Fruit Seeds as Sources of Bioactive Compounds: Sustainable Production of High Value-Added Ingredients from By-Products within Circular Economy

Recovery of phenolic antioxidants from Syrah grape pomace through the optimization of an enzymatic extraction process

(2019) María-Rocío Meini et al.   FOOD CHEMISTRY

Improvements in the extraction of bioactive compounds by enzymes

(2019) Sandesh J Marathe et al.   Current Opinion in Food Science

A Review of New Directions in Managing Fruit and Vegetable Processing By-Products

(2019) Joanna Majerska et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enzyme-assisted extractions of polyphenols – a comprehensive review

(2019) Octavia Gligor et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic composition of apple products and by-products based on cold pressing technology

(2019) Guorong Du et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

An overview of the recent trends on the waste valorization techniques for food wastes

(2019) A. Nayak et al.   JOURNAL OF ENVIRONMENTAL MANAGEMENT

Mango Seed Kernel Fat as a Cocoa Butter Substitute Suitable for the Tropics

(2019) Adan Naeem et al.   JOURNAL OF FOOD SCIENCE

Novel frozen yogurt production fortified with sea buckthorn berries and probiotics

(2019) Antonia Terpou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enhanced aqueous two-phase extraction of proanthocyanidins from grape seeds by using ionic liquids as adjuvants

(2019) Lu Ran et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Pressurized hot water extraction of bioactives

(2019) Merichel Plaza et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?

(2019) Mariana A. Andrade et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characterization in vitro potency of biological active fractions of seeds, skins and flesh from selected Vitis vinifera L. cultivars and interspecific hybrids

(2019) Karolina Tkacz et al.   Journal of Functional Foods

The impact of distillation process on the chemical composition and potential prebiotic activity of different oligosaccharidic fractions extracted from grape seeds

(2019) Matteo Bordiga et al.   FOOD CHEMISTRY

Hass avocado (Persea americana Mill.) oil enriched in phenolic compounds and tocopherols by expeller-pressing the unpeeled microwave dried fruit

(2019) Isabelle Santana et al.   FOOD CHEMISTRY

Circular economy indicators: What do they measure?

(2019) Gustavo Moraga et al.   RESOURCES CONSERVATION AND RECYCLING

Exploitation of apple pomace towards extraction of triterpenic acids, antioxidant potential, cytotoxic effects, and inhibition of clinically important enzymes

(2019) Shivraj Hariram Nile et al.   FOOD AND CHEMICAL TOXICOLOGY

Perseorangin: A natural pigment from avocado (Persea americana) seed

(2019) Emmanuel Hatzakis et al.   FOOD CHEMISTRY

Incorporation of defatted apple seeds in chewing gum system and phloridzin dissolution kinetics

(2019) Recep Gunes et al.   JOURNAL OF FOOD ENGINEERING

Impacts of the inclusion of various fruit pomace types on the expansion of corn starch extrudates

(2019) Siyuan Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparative study of pomegranate and jacaranda seeds as functional components for the conjugated linolenic acid enrichment of yogurt

(2019) Carina P. Van Nieuwenhove et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of Phenolic Composition of Byproducts (Seeds and Peels) of Avocado (Persea americana Mill.) Cultivated in Colombia

(2019) Johanna C. Rosero et al.   MOLECULES

Anti-inflammatory effect of grape (Vitis vinifera L.) seed extract through the downregulation of NF-κB and MAPK pathways in LPS-induced RAW264.7 macrophages

(2019) H. Harbeoui et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance

(2019) Bahare Salehi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Screening pesticide residues on fruit peels using portable Raman spectrometer combined with adhesive tape sampling

(2019) Xinying Gong et al.   FOOD CHEMISTRY

Hydroalcoholic Myrciaria dubia (camu-camu) seed extracts prevent chromosome damage and act as antioxidant and cytotoxic agents

(2019) Mariana Araújo Vieira Do Carmo et al.   FOOD RESEARCH INTERNATIONAL

Phenolic-rich Petit Suisse cheese manufactured with organic Bordeaux grape juice, skin, and seed extract: Technological, sensory, and functional properties

(2019) Carolina Turnes Pasini Deolindo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of citrus fiber as a natural replacer of sodium phosphate in alternatively-cured all-pork Bologna sausage

(2019) McKenna J. Powell et al.   MEAT SCIENCE

Circular economy and the matter of integrated resources

(2019) Anne P.M. Velenturf et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Environmental and economic implications of recovering resources from food waste in a circular economy

(2019) Peter C. Slorach et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Quality and antioxidant potential of byproducts from refining of fruit pulp

(2018) Andréia AMARIZ et al.   Food Science and Technology

Fruit and Vegetable Waste: Bioactive Compounds, Their Extraction, and Possible Utilization

(2018) Narashans Alok Sagar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Comparison of selected clean and green extraction technologies for biomolecules from apple pomace

(2018) Zhihang Zhang et al.   ELECTROPHORESIS

Characterization of apple seeds and their oils from the cider-making industry

(2018) Roberto Rodríguez Madrera et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Antioxidant activity and total phenolic content of ethanolic extract of pomegranate peels, juice and seeds

(2018) Zahra Derakhshan et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant activity, total phenolics and flavonoids contents: Should we ban in vitro screening methods?

(2018) Daniel Granato et al.   FOOD CHEMISTRY

Effect of microencapsulated Jabuticaba ( Myrciaria cauliflora ) extract on quality and storage stability of mortadella sausage

(2018) Juliana C. Baldin et al.   FOOD RESEARCH INTERNATIONAL

UHPLC-QqQ-MS/MS identification, quantification of polyphenols from Passiflora subpeltata fruit pulp and determination of nutritional, antioxidant, α-amylase and α-glucosidase key enzymes inhibition properties

(2018) Saravanan Shanmugam et al.   FOOD RESEARCH INTERNATIONAL

Enzyme assisted extraction of biomolecules as an approach to novel extraction technology: A review

(2018) Shamraja S. Nadar et al.   FOOD RESEARCH INTERNATIONAL

Comprehensive characterization of phenolic and other polar compounds in the seed and seed coat of avocado by HPLC-DAD-ESI-QTOF-MS

(2018) Jorge G. Figueroa et al.   FOOD RESEARCH INTERNATIONAL

Bioactive characterization of Persea americana Mill. by-products: A rich source of inherent antioxidants

(2018) Bruno Melgar et al.   INDUSTRIAL CROPS AND PRODUCTS

Capillary liquid chromatography-ion trap-mass spectrometry methodology for the simultaneous quantification of four angiotensin-converting enzyme-inhibitory peptides in Prunus seed hydrolysates

(2018) Estefanía González-García et al.   JOURNAL OF CHROMATOGRAPHY A

The circular economy umbrella: Trends and gaps on integrating pathways

(2018) Aline Sacchi Homrich et al.   JOURNAL OF CLEANER PRODUCTION

Quality and Consumer Acceptance of Berry Fruit Pomace-Fortified Specialty Mustard

(2018) Lissa Davis et al.   JOURNAL OF FOOD SCIENCE

The Relevance of Circular Economy Practices to the Sustainable Development Goals

(2018) Patrick Schroeder et al.   JOURNAL OF INDUSTRIAL ECOLOGY

Effects of high-intensity ultrasound treatment on functional properties of plum (Pruni domesticae semen ) seed protein isolate

(2018) Feng Xue et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Critical appraisal of the circular economy standard BS 8001:2017 and a dashboard of quantitative system indicators for its implementation in organizations

(2018) Stefan Pauliuk   RESOURCES CONSERVATION AND RECYCLING

Quality and antioxidant potential of byproducts from refining of fruit pulp

(2018) Andréia AMARIZ et al.   Food Science and Technology

In vitro antioxidant and antihypertensive compounds from camu-camu (Myrciaria dubia McVaugh, Myrtaceae) seed coat: A multivariate structure-activity study

(2018) Marina Fidelis et al.   FOOD AND CHEMICAL TOXICOLOGY

Supercritical Fluid Extraction of Berry Seeds: Chemical Composition and Antioxidant Activity

(2018) Graziele Gustinelli et al.   JOURNAL OF FOOD QUALITY

Bioactive compounds and the antioxidant capacities of seed oils from pomegranate (Punica granatum L.) and bitter gourd (Momordica charantia L.)

(2018) Luciana Tedesco YOSHIME et al.   Food Science and Technology

In depth study of phenolic profile and PTP-1B inhibitory power of cold-pressed grape seed oils of different varieties

(2018) Lorenzo Cecchi et al.   FOOD CHEMISTRY

Avocado seeds (Persea americana Mill.) prevents indomethacin-induced gastric ulcer in mice

(2018) Brena Ramos Athaydes et al.   FOOD RESEARCH INTERNATIONAL

Fruit Bagasse Phytochemicals from Malpighia Emarginata Rich in Enzymatic Inhibitor with Modulatory Action on Hemostatic Processes

(2018) Tamara R. Marques et al.   JOURNAL OF FOOD SCIENCE

Potential of Grape Wastes as a Natural Source of Bioactive Compounds

(2018) Guo-Yi Tang et al.   MOLECULES

Tropical fruit by-products water extracts as sources of soluble fibres and phenolic compounds with potential antioxidant, anti-inflammatory, and functional properties

(2018) Marcela Albuquerque Cavalcanti de Albuquerque et al.   Journal of Functional Foods

Apple Pomace Consumption Favorably Alters Hepatic Lipid Metabolism in Young Female Sprague-Dawley Rats Fed a Western Diet

(2018) Roy Skinner et al.   Nutrients

Pomegranate seed in diet, affects sperm parameters of cloned goats following freezing-thawing

(2018) Hamid Zarepourfard et al.   THERIOGENOLOGY

Determination of phenolic compounds and antioxidant activity in passion fruit pulp (Passiflora spp.) using a modified QuEChERS method and UHPLC-MS/MS

(2018) Eliza Mariane Rotta et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Circular Economy: Swings and Roundabouts?

(2018) Neal Millar et al.   ECOLOGICAL ECONOMICS

Utilization of fruit pomace, overripe fruit, and bush pruning residues from Andes berry (Rubus glaucus Benth) as antioxidants in an oil in water emulsion

(2018) Mónica Ospina et al.   FOOD CHEMISTRY

Anti-oxidant, anti-inflammatory and anti-cancer activities of avocado (Persea americana) fruit and seed extract

(2018) Maha I. Alkhalaf et al.   JOURNAL OF KING SAUD UNIVERSITY SCIENCE

Optimization of an organic yogurt based on sensorial, nutritional, and functional perspectives

(2017) Ariadne Roberto Karnopp et al.   FOOD CHEMISTRY

Identification of phenolic antioxidants and bioactives of pomegranate seeds following juice extraction using HPLC-DAD-ESI-MS n

(2017) Priyatharini Ambigaipalan et al.   FOOD CHEMISTRY

Industrial by-products of plum Prunus domestica L. and Prunus cerasifera Ehrh. as potential biodiesel feedstock: Impact of variety

(2017) Paweł Górnaś et al.   INDUSTRIAL CROPS AND PRODUCTS

Seeds of pomegranate, tomato and grapes: An underestimated source of natural bioactive molecules and antioxidants from agri-food by-products

(2017) Miriana Durante et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Separation and purification of phenolic compounds from pomegranate juice by ultrafiltration and nanofiltration membranes

(2017) Carmela Conidi et al.   JOURNAL OF FOOD ENGINEERING

Characterization of Date (Deglet Nour) Seed Free and Bound Polyphenols by High-Performance Liquid Chromatography-Mass Spectrometry

(2017) Sameera Sirisena et al.   JOURNAL OF FOOD SCIENCE

Reverse Effect of Opuntia ficus-indica L. Juice and Seeds Aqueous Extract on Gastric Emptying and Small-Bowel Motility in Rat

(2017) Kaïs Rtibi et al.   JOURNAL OF FOOD SCIENCE

Supercritical fluid extraction of polyphenols from grape seed ( Vitis vinifera ): Study on process variables and kinetics

(2017) Carla Da Porto et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Functional properties, bioactive compounds, and in vitro gastrointestinal digestion study of dried fruit pomace powders as functional food ingredients

(2017) Virginia P. Gouw et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pomegranate seed oil influences the fatty acids profile and reduces the activity of desaturases in livers of Sprague-Dawley rats

(2017) Agnieszka Białek et al.   PROSTAGLANDINS & OTHER LIPID MEDIATORS

Can ionic liquid solvents be applied in the food industry?

(2017) Paula Larangeira Garcia Martins et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nutritional and Health-Related Effects of a Diet Containing Apple Seed Meal in Rats: The Case of Amygdalin

(2017) Paulina Opyd et al.   Nutrients

Use of polyphenol-rich grape by-products in monogastric nutrition. A review

(2016) Agustín Brenes et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Sonochemical Effect on Activity and Conformation of Commercial Lipases

(2016) Shamraja S. Nadar et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Effects of luteolin and quercetin 3-β- d -glucoside identified from Passiflora subpeltata leaves against acetaminophen induced hepatotoxicity in rats

(2016) Saravanan Shanmugam et al.   BIOMEDICINE & PHARMACOTHERAPY

Pomegranate seed oil nanoemulsions improve the photostability and in vivo antinociceptive effect of a non-steroidal anti-inflammatory drug

(2016) Luana Mota Ferreira et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Sea buckthorn as a source of important bioactive compounds in cardiovascular diseases

(2016) Beata Olas   FOOD AND CHEMICAL TOXICOLOGY

Fermentation and dry fractionation increase bioactivity of cloudberry (Rubus chamaemorus)

(2016) Riitta Puupponen-Pimiä et al.   FOOD CHEMISTRY

Antioxidants and bioactivities of free, esterified and insoluble-bound phenolics from berry seed meals

(2016) Maha Ayoub et al.   FOOD CHEMISTRY

Avocado seed: Modeling extraction of bioactive compounds

(2016) Francisco J. Segovia et al.   INDUSTRIAL CROPS AND PRODUCTS

Application of the pulsed electric field to release bound phenolics in sorghum flour and apple pomace

(2016) Umesh C. Lohani et al.   Innovative Food Science & Emerging Technologies

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

(2016) M. Antónia Nunes et al.   Innovative Food Science & Emerging Technologies

Jabuticaba (Myrciaria cauliflora) Seeds: Chemical Characterization and Extraction of Antioxidant and Antimicrobial Compounds

(2016) Ana Carolina Mendes Hacke et al.   JOURNAL OF FOOD SCIENCE

Valorization of passion fruit (Passiflora edulis sp.) by-products: Sustainable recovery and biological activities

(2016) Daniela A. Oliveira et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Antioxidant activity of C-Glycosidic ellagitannins from the seeds and peel of camu-camu (Myrciaria dubia)

(2016) Tai Kaneshima et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Green alternative methods for the extraction of antioxidant bioactive compounds from winery wastes and by-products: A review

(2016) Francisco J. Barba et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phlorizin Supplementation Attenuates Obesity, Inflammation, and Hyperglycemia in Diet-Induced Obese Mice Fed a High-Fat Diet

(2016) Su-Kyung Shin et al.   Nutrients

Variation in phenolic compounds and antioxidant activity in apple seeds of seven cultivars

(2016) Ying Xu et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Promotive effects of 5-Aminolevulinic acid on growth, photosynthetic gas exchange, chlorophyll, and antioxidative enzymes under salinity stress in Prunnus persica (L.) Batseh Seedling

(2016) Jia Ye et al.   Emirates Journal of Food and Agriculture

Plasma carotenoids and tocopherols in relation to prostate-specific antigen (PSA) levels among men with biochemical recurrence of prostate cancer

(2015) Samuel O. Antwi et al.   Cancer Epidemiology

Extraction of polyphenols from grape skins and defatted grape seeds using subcritical water: Experiments and modeling

(2015) Kurabachew Simon Duba et al.   FOOD AND BIOPRODUCTS PROCESSING

An enzymatic extraction of proanthocyanidins from País grape seeds and skins

(2015) Katherina Fernández et al.   FOOD CHEMISTRY

Unique variability of tocopherol composition in various seed oils recovered from by-products of apple industry: Rapid and simple determination of all four homologues (α, β, γ and δ) by RP-HPLC/FLD

(2015) Paweł Górnaś   FOOD CHEMISTRY

Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase

(2015) Bing Zhang et al.   FOOD CHEMISTRY

Optimizing Microwave-Assisted Extraction of Phenolic Antioxidants from Red Delicious and Jonathan Apple Pomace

(2015) Vaishnavi Chandrasekar et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Authentication of Geographical Origin and Crop System of Grape Juices by Phenolic Compounds and Antioxidant Activity Using Chemometrics

(2015) Daniel Granato et al.   JOURNAL OF FOOD SCIENCE

Involvement of GABAergic pathway in the sedative activity of apigenin, the main flavonoid from Passiflora quadrangularis pericarp

(2015) Andressa C. Gazola et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions

(2015) Elena Roselló-Soto et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Screening of the chemical composition and occurring antioxidants in jabuticaba (Myrciaria jaboticaba) and jussara (Euterpe edulis) fruits and their fractions

(2015) Kim Ohanna Pimenta Inada et al.   Journal of Functional Foods

Involvement of GABAergic pathway in the sedative activity of apigenin, the main flavonoid from Passiflora quadrangularis pericarp

(2015) Andressa C. Gazola et al.   Revista Brasileira de Farmacognosia-Brazilian Journal of Pharmacognosy

Clinical evidence on potential health benefits of berries

(2015) Baoru Yang et al.   Current Opinion in Food Science

Dried camu-camu (Myrciaria dubia H.B.K. McVaugh) industrial residue: A bioactive-rich Amazonian powder with functional attributes

(2014) Juliana Chrís Silva de Azevêdo et al.   FOOD RESEARCH INTERNATIONAL

Frozen pulp extracts of camu-camu ( Myrciaria dubia McVaugh) attenuate the hyperlipidemia and lipid peroxidation of Type 1 diabetic rats

(2014) Any Elisa de Souza Schmidt Gonçalves et al.   FOOD RESEARCH INTERNATIONAL

Extraction of anthocyanins and flavan-3-ols from red grape pomace continuously by coupling hot water extraction with a modified expeller

(2014) Jeana K. Monrad et al.   FOOD RESEARCH INTERNATIONAL

Characterization of apple seed oil with Denomination of Origin from Asturias, Spain

(2014) L. Alonso et al.   GRASAS Y ACEITES

Safety Assessment of Vitis vinifera (Grape)-Derived Ingredients as Used in Cosmetics

(2014) Monice M. Fiume et al.   INTERNATIONAL JOURNAL OF TOXICOLOGY

Antioxidant Activity and Phenolic Content of Seed, Skin and Pulp Parts of 22 Grape (Vitis vinifera L.) Cultivars (4 Common and 18 Registered or Candidate for Registration)

(2014) Yusuf Yilmaz et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Bioactive compounds and antioxidant activity of Vitis vinifera and Vitis labrusca grapes: Evaluation of different extraction methods

(2014) Vívian Maria Burin et al.   MICROCHEMICAL JOURNAL

Combined Resveratrol, Quercetin, and Catechin Treatment Reduces Breast Tumor Growth in a Nude Mouse Model

(2014) Alexander Schlachterman et al.   Translational Oncology

Plum (Prunus Domestica L.) by-product as a new and cheap source of bioactive peptides: Extraction method and peptides characterization

(2014) Estefanía González-García et al.   Journal of Functional Foods

Effects of sea buckthorn and bilberry on serum metabolites differ according to baseline metabolic profiles in overweight women: a randomized crossover trial

(2013) Petra S Larmo et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effects of diet supplementation with Camu-camu (Myrciaria dubia HBK McVaugh) fruit in a rat model of diet-induced obesity

(2013) Ozanildo V Nascimento et al.   ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS

Avocado (Persea americana) Seed as a Source of Bioactive Phytochemicals

(2013) Deepti Dabas et al.   CURRENT PHARMACEUTICAL DESIGN

Effect of bioactive substances found in rapeseed, raspberry and strawberry seed oils on blood lipid profile and selected parameters of oxidative status in rats

(2013) Marek Pieszka et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

Antioxidant ability of fractionated apple peel phenolics to inhibit fish oil oxidation

(2013) Satvir Sekhon-Loodu et al.   FOOD CHEMISTRY

Amygdalin content of seeds, kernels and food products commercially-available in the UK

(2013) Islamiyat F. Bolarinwa et al.   FOOD CHEMISTRY

Comparative study of chemical and phenolic compositions of two species of jaboticaba: Myrciaria jaboticaba (Vell.) Berg and Myrciaria cauliflora (Mart.) O. Berg

(2013) Marcela Roquim Alezandro et al.   FOOD RESEARCH INTERNATIONAL

Grape Pomace as a Sustainable Source of Bioactive Compounds: Extraction, Characterization, and Biotechnological Applications of Phenolics

(2013) Ariel R. Fontana et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant Activities and Phenolics of Passiflora edulis Seed Recovered from Juice Production Residue

(2013) Nattaya Lourith et al.   Journal of Oleo Science

Fatty acid composition, physicochemical properties, antioxidant and cytotoxic activity of apple seed oil obtained from apple pomace

(2013) Mayanka Walia et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Black currant seed oil supplementation of mothers enhances IFN-γ and suppresses IL-4 production in breast milk

(2013) Pia Linnamaa et al.   PEDIATRIC ALLERGY AND IMMUNOLOGY

Jaboticaba (Myrciaria jaboticaba (Vell.) Berg.) peel improved triglycerides excretion and hepatic lipid peroxidation in high-fat-fed rats

(2013) Ângela Giovana Batista et al.   Revista de Nutricao-Brazilian Journal of Nutrition

Yellow passion fruit seed oil (Passiflora edulis f. flavicarpa): physical and chemical characteristics

(2012) Cassia Roberta Malacrida et al.   BRAZILIAN ARCHIVES OF BIOLOGY AND TECHNOLOGY

Content, composition, and stereochemical characterisation of lignans in berries and seeds

(2012) Annika I. Smeds et al.   FOOD CHEMISTRY

Comparative analyses of seeds of wild fruits of Rubus and Sambucus species from Southern Italy: Fatty acid composition of the oil, total phenolic content, antioxidant and anti-inflammatory properties of the methanolic extracts

(2012) Alessia Fazio et al.   FOOD CHEMISTRY

Temperature-dependent kinetics of grape seed phenolic compounds extraction: Experiment and model

(2012) Ana Bucić-Kojić et al.   FOOD CHEMISTRY

Formation and relevance of 5-hydroxymethylfurfural in bioactive subcritical water extracts from olive leaves

(2012) M. Herrero et al.   FOOD RESEARCH INTERNATIONAL

Functional components of grape pomace: their composition, biological properties and potential applications

(2012) Jianmei Yu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Potential of Fruit Wastes as Natural Resources of Bioactive Compounds

(2012) Gui-Fang Deng et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Characterization and Quantitation of Low and High Molecular Weight Phenolic Compounds in Apple Seeds

(2012) Matthias Fromm et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Phenolic Compound Profiles and Antioxidant Capacity of Persea americana Mill. Peels and Seeds of Two Varieties

(2012) Agnieszka Kosińska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of antioxidants from winery wastes using subcritical water

(2012) Bahar Aliakbarian et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Efeito hipolipidêmico do suco de camu-camu em ratos

(2012) Maíra Cássia Schwertz et al.   Revista de Nutricao-Brazilian Journal of Nutrition

Comparison of ultrasound-assisted extraction with conventional extraction methods of oil and polyphenols from grape (Vitis vinifera L.) seeds

(2012) Carla Da Porto et al.   ULTRASONICS SONOCHEMISTRY

Potential Anticancer Properties of Grape Antioxidants

(2012) Kequan Zhou et al.   Journal of Oncology

Polyphenol concentrations in apple processing by-products determined using electrospray ionization mass spectrometry

(2011) H. P. Vasantha Rupasinghe et al.   CANADIAN JOURNAL OF PLANT SCIENCE

Subcritical water extraction of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant activities with HPLC–ABTS+ assay

(2011) Li He et al.   FOOD AND BIOPRODUCTS PROCESSING

Influence of filtering of cold pressed berry seed oils on their antioxidant profile and quality characteristics

(2011) V. Van Hoed et al.   FOOD CHEMISTRY

Characterisation of polymeric skin and seed proanthocyanidins during ripening in six Vitis vinifera L. cv

(2011) Matteo Bordiga et al.   FOOD CHEMISTRY

Microwave-assistance provides very rapid and efficient extraction of grape seed polyphenols

(2011) Yinping Li et al.   FOOD CHEMISTRY

Antimicrobial, antioxidant and phytochemical investigations of sea buckthorn (Hippophaë rhamnoides L.) leaf, stem, root and seed

(2011) Thomas Michel et al.   FOOD CHEMISTRY

Composition and antioxidative activities of supercritical CO2-extracted oils from seeds and soft parts of northern berries

(2011) Baoru Yang et al.   FOOD RESEARCH INTERNATIONAL

Sea buckthorn berries: A potential source of valuable nutrients for nutraceuticals and cosmoceuticals

(2011) Lalit M. Bal et al.   FOOD RESEARCH INTERNATIONAL

Nutritional compositions and health promoting phytochemicals of camu-camu (myrciaria dubia) fruit: A review

(2011) Mst. Sorifa Akter et al.   FOOD RESEARCH INTERNATIONAL

The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites

(2011) Valery M. Dembitsky et al.   FOOD RESEARCH INTERNATIONAL

Blackberry Seed Extracts and Isolated Polyphenolic Compounds Showing Protective Effect on Human Lymphocytes DNA

(2011) Dejan Gođevac et al.   JOURNAL OF FOOD SCIENCE

Reutilization of Mango Byproducts: Study of the Effect of Extraction Solvent and Temperature on Their Antioxidant Properties

(2011) Eva Dorta et al.   JOURNAL OF FOOD SCIENCE

Anti-Inflammatory Effects of Seeds of the Tropical Fruit Camu-Camu (Myrciaria dubia)

(2011) Kazunaga YAZAWA et al.   JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY

Grape Proanthocyanidins Induce Apoptosis by Loss of Mitochondrial Membrane Potential of Human Non-Small Cell Lung Cancer Cells In Vitro and In Vivo

(2011) Tripti Singh et al.   PLoS One

Sugars, organic acids, minerals and lipids in jabuticaba

(2011) Annete de Jesus Boari Lima et al.   Revista Brasileira de Fruticultura

Tocotrienols, the vitamin E of the 21st century: Its potential against cancer and other chronic diseases

(2010) Bharat B. Aggarwal et al.   BIOCHEMICAL PHARMACOLOGY

Effect of Ultrafiltration on Anthocyanin and Flavonol Content of Black Currant Juice (Ribes nigrum L.)

(2010) Nora Pap et al.   Food and Bioprocess Technology

Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening

(2010) Aleyda María Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Analysis of components and study on antioxidant and antimicrobial activities of oil in apple seeds

(2010) Hong-Lei Tian et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The effect of pre-treatment on the anthocyanin and flavonol content of black currant juice (Ribes nigrum L.) in concentration by reverse osmosis

(2010) Nora Pap et al.   JOURNAL OF FOOD ENGINEERING

Extraction and identification of proanthocyanidins from grape seed (Vitis Vinifera) using supercritical carbon dioxide

(2010) Esen Eyiler Yilmaz et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Phloridzin: Biosynthesis, distribution and physiological relevance in plants

(2010) Christian Gosch et al.   PHYTOCHEMISTRY

Health benefit application of functional oligosaccharides

(2009) Xu Qiang et al.   CARBOHYDRATE POLYMERS

Characterization of Canadian Black Currant (Ribes nigrum L.) Seed Oils and Residues

(2009) Anna M. Bakowska-Barczak et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Extraction of phenolic fraction from guava seeds (Psidium guajava L.) using supercritical carbon dioxide and co-solvents

(2009) Henry I. Castro-Vargas et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Gallic Acid, an Active Constituent of Grape Seed Extract, Exhibits Anti-proliferative, Pro-apoptotic and Anti-tumorigenic Effects Against Prostate Carcinoma Xenograft Growth in Nude Mice

(2009) Manjinder Kaur et al.   PHARMACEUTICAL RESEARCH

Passiflin, a novel dimeric antifungal protein from seeds of the passion fruit

(2009) S.K. Lam et al.   PHYTOMEDICINE

Processing of Apple Pomace for Bioactive Molecules

(2008) Shashi Bhushan et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Berry seed press residues and their valuable ingredients with special regard to black currant seed press residues

(2008) Dorit Helbig et al.   FOOD CHEMISTRY

Ellagitannin Composition of Blackberry As Determined by HPLC-ESI-MS and MALDI-TOF-MS

(2008) Tiffany J. Hager et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Cholesterol-Lowering Nutraceuticals and Functional Foods

(2008) Zhen-Yu Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Tropical fruit camu-camu (Myrciaria dubia) has anti-oxidative and anti-inflammatory properties

(2008) Teruo Inoue et al.   Journal of Cardiology

Grape and wine polyphenols down-regulate the expression of signal transduction genes and inhibit the growth of estrogen receptor–negative MDA-MB231 tumors in nu/nu mouse xenografts

(2008) Fatima Hakimuddin et al.   NUTRITION RESEARCH

Microwave-Assisted Efficient Extraction of Different Parts of Hippophae rhamnoides for the Comparative Evaluation of Antioxidant Activity and Quantification of Its Phenolic Constituents by Reverse-Phase High-Performance Liquid Chromatography (RP-HPLC)†

(2007) Upendra K. Sharma et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY