Journal of chromatography. A, 1217(34), 5477-5483 (2010-07-16)
A vacuum assisted dynamic solvent evaporation interface for coupling of two-dimensional normal phase/reverse phase liquid chromatography was developed and evaluated. A normal-phase liquid chromatographic (NPLC) column of a 250mmx4.6mm I.D. 5microm CN phase was used as the first dimension, and
Journal of agricultural and food chemistry, 59(17), 9344-9350 (2011-08-09)
The effects of lecithin and pectin on riboflavin-photosensitized oxidation of orange oil in a multilayered oil-in-water emulsion are studied by response surface methodology. Lecithin and pectin contents are two variables studied. Mean oil droplet size, viscosity, and ζ-potential are investigated
Journal of food science, 77(1), C33-C38 (2011-12-03)
Beverage emulsions containing flavor oils that have a relatively high water-solubility are unstable to droplet growth due to Ostwald ripening. The aim of this study was to improve the stability of model beverage emulsions to this kind of droplet growth
Toxicology in vitro : an international journal published in association with BIBRA, 24(8), 2084-2089 (2010-08-07)
The aim of this study, linked-up with a previous study on bergamot oils, was the evaluation of phototoxic potential of essential oils (orange, lemon and Litsea cubeba), used as cosmetic ingredients. The applied tiered testing strategy included chemical analysis of
Journal of food science, 77(6), M308-M311 (2012-05-16)
Plant essential oils have previously been shown to exhibit antimicrobial activities against various microorganisms. In this study, cold pressed terpeneless Valencia orange oil (CPTVO) was examined at various temperatures (37, 10, and 4 °C) to determine its antimicrobial activity against
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