Enzyme-assisted extraction of proteins from Citrus fruits and prediction of their cultivar using protein profiles obtained by capillary gel electrophoresis

[1]  P. Righetti,et al.  Orange proteomic fingerprinting: From fruit to commercial juices. , 2016, Food chemistry.

[2]  E. Simó-Alfonso,et al.  Use of an enzyme-assisted method to improve protein extraction from olive leaves. , 2015, Food chemistry.

[3]  P. Righetti,et al.  According to the CPLL proteome sheriffs, not all aperitifs are created equal! , 2014, Biochimica et biophysica acta.

[4]  E. Simó-Alfonso,et al.  Efficient extraction of olive pulp and stone proteins by using an enzyme-assisted method. , 2014, Journal of food science.

[5]  E. Simó-Alfonso,et al.  Use of protein profiles established by CZE to predict the cultivar of olive leaves and pulps , 2014 .

[6]  Qizhai Li,et al.  Protein Contents in Different Peanut Varieties and Their Relationship to Gel Property , 2014 .

[7]  E. Simó-Alfonso,et al.  Classification of olive leaves and pulps according to their cultivar by using protein profiles established by capillary gel electrophoresis , 2014, Analytical and Bioanalytical Chemistry.

[8]  P. Righetti,et al.  The peel and pulp of mango fruit: a proteomic samba. , 2013, Biochimica et biophysica acta.

[9]  S. Mazzuca,et al.  The Citrus clementina putative allergens: from proteomic analysis to structural features. , 2013, Journal of agricultural and food chemistry.

[10]  J. Sanders,et al.  Enzyme assisted protein extraction from rapeseed, soybean, and microalgae meals , 2013 .

[11]  C. Del Río,et al.  Development of an ultra-high performance liquid chromatography analytical methodology for the profiling of olive (Olea europaea L.) pulp proteins. , 2011, Analytica chimica acta.

[12]  C. García-Ruiz,et al.  Separation of proteins from olive oil by CE: An approximation to the differentiation of monovarietal olive oils , 2010, Electrophoresis.

[13]  Farid Chemat,et al.  Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel , 2010 .

[14]  Jianshe Chen,et al.  Studies on tea protein extraction using alkaline and enzyme methods , 2008 .

[15]  C. Wilkerson,et al.  Protein changes in the albedo of citrus fruits on postharvesting storage. , 2007, Journal of agricultural and food chemistry.

[16]  S. Scheurer,et al.  Germin-like protein Cit s 1 and profilin Cit s 2 are major allergens in orange (Citrus sinensis) fruits. , 2006, Molecular nutrition & food research.

[17]  Anna Gręda,et al.  Contents of polyphenols in fruit and vegetables , 2006 .

[18]  F. Figuerola,et al.  Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment , 2005 .

[19]  A. Breksa,et al.  Extraction methods for analysis of citrus leaf proteins by two-dimensional gel electrophoresis. , 2005, Journal of chromatography. A.

[20]  J. Rose,et al.  A critical evaluation of sample extraction techniques for enhanced proteomic analysis of recalcitrant plant tissues , 2004, Proteomics.

[21]  E. Simó-Alfonso,et al.  Improvement of the electrophoretic protein profiles of Leguminosae gums extracts using gamanase and application to the evaluation of carob-guar mixtures , 2004 .

[22]  R. Rouseff,et al.  Orange, mandarin, and hybrid classification using multivariate statistics based on carotenoid profiles. , 2001, Journal of agricultural and food chemistry.

[23]  M. Yano,et al.  Quantitation of flavonoid constituents in citrus fruits. , 1999, Journal of agricultural and food chemistry.

[24]  P. Mouly,et al.  Determination of the geographical origin of valencia orange juice using carotenoid liquid chromatographic profiles , 1999 .

[25]  E. Andrade,et al.  Chemical composition of the fruit of Solanum sessiliflorum , 1998 .

[26]  E. Andrade,et al.  Chemical composition of the fruit pulp of Caryocar villosum , 1997 .

[27]  J. A. Klavons,et al.  Nature of the protein constituent of commercial orange juice cloud , 1991 .

[28]  M. M. Bradford.  A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding. , 1976, Analytical biochemistry.