Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea
flavor, in terms of both sensory aspects and chemical properties, is essential for …

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 …

Citrus essential oil (CEO) is obtained from the fruit of Genus Citrus, a flowering plant shrub in
the family of the Rutaceae (Eremocitrus or Microcitrus) and extensively used in food …

In this study, the aromatic profiles of Cabernet Sauvignon wine and the diversity of non-
Saccharomyces yeast in industrial-scale spontaneous fermentation (SF) and inoculated …

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 …

Several investigations have demonstrated the diverse functions of the molecular
components of citrus essential oils. This comprehensive overview aims to explore the …

Using co-fermentation of non-Saccharomyces yeast and Saccharomyces cerevisiae to
improve wine flavor and quality has received more and more acceptance. To investigate the …

The use of selected Saccharomyces and non-Saccharomyces strains as mixed starters has
advantages over pure fermentation due to achieving wine products with distinctive and …

Volatile oil extracts of fennel seeds (Foeniculum vulgare Mill.) and thyme leaves (Thymus
vulgaris L.) were obtained by simultaneous distillation− extraction (SDE) and supercritical …

During the last decade there has been a continuous rise in consumption of fresh easy‐to‐
peel mandarins. However, mandarins are much more perishable than other citrus fruit …