Valorization of food byproducts has attracted recently considerable attention. Citrus fruits
provide considerable non-edible residues reach 80% in juice production. They are …

The inedible part (stones, husks, kernels, seeds) of the tree fruits that are currently
processed in various regions of Greece constitutes a huge portion of the fruit processing …

The physico‐chemical characteristics of the seeds and seed oils of four citrus species, Mitha
(Citrus limetta), Grapefruit (Citrus paradisi), Mussami (Citrus sinensis), and Kinnow (Citrus …

The chemical composition and minerals content of citrus seeds and its flours, the
characteristics and structure of citrus seed oils as well as nutritional properties were studied …

Cold‐pressed black raspberry seed oil and meal were analyzed for their fatty acid contents
and antioxidant properties. The oil contained about 35% α‐linolenic acid (18: 3n‐3) and …

During the processing of lemon fruit, a large quantity of seeds is produced as a by-product.
These seeds contain valuable components; therefore, required to be evaluated. This study …

Seeds from five varieties of Tunisian Citrus fruits, namely blood orange (Citrus sinensis),
sweet orange (Citrus sinensis), lemon (Citrus limon L.), bergamot (Citrus bergamia) and …

313 0.8 and 21.0 mg/100 g. The predominant isomers were αand γ-tocopherol, with
approximate equal amounts between about 0.4 and 17.5 mg/100 g. The total sterol contents …

Extensive studies have been conducted on the efficacy of vegetable oils as surfactant
feedstocks for enhanced oil recovery. This has become necessary owing to environmental …

The objective of this study was to provide more essential data about the bioactive, aromatic
volatile composition and sensory properties of lemon seed oils to possibly establish new …