Biological Approaches for Extraction of Bioactive Compounds From Agro-industrial By-products: A Review

Microbial bioconversion of feathers into antioxidant peptides and pigments and their liposome encapsulation

(2021) Diego Bertolini et al.   BIOTECHNOLOGY LETTERS

Optimized Conditions for Flavonoid Extraction from Pomelo Peel Byproducts under Enzyme- and Ultrasound-Assisted Extraction Using Response Surface Methodology

(2021) Mai Nguyen Tram Anh et al.   JOURNAL OF FOOD QUALITY

A Novel Process for the Recovery of Betalains from Unsold Red Beets by Low-Temperature Enzyme-Assisted Extraction

(2021) Claudio Lombardelli et al.   Foods

Structure, preparation, modification, and bioactivities of β-glucan and mannan from yeast cell wall: A review

(2021) Yana Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Conventional versus green extraction techniques - A comparative perspective

(2021) Carene Picot-Allain et al.   Current Opinion in Food Science

Sustainable processing of food waste for production of bio-based products for circular bioeconomy

(2021) Poonam Sharma et al.   BIORESOURCE TECHNOLOGY

Recovery of Biomolecules from Agroindustry by Solid-Liquid Enzyme-Assisted Extraction: a Review

(2021) Elisa Hernández Becerra et al.   Food Analytical Methods

The potential of anthocyanins in smart, active, and bioactive eco-friendly polymer-based films: A review

(2021) Josemar Gonçalves de Oliveira Filho et al.   FOOD RESEARCH INTERNATIONAL

Food loss and waste in food supply chains. A systematic literature review and framework development approach

(2021) Chetna Chauhan et al.   JOURNAL OF CLEANER PRODUCTION

Optimization of Ultrasonic Cellulase-Assisted Extraction and Antioxidant Activity of Natural Polyphenols from Passion Fruit

(2021) Wei Wang et al.   MOLECULES

Xylooligosaccharides production by crude and partially purified xylanase from Aureobasidium pullulans: Biochemical and thermodynamic properties of the enzymes and their application in xylan hydrolysis

(2021) Gabrielle Victoria Gautério et al.   PROCESS BIOCHEMISTRY

Recovery of high-value bioactive phytochemicals from agro-waste of mango (Mangifera indica L.) using enzyme-assisted ultrasound pretreated extraction

(2021) Tehmina Sharif et al.   Biomass Conversion and Biorefinery

Technological Applications of Natural Colorants in Food Systems: A Review

(2021) Ivan Luzardo-Ocampo et al.   Foods

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

(2021) Arona Figueroa Pires et al.   Foods

Xylooligosaccharide Production with Low Xylose Release Using Crude Xylanase from Aureobasidium pullulans: Effect of the Enzymatic Hydrolysis Parameters

(2021) Gabrielle Victoria Gautério et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Pretreatment of lignocellulosic biomass: A review on recent advances

(2021) Akshay R. Mankar et al.   BIORESOURCE TECHNOLOGY

Valorization of Tomato Waste as a Source of Carotenoids

(2021) Sonia Trombino et al.   MOLECULES

Encapsulation of probiotics and nutraceuticals: Applications in functional food industry

(2021) Priscilla Magro Reque et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Re-thinking functional food development through a holistic approach

(2021) Marilisa Alongi et al.   Journal of Functional Foods

Natural Bioactive Compounds from Food Waste: Toxicity and Safety Concerns

(2021) Ana A. Vilas-Boas et al.   Foods

Application of carbohydrates in approved small molecule drugs: A review

(2021) Hongfei Jiang et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Cereal processing waste, an environmental impact and value addition perspectives: A comprehensive treatise

(2021) Gul Hassan et al.   FOOD CHEMISTRY

Allergenicity, antioxidant activity and ACE-inhibitory activity of protease hydrolyzed peanut flour

(2021) Jianmei Yu et al.   FOOD CHEMISTRY

Natural Products and Their Bioactive Compounds: Neuroprotective Potentials against Neurodegenerative Diseases

(2020) Nur Shafika Mohd Sairazi et al.   Evidence-based Complementary and Alternative Medicine

Enzymatically derived sunflower protein hydrolysate and peptides inhibit NFκB and promote monocyte differentiation to a dendritic cell phenotype

(2020) Rodney A. Velliquette et al.   FOOD CHEMISTRY

Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

(2020) Julio Nogales‐Bueno et al.   JOURNAL OF FOOD SCIENCE

Bioactives from Agri-Food Wastes: Present Insights and Future Challenges

(2020) Sana Ben-Othman et al.   MOLECULES

Aqueous enzymatic extraction of rosmarinic acid from Salvia officinalis : optimisation using response surface methodology

(2020) Chia‐Hung Su et al.   PHYTOCHEMICAL ANALYSIS

An overview of cell disruption methods for intracellular biomolecules recovery

(2020) Tatiane Aparecida Gomes et al.   PREPARATIVE BIOCHEMISTRY & BIOTECHNOLOGY

Optimization of Conditions for the Higher Level Production of Protease: Characterization of Protease from Geobacillus SBS-4S

(2020) Waheed Ahmad et al.   Waste and Biomass Valorization

Tailored and synergistic enzyme-assisted extraction of carotenoid-containing chromoplasts from tomatoes

(2020) Claudio Lombardelli et al.   FOOD AND BIOPRODUCTS PROCESSING

Valorization of Soybean Molasses as Fermentation Substrate for the Production of Microbial Exocellular β-Glucan

(2020) Silvia Barbosa Pecin Acosta et al.   JOURNAL OF POLYMERS AND THE ENVIRONMENT

Bioactive Properties of Protein Hydrolysate of Cottonseed Byproduct: Antioxidant, Antimicrobial, and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities

(2020) Josemar Gonçalves de Oliveira Filho et al.   Waste and Biomass Valorization

Recovery of lycopene from industrially derived tomato processing by-products by pulsed electric fields-assisted extraction

(2020) G. Pataro et al.   Innovative Food Science & Emerging Technologies

Lycopene in human health

(2020) Mélanie Caseiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides

(2020) Michela Verni et al.   Frontiers in Microbiology

Concentration of xylooligosaccharides with a low degree of polymerization using membranes and their effect on bacterial fermentation

(2020) Ramkrishna D. Singh et al.   Biofuels Bioproducts & Biorefining-Biofpr

Utilization of sugarcane straw for production of β-glucan biopolymer by Lasiodiplodia theobromae CCT 3966 in batch fermentation process

(2020) Peyman Abdeshahian et al.   BIORESOURCE TECHNOLOGY

Oil extraction from tiger nut (Cyperus esculentus L.) using the combination of microwave-ultrasonic assisted aqueous enzymatic method - design, optimization and quality evaluation

(2020) Bin Hu et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of chlorogenic acid on controlling kiwifruit postharvest decay caused by Diaporthe sp.

(2020) Danfeng Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production of bioactive peptides from corn gluten meal by solid-state fermentation with Bacillus subtilis MTCC5480 and evaluation of its antioxidant capacity in vivo

(2020) Xin Jiang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Conditions of enzyme-assisted extraction to increase the recovery of flavanone aglycones from pectin waste

(2020) Paula de Paula Menezes Barbosa et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enzyme-assisted extraction of bioactive non-extractable polyphenols from sweet cherry (Prunus avium L.) pomace

(2020) Gloria Domínguez-Rodríguez et al.   FOOD CHEMISTRY

Integrated microwave- and enzyme-assisted extraction of phenolic compounds from olive pomace

(2020) Gabriela A. Macedo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Importance of sustainable operations in food loss: evidence from the Belgian food processing industry

(2019) Manoj Dora et al.   ANNALS OF OPERATIONS RESEARCH

Improvements in the extraction of bioactive compounds by enzymes

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

Valorization of Deproteinated Potato Juice Water into β-Glucan Preparation of C. utilis Origin: Comparative Study of Preparations Obtained by Two Isolation Methods

(2019) Anna Bzducha-Wróbel et al.   Waste and Biomass Valorization

Enzyme-assisted extractions of polyphenols – a comprehensive review

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

A Critical Review of Phenolic Compounds Extracted from the Bark of Woody Vascular Plants and Their Potential Biological Activity

(2019) Corneliu Tanase et al.   MOLECULES

Gluten-free bread: effect of soy and corn co-products on the quality parameters

(2019) Rafaiane Macedo Guimarães et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Combination of emerging technologies for the extraction of bioactive compounds

(2019) Le Wen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Mango agro-industrial wastes for lipase production from Yarrowia lipolytica and the potential of the fermented solid as a biocatalyst

(2019) Adejanildo da S. Pereira et al.   FOOD AND BIOPRODUCTS PROCESSING

Technical potential and geographic distribution of agricultural residues, co-products and by-products in the European Union

(2019) Robert Bedoić et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Active food packaging: Alginate films with cottonseed protein hydrolysates

(2019) Josemar Gonçalves de Oliveira Filho et al.   FOOD HYDROCOLLOIDS

Antihyperglycemic and hypoglycemic activity of naturally occurring peptides and protein hydrolysates from easy-to-cook and hard-to-cook beans (Phaseolus vulgaris L.)

(2019) Erika Valencia-Mejía et al.   FOOD RESEARCH INTERNATIONAL

Treatment and utilization of dairy industrial waste: A review

(2019) Talha Ahmad et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Understanding Food Loss and Waste—Why Are We Losing and Wasting Food?

(2019) Rovshen Ishangulyyev et al.   Foods

Extraction of tomato by-products’ bioactive compounds using ohmic technology

(2019) Marta Coelho et al.   FOOD AND BIOPRODUCTS PROCESSING

Development of multifunctional food packaging films based on chitosan, TiO2 nanoparticles and anthocyanin-rich black plum peel extract

(2019) Xin Zhang et al.   FOOD HYDROCOLLOIDS

Enzyme-assisted extraction of bioactive compounds from brown seaweeds and characterization

(2019) Sabeena Farvin K. Habeebullah et al.   JOURNAL OF APPLIED PHYCOLOGY

Preparation, identification, and activity evaluation of antioxidant peptides from protein hydrolysate of corn germ meal

(2019) Sitian Zhang et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Bioactive food compounds, epigenetics and chronic disease prevention: Focus on early-life interventions with polyphenols

(2019) Lívia Beatriz Aparecida Ribeiro Silva et al.   FOOD RESEARCH INTERNATIONAL

Simultaneous production of lignocellulolytic enzymes and extraction of antioxidant compounds by solid-state fermentation of agro-industrial wastes

(2019) Paulina Leite et al.   INDUSTRIAL CROPS AND PRODUCTS

From byproduct to a functional ingredient: Camu-camu (Myrciaria dubia) seed extract as an antioxidant agent in a yogurt model

(2019) Marina Fidelis et al.   JOURNAL OF DAIRY SCIENCE

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

Effect of exogenous stress factors on the biosynthesis of carotenoids and lipids by Rhodotorula yeast strains in media containing agro-industrial waste

(2019) Anna M. Kot et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Application of engineered yeast strain fermentation for oligogalacturonides production from pectin-rich waste biomass

(2019) Guojun Yang et al.   BIORESOURCE TECHNOLOGY

Development of novel high-selective extraction approach of carotenoproteins from blue crab (Portunus segnis) shells, contribution to the qualitative analysis of bioactive compounds by HR-ESI-MS

(2019) Marwa Hamdi et al.   FOOD CHEMISTRY

Xylooligosaccharides production from wheat middlings bioprocessed with Bacillus subtilis

(2019) Priscilla Magro Reque et al.   FOOD RESEARCH INTERNATIONAL

Ultrasound-assisted enzymatic extraction of natural food colorant C-Phycocyanin from dry biomass of Arthrospira platensis

(2019) Hrishikesh A. Tavanandi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protective effects of β-glucan extracted from spent brewer yeast during freeze-drying, storage and exposure to simulated gastrointestinal conditions of probiotic lactobacilli

(2019) Jéssica da Silva Guedes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of pressure-assisted enzymatic hydrolysis on functional and bioactive properties of tilapia (Oreochromis niloticus) by-product protein hydrolysates

(2019) Ashutosh Kumar Hemker et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Industrial applications of immobilized enzymes—A review

(2019) Alessandra Basso et al.   Molecular Catalysis

Effects of nanoemulsion-based edible coatings with composite mixture of rosemary extract and ε-poly-l-lysine on the shelf life of ready-to-eat carbonado chicken

(2019) Mingyuan Huang et al.   FOOD HYDROCOLLOIDS

Enzyme-assisted supercritical fluid extraction of antioxidant isorhamnetin conjugates from Opuntia ficus-indica (L.) Mill

(2019) Marilena Antunes-Ricardo et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Single-step production of arabino-xylooligosaccharides by recombinant Bacillus subtilis 3610 cultivated in brewers’ spent grain

(2018) Cláudia Amorim et al.   CARBOHYDRATE POLYMERS

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

Peptidomic analysis of antioxidant and ACE-inhibitory peptides obtained from tomato waste proteins fermented using Bacillus subtilis

(2018) Ali Moayedi et al.   FOOD CHEMISTRY

Evaluation of blueberry residue incorporated cassava starch film as pH indicator in different simulants and foodstuffs

(2018) Cláudia Leites Luchese et al.   FOOD HYDROCOLLOIDS

Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

(2018) Sol Zamuz et al.   FOOD RESEARCH INTERNATIONAL

Current scenario of Canadian fishery and corresponding underutilized species and fishery byproducts: A potential source of omega-3 fatty acids

(2018) Deepika Dave et al.   JOURNAL OF CLEANER PRODUCTION

Recovery of functional compounds from lignocellulosic material: An innovative enzymatic approach

(2018) Larine Kupski et al.   Food Bioscience

Characterization of a novel antioxidant peptide from feather keratin hydrolysates

(2018) Roberta Fontoura et al.   New Biotechnology

Feather Protein Hydrolysates: A Study of Physicochemical, Functional Properties and Antioxidant Activity

(2018) Sana Ben Hamad Bouhamed et al.   Waste and Biomass Valorization

A decade of nutraceutical patents: where are we now in 2018?

(2018) Patricia Daliu et al.   EXPERT OPINION ON THERAPEUTIC PATENTS

One-step process for producing prebiotic arabino-xylooligosaccharides from brewer's spent grain employing Trichoderma species

(2018) Cláudia Amorim et al.   FOOD CHEMISTRY

A value-added approach to improve the nutritional quality of soybean meal byproduct: Enhancing its antioxidant activity through fermentation by Bacillus amyloliquefaciens SWJS22

(2018) Juan Yang et al.   FOOD CHEMISTRY

Solid-state fermentation of black rice bran with Aspergillus awamori and Aspergillus oryzae: Effects on phenolic acid composition and antioxidant activity of bran extracts

(2018) Hye-Young Shin et al.   FOOD CHEMISTRY

Ensuring the future of functional foods

(2018) Catherine S. Birch et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Supercritical carbon dioxide extraction of lycopene from tomato processing by-products: Mathematical modeling and optimization

(2018) Tahmasb Hatami et al.   JOURNAL OF FOOD ENGINEERING

Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

(2018) Pardeep Sadh et al.   MOLECULES

Bio-utilization of fruits and vegetables waste to produce β-carotene in solid-state fermentation: Characterization and antioxidant activity

(2018) Prabhjot Kaur et al.   PROCESS BIOCHEMISTRY

Integrated strategy for purification of esterase from Aureobasidium pullulans

(2018) Ailton Cesar Lemes et al.   SEPARATION AND PURIFICATION TECHNOLOGY

Solid coffee waste as alternative to produce carotenoids with antioxidant and antimicrobial activities

(2018) Mariana Dias Moreira et al.   WASTE MANAGEMENT

Fractionation of Protein Hydrolysates of Fish Waste Using Membrane Ultrafiltration: Investigation of Antibacterial and Antioxidant Activities

(2018) Samaneh Pezeshk et al.   Probiotics and Antimicrobial Proteins

Three-phase partitioning for the direct extraction and separation of bioactive exopolysaccharides from the cultured broth of Phellinus baumii

(2018) Yao-Yao Wang et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Production of milk peptides with antimicrobial and antioxidant properties through fungal proteases

(2018) Mirella Rossitto Zanutto-Elgui et al.   FOOD CHEMISTRY

Effect of different enzymatic extractions on molecular weight distribution, rheological and microstructural properties of barley bran β-glucan

(2018) Reza Karimi et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Preparation of lycopene nanodispersions from tomato processing waste: Effects of organic phase composition

(2017) Navideh Anarjan et al.   FOOD AND BIOPRODUCTS PROCESSING

Extraction of phenolic compounds from dry and fermented orange pomace using supercritical CO2 and cosolvents

(2017) Faber Ariel Espinosa-Pardo et al.   FOOD AND BIOPRODUCTS PROCESSING

Production of bioactive peptides from tomato seed isolate by Lactobacillus plantarum fermentation and enhancement of antioxidant activity

(2017) Manel Mechmeche et al.   FOOD BIOTECHNOLOGY

The cis -lycopene isomers composition in supercritical CO 2 extracted tomato by-products

(2017) Dalia Urbonaviciene et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Autolysis of intracellular content of Brewer's spent yeast to maximize ACE-inhibitory and antioxidant activities

(2017) Elsa F. Vieira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biological activities of wheat middlings bioprocessed with Bacillus spp.

(2017) Priscilla Magro Reque et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Solid state fermentation of fig ( Ficus carica L.) by-products using fungi to obtain phenolic compounds with antioxidant activity and qualitative evaluation of phenolics obtained

(2017) J.J. Buenrostro-Figueroa et al.   PROCESS BIOCHEMISTRY

Screening of filamentous fungi to produce xylanase and xylooligosaccharides in submerged and solid-state cultivations on rice husk, soybean hull, and spent malt as substrates

(2017) Bruna da Silva Menezes et al.   WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY

Optimization of endoglucanase production from Trichoderma harzianum strain HZN11 by central composite design under response surface methodology

(2017) Zabin K. Bagewadi et al.   Biomass Conversion and Biorefinery

Simultaneous production of proteases and antioxidant compounds from agro-industrial by-products

(2016) Ailton Cesar Lemes et al.   BIORESOURCE TECHNOLOGY

A Review of the Latest Advances in Encrypted Bioactive Peptides from Protein-Rich Waste

(2016) Ailton Lemes et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Optimization of extraction of functional protein hydrolysates from chicken egg shell membrane (ESM) by ultrasonic assisted extraction (UAE) and enzymatic hydrolysis

(2016) Surangna Jain et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene

(2016) Samia Azabou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant phenolics and their microbial production by submerged and solid state fermentation process: A review

(2016) Tapati Bhanja Dey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Valorization of Winery Spent Yeast Waste Biomass as a New Source for the Production of β-Glucan

(2016) Vassileios Varelas et al.   Waste and Biomass Valorization

Characterization of Protein-Rich Hydrolysates Produced Through Microbial Conversion of Waste Feathers

(2016) Jaqueline Lessa Maciel et al.   Waste and Biomass Valorization

Microbial enzymes: industrial progress in 21st century

(2016) Rajendra Singh et al.   3 Biotech

Microbial enzymes: industrial progress in 21st century

(2016) Rajendra Singh et al.   3 Biotech

Valuation of brewers spent yeast polysaccharides: A structural characterization approach

(2015) Mariana Pinto et al.   CARBOHYDRATE POLYMERS

Role of polysaccharides in food, digestion, and health

(2015) A. Lovegrove et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Whey as a source of peptides with remarkable biological activities

(2015) Adriano Brandelli et al.   FOOD RESEARCH INTERNATIONAL

Valorization of tomato waste proteins through production of antioxidant and antibacterial hydrolysates by proteolytic Bacillus subtilis: optimization of fermentation conditions

(2015) Ali Moayedi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A Systematic Review of the Efficacy of Bioactive Compounds in Cardiovascular Disease: Phenolic Compounds

(2015) Oscar Rangel-Huerta et al.   Nutrients

Design Strategies for Integratedβ-Galactosidase Purification Processes

(2014) Ailton C. Lemes et al.   CHEMICAL ENGINEERING & TECHNOLOGY

Physiological and biochemical responses induced by spruce bark aqueous extract and deuterium depleted water with synergistic action in sunflower (Helianthus annuus L.) plants

(2014) Corneliu Tanase et al.   INDUSTRIAL CROPS AND PRODUCTS

Soy protein hydrolysis with microbial protease to improve antioxidant and functional properties

(2014) Cibele Freitas de Oliveira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A NEW APPROACH TO EVALUATE IMMOBILIZATION OF β-GALACTOSIDASE ON EUPERGIT®C: STRUCTURAL, KINETIC, AND THERMAL CHARACTERIZATION

(2014) Anna R. C. Braga et al.   QUIMICA NOVA

Current developments in solid-state fermentation

(2013) Leya Thomas et al.   BIOCHEMICAL ENGINEERING JOURNAL

Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”

(2013) José M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Green tea: A novel functional food for the oral health of older adults

(2013) Sumit Gaur et al.   Geriatrics & Gerontology International

β-Glucan extraction from bran of hull-less barley by accelerated solvent extraction combined with response surface methodology

(2013) Bin Du et al.   JOURNAL OF CEREAL SCIENCE

Plant Biomass Recalcitrance: Effect of Hemicellulose Composition on Nanoscale Forces that Control Cell Wall Strength

(2013) Rodrigo L. Silveira et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Bioactive phytochemicals in industrial tomatoes and their processing byproducts

(2012) Nick Kalogeropoulos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

(2011) Berna Özalp Özen et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Lycopene extraction from tomato peel by-product containing tomato seed using supercritical carbon dioxide

(2011) Siti Machmudah et al.   JOURNAL OF FOOD ENGINEERING

Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review

(2011) K. Jayathilakan et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Solid-state fermentation of apple pomace using Phanerocheate chrysosporium – Liberation and extraction of phenolic antioxidants

(2010) C.M. Ajila et al.   FOOD CHEMISTRY

Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal

(2010) Susan M. Tosh et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

(2009) Xiaofang Peng et al.   FOOD CHEMISTRY

Long-term fungal inhibitory activity of water-soluble extract from Amaranthus spp. seeds during storage of gluten-free and wheat flour breads

(2009) Carlo Giuseppe Rizzello et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Polyphenols, oral health and disease: A review

(2009) Stefano Petti et al.   JOURNAL OF DENTISTRY