Cited by 1,334Phytochemicals and Antioxidant ActivitiesAgricultural and Biological ResearchFood Nutrient Composition and Product Development

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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

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Authors: Schieber, A., Stintzing, F. C., & Carle, R.
Affiliations: University of Hohenheim (DE)
Corresponding author: Schieber, A
ORCID: Schieber, A
Stintzing, F.C
Carle, R
Venue: Trends in Food Science & Technology
Publisher: Elsevier BV
Published: 2001-11
Volume: 12
Issue: 11
Pages: 401-413
ISSN: 0924-2244 (ISSN-L)
DOI: 10.1016/s0924-2244(02)00012-2
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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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