Dietary fibre and phytochemical characteristics of fruit and vegetable by-products and their recent applications as novel ingredients in food products

Antioxidant properties of phenolic compounds

Rice-Evans, C., Miller, N., & Paganga, G. (1997) · Trends in Plant Science · doi:10.1016/s1360-1385(97)01018-2 · Cited by 4,375

Apple phytochemicals and their health benefits

Boyer, J., & Liu, R. H. (2004) · Nutrition Journal · doi:10.1186/1475-2891-3-5 · Cited by 1,583

By-products of plant food processing as a source of functional compounds—Recent developments

Schieber, A., Stintzing, F. C., & Carle, R. (2001) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(02)00012-2 · Cited by 1,334

The analysis of onion and garlic

Lanzotti, V. (2006) · Journal of Chromatography A · doi:10.1016/j.chroma.2005.12.016 · Cited by 945

Antioxidant Capacities, Phenolic Compounds, Carotenoids, and Vitamin C Contents of Nectarine, Peach, and Plum Cultivars from California

Gil, M. I., Tomás-Barberán, F. A., Hess-Pierce, B., & Kader, A. A. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf020136b · Cited by 877

Onions—A global benefit to health

Griffiths, G., Trueman, L., Crowther, T., Thomas, B., & Smith, B. (2002) · Phytotherapy Research · doi:10.1002/ptr.1222 · Cited by 829

Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment

Figuerola, F., Hurtado, M. L., Estévez, A. M., Chiffelle, I., & Asenjo, F. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2004.04.036 · Cited by 755

Apple pomace as a source of dietary fiber and polyphenols and its effect on the rheological characteristics and cake making

Sudha, M. L., Baskaran, V., & Leelavathi, K. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.12.016 · Cited by 659

Onions: A Source of Unique Dietary Flavonoids

Slimestad, R., Fossen, T., & Vågen, I. M. (2007) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0712503 · Cited by 624

Agro-industrial potential of exotic fruit byproducts as a source of food additives

Ayala-Zavala, J. F., Vega-Vega, V., Rosas-Domínguez, C., Palafox-Carlos, H., Villa-Rodriguez, J. A., Siddiqui, M. W., Dávila-Aviña, J. E., & González-Aguilar, G. A. (2011) · Food Research International · doi:10.1016/j.foodres.2011.02.021 · Cited by 616

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

Ajila, C. M., Leelavathi, K., & Prasada Rao, U. J. S. (2008) · Journal of Cereal Science · doi:10.1016/j.jcs.2007.10.001 · Cited by 599

Variation of Glucosinolates in Vegetable Crops of Brassica oleracea

Kushad, M. M., Brown, A. F., Kurilich, A. C., Juvik, J. A., Klein, B. P., Wallig, M. A., & Jeffery, E. H. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf980985s · Cited by 596

Comparison of some biochemical characteristics of different citrus fruits

Gorinstein, S., Martı́n-Belloso, O., Park, Y.-S., Haruenkit, R., Lojek, A., Ĉı́ž, M., Caspi, A., Libman, I., & Trakhtenberg, S. (2001) · Food Chemistry · doi:10.1016/s0308-8146(01)00157-1 · Cited by 571

Natural bioactive compounds of Citrus limon for food and health

González-Molina, E., Domínguez-Perles, R., Moreno, D. A., & García-Viguera, C. (2010) · Journal of Pharmaceutical and Biomedical Analysis · doi:10.1016/j.jpba.2009.07.027 · Cited by 550

Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes

Chang, C.-H., Lin, H.-Y., Chang, C.-Y., & Liu, Y.-C. (2006) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2005.06.061 · Cited by 496

Phenolic acids in potatoes, vegetables, and some of their products

Mattila, P., & Hellström, J. (2007) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2006.05.007 · Cited by 490

Bioactive compounds and antioxidant potential of mango peel extract

AJILA, C., NAIDU, K., BHAT, S., & RAO, U. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.04.052 · Cited by 466

Valuable components of raw and ripe peels from two Indian mango varieties

Ajila, C. M., Bhat, S. G., & Prasada Rao, U. J. S. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.06.036 · Cited by 449

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

Ajila, C. M., Aalami, M., Leelavathi, K., & Rao, U. J. S. P. (2010) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2009.10.004 · Cited by 449

Apple Peels as a Value-Added Food Ingredient

Wolfe, K. L., & Liu, R. H. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf025916z · Cited by 431

Comparison of the Chemical Composition and Physicochemical Properties of Different Fibers Prepared from the Peel of Citrus sinensis L. Cv. Liucheng

Chau, C.-F., & Huang, Y.-L. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf025919b · Cited by 425

Major Mango Polyphenols and Their Potential Significance to Human Health

Masibo, M., & He, Q. (2008) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2008.00047.x · Cited by 420

Beneficial phytochemicals in potato — a review

Ezekiel, R., Singh, N., Sharma, S., & Kaur, A. (2013) · Food Research International · doi:10.1016/j.foodres.2011.04.025 · Cited by 407

Chemical composition of dietary fiber and polyphenols of five different varieties of wine grape pomace skins

Deng, Q., Penner, M. H., & Zhao, Y. (2011) · Food Research International · doi:10.1016/j.foodres.2011.05.026 · Cited by 381

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

Maier, T., Schieber, A., Kammerer, D. R., & Carle, R. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2008.06.005 · Cited by 379

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

Altan, A., McCarthy, K. L., & Maskan, M. (2008) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2007.05.014 · Cited by 374

Comparative Contents of Dietary Fiber, Total Phenolics, and Minerals in Persimmons and Apples

Gorinstein, S., Zachwieja, Z., Folta, M., Barton, H., Piotrowicz, J., Zemser, M., Weisz, M., Trakhtenberg, S., & Màrtín-Belloso, O. (2001) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000947k · Cited by 368

Production of Antioxidant High Dietary Fiber Powder from Carrot Peels

Chantaro, P., Devahastin, S., & Chiewchan, N. (2008) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2007.11.013 · Cited by 346

Phenolic compounds content and antioxidant activity in pomace from selected red grapes (Vitis vinifera L. and Vitis labrusca L.) widely produced in Brazil

Rockenbach, I. I., Rodrigues, E., Gonzaga, L. V., Caliari, V., Genovese, M. I., Gonçalves, A. E. D. S. S., & Fett, R. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2010.12.137 · Cited by 332

Characterization of Industrial Onion Wastes (Allium cepa L.): Dietary Fibre and Bioactive Compounds

Benítez, V., Mollá, E., Martín-Cabrejas, M. A., Aguilera, Y., López-Andréu, F. J., Cools, K., Terry, L. A., & Esteban, R. M. (2011) · Plant Foods for Human Nutrition · doi:10.1007/s11130-011-0212-x · Cited by 323

Dietary fibre content and antioxidant activity of Manto Negro red grape (Vitis vinifera): pomace and stem

Llobera, A., & Cañellas, J. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2006.02.025 · Cited by 322

New approaches in the preparation of high dietary fibre powders from fruit by-products

Larrauri, J. A. (1999) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(99)00016-3 · Cited by 318

Carrots of Many Colors Provide Basic Nutrition and Bioavailable Phytochemicals Acting as a Functional Food

Arscott, S. A., & Tanumihardjo, S. A. (2010) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2009.00103.x · Cited by 315

Health‐Affecting Compounds in Brassicaceae

Jahangir, M., Kim, H. K., Choi, Y. H., & Verpoorte, R. (2009) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/j.1541-4337.2008.00065.x · Cited by 311

Cauliflower by-products as a new source of dietary fibre, antioxidants and proteins in cereal based ready-to-eat expanded snacks

Stojceska, V., Ainsworth, P., Plunkett, A., İbanoğlu, E., & İbanoğlu, Ş. (2008) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2008.01.009 · Cited by 306

Screening of Mango (Mangifera indica L.) Cultivars for Their Contents of Flavonol O- and Xanthone C-Glycosides, Anthocyanins, and Pectin

Berardini, N., Fezer, R., Conrad, J., Beifuss, U., Carle, R., & Schieber, A. (2005) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0484069 · Cited by 299

Potential uses and applications of treated wine waste: a review

Arvanitoyannis, I. S., Ladas, D., & Mavromatis, A. (2006) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2005.01111.x · Cited by 290

A new process for the combined recovery of pectin and phenolic compounds from apple pomace

Schieber, A., Hilt, P., Streker, P., Endreß, H.-U., Rentschler, C., & Carle, R. (2003) · Innovative Food Science & Emerging Technologies · doi:10.1016/s1466-8564(02)00087-5 · Cited by 283

Comparison of Dietary Fibre from By-products of Processing Fruits and Greens and from Cereals

Grigelmo-Miguel, N., & Martı́n-Belloso, O. (1999) · LWT - Food Science and Technology · doi:10.1006/fstl.1999.0587 · Cited by 280

Chemical characterization of tomato pomace

Del Valle, M., Cámara, M., & Torija, M. (2006) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2474 · Cited by 272

Mango Peels as a New Tropical Fibre: Preparation and Characterization

Larrauri, J. A., Rupérez, P., Borroto, B., & Saura-Calixto, F. (1996) · LWT - Food Science and Technology · doi:10.1006/fstl.1996.0113 · Cited by 270

Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient

Vergara-Valencia, N., Granados-Pérez, E., Agama-Acevedo, E., Tovar, J., Ruales, J., & Bello-Pérez, L. A. (2007) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2006.02.028 · Cited by 260

Polyphenol constituents and antioxidant activity of grape pomace extracts from five Sicilian red grape cultivars

Ruberto, G., Renda, A., Daquino, C., Amico, V., Spatafora, C., Tringali, C., & Tommasi, N. D. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2005.09.041 · Cited by 259

Effect of baking on dietary fibre and phenolics of muffins incorporated with apple skin powder

RUPASINGHE, H., WANG, L., HUBER, G., & PITTS, N. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.09.057 · Cited by 253

Analyses of tomato peel and seed byproducts and their use as a source of carotenoids

Knoblich, M., Anderson, B., & Latshaw, D. (2005) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.2091 · Cited by 242

Identification of Flavonol and Xanthone Glycosides from Mango (Mangifera indica L. Cv. “Tommy Atkins”) Peels by High-Performance Liquid Chromatography-Electrospray Ionization Mass Spectrometry

Schieber, A., Berardini, N., & Carle, R. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf030218f · Cited by 235

Physico-chemical properties of cell wall materials obtained from ten grape varieties and their byproducts: grape pomaces and stems

González-Centeno, M. R., Rosselló, C., Simal, S., Garau, M. C., López, F., & Femenia, A. (2010) · LWT - Food Science and Technology · doi:10.1016/j.lwt.2010.06.024 · Cited by 223

Characterisation of onion (Allium cepa L.) by-products as food ingredients with antioxidant and antibrowning properties

Roldán, E., Sánchez-Moreno, C., de Ancos, B., & Cano, M. P. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2007.11.058 · Cited by 218

Physical and Sensory Properties of Model Foods Supplemented with Cauliflower Fiber

FEMENIA, A., LEFEBVRE, A. ‐., THEBAUDIN, J. ‐., ROBERTSON, J. A., & BOURGEOIS, C. ‐. (1997) · Journal of Food Science · doi:10.1111/j.1365-2621.1997.tb15426.x · Cited by 215

Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace

Diñeiro García, Y., Valles, B. S., & Picinelli Lobo, A. (2009) · Food Chemistry · doi:10.1016/j.foodchem.2009.04.049 · Cited by 213

Preparation of high dietary fiber powder from lemon juice by-products

Lario, Y., Sendra, E., Garcı&#x;a-Pérez, J., Fuentes, C., Sayas-Barberá, E., Fernández-López, J., & Pérez-Alvarez, J. A. (2004) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2003.08.001 · Cited by 210

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

Fernández-López, J., Sendra, E., Sayas-Barberá, E., Navarro, C., & Pérez-Alvarez, J. A. (2008) · Meat Science · doi:10.1016/j.meatsci.2008.01.010 · Cited by 209

Antioxidant Phytochemicals and Antioxidant Capacity of Biofortified Carrots (Daucus carota L.) of Various Colors

Sun, T., Simon, P. W., & Tanumihardjo, S. A. (2009) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9001044 · Cited by 206

Carrot (Daucus carota L.) peroxidase inactivation, phenolic content and physical changes kinetics due to blanching

Gonçalves, E. M., Pinheiro, J., Abreu, M., Brandão, T. R. S., & Silva, C. L. M. (2010) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2009.12.005 · Cited by 205

Anthocyanin changes in the Korean purple-fleshed sweet potato, Shinzami, as affected by steaming and baking

Kim, H. W., Kim, J. B., Cho, S. M., Chung, M. N., Lee, Y. M., Chu, S. M., Che, J. H., Kim, S. N., Kim, S. Y., Cho, Y. S., et al. (2012) · Food Chemistry · doi:10.1016/j.foodchem.2011.08.031 · Cited by 200

Subcritical (carbon dioxide + ethanol) extraction of polyphenols from apple and peach pomaces, and determination of the antioxidant activities of the extracts

Adil, İ. H., Çetin, H. İ., Yener, M. E., & Bayındırlı, A. (2007) · The Journal of Supercritical Fluids · doi:10.1016/j.supflu.2007.04.012 · Cited by 194

Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. A. (2010) · Meat Science · doi:10.1016/j.meatsci.2010.03.007 · Cited by 192

Dry fermented sausages enriched with lycopene from tomato peel

Calvo, M. M., García, M. L., & Selgas, M. D. (2008) · Meat Science · doi:10.1016/j.meatsci.2007.11.016 · Cited by 187

Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

Viuda-Martos, M., Ruiz-Navajas, Y., Fernández-López, J., & Pérez-Álvarez, J. A. (2010) · Food Control · doi:10.1016/j.foodcont.2009.07.004 · Cited by 178

Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion (Allium cepa L.) Tissues

Jaime, L., Mollá, E., Fernández, A., Martín-Cabrejas, M. A., López-Andréu, F. J., & Esteban, R. M. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf010797t · Cited by 174

Use of apple pomace as a source of dietary fiber in cakes

Masoodi, F. A., Sharma, B., & Chauhan, G. S. (2002) · Plant Foods for Human Nutrition · doi:10.1023/a:1015264032164 · Cited by 167

Characterisation of peach dietary fibre concentrate as a food ingredient

Grigelmo-Miguel, N., Gorinstein, S., & Martı́n-Belloso, O. (1999) · Food Chemistry · doi:10.1016/s0308-8146(98)00190-3 · Cited by 165

Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient

Luisa García, M., Calvo, M. M., & Dolores Selgas, M. (2009) · Meat Science · doi:10.1016/j.meatsci.2009.03.009 · Cited by 162

Carotenoid Profiles and Consumer Sensory Evaluation of Specialty Carrots (Daucus carota, L.) of Various Colors

Surles, R. L., Weng, N., Simon, P. W., & Tanumihardjo, S. A. (2004) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf035472m · Cited by 159

A Novel Process for the Recovery of Polyphenols from Grape ( Vitis vinifera L.) Pomace

Kammerer, D. R., Claus, A., Schieber, A., & Carle, R. (2005) · Journal of Food Science · doi:10.1111/j.1365-2621.2005.tb07077.x · Cited by 159

Effect of rootstocks and harvesting time on the nutritional quality of peel and flesh of peach fruits

Remorini, D., Tavarini, S., Degl’Innocenti, E., Loreti, F., Massai, R., & Guidi, L. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.02.011 · Cited by 153

Viscoelastic properties of orange fiber enriched yogurt as a function of fiber dose, size and thermal treatment

Sendra, E., Kuri, V., Fernández‐López, J., Sayas‐Barberá, E., Navarro, C., & Pérez‐Álvarez, J. Á. (2009) · LWT · doi:10.1016/j.lwt.2009.12.005 · Cited by 153

Comparison of the characteristics, functional properties, and in vitro hypoglycemic effects of various carrot insoluble fiber-rich fractions

Chau, C., Chen, C., & Lee, M. (2003) · LWT · doi:10.1016/j.lwt.2003.08.001 · Cited by 151

Valorization of Cauliflower (Brassica oleracea L. var. botrytis) By-Products as a Source of Antioxidant Phenolics

Llorach, R., Espín, J. C., Tomás-Barberán, F. A., & Ferreres, F. (2003) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf021056a · Cited by 146

Phytochemical composition and antioxidant activity of high-lycopene tomato (Solanum lycopersicum L.) cultivars grown in Southern Italy

Ilahy, R., Hdider, C., Lenucci, M. S., Tlili, I., & Dalessandro, G. (2010) · Scientia Horticulturae · doi:10.1016/j.scienta.2010.10.001 · Cited by 144

Physicochemical properties of dry matter and starch from potatoes grown in Canada

Liu, Q., Tarn, R., Lynch, D. R., & Skjodt, N. M. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.04.034 · Cited by 139

Analysis of Phenolic Compounds by High-Performance Liquid Chromatography and Liquid Chromatography/Mass Spectrometry in Potato Plant Flowers, Leaves, Stems, and Tubers and in Home-Processed Potatoes

Im, H. W., Suh, B.-S., Lee, S., Kozukue, N., Ohnisi-Kameyama, M., Levin, C. E., & Friedman, M. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf073476b · Cited by 138

Some functional properties of extruded orange pulp and its effect on the quality of cookies

Larrea, M., Chang, Y. K., & Martínez‐Bustos, F. (2004) · LWT · doi:10.1016/j.lwt.2004.05.014 · Cited by 135

Storage stability of a high dietary fibre powder from orange by‐products

Fernández‐López, J., Sendra, E., Navarro, C., Sayas‐Barberá, E., Viuda‐Martos, M., & Pérez‐Álvarez, J. Á. (2009) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2008.01892.x · Cited by 132

Evaluation of the antioxidant potential of cauliflower (Brassica oleracea) from a glucosinolate content perspective

Cabello‐Hurtado, F., Gicquel, M., & Esnault, M.-A. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.11.086 · Cited by 107

Changes in nutraceutical composition of lemon juices according to different industrial extraction systems

Marín, F. R., Martínez, M., Uribesalgo, T., Castillo, S., & Fernández, M. J. F. (2002) · Food Chemistry · doi:10.1016/s0308-8146(02)00102-4 · Cited by 107

Cauliflower (Brassica oleracea L), globe artichoke (Cynara scolymus) and chicory witloof (Cichorium intybus) processing by-products as sources of dietary fibre

Femenia, A., Robertson, J. A., Waldron, K. W., & Selvendran, R. R. (1998) · Journal of the Science of Food and Agriculture · doi:10.1002/(sici)1097-0010(199808)77:4<511::aid-jsfa74>3.0.co;2-2 · Cited by 103

Development of an Ingredient Containing Apple Peel, as a Source of Polyphenols and Dietary Fiber

Henríquez, C., Speisky, H., Italo Chiffelle, G., Valenzuela, T., Araya, M. A., Simpson, R. J., & Almonacid, S. (2010) · Journal of Food Science · doi:10.1111/j.1750-3841.2010.01700.x · Cited by 102

Development of high-fruit-dietary-fibre muffins

Grigelmo‐Miguel, N., Carreras-Boladeras, E., & Martín‐Belloso, O. (1999) · European Food Research and Technology · doi:10.1007/s002170050547 · Cited by 97

New potato fibre for improvement of texture and colour of wheat bread

Kaack, K., Pedersen, L., Lærke, H. N., & Meyer, A. S. (2006) · European Food Research and Technology · doi:10.1007/s00217-006-0301-5 · Cited by 96

Phytochemicals and antioxidant capacity of orange (Citrus sinensis (l.) Osbeck cv. Salustiana) juice produced under organic and integrated farming system in Greece

Roussos, P. A. (2011) · Scientia Horticulturae · doi:10.1016/j.scienta.2011.03.040 · Cited by 96

Nutritional characterization of tomato fiber as a useful ingredient for food industry

García‐Herrera, P., Sánchez‐Mata, M. D. C., & Cámara, M. (2010) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2010.07.005 · Cited by 95

Detection of unusual carotenoid esters in fresh mango ( Mangifera indica L. cv. ‘Kent’)

Pott, I., Breithaupt, D. E., & Carle, R. (2003) · Phytochemistry · doi:10.1016/s0031-9422(03)00466-7 · Cited by 89

The application of vegetable, fruit and garden waste (VFG) compost in addition to cattle slurry in a silage maize monoculture: Effects on soil fauna and yield

Leroy, B., Bommelé, L., Reheul, D., Moens, M., & Neve, S. D. (2006) · European Journal of Soil Biology · doi:10.1016/j.ejsobi.2006.10.005 · Cited by 84

Physicochemical Characteristics of Onion (Allium cepa L.) Tissues

Ng, A., Parker, M. L., PARR, A. J., Saunders, P. K., Smith, A. C., & Waldron, K. W. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf991206q · Cited by 83

Characterisation of cell wall polysaccharide profiles of apricots (Prunus armeniaca L.), peaches (Prunus persica L.), and pumpkins (Cucurbita sp.) for the evaluation of fruit product authenticity

Kurz, C., Carle, R., & Schieber, A. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.05.078 · Cited by 82

Antioxidant activity and dietary fibre of Prensal Blanc white grape (Vitis vinifera) by‐products

Llobera, A., & Cañellas, J. (2008) · International Journal of Food Science & Technology · doi:10.1111/j.1365-2621.2008.01798.x · Cited by 80

Process for the recovery of a carotene-rich functional food ingredient from carrot pomace by enzymatic liquefaction

Stoll, T. M., Schweiggert‐Weisz, U., Schieber, A., & Carle, R. (2003) · Innovative Food Science & Emerging Technologies · doi:10.1016/s1466-8564(03)00060-2 · Cited by 69

Nutritional evaluation of fruit and vegetable waste as feedstuff for diets of lactating Holstein cows

Angulo-Arizala, J., Mahecha, L., Ciro, S. A. Y., Yepes, A. M., Bustamante, G., Jaramillo, H., Valencia, E., Villamil, T., & Gallo, J. (2011) · Journal of Environmental Management · doi:10.1016/j.jenvman.2011.06.050 · Cited by 69

The significance of physico chemical properties of plant cell wall materials for the development of innovative food products

Kunzek, H., Müller, S., Vetter, S., & Godeck, R. (2002) · European Food Research and Technology · doi:10.1007/s00217-002-0487-0 · Cited by 68

Extrusion of Apple Pomace Facilitates Pectin Extraction

Hwang, J., Kim, C., & Kim, C. (1998) · Journal of Food Science · doi:10.1111/j.1365-2621.1998.tb17911.x · Cited by 67

Changes of dietary fiber and starch composition of processed potato products during domestic cooking

THED, S. T., & Phillips, R. D. (1995) · Food Chemistry · doi:10.1016/0308-8146(95)92828-8 · Cited by 66

Enhancement of anti-radical activity of pectin from apple pomace by hydroxamation

Rha, H. J., Bae, I. Y., Lee, S., Yoo, S., Chang, P., & Lee, H. G. (2010) · Food Hydrocolloids · doi:10.1016/j.foodhyd.2010.08.010 · Cited by 60

Preliminary study of the production of apple pomace and quince jelly

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