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Junichi R. Sakaki, Nancy R. Rodriguez, Maria-Luz Fernandez, Michael J. Puglisi, Ming-Hui Chen & Ock K. Chun. (2023) Fruit juice and childhood obesity: a review of epidemiologic studies. Critical Reviews in Food Science and Nutrition 63:24, pages 6723-6737.
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Sara Aghajanzadeh, Aman Mohammad Ziaiifar & Ruud Verkerk. (2023) Effect of thermal and non-thermal treatments on the color of citrus juice: A review. Food Reviews International 39:6, pages 3555-3577.
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Josh Erndt-Marino, Meghan O’Hearn & Giulia Menichetti. (2023) An integrative analytical framework to identify healthy, impactful, and equitable foods: a case study on 100% orange juice. International Journal of Food Sciences and Nutrition 74:6, pages 668-684.
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Rizliya Visvanathan & Gary Williamson. (2023) Citrus polyphenols and risk of type 2 diabetes: Evidence from mechanistic studies. Critical Reviews in Food Science and Nutrition 63:14, pages 2178-2202.
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Xingmiao Lu, Chengying Zhao, Huan Shi, Yongcheng Liao, Fei Xu, Hengjun Du, Hang Xiao & Jinkai Zheng. (2023) Nutrients and bioactives in citrus fruits: Different citrus varieties, fruit parts, and growth stages. Critical Reviews in Food Science and Nutrition 63:14, pages 2018-2041.
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Junichi R. Sakaki, Simiao Gao, Kyungho Ha, Jorge E. Chavarro, Ming-Hui Chen, Qi Sun, Jaime E. Hart & Ock K. Chun. (2022) Childhood beverage intake and risk of hypertension and hyperlipidaemia in young adults. International Journal of Food Sciences and Nutrition 73:7, pages 954-964.
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Tingting Ma, Jiaqi Wang, Tian Lan, Shihan Bao, Qinyu Zhao, Xiangyu Sun & Xuebo Liu. (2022) How to comprehensively improve juice quality: a review of the impacts of sterilization technology on the overall quality of fruit and vegetable juices in 2010–2021, an updated overview and current issues. Critical Reviews in Food Science and Nutrition 0:0, pages 1-51.
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Habeeb Alhabeeb, Mohammad Hassan Sohouli, Abolfazl Lari, Somaye Fatahi, Farzad Shidfar, Osama Alomar, Hany Salem, Ismail A. Al-Badawi & Ahmed Abu-Zaid. (2022) Impact of orange juice consumption on cardiovascular disease risk factors: a systematic review and meta-analysis of randomized-controlled trials. Critical Reviews in Food Science and Nutrition 62:12, pages 3389-3402.
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Louise Brunkwall, Peter Almgren, Sophie Hellstrand, Marju Orho-Melander & Ulrika Ericson. (2019) Commonly consumed beverages associate with different lifestyle and dietary intakes. International Journal of Food Sciences and Nutrition 70:1, pages 88-97.
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Xuan Peng, Ya Wang, Li Juan Tang, Xi Xi Li, Yi Wen Xiao, Zhi Bin Zhang, Ri Ming Yan, Hui Lin Yang, Jun Chang, Bo Zhu & Du Zhu. (2018) Yeasts from Nanfeng mandarin plants: occurrence, diversity and capability to produce indole-3-acetic acid. Biotechnology & Biotechnological Equipment 32:6, pages 1496-1506.
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Xingmiao Lu, Chengying Zhao, Dan Liu, Mengxiao Hu, Jiefen Cui, Fengzhang Wang, Liang Zeng & Jinkai Zheng. (2024) A novel prebiotic enzymatic hydrolysate of citrus pectin during juice processing. Food Hydrocolloids 146, pages 109198.
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Rishi Richa, Deepika Kohli, Dinesh Vishwakarma, Ananya Mishra, Bhumika Kabdal, Anjineyulu Kothakota, Shruti Richa, Ranjna Sirohi, Rohitashw Kumar & Bindu Naik. (2023) Citrus fruit: Classification, value addition, nutritional and medicinal values, and relation with pandemic and hidden hunger. Journal of Agriculture and Food Research 14, pages 100718.
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Pooja Manchanda, Harleen Kaur, Ramandeep Kaur Mankoo, Jaspreet Kaur, Manmeet Kaur & Gurupkar Singh Sidhu. (2023) Effect of solvent ratio, temperature and time on extraction of bioactive compounds and their antioxidant potential from callus, leaf and peel extracts of Citrus pseudolimon Taraka. Journal of Food Measurement and Characterization 17:6, pages 6180-6190.
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Faruk URAK. (2023) Research on Consumption of Sugar-Sweetened Drinks and 100% Fruit JuiceAile Bireylerinde Şeker Katkılı ve %100 Doğal Meyve Suları Tüketimi Üzerine Araştırma. Türk Tarım ve Doğa Bilimleri Dergisi 10:4, pages 901-921.
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Paula García, Andrés Bustamante, Francisca Echeverría, Cristian Encina, Manuel Palma, Leyla Sanhueza, Verónica Sambra, Maria Elsa Pando & Paula Jiménez. (2023) A Feasible Approach to Developing Fiber-Enriched Bread Using Pomegranate Peel Powder: Assessing Its Nutritional Composition and Glycemic Index. Foods 12:14, pages 2798.
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Tian Lan, Jiaqi Wang, Shihan Bao, Qinyu Zhao, Xiangyu Sun, Yulin Fang, Tingting Ma & Shuwen Liu. (2023) Effects and impacts of technical processing units on the nutrients and functional components of fruit and vegetable juice. Food Research International 168, pages 112784.
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Aline Alves de Santana, Eric de Castro Tobaruela, Karina Gama dos Santos, Luiz Gustavo Sparvoli, Cristiane Kovacs do Amaral, Carlos Daniel Magnoni, Carla R. Taddei, Ronaldo Vagner Thomatieli dos Santos, Neuza Mariko Aymoto Hassimotto & Franco Maria Lajolo. (2022) ‘Pera’ Orange and ‘Moro’ Blood Orange Juice Improves Oxidative Stress and Inflammatory Response Biomarkers and Modulates the Gut Microbiota of Individuals with Insulin Resistance and Different Obesity Classes. Obesities 2:4, pages 389-412.
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