At present, about 30 percent of world citrus yield is devoted to industrial production, especially essential oils and juices used in foods, pharmaceuticals, and cosmetics. Covering research reported in the literature over the past decade, this book delves into the analysis, composition, and biological activity of citrus products, as well as concerns with adulteration and contaminants. The research group, coordinated by the editors at the University of Messina, has been working with citrus oils since the 80s and is known for its development of chromatographic investigation methods.