Preliminary Study on Bioactive Compounds of Citrus × myrtifolia Rafinesque (Chinotto) to Its Potential Application in Food Industry

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Preliminary Study on Bioactive Compounds of Citrus × myrtifolia Rafinesque (Chinotto) to Its Potential Application in Food Industry"
written by Monica Scordino, Leonardo Sabatino, Adalgisa Belligno, Giacomo Gagliano,
published by Food and Nutrition Sciences, Vol.2 No.7, 2011

has been cited by the following article(s):

[1]	Effect of Sonication on the Functional Properties of Different Citrus Fruit Juices
	… Journal of Fruit …, 2022

[2]	Chemical Composition of Chinotto Juice
	2020

[3]	Phenotypic and genotypic characterization of 'Chinotto di Savona'Citrus accession
	2020

[4]	Comparative assessment of volatiles in juices and essential oils from minor Citrus fruits (Rutaceae)
	2020

[5]	In Vitro Anti-Inflammatory and Radical Scavenging Properties of Chinotto (Citrus myrtifolia Raf.) Essential Oils
	Nutrients, 2018

[6]	Desenvolvimento de um Método Susténtavel para a Extração de Licopeno e β-Caroteno a Partir de Resíduos Alimentares
	2017

[7]	Bioactive compounds and properties of chinotto (citrus myrtfolia Raf.) at different ripening stages
	2016

[8]	Bioactive and nutritive compounds in Sorghum bicolor(Guinea corn) red leaves and their health implication
	Food chemistry, 2013

[9]	Analysis of bioactive compounds in gamma irradiation-induced citrus mutants
	Life Science Journal, 2013

[10]	Bioactive and nutritive compounds in< i> Sorghum bicolor(Guinea corn) red leaves and their health implication
	Food chemistry, 2013

[11]	Bioactive and nutritive compounds in Sorghum bicolor (Guinea corn) red leaves and their health implication
	Food Chemistry, 2013

[12]	Flavonoids and furocoumarins distribution of unripe chinotto (Citrus × myrtifolia Rafinesque) fruit: beverage processing homogenate and juice characterization
	2011

[13]	Characterization of Polyphenolic Compounds in Unripe Chinotto (Citrus myrtifolia) Fruit by HPLC/PDA/ESI/MS-MS
	2011

[1]	Chemical Composition of Chinotto Juice The 1st International Electronic Conference on Plant Science, 2020 DOI:10.3390/IECPS2020-08756

[2]	In Vitro Anti-Inflammatory and Radical Scavenging Properties of Chinotto (Citrus myrtifolia Raf.) Essential Oils Nutrients, 2018 DOI:10.3390/nu10060783

[3]	Bioactive and nutritive compounds in Sorghum bicolor (Guinea corn) red leaves and their health implication Food Chemistry, 2013 DOI:10.1016/j.foodchem.2012.09.149

[4]	Characterization of Polyphenolic Compounds in Unripe Chinotto (Citrus myrtifolia) Fruit by HPLC/PDA/ESI/MS-MS Natural Product Communications, 2011 DOI:10.1177/1934578X1100601218

[5]	Characterization of Polyphenolic Compounds in Unripe Chinotto (Citrus myrtifolia) Fruit by HPLC/PDA/ESI/MS-MS Natural Product Communications, 2011 DOI:10.1177/1934578X1100601218

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