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

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Phenol Antioxidant Quantity and Quality in Foods: Fruits

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Phenol Antioxidant Quantity and Quality in Foods: Vegetables

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Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

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Anthocyanins in Fruits, Vegetables, and Grains

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Relative bioavailability of the antioxidant flavonoid quercetin from various foods in man

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Free Radical-Scavenging Properties of Olive Oil Polyphenols

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Antioxidant and radical scavenging activities of polyphenols from apple pomace

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Antioxidant Activity and Phenolic Composition of Citrus Peel and Seed Extracts

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BetalainsA New Class of Dietary Cationized Antioxidants

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Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography

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Biological Properties of Citrus Flavonoids Pertaining to Cancer and Inflammation

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Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review

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Phenolics and Betacyanins in Red Beetroot ( Beta v ulgaris ) Root: Distribution and Effect of Cold Storage on the Content of Total Phenolics and Three Individual Compounds

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Polymeric proanthocyanidins from grape skins

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Guava Fruit (Psidium guajava L.) as a New Source of Antioxidant Dietary Fiber

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Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation

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Antioxidant Dietary Fiber Product: A New Concept and a Potential Food Ingredient

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Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods

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Olive oil phenolics are dose‐dependently absorbed in humans

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Antiulcer Activity of Grape Seed Extract and Procyanidins

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Antiproliferative potency of structurally distinct dietary flavonoids on human colon cancer cells

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

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Supercritical CO2 Extraction of β-Carotene and Lycopene from Tomato Paste Waste

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Identification and quantification of major polyphenols in apple pomace

Lu, Y., & Foo, L. Y. (1997) · Food Chemistry · doi:10.1016/s0308-8146(96)00287-7 · Cited by 311

Phytochemical and nutritional significance of cactus pear

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Chemoprevention of azoxymethane-induced rat colon carcinogenesis by the naturally occurring flavonoids, diosmin and hesperidin

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Handbook of Fruit Science and Technology

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The polyphenol constituents of grape pomace

Lu, Y., & Foo, L. Y. (1999) · Food Chemistry · doi:10.1016/s0308-8146(98)00245-3 · Cited by 290

Wine by-products with health benefits

Shrikhande, A. J. (2000) · Food Research International · doi:10.1016/s0963-9969(00)00071-5 · Cited by 287

Mango Peels as a New Tropical Fibre: Preparation and Characterization

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

Characterization of the antiradical activity of betalains from Beta vulgaris L. roots

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Extraction of phenolic compounds from red grape marc for use as food lipid antioxidants

Bonilla, F. (1999) · Food Chemistry · doi:10.1016/s0308-8146(99)00046-1 · Cited by 245

Antioxidant and Other Biological Activities of Olive Mill Waste Waters

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Characterization of polyphenols in mango puree concentrate by HPLC with diode array and mass spectrometric detection

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Catechin and Procyanidin Composition of Seeds from Grape Cultivars Grown in Ontario

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Production of bacterial cellulases by solid state bioprocessing of banana wastes

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Survey of solvents for the extraction of grape seed phenolics

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Effect of Temperature on the Free Radical Scavenging Capacity of Extracts from Red and White Grape Pomace Peels

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Lycopene in tomatoes and tomato pulp fractions

Sharma, S., & Maguer, M. L. (1996) · Italian Journal of Food Science · Cited by 191

Characterization of Dietary Fiber and theIn VitroIndigestible Fraction of Grape Pomace

Bravo, L., & Saura-Calixto, F. D. (1998) · American Journal of Enology and Viticulture · doi:10.5344/ajev.1998.49.2.135 · Cited by 177

Enzymatic Release of Antioxidants for Human Low-Density Lipoprotein from Grape Pomace

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Application of Directly Coupled HPLC−NMR−MS to the Identification and Confirmation of Quercetin Glycosides and Phloretin Glycosides in Apple Peel

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Inhibitory Effects of Apple Polyphenols and Related Compounds on Cariogenic Factors of Mutans Streptococci

Yanagida, A., Kanda, T., Tanabe, M., Matsudaira, F., & Cordeiro, J. G. O. (2000) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf000363i · Cited by 174

Extraction and characterization of pectin from stored peach pomace

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Characterization of novel antimicrobial compounds from mango (Mangifera indica L.) kernel seeds

Kabuki, T. (2000) · Food Chemistry · doi:10.1016/s0308-8146(00)00126-6 · Cited by 166

Anthocyanin Pigment Composition of Red‐fleshed Potatoes

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Underutilized sources of dietary fiber: A review

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Surface properties of granular activated carbons from agricultural by-products and their effects on raw sugar decolorization

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Synthesis of the Antioxidant Hydroxytyrosol Using Tyrosinase as Biocatalyst

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Differentiation of citrus juices by factorial discriminant analysis using liquid chromatography of flavanone glycosides

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Banana waste as substrate for α-amylase production by Bacillus subtilis (CBTK 106) under solid-state fermentation

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Extraction of polyphenolic compounds from grape seeds with near critical carbon dioxide

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Betalains and Phenolics in Red Beetroot (Beta vulgaris) Peel Extracts: Extraction and Characterisation

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Natural food colours

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Anthocyanins from banana bracts (Musa X paradisiaca) as potential food colorants

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Correlation between antiradical activity and stability of betanine from Beta vulgaris L roots under different pH, temperature and light conditions

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Treatment of olive oil industry wastes

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Continuous ethanol production from pineapple cannery waste using immobilized yeast cells

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Effect of Hydroxytyrosol Found in Extra Virgin Olive Oil on Oxidative DNA Damage and on Low-Density Lipoprotein Oxidation

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New Flavanol Derivatives from Grape (Vitis vinifera) Byproducts. Antioxidant Aminoethylthio−Flavan-3-ol Conjugates from a Polymeric Waste Fraction Used as a Source of Flavanols

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Effect of post-harvest treatments on the level of glucosinolates in broccoli

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Grape pomace as a potential food fiber

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Phenolics in Aqueous Potato Peel Extract: Extraction, Identification and Degradation

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Phenolic Composition of Kiwifruit Juice

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Enzymatic Browning Inhibited in Fresh and Dried Apple Rings by Pineapple Juice

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Apple Pomace and Products Derived from Apple Pomace: Uses, Composition and Analysis

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Potato Peel Waste: Stability and Antioxidant Activity of a Freeze‐Dried Extract

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Antioxidative power of phytochemicals with special reference to cereals

Andlauer, W., & Fürst, P. (1998) · Cereal Foods World · Cited by 109

Processing and Stability of Carotenoid Powder from Carrot Pulp Waste

Chen, B., & Tang, Y. C. (1998) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf9800817 · Cited by 107

Constitution of some chemical components of apple seed

Lu, Y., & Foo, L. Y. (1998) · Food Chemistry · doi:10.1016/s0308-8146(97)00123-4 · Cited by 104

Carotenoids and Their Fatty-Acid Esters in Banana Peel.

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Potato Peel Extract a Nonmutagenic Antioxidant with Potential Antimicrobial Activity

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Apple pomace liquefaction with pectinases and cellulases:analytical data of the corresponding juices

Will, F., Bauckhage, K., & Dietrich, H. (2000) · European Food Research and Technology · doi:10.1007/s002170000171 · Cited by 102

Isolation and identification of procyanidins in apple pomace

Foo, L. Y., & Lu, Y. (1999) · Food Chemistry · doi:10.1016/s0308-8146(98)00150-2 · Cited by 98

Extraction and rheological properties of pectin from fresh peach pomace

Pagán, J., & Ibarz, A. (1999) · Journal of Food Engineering · doi:10.1016/s0260-8774(98)00163-0 · Cited by 92

Pigment change of freeze-dried carotenoid powder during storage

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Antioxidant activity, fatty acids and phenolic acids compositions of potato peels

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Antioxidant activity of extracts from old tea leaves

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ISOLATION and CHARACTERIZATION of MANGO PEEL PECTINS

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Mango (Mangifera indica) Kernel: Chromatographic Analysis of the Tannin, and Stability Study of the Associated Polyphenol Oxidase Activity

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Tropical Fruit Processing

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Optimization of Carrot Juice Color and Cloud Stability

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By-products of citrus fruit

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Dietary Fiber Content of Pear and Kiwi Pomaces

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The Effect of Adding Supplementary Quantities of Seeds During Fermentation on the Phenolic Composition of Wines

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Investigation of the utility of pineapple juice and pineapple waste material as low-cost substrate for ethanol fermentation by Zymomonas mobilis

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Fungal Bioconversion of Agricultural By-Products to Vanillin

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Ethanol from banana peels

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Biologically-Active Phytochemicals in Food

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Improvement of anthocyanin yield and shelf-life extension of grape pomace by gamma irradiation

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Modification of cell-wall polymers of onion waste

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Anthocyanin and colour evolution during maturation of four port wines: effect of pyruvic acid addition

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Recovery of flavanones from wastes of industrially processed lemons

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The Consumer Market for Functional Foods

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Antioxidant Activity of Wine Pomace

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Brewing and brewing research: past, present and future

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