food and medicine due to their natural food-coloring functions and pharmaceutical values. The innovative technology of extra... Read full abstract on PubMed →
For four decades, an influential hypothesis has posited that competition for food resources between microbes and vertebrates selects for microbes to alter these resources in ways t... Read full abstract on PubMed →
Vitamin and mineral deficiencies are prevalent in human populations throughout the world. Vitamin A deficiency affects hundreds of millions of pre-school age children in low income... Read full abstract on PubMed →
BACKGROUND: fruits. Anti-proliferative effect of the extracts was examined using MTT (3-(4,5-dimethylthiazol-2yl)-2,5-diphenyltetrazolium bromide) assay, followed by cell morpholog... Read full abstract on PubMed →
The demand for functional foods and drinks with health benefit is on the increase. The synergistic effect from mixing two or more of such drinks cannot be overemphasized. This stud... 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.