The essential oil fraction obtained from the rind of Citrus spp. is rich in chemical compounds
of interest for the food and perfume industries, and therefore has been extensively studied …

The antimicrobial properties of essential oils (EOs) have been recognised for centuries and,
with growing demand from changes in legislation, consumer trends and increasing isolation …

2008 NOMINEE The Council on Botanical and Horticultural Libraries Annual Award for a
Significant Work in Botanical or Horticultural Literature From medicinal, industrial, and …

Citrus essential oils (CEOs) are a mixture of volatile compounds consisting mainly of
monoterpene hydrocarbons and are widely used in the food and pharmaceutical industries …

The peel essential oils from four selected Tunisian Citrus species: sweet orange (Citrus
sinensis Osbeck), mandarin (Citrus reticulata Blanco); sour orange (Citrus aurantium L.) and …

The effects of processing parameters on essential oil and pectin extractions from orange
peels were investigated using response surface approach; 2× 5 and 3× 5 central composite …

The present work investigates the effect of ripening stage on the chemical composition of
essential oil extracted from peel of four citrus: bitter orange (Citrus aurantium), lemon (Citrus …

The volatile profiles of fruit peels and juice sacs from 108 citrus accessions representing
seven species were analyzed. Using GC–MS 162 and 107 compounds were determined in …

In recent years, the market for minimally processed fruit has increased. Fresh-cut fruits are
characterized by a short shelf life due to the processing phases that accelerate the ripening …

The world production of citrus fruit has risen enormously, leaping from forty-five million tons
a year to eighty-five million in the last 30 years. Today, the potential applications of their …