For decades, producers, researchers, and food safety agencies have faced the challenge of
processing bitter citrus fruit and making it more appealing to consumers. The primary …

In this work, tin dioxide (SnO2) Nanoparticles (NPs) were synthesized through green
synthesis, using Citrus× paradisi extract as a stabilizing (capping). The extract …

Neohesperidosides are disaccharides that are present in some flavonoids and impart a
bitter taste, which can significantly affect the commercial value of citrus fruits. In this study …

Flavonol glycosides, which are often converted from aglycones in a process catalyzed by
UDP-glycosyltransferases (UGTs), play an important role for the health of plants and …

Astragalin (kaempferol 3-O-glucoside) is used as a standard to assess the quality of Radix
astragali and has exhibited a number of biological properties. In this work, we screened …

Polyphenols are one of the largest groups of compounds that confer benefits to the health of
plants and humans. Flavonol glycosides are a major ingredient of polyphenols in Camellia …

Tea (Camellia sinensis) is an important commercial crop, in which the high content of
flavonoids provides health benefits. A flavonoid glycosyltransferase (CsUGT73A20) …

Glycosyltransferases (GTs) are pivotal enzymes in the biosynthesis of various biological
molecules. This study focuses on the scale-up, expression, and purification of a plant …

Hesperidin is a dihydroflavonoids, accounting for more than 50% of the total flavonoids in
Citri Reticulatae Pericarpium (CRP) of traditional Chinese medicine. It is an effective …

BACKGROUND Citrus products often suffer from delayed bitterness, which is generated
from the conversion of non‐bitter precursors (limonoate A‐ring lactone, LARL) to limonin …