ترنج: برگاموت و مشتقات آن ۲۰۱۳
Citrus bergamia: Bergamot and its Derivatives 2013

1. Front Cover

2. Contents

3. Series Preface

4. Preface

5. Editors

6. Contributors

7. Chapter 1 - Origin, History, Diffusion

8. Chapter 2 - Citrus × bergamia Risso & Poiteau: Botanical Classification, Morphology, and Anatomy

9. Chapter 3 - Cultural Practices

10. Chapter 4 - Bergamot Diseases

11. Chapter 5 - Bergamot in the Calabrian Economy and the Role of Consorzio del Bergamotto

12. Chapter 6 - Transformation Industry

13. Chapter 7 - Current Day Chromatography-Based Strategies and Possibilities in Bergamot Essential Oil Analysis

14. Chapter 8 - The Composition of the Volatile Fraction of Peel Oils

15. Chapter 9 - Composition of Leaf Oils

16. Chapter 10 - Bergamot Peel and Leaf Extracts by Supercritical Fluids: Technology and Composition

17. Chapter 11 - Enantiomeric Distribution of Volatile Components in Bergamot Peel Oils and Petitgrain

18. Chapter 12 - The Oxygen Heterocyclic Compounds

19. Chapter 13 - Adulteration of Bergamot Oil

20. Chapter 14 - The Composition of Bergamot Juice

21. Chapter 15 - HMG-Flavonoids in Bergamot Fruits: Identification and Assay of Natural Statins by Recently Developed Mass Spectrometric Methods

22. Chapter 16 - Limonoids of Bergamot: Occurrence and Biological Properties

23. Chapter 17 - Chemical Contamination of Bergamot Essential Oils

24. Chapter 18 - Bergamot and Its Use in Perfumery

25. Chapter 19 - Bergamot in Foods and Beverages

26. Chapter 20 - Antimicrobial Activity of Citrus bergamia Risso & Poiteau

27. Chapter 21 - Pharmacological Activity of Essential Oils and Juice

28. Chapter 22 - Bergapten (5-MOP) from Plants to Drugs

29. Chapter 23 - Uses of Juice and By-Products

30. Chapter 24 - Bergamot Oil Legislation

31. Back Cover