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UTILIZATION OF CITRUS WASTES FOR THE PRODUCTION OF FUNGAL PROTEINLABANEIAH MEO; ABOU DONIA SA; MOHAMED MS et al.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 1; PP. 95-100; BIBL. 14 REF.Article

GROWTH AND DEVELOPMENT OF CITRUS PISTILS AND FRUIT EXPLANTS IN VITROGUELSEN Y; ALTMAN A; GOREN R et al.1981; PHYSIOL. PLANT; ISSN 0031-9317; DNK; DA. 1981; VOL. 53; NO 3; PP. 295-300; BIBL. 29 REF.Article

CHEMICAL CHANGES IN CITRON FRUIT BARS DUE TO PH CHANGES DURING PROCESSING.CANCEL LE; DE HERNANDEZ ER.1977; J. AGRIC. UNIV. PUERTO RICO; PUERTO RICO; DA. 1977; VOL. 61; NO 3; PP. 279-289; ABS. ESP.; BIBL. 13 REF.Article

IDENTIFICATION OF THE VOLATILE CONSTITUENTS OF THE EGYPTIAN LEMONGRASS OIL. II. THIN LAYER CHROMATOGRAPHYZAKI MSA; FODA YH; MOSTAFA MM et al.1975; NAHRUNG; DTSCH.; DA. 1975; VOL. 19; NO 3; PP. 201-205; ABS. ALLEM. RUSSE; BIBL. 6 REF.Article

SELECTED MARKETS FOR THE ESSENTIAL OILS OF LIME, LEMON AND ORANGE = QUELQUES MARCHES POUR LES ESSENCES DE LIMETTE, DE CITRON ET D'ORANGEROBBINS SRJ.1983; ; GBR; LONDON : TROPICAL DEVELOPMENT AND RESEARCH INSTITUTE; DA. 1983; PP. 1-99; 106 P.; ABS. FRE/SPA; ISBN 0-85954-169-XConference Proceedings

RELATION BETWEEN CATALASE ACTIVITY AND FUNGAL SURVIVAL IN LEMON FRUIT INFECTED BY PHYTOPHTHORA CITROPHTHORA.COHEN E; SCHIFFMANN NADEL M.1976; MYCOPATHOLGIA; PAYS-BAS; DA. 1976; VOL. 59; NO 1; PP. 47-49; BIBL. 14 REF.Article

Progress in essential oils = Progrès dans le domaine des huiles essentiellesLAWRENCE, B. M; REYNOLDS, R. J.Perfumer & flavorist. 1985, Vol 10, Num 3, pp 27-36, issn 0272-2666Article

Phytochemical profile of a blend of black chokeberry and lemon juice with cholinesterase inhibitory effect and antioxidant potentialGIRONES-VILAPLANA, Amadeo; VALENTAO, Patricia; ANDRADE, Paula B et al.Food chemistry. 2012, Vol 134, Num 4, pp 2090-2096, issn 0308-8146, 7 p.Article

DETERIORATION MECHANSIM OF LEMON FLAVOR. 2. FORMATION MECHANISM OF OFF-ODOR SUBSTANCES ARISING FROM CITRAL = LES MECANISMES DE DETERIORATION DE LA FLAVEUR DU CITRON. 2. MECANISMES DE FORMATION DE DEFAUTS DE FLAVEUR DERIVES DU CITRALKIMURA K; NISHIMURA H; IWATA I et al.1983; JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY; ISSN 0021-8561; USA; DA. 1983; VOL. 31; NO 4; PP. 801-804; BIBL. 15 REF.; 4 FIG./1 TABL.Article

STORAGE CAPABILITY AT DIFFERENT TEMPERATURES OF LEMONS GROWN IN ISRAELCOHEN E; SCHIFFMANN NADEL M.1978; SCI. HORTIC.; NLD; DA. 1978; VOL. 9; NO 3; PP. 251-257; BIBL. 7 REF.Article

DESAROLLO, PRODUCTIVIDAD Y CALIDAD DE LA FRUTA DEL LIMONERO EUREKA SOBRE NUEVE PORTAINJERTOS = CROISSANCE, RENDEMENT ET QUALITE DU FRUIT DU CITRON EUREKA CULTIVES SUR NEUF PORTE-GREFFESFOGUET JL; OSTE CA; ALVAREZ S et al.1977; REV. INDUSTR. AGRIC. TUCUMAN; ARG; DA. 1977; VOL. 54; NO 1; PP. 17-27; ABS. ENG; BIBL. 10 REF.Article

IDENTIFICATION OF THE VOLATILE CONSTITUENTS OF THE EGYPTIAN LEMONGRASS OIL. I. GAS CHROMATOGRAPHIC ANALYSISABD ALLAH MA; FODA YH; SALEH M et al.1975; NAHRUNG; DTSCH.; DA. 1975; VOL. 19; NO 3; PP. 195-200; ABS. ALLEM. RUSSE; BIBL. 7 REF.Article

Study of the thermal degradation of citrus seedsHERNDNDEZ-MONTOYA, V; MONTES-MORAN, M. A; ELIZALDE-GONZALEZ, M. P et al.Biomass & bioenergy. 2009, Vol 33, Num 9, pp 1295-1299, issn 0961-9534, 5 p.Article

ETUDE DE QUELQUES CARACTERES BIOCHIMIQUES DE CITRONS ET JUS DE CITRONS DE VARIETES IRANIENNES.EJLALI M.1976; FRUITS; FR.; DA. 1976; VOL. 31; NO 9; PP. 541-542; BIBL. 7 REF.Article

SICILIAN LEMON OILMATTHEWS WSA.1980; ESSENZE DERIV. AGRUM.; ISSN 0014-0902; ITA; DA. 1980; VOL. 50; NO 3; PP. 194-200Article

A NEW METHOD FOR INOCULATING CITRUS FRUITS WITH GEOTRICHUM CANDIDUM.GUTTER Y.1978; PHYTOPATHOL. Z.; DTSCH.; DA. 1978; VOL. 91; NO 4; PP. 359-361; ABS. ALLEM.; BIBL. 6 REF.Article

Sperm immobilizing properties of lemon juiceCLARKE, Gary N; MCCOOMBE, Scott G; SHORT, Roger V et al.Fertility and sterility. 2006, Vol 85, Num 5, pp 1529-1530, issn 0015-0282, 2 p.Article

Commercial use of long-term storage of lemon with intermittent warming = Application industrielle de l'entreposage à long terme de citrons avec chauffage intermittentCOHEN, E.HortScience. 1988, Vol 23, Num 2, issn 0018-5345, 400Article

13C/12C isotope ratios of organic acids, glucose and fructose determined by HPLC-co-IRMS for lemon juices authenticityGUYON, Francois; AUBERGER, Pauline; GAILLARD, Laetita et al.Food chemistry. 2014, Vol 146, pp 36-40, issn 0308-8146, 5 p.Article

Food-grade microemulsions and nanoemulsions: Role of oil phase composition on formation and stabilityJIAJIA RAO; MCCLEMENTS, David Julian.Food hydrocolloids. 2012, Vol 29, Num 2, pp 326-334, issn 0268-005X, 9 p.Article

Characteristics of meat emulsion systems as influenced by different levels of lemon albedoSARICOBAN, C; OZALP, B; YILMAZ, M. T et al.Meat science. 2008, Vol 80, Num 3, pp 599-606, issn 0309-1740, 8 p.Article

Effect of folic acid fortification on the characteristics of lemon yogurtBOENEKE, C. A; ARYANA, K. J.Lebensmittel - Wissenschaft + Technologie. 2008, Vol 41, Num 7, pp 1335-1343, issn 0023-6438, 9 p.Article

Proteome from Lemon Fruit Flavedo Reveals That This Tissue Produces High Amounts of the Cit s1 Germin-like IsoformsPIGNATARO, Vittorio; CANTON, Cristina; SPADAFORA, Antonia et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 12, pp 7239-7244, issn 0021-8561, 6 p.Article

A comprehensive study on the chemical composition and aromatic characteristics of lemon liquorCRUPI, M. L; COSTA, R; DUGO, P et al.Food chemistry. 2007, Vol 105, Num 2, pp 771-783, issn 0308-8146, 13 p.Article

Lemon albedo as a new source of dietary fiber: Application to bologna sausagesFERNANDEZ-GINES, J. M; FERNANDEZ-LOPEZ, J; SAYAS-BARBERA, E et al.Meat science. 2004, Vol 67, Num 1, pp 7-13, issn 0309-1740, 7 p.Article

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