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For: Karimi A, Kazemi M, Samani SA, Simal-gandara J. Bioactive compounds from by-products of eggplant: Functional properties, potential applications and advances in valorization methods. Trends in Food Science & Technology 2021;112:518-31. [DOI: 10.1016/j.tifs.2021.04.027] [Cited by in Crossref: 5] [Cited by in F6Publishing: 1] [Article Influence: 5.0] [Reference Citation Analysis]
Number Citing Articles
1 Nissen L, Cattivelli A, Casciano F, Gianotti A, Tagliazucchi D. Roasting and frying modulate the phenolic profile of dark purple eggplant and differently change the colon microbiota and phenolic metabolites after in vitro digestion and fermentation in a gut model. Food Research International 2022;160:111702. [DOI: 10.1016/j.foodres.2022.111702] [Reference Citation Analysis]
2 Sabater C, Villamiel M, Montilla A. Integral use of pectin-rich by-products in a biorefinery context: A holistic approach. Food Hydrocolloids 2022;128:107564. [DOI: 10.1016/j.foodhyd.2022.107564] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Tacias-pascacio VG, Castañeda-valbuena D, Fernandez-lafuente R, Berenguer-murcia Á, Meza-gordillo R, Gutiérrez L, Pacheco N, Cuevas-bernardino JC, Ayora-talavera T. Phenolic compounds in mango fruit: a review. Food Measure 2022;16:619-36. [DOI: 10.1007/s11694-021-01192-2] [Reference Citation Analysis]
4 McClements DJ, Öztürk B. Utilization of Nanotechnology to Improve the Application and Bioavailability of Phytochemicals Derived from Waste Streams. J Agric Food Chem 2021. [PMID: 34304565 DOI: 10.1021/acs.jafc.1c03020] [Reference Citation Analysis]
5 Garcia-Alonso A, Sánchez-Paniagua López M, Manzanares-Palenzuela CL, Redondo-Cuenca A, López-Ruíz B. Edible plant by-products as source of polyphenols: prebiotic effect and analytical methods. Crit Rev Food Sci Nutr 2022;:1-22. [PMID: 35658778 DOI: 10.1080/10408398.2022.2084028] [Reference Citation Analysis]