High Value-Added Compounds from Fruit and Vegetable by-Products—Characterization, Bioactivities, and Application in the Development of Novel Food Products

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Endogenous non-enzymatic antioxidants in the human body

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Pomegranate peel and fruit extracts: A review of potential anti-inflammatory and anti-infective effects

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Plant extracts as natural antioxidants in meat and meat products

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Pomegranate peel and peel extracts: Chemistry and food features

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Campylobacteriosis, Salmonellosis, Yersiniosis, and Listeriosis as Zoonotic Foodborne Diseases: A Review

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Phenolic composition and antioxidant potential of grain legume seeds: A review

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Mango (Mangifera indica L.) by-products and their valuable components: A review

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Bioactive compounds: Definition and assessment of activity

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Significance and applications of phenolic compounds in the production and quality of milk and dairy products: a review

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Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage

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Current trends in the enhancement of antioxidant activity of wheat bread by the addition of plant materials rich in phenolic compounds

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Phenols, Polyphenols and Tannins: An Overview

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Complexity and health functionality of plant cell wall fibers from fruits and vegetables

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Biosensors for rapid and sensitive detection of Staphylococcus aureus in food

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What's new in biopotential of fruit and vegetable by-products applied in the food processing industry

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Potential application of essential oils as antimicrobial preservatives in cheese

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Olive by-products for functional and food applications: Challenging opportunities to face environmental constraints

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Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods

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A process for turning pomegranate peels into a valuable food ingredient using ultrasound-assisted extraction and encapsulation

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Antimicrobial activity of pomegranate peel extracts performed by high pressure and enzymatic assisted extraction

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Synergistic interactions between phenolic compounds identified in grape pomace extract with antibiotics of different classes against Staphylococcus aureus and Escherichia coli

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Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review

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Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage

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Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage

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Improvement of Texture and Sensory Properties of Cakes by Addition of Potato Peel Powder with High Level of Dietary Fiber and Protein

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Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds

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Fruit-based Natural Antioxidants in Meat and Meat Products: A Review

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Fruit and Vegetable Co-Products as Functional Feed Ingredients in Farm Animal Nutrition for Improved Product Quality

Kasapidou, E., Sossidou, E., & Mitlianga, P. G. (2015) · Agriculture · doi:10.3390/agriculture5041020 · Cited by 160 · see citing works

A review: Modified agricultural by-products for the development and fortification of food products and nutraceuticals

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A Meta-Analysis of Major Foodborne Pathogens in Chinese Food Commodities Between 2006 and 2016

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Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

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Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

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Food Byproducts as Sustainable Ingredients for Innovative and Healthy Dairy Foods

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Effect of apple pomace on quality characteristics of brown rice based cracker

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Antimicrobial and antioxidant features of ‘Gabsiʼ pomegranate peel extracts

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Optimization of Antioxidant Compounds Extraction from Fruit By-Products: Apple Pomace, Orange and Banana Peel: Optimization of Bioactive Compounds from By-Product

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Oxidative Stress and Antioxidant Potential of One Hundred Medicinal Plants

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Effect of grape (Vitis labrusca L.) pomace dried by different methods on physicochemical, microbiological and bioactive properties of yoghurt

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Effect of refrigerated storage on probiotic viability and the production and stability of antimutagenic and antioxidant peptides in yogurt supplemented with pineapple peel

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Antimicrobial activity of plant-food by-products: A review focusing on the tropics

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Antimicrobial effect of the Tunisian Nana variety Punica granatum L. extracts against Salmonella enterica (serovars Kentucky and Enteritidis) isolated from chicken meat and phenolic composition of its peel extract

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Fruit candies enriched with grape skin powders: physicochemical properties

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Yogurt Enrichment with Grape Pomace: Effect of Grape Cultivar on Physicochemical, Microbiological and Sensory Properties

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Fiber from fruit pomace: A review of applications in cereal-based products

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Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties

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Antioxidant, Antibacterial, and Antibiofilm Properties of Polyphenols from Muscadine Grape (<i>Vitis rotundifolia</i> Michx.) Pomace against Selected Foodborne Pathogens

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The effect of pomegranate peel extract (PPE) on the polyphenol oxidase (PPO) and quality of Pacific white shrimp (Litopenaeus vannamei) during refrigerated storage

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Mangos and their bioactive components: adding variety to the fruit plate for health

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Evaluation of the proximate composition, antioxidant potential, and antimicrobial activity of mango seed kernel extracts

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Grape by‐product extracts against microbial proliferation and lipid oxidation: a review

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Antimicrobial Activities of Cynara scolymus L. Leaf, Head, and Stem Extracts

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Phenolic Content, Antioxidant Potential, and Antimicrobial Activities of Fruit and Vegetable By-Product Extracts

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Plantain peel - a potential source of antioxidant dietary fibre for developing functional cookies

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Physical and Bioactive Properties of Muffins Enriched with Raspberry and Cranberry Pomace Powder: A Promising Application of Fruit By-Products Rich in Biocompounds

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Quality characteristics of wheat flour dough and bread containing grape pomace flour

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Physicochemical and sensory quality of yogurt incorporated with pectin from peel of Citrus sinensis

Arioui, F., Saada, D. A., & Cheriguene, A. (2016) · Food Science & Nutrition · doi:10.1002/fsn3.400 · Cited by 108 · see citing works

Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values

Tańska, M., Roszkowska, B., Czaplicki, S., Borowska, E. J., Bojarska, J., & Dąbrowska, A. (2016) · Plant Foods for Human Nutrition · doi:10.1007/s11130-016-0561-6 · Cited by 105 · see citing works

Physicochemical and nutritional qualities of grape pomace powder-fortified semi-hard cheeses

Marchiani, R., Bertolino, M., Ghirardello, D., McSweeney, P. L. H., & Zeppa, G. (2015) · Journal of Food Science and Technology · doi:10.1007/s13197-015-2105-8 · Cited by 104 · see citing works

Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability

dos Santos, K. M. O., de Oliveira, I. C., Lopes, M. A., Cruz, A. P. G., Buriti, F. C. A., & Cabral, L. M. C. (2016) · Journal of the Science of Food and Agriculture · doi:10.1002/jsfa.7836 · Cited by 102 · see citing works

Grape Pomace Skins and the Effects of Its Inclusion in the Technological Properties of Muffins

Bender, A. B. B., Speroni, C. S., Salvador, P. R., Loureiro, B. B., Lovatto, N. D. M., Goulart, F. R., Lovatto, M. T., de Miranda, M. Z., da Silva, L. P., & Penna, N. G. (2016) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2016.1225535 · Cited by 97 · see citing works

Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract

Kumar, V., Kushwaha, R., Goyal, A., Tanwar, B., & Kaur, J. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2017.10.089 · Cited by 93 · see citing works

Tannins

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Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects

de Toledo, N. M. V., Nunes, L. P., da Silva, P. P. M., Spoto, M. H. F., & Canniatti-Brazaca, S. G. (2017) · International Journal of Food Science and Technology · doi:10.1111/ijfs.13383 · Cited by 91 · see citing works

Current technologies and new insights for the recovery of high valuable compounds from fruits by-products

Ferrentino, G., Asaduzzaman, M., & Scampicchio, M. (2016) · Critical reviews in food science and nutrition · doi:10.1080/10408398.2016.1180589 · Cited by 87 · see citing works

Probiotic properties of ice creams produced with dietary fibres from by‐products of the food industry

Ayar, A., Sıçramaz, H., Öztürk, S., & YILMAZ, S. Ö. (2017) · International Journal of Dairy Technology · doi:10.1111/1471-0307.12387 · Cited by 87 · see citing works

Polyphenol content and in vitro evaluation of antioxidant, antimicrobial and prebiotic properties of red fruit extracts

Coman, M. M., Oancea, A. M., Verdenelli, M. C., Cecchini, C., Bahrim, G. E., Orpianesi, C., Cresci, A., & Silvi, S. (2018) · European Food Research and Technology · doi:10.1007/s00217-017-2997-9 · Cited by 86 · see citing works

Production of a novel fermented milk fortified with natural antioxidants and its analysis by NIR spectroscopy

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Emerging technologies to extract high added value compounds from fruit residues: Sub/supercritical, ultrasound-, and enzyme-assisted extractions

Alexandre, E. M. C., Moreira, S. A., Castro, L. M. G., Pintado, M., & Saraiva, J. A. (2017) · Food Reviews International · doi:10.1080/87559129.2017.1359842 · Cited by 84 · see citing works

Revalorization of winery by-products as source of natural preservatives obtained by means of green extraction techniques

Poveda, J. M., Loarce, L., Alarcón, M., Díaz-Maroto, M. C., & Alañón, M. E. (2018) · Industrial Crops and Products · doi:10.1016/j.indcrop.2017.12.063 · Cited by 83 · see citing works

Microencapsulates and Extracts from Red Beetroot Pomace Modify Antioxidant Capacity, Heat Damage and Colour of Pseudocereals-Enriched Einkorn Water Biscuits

Hidalgo, A., Brandolini, A., Čanadanović-Brunet, J., Ćetković, G., & Tumbas Šaponjac, V. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.06.062 · Cited by 83 · see citing works

Guava, orange and passion fruit by-products: Characterization and its impacts on kinetics of acidification and properties of probiotic fermented products

Casarotti, S. N., Borgonovi, T. F., Batista, C. L. F. M., et al. (2018) · LWT · doi:10.1016/j.lwt.2018.08.010 · Cited by 83 · see citing works

Pomegranate (Punica granatum) rind extract as a novel preservative in cheese

Mahajan, D. S., Bhat, Z. F., & Kumar, S. (2015) · Food Bioscience · doi:10.1016/j.fbio.2015.07.005 · Cited by 82 · see citing works

Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts

Jridi, M., Souissi, N., Salem, M. B., Ayadi, M. A., Nasri, M., & Azabou, S. (2015) · Food Chemistry · doi:10.1016/j.foodchem.2015.04.107 · Cited by 81 · see citing works

Consumers’ perception of symbols and health claims as health-related label messages. A cross-cultural study

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Sustainable Solutions for Agro Processing Waste Management: An Overview

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Storage stability of traditional Tunisian butter enriched with antioxidant extract from tomato processing by-products

Abid, Y., Azabou, S., Jridi, M., Khemakhem, I., Bouaziz, M. A., & Attia, H. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2017.04.125 · Cited by 78 · see citing works

Ice cream supplemented with grape juice residue as a source of antioxidants

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Monitoring the antioxidant and antimicrobial power of grape (Vitis vinifera L.) stems phenolics over long-term storage

Gouvinhas, I., Santos, R. A., Queiroz, M., Leal, C. M., Saavedra, M. J., Domínguez‐Perles, R., Rodrigues, M. A. M., & Barros, A. (2018) · Industrial Crops and Products · doi:10.1016/j.indcrop.2018.10.006 · Cited by 78 · see citing works

Why has Nature Chosen Lutein and Zeaxanthin to Protect the Retina?

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Synergistic effects of nutmeg and citrus peel extracts in imparting oxidative stability in meat balls

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Wheat Flour Replacement by Wine Grape Pomace Powder Positively Affects Physical, Functional and Sensory Properties of Cookies

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