The DOI matches its Crossref record; 156 of the 171 references it cites were found in a registry or an index.
By-products of plant food processing as a source of functional compounds—Recent developments
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“About one-third of the weight of a whole banana fruit is the peel, which is commonly disposed of as general waste [31] or into landfills [32].”
From Potential Valorization of Banana Production Waste in Developing Countries: Bio-Engineering Aspects (2024) · cites this paper as [32]
In the citing paper
“FL also occurs during cleaning, inspection, processing, and packaging processes, and in conforming to food safety standards [74,81].”
From Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? (2019) · cites this paper as [81]
Citations
Cites
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“Beets are ranked among the 10 most potent vegetables with respect to antioxidant capacity ascribed to a total phenolic content of 50–60 mmol/g dry weight (Cao, Sofic, & Prior, 1996; Kähkönen et al., 1999; Vinson, Hao, Su, & Zubik, 1998).”
BackgroundWine, alcohol, platelets, and the French paradox for coronary heart disease
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Effects of a combination of beta carotene and vitamin A on lung cancer and cardiovascular disease
Omenn, G. S., Goodman, G. E., Thornquist, M. D., Balmes, J., Cullen, M. R., Glass, A., Keogh, J. P., Meyskens, F. L., Valanis, B., Williams, J. H., et al. (1996) · New England Journal of Medicine · doi:10.1056/nejm199605023341802 · Cited by 3,638
Modern Methods of Plant Analysis
Roark, R. C. (1956) · Journal of AOAC INTERNATIONAL · doi:10.1093/jaoac/39.3.895b · Cited by 2,194
Natural antioxidants from residual sources
Moure, A., Cruz, J. M., Franco, D., Domı́nguez, J. M., Sineiro, J., Domı́nguez, H., Núñez, M. J., & Parajó, J. C. (2001) · Food Chemistry · doi:10.1016/s0308-8146(00)00223-5 · Cited by 1,761
Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds
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Antioxidant Capacity of Tea and Common Vegetables
Cao, G., Sofić, E., & Prior, R. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9602535 · Cited by 1,401
Hertog, M. G. L., Hollman, P. C. H., & Katan, M. (1992) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00024a011 · Cited by 1,381
Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro
Jayaprakasha, G. K., Singh, R. P., & Sakariah, K. K. (2001) · Food Chemistry · doi:10.1016/s0308-8146(00)00298-3 · Cited by 1,215
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Cited by
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Potato peels: A source of nutritionally and pharmacologically interesting compounds - A review
Schieber, A., & Saldaña, M. D. A. (2009) · University of Alberta Library · doi:10.7939/r33t9dm0h · Cited by 147
Self-citation
Metadata
- Authors
- Schieber, A., Stintzing, F. C., & Carle, R.
- Affiliations
- University of Hohenheim (DE)
- Corresponding author
- Schieber, A
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2001-11
- Volume
- 12
- Issue
- 11
- Pages
- 401-413
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2092048442
- Cited by
- 1,334
- References
- 171
- Citations by year
- 2026: 36 · 2025: 47 · 2024: 47 · 2023: 57 · 2022: 79 · 2021: 89 · 2020: 91 · 2019: 91 · 2018: 67 · 2017: 96 · 2016: 84 · 2015: 86 · 2014: 89 · 2013: 69 · 2012: 74
- FWCI
- 3.66
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Trends in Food Science & Technology (publishedVersion)
- Topics
- Health Sciences › Medicine › Biochemistry (medical) › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Agricultural and Biological Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
- Keywords
- functional compounds, plant secondary metabolites, food by-product valorization, food waste disposal, bioactive compounds
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