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For: Jakobek L, Matić P. Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility. Trends in Food Science & Technology 2019;83:235-47. [DOI: 10.1016/j.tifs.2018.11.024] [Cited by in Crossref: 81] [Cited by in F6Publishing: 84] [Article Influence: 27.0] [Reference Citation Analysis]
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6 Perra M, Manca ML, Tuberoso CI, Caddeo C, Marongiu F, Peris JE, Orrù G, Ibba A, Fernàndez-busquets X, Fattouch S, Bacchetta G, Manconi M. A green and cost-effective approach for the efficient conversion of grape byproducts into innovative delivery systems tailored to ensure intestinal protection and gut microbiota fortification. Innovative Food Science & Emerging Technologies 2022;80:103103. [DOI: 10.1016/j.ifset.2022.103103] [Reference Citation Analysis]
7 Bonifácio-lopes T, Catarino MD, Vilas-boas AA, Ribeiro TB, Campos DA, Teixeira JA, Pintado M. Impact of Circular Brewer’s Spent Grain Flour after In Vitro Gastrointestinal Digestion on Human Gut Microbiota. Foods 2022;11:2279. [DOI: 10.3390/foods11152279] [Reference Citation Analysis]
8 Xie J, Sun N, Huang H, Xie J, Chen Y, Hu X, Hu X, Dong R, Yu Q. Catabolism of polyphenols released from mung bean coat and its effects on gut microbiota during in vitro simulated digestion and colonic fermentation. Food Chem 2022;396:133719. [PMID: 35868282 DOI: 10.1016/j.foodchem.2022.133719] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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10 Kowalska H, Masiarz E, Ignaczak A, Marzec A, Hać-szymańczuk E, Salamon A, Cegiełka A, Żbikowska A, Kowalska J, Galus S. Advances in Multigrain Snack Bar Technology and Consumer Expectations: A Review. Food Reviews International. [DOI: 10.1080/87559129.2022.2094402] [Reference Citation Analysis]
11 Ke Y, Deng L, Dai T, Xiao M, Chen M, Liang R, Liu W, Liu C, Chen J. Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview. Crit Rev Food Sci Nutr 2022;:1-14. [PMID: 35730204 DOI: 10.1080/10408398.2022.2089626] [Reference Citation Analysis]
12 Chen Y, Su J, Yang C. Ultrasound-Assisted Aqueous Extraction of Chlorogenic Acid and Cynarin with the Impact of Inulin from Burdock (Arctium lappa L.) Roots. Antioxidants 2022;11:1219. [DOI: 10.3390/antiox11071219] [Reference Citation Analysis]
13 Basílio LSP, Vanz Borges C, Minatel IO, Vargas PF, Tecchio MA, Vianello F, Lima GPP. New beverage based on grapes and purple-fleshed sweet potatoes: Use of non-standard tubers. Food Bioscience 2022;47:101626. [DOI: 10.1016/j.fbio.2022.101626] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
14 Kuhn F, Santos Dorneles M, Pelayo Zapata Noreña C. Accelerated stability testing and simulated gastrointestinal release of encapsulated betacyanins and phenolic compounds from Bougainvillea glabra bracts extract. Food Chemistry 2022. [DOI: 10.1016/j.foodchem.2022.133391] [Reference Citation Analysis]
15 Hu X, Zhang G, Hamaker BR, Miao M. The contribution of intact structure and food processing to functionality of plant cell wall-derived dietary fiber. Food Hydrocolloids 2022;127:107511. [DOI: 10.1016/j.foodhyd.2022.107511] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
16 Xu C, Xiong X, Zeng Q, Yuan Y, He S, Dong L, Huang F, Nag A, Su D. Alteration in dough volume and gluten network of lychee pulp pomace bread base on mixture design dominated by particle size. J Food Sci 2022. [PMID: 35638338 DOI: 10.1111/1750-3841.16181] [Reference Citation Analysis]
17 Karadag A, Kayacan Cakmakoglu S, Metin Yildirim R, Karasu S, Avci E, Ozer H, Sagdic O. Enrichment of lecithin with phenolics from olive mill wastewater by cloud point extraction and its application in vegan salad dressing. Food Processing Preservation. [DOI: 10.1111/jfpp.16645] [Reference Citation Analysis]
18 Tang Y, Li AP, Xiao J, Li D, Wang L. Construction of catechin and bamboo shoot dietary fiber compounds: Their protection and release of catechin during digestion. Food Processing Preservation. [DOI: 10.1111/jfpp.16703] [Reference Citation Analysis]
19 Peng L, Guo F, Pei M, Tsao R, Wang X, Jiang L, Sun Y, Xiong H. Anti-inflammatory effect of lentil hull (Lens culinaris) extract via MAPK/NF-κB signaling pathways and effects of digestive products on intestinal barrier and inflammation in Caco-2 and Raw264.7 co-culture. Journal of Functional Foods 2022;92:105044. [DOI: 10.1016/j.jff.2022.105044] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
20 Liu X, Li J, Rolland-sabaté A, Perez S, Le Bourvellec C, Renard CM. Experimental and theoretical investigation on interactions between xylose-containing hemicelluloses and procyanidins. Carbohydrate Polymers 2022;281:119086. [DOI: 10.1016/j.carbpol.2021.119086] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
21 Altinok E, Kurultay S, Boluk E, Atik DS, Kopuk B, Gunes R, Palabiyik I, Konar N, Toker OS. Investigation of using possibility of grape pomace in wafer sheet for wheat flour substitution. Int J of Food Sci Tech 2022;57:3634-42. [DOI: 10.1111/ijfs.15687] [Reference Citation Analysis]
22 Guo F, Tsao R, Li C, Wang X, Zhang H, Jiang L, Sun Y, Xiong H. Polyphenol Content of Green Pea (Pisum sativum L.) Hull under In Vitro Digestion and Effects of Digestive Products on Anti-Inflammatory Activity and Intestinal Barrier in the Caco-2/Raw264.7 Coculture Model. J Agric Food Chem 2022. [PMID: 35262351 DOI: 10.1021/acs.jafc.2c00102] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
23 Loo YT, Howell K, Suleria H, Zhang P, Gu C, Ng K. Sugarcane polyphenol and fiber to affect production of short-chain fatty acids and microbiota composition using in vitro digestion and pig faecal fermentation model. Food Chem 2022;385:132665. [PMID: 35299023 DOI: 10.1016/j.foodchem.2022.132665] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
24 Wu X, Li F, Wu W. Effect of rice bran rancidity on the structure and antioxidant properties of rice bran soluble dietary fiber. Journal of Cereal Science 2022. [DOI: 10.1016/j.jcs.2022.103469] [Reference Citation Analysis]
25 Tang R, Yu H, Ruan Z, Zhang L, Xue Y, Yuan X, Qi M, Yao Y. Effects of food matrix elements (dietary fibres) on grapefruit peel flavanone profile and on faecal microbiota during in vitro fermentation. Food Chem 2022;371:131065. [PMID: 34560336 DOI: 10.1016/j.foodchem.2021.131065] [Cited by in Crossref: 7] [Cited by in F6Publishing: 6] [Article Influence: 7.0] [Reference Citation Analysis]
26 Xie H, Tang X, Woo MW, Xiong H, Zhao Q. Effects of enzymatic/alkali protein removal and particle size reduction on physicochemical and functional characteristics of okara dietary fibre. Int J of Food Sci Tech. [DOI: 10.1111/ijfs.15650] [Reference Citation Analysis]
27 Parilli-Moser I, Domínguez-López I, Arancibia-Riveros C, Marhuenda-Muñoz M, Vallverdú-Queralt A, Hurtado-Barroso S, Lamuela-Raventós RM. Effect of Crushing Peanuts on Fatty Acid and Phenolic Bioaccessibility: A Long-Term Study. Antioxidants (Basel) 2022;11:423. [PMID: 35204306 DOI: 10.3390/antiox11020423] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
28 Rocchetti G, Gregorio RP, Lorenzo JM, Barba FJ, Oliveira PG, Prieto MA, Simal-Gandara J, Mosele JI, Motilva MJ, Tomas M, Patrone V, Capanoglu E, Lucini L. Functional implications of bound phenolic compounds and phenolics-food interaction: A review. Compr Rev Food Sci Food Saf 2022. [PMID: 35150191 DOI: 10.1111/1541-4337.12921] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 8.0] [Reference Citation Analysis]
29 Yang Z, Li L, Chen CH, Zhang YY, Yang Y, Zhang P, Bao GH. Chemical composition and antibacterial activity of 12 medicinal plant ethyl acetate extracts using LC-MS feature-based molecular networking. Phytochem Anal 2022. [PMID: 35042282 DOI: 10.1002/pca.3103] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
30 Sanz-lamora H, Marrero PF, Haro D, Relat J. A Mixture of Pure, Isolated Polyphenols Worsens the Insulin Resistance and Induces Kidney and Liver Fibrosis Markers in Diet-Induced Obese Mice. Antioxidants 2022;11:120. [DOI: 10.3390/antiox11010120] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
31 Tomas M. Effect of dietary fiber addition on the content and in vitro bioaccessibility of antioxidants in red raspberry puree. Food Chem 2021;375:131897. [PMID: 34959142 DOI: 10.1016/j.foodchem.2021.131897] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
32 Cianciosi D, Forbes-Hernández TY, Regolo L, Alvarez-Suarez JM, Navarro-Hortal MD, Xiao J, Quiles JL, Battino M, Giampieri F. The reciprocal interaction between polyphenols and other dietary compounds: Impact on bioavailability, antioxidant capacity and other physico-chemical and nutritional parameters. Food Chem 2021;375:131904. [PMID: 34963083 DOI: 10.1016/j.foodchem.2021.131904] [Cited by in Crossref: 12] [Cited by in F6Publishing: 8] [Article Influence: 12.0] [Reference Citation Analysis]
33 Qin W, Sun L, Miao M, Zhang G. Plant-sourced intrinsic dietary fiber: Physical structure and health function. Trends in Food Science & Technology 2021;118:341-55. [DOI: 10.1016/j.tifs.2021.09.022] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
34 Leandro GR, de Souza OF, de Medeiros TKF, de Oliveira JPF, de Medeiros RS, de Albuquerque PBS, de Souza MP. Quality and safety of the Coalho cheese using a new edible coating based on the Ziziphus joazeiro fruit pulp. Future Foods 2021;4:100089. [DOI: 10.1016/j.fufo.2021.100089] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
35 Mao H, Xu M, Ji J, Zhou M, Li H, Wen Y, Wang J, Sun B. The utilization of oat for the production of wholegrain foods: Processing technology and products. Food Frontiers 2022;3:28-45. [DOI: 10.1002/fft2.120] [Reference Citation Analysis]
36 Katsirma Z, Dimidi E, Rodriguez-Mateos A, Whelan K. Fruits and their impact on the gut microbiota, gut motility and constipation. Food Funct 2021;12:8850-66. [PMID: 34505614 DOI: 10.1039/d1fo01125a] [Cited by in F6Publishing: 3] [Reference Citation Analysis]
37 Jiang H, Zhang W, Li X, Xu Y, Cao J, Jiang W. The anti-obesogenic effects of dietary berry fruits: A review. Food Res Int 2021;147:110539. [PMID: 34399516 DOI: 10.1016/j.foodres.2021.110539] [Cited by in Crossref: 1] [Cited by in F6Publishing: 13] [Article Influence: 1.0] [Reference Citation Analysis]
38 Li Y, Li M, Wang L, Li Z. Effect of particle size on the release behavior and functional properties of wheat bran phenolic compounds during in vitro gastrointestinal digestion. Food Chem 2021;367:130751. [PMID: 34384987 DOI: 10.1016/j.foodchem.2021.130751] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
39 Quitral V, Sepúlveda M, Gamero-vega G, Jiménez P. Seaweeds in bakery and farinaceous foods: A mini-review. International Journal of Gastronomy and Food Science 2021. [DOI: 10.1016/j.ijgfs.2021.100403] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
40 Jakobek L, Ištuk J, Matić P, Skendrović Babojelić M. Interactions of polyphenols from traditional apple varieties 'Bobovac', 'Ljepocvjetka' and 'Crvenka' with β-Glucan during in vitro simulated digestion. Food Chem 2021;363:130283. [PMID: 34120042 DOI: 10.1016/j.foodchem.2021.130283] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
41 Cárdenas-Castro AP, Zamora-Gasga VM, Alvarez-Parrilla E, Ruíz-Valdiviezo VM, Venema K, Sáyago-Ayerdi SG. In vitro gastrointestinal digestion and colonic fermentation of tomato (Solanum lycopersicum L.) and husk tomato (Physalis ixocarpa Brot.): Phenolic compounds released and bioconverted by gut microbiota. Food Chem 2021;360:130051. [PMID: 34020365 DOI: 10.1016/j.foodchem.2021.130051] [Cited by in Crossref: 1] [Cited by in F6Publishing: 6] [Article Influence: 1.0] [Reference Citation Analysis]
42 Ribeiro TB, Bonifácio-lopes T, Morais P, Miranda A, Nunes J, Vicente AA, Pintado M. Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion. Journal of Food Engineering 2021;297:110476. [DOI: 10.1016/j.jfoodeng.2021.110476] [Cited by in Crossref: 6] [Cited by in F6Publishing: 8] [Article Influence: 6.0] [Reference Citation Analysis]
43 Tang YM, Li AP, Xiao JP, Li DY, Wang L. Effects of bamboo shoots (Phyllostachys edulis) dietary fibers prepared by different processes on the adsorption characteristics of polyphenols. J Food Biochem 2021;45:e13721. [PMID: 33837560 DOI: 10.1111/jfbc.13721] [Reference Citation Analysis]
44 Shahidi F, Pan Y. Influence of food matrix and food processing on the chemical interaction and bioaccessibility of dietary phytochemicals: A review. Crit Rev Food Sci Nutr 2021;:1-25. [PMID: 33787422 DOI: 10.1080/10408398.2021.1901650] [Cited by in F6Publishing: 11] [Reference Citation Analysis]
45 Liao S, Long X, Zou Y, Liu F, Li Q. Mulberry leaf phenolics and fiber exert anti-obesity through the gut microbiota-host metabolism pathway. J Food Sci 2021;86:1432-47. [PMID: 33761137 DOI: 10.1111/1750-3841.15679] [Cited by in F6Publishing: 5] [Reference Citation Analysis]
46 Fang XH, Zou MY, Chen FQ, Ni H, Nie SP, Yin JY. An overview on interactions between natural product-derived β-glucan and small-molecule compounds. Carbohydr Polym 2021;261:117850. [PMID: 33766346 DOI: 10.1016/j.carbpol.2021.117850] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
47 Tarone AG, Silva EK, Betim Cazarin CB, Marostica Junior MR. Inulin/fructooligosaccharides/pectin-based structured systems: Promising encapsulating matrices of polyphenols recovered from jabuticaba peel. Food Hydrocolloids 2021;111:106387. [DOI: 10.1016/j.foodhyd.2020.106387] [Cited by in Crossref: 5] [Cited by in F6Publishing: 7] [Article Influence: 5.0] [Reference Citation Analysis]
48 Tu J, Brennan M, Brennan C. An insight into the mechanism of interactions between mushroom polysaccharides and starch. Current Opinion in Food Science 2021;37:17-25. [DOI: 10.1016/j.cofs.2020.07.005] [Cited by in Crossref: 10] [Cited by in F6Publishing: 3] [Article Influence: 10.0] [Reference Citation Analysis]
49 Sisconeto Bisinotto M, da Silva DC, de Carvalho Fino L, Moreira Simabuco F, Neves Bezerra RM, Costa Antunes AE, Bertoldo Pacheco MT. Bioaccessibility of cashew nut kernel flour compounds released after simulated in vitro human gastrointestinal digestion. Food Res Int 2021;139:109906. [PMID: 33509474 DOI: 10.1016/j.foodres.2020.109906] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
50 Cárdenas-castro AP, Venema K, Sarriá B, Bravo L, Sáyago-ayerdi SG, Mateos R. Study of the impact of a dynamic in vitro model of the colon (TIM-2) in the phenolic composition of two Mexican sauces. Food Research International 2021;139:109917. [DOI: 10.1016/j.foodres.2020.109917] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 2.0] [Reference Citation Analysis]
51 Ribeiro TB, Campos D, Oliveira A, Nunes J, Vicente AA, Pintado M. Study of olive pomace antioxidant dietary fibre powder throughout gastrointestinal tract as multisource of phenolics, fatty acids and dietary fibre. Food Res Int 2021;142:110032. [PMID: 33773651 DOI: 10.1016/j.foodres.2020.110032] [Cited by in F6Publishing: 4] [Reference Citation Analysis]
52 Zhang Y, Sun Y, Zhang H, Mai Q, Zhang B, Li H, Deng Z. The degradation rules of anthocyanins from eggplant peel and antioxidant capacity in fortified model food system during the thermal treatments. Food Bioscience 2020;38:100701. [DOI: 10.1016/j.fbio.2020.100701] [Cited by in Crossref: 4] [Cited by in F6Publishing: 7] [Article Influence: 2.0] [Reference Citation Analysis]
53 Eran Nagar E, Berenshtein L, Okun Z, Shpigelman A. The structure-dependent influence of high pressure processing on polyphenol-cell wall material (CWM) interactions and polyphenol-polyphenol association in model systems: Possible implication to accessibility. Innovative Food Science & Emerging Technologies 2020;66:102538. [DOI: 10.1016/j.ifset.2020.102538] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
54 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]
55 Sun L, Wang Y, Miao M. Inhibition of α-amylase by polyphenolic compounds: Substrate digestion, binding interactions and nutritional intervention. Trends in Food Science & Technology 2020;104:190-207. [DOI: 10.1016/j.tifs.2020.08.003] [Cited by in Crossref: 16] [Cited by in F6Publishing: 28] [Article Influence: 8.0] [Reference Citation Analysis]
56 Chen S, Cao X, Li Z, Zhu J, Li L. Effect of lyophilization on the bacterial cellulose produced by different Komagataeibacter strains to adsorb epicatechin. Carbohydrate Polymers 2020;246:116632. [DOI: 10.1016/j.carbpol.2020.116632] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
57 Dong W, Wang D, Hu R, Long Y, Lv L. Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods. Food Research International 2020;136:109497. [DOI: 10.1016/j.foodres.2020.109497] [Cited by in Crossref: 8] [Cited by in F6Publishing: 22] [Article Influence: 4.0] [Reference Citation Analysis]
58 Liu X, Le Bourvellec C, Renard CMGC. Interactions between cell wall polysaccharides and polyphenols: Effect of molecular internal structure. Compr Rev Food Sci Food Saf 2020;19:3574-617. [PMID: 33337054 DOI: 10.1111/1541-4337.12632] [Cited by in Crossref: 21] [Cited by in F6Publishing: 50] [Article Influence: 10.5] [Reference Citation Analysis]
59 Lin D, Long X, Xiao L, Wu Z, Chen H, Zhang Q, Wu D, Qin W, Xing B. Study on the functional properties and structural characteristics of soybean soluble polysaccharides by mixed bacteria fermentation and microwave treatment. International Journal of Biological Macromolecules 2020;157:561-8. [DOI: 10.1016/j.ijbiomac.2020.04.133] [Cited by in Crossref: 8] [Cited by in F6Publishing: 15] [Article Influence: 4.0] [Reference Citation Analysis]
60 Song H, Zhang L, Wu L, Huang W, Wang M, Zhang L, Shao Y, Wang M, Zhang F, Zhao Z, Mei X, Li T, Wang D, Liang Y, Li J, Xu T, Zhao Y, Zhong Y, Chen Q, Lu B. Phenolic acid profiles of common food and estimated natural intake with different structures and forms in five regions of China. Food Chemistry 2020;321:126675. [DOI: 10.1016/j.foodchem.2020.126675] [Cited by in Crossref: 8] [Cited by in F6Publishing: 7] [Article Influence: 4.0] [Reference Citation Analysis]
61 Šeremet D, Mandura A, Cebin AV, Martinić A, Galić K, Komes D. Challenges in confectionery industry: Development and storage stability of innovative white tea-based candies. J Food Sci 2020;85:2060-8. [PMID: 32579746 DOI: 10.1111/1750-3841.15306] [Cited by in Crossref: 2] [Cited by in F6Publishing: 5] [Article Influence: 1.0] [Reference Citation Analysis]
62 Catalkaya G, Venema K, Lucini L, Rocchetti G, Delmas D, Daglia M, De Filippis A, Xiao H, Quiles JL, Xiao J, Capanoglu E. Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host health. Food Frontiers 2020;1:109-33. [DOI: 10.1002/fft2.25] [Cited by in Crossref: 95] [Cited by in F6Publishing: 48] [Article Influence: 47.5] [Reference Citation Analysis]
63 Zayed A, Serag A, Farag MA. Cynara cardunculus L.: Outgoing and potential trends of phytochemical, industrial, nutritive and medicinal merits. Journal of Functional Foods 2020;69:103937. [DOI: 10.1016/j.jff.2020.103937] [Cited by in Crossref: 14] [Cited by in F6Publishing: 24] [Article Influence: 7.0] [Reference Citation Analysis]
64 Ceccaroni D, Alfeo V, Bravi E, Sileoni V, Perretti G, Marconi O. Effect of the time and temperature of germination on the phenolic compounds of Triticum aestivum, L. and Panicum miliaceum, L. LWT 2020;127:109396. [DOI: 10.1016/j.lwt.2020.109396] [Cited by in Crossref: 6] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
65 Sarić MM, Ljubičić M, Lapčić I, Guiné RPF. Contribution of fruit, vegetables, whole cereals, and legumes to total fibre intake in adult Croatian Dalmatian population. Arh Hig Rada Toksikol 2020;71:138-45. [PMID: 32975100 DOI: 10.2478/aiht-2020-71-3305] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
66 Tang H, Fang Z, Ng K. Dietary fiber-based colon-targeted delivery systems for polyphenols. Trends in Food Science & Technology 2020;100:333-48. [DOI: 10.1016/j.tifs.2020.04.028] [Cited by in Crossref: 11] [Cited by in F6Publishing: 30] [Article Influence: 5.5] [Reference Citation Analysis]
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