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For: Bender ABB, Speroni CS, Moro KIB, Morisso FDP, dos Santos DR, da Silva LP, Penna NG. Effects of micronization on dietary fiber composition, physicochemical properties, phenolic compounds, and antioxidant capacity of grape pomace and its dietary fiber concentrate. LWT 2020;117:108652. [DOI: 10.1016/j.lwt.2019.108652] [Cited by in Crossref: 27] [Cited by in F6Publishing: 25] [Article Influence: 13.5] [Reference Citation Analysis]
Number Citing Articles
1 Jiang Z, Zhang M, Huang Y, Ma C, Mu S, Li H, Liu X, Ma Y, Liu Y, Hou J. Comparison and Characterization of the Structure and Physicochemical Properties of Three Citrus Fibers: Effect of Ball Milling Treatment. Foods 2022;11:2665. [DOI: 10.3390/foods11172665] [Reference Citation Analysis]
2 Peng F, Ren X, Du B, Chen L, Yu Z, Yang Y. Structure, Physicochemical Property, and Functional Activity of Dietary Fiber Obtained from Pear Fruit Pomace (Pyrus ussuriensis Maxim) via Different Extraction Methods. Foods 2022;11:2161. [DOI: 10.3390/foods11142161] [Reference Citation Analysis]
3 Xing H, Mossine VV, Yaylayan V. Identification of MS/MS diagnostic ions to distinguish Schiff bases of Nα- or Nε-mono-glycated and Nα,Nε-di-glycated lysines from their Amadori isomers. Eur Food Res Technol. [DOI: 10.1007/s00217-022-04083-y] [Reference Citation Analysis]
4 Khanpit VV, Tajane SP, Mandavgane SA. Production of soluble dietary fiber concentrate from waste orange peels: study of nutritional and physicochemical properties and life cycle assessment. Biomass Conv Bioref . [DOI: 10.1007/s13399-022-03007-w] [Reference Citation Analysis]
5 Camacho MM, Silva-espinoza MA, Martínez-navarrete N. Flowability, Rehydration Behaviour and bioactive Compounds of an Orange Powder Product as Affected by Particle Size. Food Bioprocess Technol. [DOI: 10.1007/s11947-022-02773-9] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
6 Santos AED, Dal Magro C, de Britto LS, Aguiar GPS, de Oliveira JV, Lanza M. Micronization of luteolin using supercritical carbon dioxide: Characterization of particles and biological activity in vitro. The Journal of Supercritical Fluids 2022;181:105471. [DOI: 10.1016/j.supflu.2021.105471] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
7 Mai THA, Tran TTT, Le VVM. Use of pitaya peel powder for partial replacement of wheat flour in cookie making: Effects of particle size of pitaya peel powder on the product quality. Food Processing Preservation 2022;46. [DOI: 10.1111/jfpp.16214] [Reference Citation Analysis]
8 Xiao Z, Yang X, Zhao W, Wang Z, Ge Q. Physicochemical properties of insoluble dietary fiber from pomelo ( Citrus grandis ) peel modified by ball milling. Food Processing Preservation. [DOI: 10.1111/jfpp.16242] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
9 Ghasemi B, Varidi MJ, Varidi M, Kazemi-taskooh Z, Emami SA. The effect of plant essential oils on physicochemical properties of chicken nuggets. Food Measure 2022;16:772-83. [DOI: 10.1007/s11694-021-01204-1] [Reference Citation Analysis]
10 Zhang T, Xiao S, Ding Z, Song Y. Effects of superfine grinding on physicochemical properties and morphological structure of coix seed powders. Journal of Cereal Science 2021;102:103361. [DOI: 10.1016/j.jcs.2021.103361] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
11 Moro KIB, Bender ABB, Ferreira DDF, Speroni CS, Barin JS, da Silva LP, Penna NG. Recovery of phenolic compounds from grape pomace (Vitis vinifera L.) by microwave hydrodiffusion and gravity. LWT 2021;150:112066. [DOI: 10.1016/j.lwt.2021.112066] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
12 Gan J, Xie L, Peng G, Xie J, Chen Y, Yu Q. Systematic review on modification methods of dietary fiber. Food Hydrocolloids 2021;119:106872. [DOI: 10.1016/j.foodhyd.2021.106872] [Cited by in Crossref: 2] [Cited by in F6Publishing: 16] [Article Influence: 2.0] [Reference Citation Analysis]
13 Peng G, Gan J, Dong R, Chen Y, Xie J, Huang Z, Gu Y, Huang D, Yu Q. Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiber. LWT 2021;149:111905. [DOI: 10.1016/j.lwt.2021.111905] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 4.0] [Reference Citation Analysis]
14 Kaur GJ, Orsat V, Singh A. An overview of different homogenizers, their working mechanisms and impact on processing of fruits and vegetables. Crit Rev Food Sci Nutr 2021;:1-14. [PMID: 34459296 DOI: 10.1080/10408398.2021.1969890] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
15 Paula Laidens C, Iwassa IJ, Stevanato N, Zampar IC, Bolanho Barros BC, Silva C. Obtaining fermentable sugars and fiber concentrate from asparagus by‐product. J Food Process Preserv 2021;45. [DOI: 10.1111/jfpp.15640] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
16 Moro KIB, Bender ABB, da Silva LP, Penna NG. Green Extraction Methods and Microencapsulation Technologies of Phenolic Compounds From Grape Pomace: A Review. Food Bioprocess Technol 2021;14:1407-31. [DOI: 10.1007/s11947-021-02665-4] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
17 Portilla Rivera OM, Saavedra Leos MD, Solis VE, Domínguez JM. Recent trends on the valorization of winemaking industry wastes. Current Opinion in Green and Sustainable Chemistry 2021;27:100415. [DOI: 10.1016/j.cogsc.2020.100415] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
18 Antonic B, Dordevic D, Jancikova S, Holeckova D, Tremlova B, Kulawik P. Effect of Grape Seed Flour on the Antioxidant Profile, Textural and Sensory Properties of Waffles. Processes 2021;9:131. [DOI: 10.3390/pr9010131] [Cited by in Crossref: 11] [Cited by in F6Publishing: 5] [Article Influence: 11.0] [Reference Citation Analysis]
19 Muñoz-Bernal ÓA, Coria-Oliveros AJ, de la Rosa LA, Rodrigo-García J, Del Rocío Martínez-Ruiz N, Sayago-Ayerdi SG, Alvarez-Parrilla E. Cardioprotective effect of red wine and grape pomace. Food Res Int 2021;140:110069. [PMID: 33648292 DOI: 10.1016/j.foodres.2020.110069] [Cited by in Crossref: 2] [Cited by in F6Publishing: 8] [Article Influence: 1.0] [Reference Citation Analysis]
20 Sefrin Speroni C, Rigo Guerra D, Beutinger Bender AB, Stiebe J, Ballus CA, Picolli da Silva L, Lozano-Sánchez J, Emanuelli T. Micronization increases the bioaccessibility of polyphenols from granulometrically separated olive pomace fractions. Food Chem 2021;344:128689. [PMID: 33277120 DOI: 10.1016/j.foodchem.2020.128689] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 1.5] [Reference Citation Analysis]
21 Speroni CS, Bender ABB, Stiebe J, Ballus CA, Ávila PF, Goldbeck R, Morisso FDP, Silva LPD, Emanuelli T. Granulometric fractionation and micronization: A process for increasing soluble dietary fiber content and improving technological and functional properties of olive pomace. LWT 2020;130:109526. [DOI: 10.1016/j.lwt.2020.109526] [Cited by in Crossref: 5] [Cited by in F6Publishing: 12] [Article Influence: 2.5] [Reference Citation Analysis]
22 Hussain S, Jõudu I, Bhat R. Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes. Sustainability 2020;12:5401. [DOI: 10.3390/su12135401] [Cited by in Crossref: 24] [Cited by in F6Publishing: 20] [Article Influence: 12.0] [Reference Citation Analysis]
23 Dziki D, Tarasiuk W, Łysiak G, Jochymek P. The Study of Particle Size Distribution of Micronized Oat Bran Layer. Agricultural Engineering 2020;24:45-54. [DOI: 10.1515/agriceng-2020-0016] [Cited by in Crossref: 4] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
24 Gao W, Chen F, Wang X, Meng Q. Recent advances in processing food powders by using superfine grinding techniques: A review. Comprehensive Reviews in Food Science and Food Safety 2020;19:2222-55. [DOI: 10.1111/1541-4337.12580] [Cited by in Crossref: 15] [Cited by in F6Publishing: 36] [Article Influence: 7.5] [Reference Citation Analysis]
25 Balbinoti TCV, Stafussa AP, Haminiuk CWI, Maciel GM, Sassaki GL, Jorge LMDM, Jorge RMM. Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice. Int J Food Sci Technol 2020;55:2370-80. [DOI: 10.1111/ijfs.14481] [Cited by in Crossref: 6] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]