1- Benavente, O., Castillo, J., Marı´, F. R., Ortun, A. and Del Rı, J. A. 1997. Uses and properties of citrus flavonoids. Journal of agriculture and Food Chemistry, 45: 4505–4515.
2- Chandlre, B. V. 1977. Cellulose acetate as a selective sorbent for limonin in orange juice. Journal of Food and. Agriculture Science. 28:875-874
3- Davidson, P.M. and Juneja, V.K. 1990. Antimicrobial agents (Editor: Marcel Dekker). New York press, pp. 83-87.
4- Del Rı´o, J. A., Fuster, M. D., Go´ mez, P., Porras, I., Garcı´a-Lido, A. and Ortun˜, A. 2004. Citrus lemon: a source of flavonoids of pharmaceutical interest. Food Chemistry, 84: 457–461.
5- Dugo, P., Lo Presti, M., Hman, M., Fazio, A., Dugo, G. and Mondello, L. 2005. Determination of flavonoids in citrus juices by micro-HPLC-ESI/MS. Journal of Separation Science, 28: 1149– 1156.
6- FAO, 2008. Available at: Http: yyapps.fao.orgpageyform collections production crops (accessed: June. 2009).
7- Finley, J. W. 2005. Proposed criteria for assessing the efficacy of cancer reduction by plant foods enriched in carotenoids, glucosinolates, polyphenols and selenocompounds. Annual Botany, 95: 1075–1096.
8- Gonza´ lez-Molina, E. and Garcı´a-Viguera, C. 2006. Lemon Juice plus Aronia Extract: a new high antioxidant beverage. In proceedingof the XXIII International Conference on Polyphenols, Winnipeg, Manitoba, Canada. Ed. Group Polyphenols (pp. 151-157).
9- Gonza´ lez-Molina, E., Moreno, D.A. and Garcı´a-Viguera, C. 2008. Genotype and harvest time influence the phytochemical quality of Fino lemon juice (Citrus limonen) for industrial use. Journal of Agriculture and Food Chemistry, 56: 1669–1675.
10- Jay, M.J. 1996. Modern Food Microbiology. Chapman & Hall, New York, pp. 661-664.
11- Kim, H. K., Jeong, T. S., Lee, M. K., Park, Y. B. and Choi, M. S. 2003. Lipid-lowering efficacy of hesperidin metabolites in high-cholesterol fed rats. Clinical Chemistry, 327: 129–137.
12- Clusker, J. P. 1980. Citrate Conformation and Chelation: Enzymatic Implications. Accounts of Chemical Research, 13:345-352.
13- Hirasa, K. and Takemasa, M. 1998. Spice Science and Technology. Food Chemistry, 91(2): 131–137.
14- Lawless, H. T. and Heymann, H. 1998. Sensory Evaluation of Food: Principles and Practices. Chapman & Hall, New York, pp.124-129.
15- Mangino, M. 2000. Personal communication. Shivakumar Elayedath, New Delhi, pp.34-52.
16- Marshall, R.T. 1992. Standard Methods for the Examination of Dairy Products. American Public Health Association, Washington, pp. 2-13.
17- Messer, J. W., Midura, T. F. and Peeler, J.T. 1992. Sampling plans, sample collection, shipment, and preparation for analysis. In Compendium of Methods for Microbiological Examination of Foods (pp.67-72).
18- Mislivec, P. B., Beauchant, L.R., and Cousin, M.A. 1992. Yeast and molds. American Public Health Association, Washington, pp. 239-249.
19- Miyake, Y. 2006. Lipid-lowering effect of eriocitrin, the main flavonoid in lemon fruit, in rats on a high-fat and high-cholesterol diet. Journal of Food Science, 71(2): 633–S637.
20- Morton, I.D. and Macleod, A.J. 1990. Food Flavours: In: The Flavour of Fruits. Elsevier Science Publishers, Amsterdam, the Netherlands, pp. 107-111.
21- Neuhoser, A. L. 2004. Dietary flavonoids and cancer risk: evidence form human population studies. Nutrition Cancer, 50: 1–7.
22- Pai, S.W. 1995. Prediction of emulsion stability and determination of the factors affecting emulsion stability of whey proteins in concentrated infant formula. M.Sc. Thesis, The Ohio State University.
23- Schro der, H. 2007. Protective mechanism of the Mediterranean diet in obesity and type 2 diabetes. Journal of Nutrition Biochemistry, 18(1): 149–160.