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(2023) Imen Bettaieb et al.   CHEMISTRY & BIODIVERSITY

Risk/Benefits of the Use of Chia, Quinoa, Sesame and Flax Seeds in Bakery Products. An Update Review

(2023) Elena Olombrada et al.   FOOD REVIEWS INTERNATIONAL

Supercritical fluid technology for agrifood materials processing

(2023) Mara E M Braga et al.   Current Opinion in Food Science

Coffee oligosaccharides and their role in health and wellness

(2023) Shivani Tripathi et al.   FOOD RESEARCH INTERNATIONAL

Optimization of date seed oil extraction using the assistance of hydrothermal and ultrasound technologies

(2022) A. Mrabet et al.   GRASAS Y ACEITES

Extraction of phytochemicals from date palm (Phoenix dactylifera L.) seeds by enzymatic hydrolysis

(2022) Banat Gul et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Structural characterization and cytotoxic, ACE-inhibitory and antioxidant activities of polysaccharide from Bitter vetch (Vicia ervilia) seeds

(2022) Reihaneh Sorourian et al.   Journal of Food Measurement and Characterization

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(2022) Dina El‐Sayed Helmy Azab et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Modification of lignin properties using alpha particles and gamma-rays for diverse applications

(2022) Ashish Kumar et al.   RADIATION PHYSICS AND CHEMISTRY

Effect of gamma irradiation on structure, physicochemical and functional properties of bitter vetch (Vicia ervilia) seeds polysaccharides

(2022) Mohammad Hojjati et al.   RADIATION PHYSICS AND CHEMISTRY

Biochemical Composition and Biological Activities of Date Palm (Phoenix dactylifera L.) Seeds: A Review

(2022) Maryam Abdulraheem Alkhoori et al.   Biomolecules

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products

(2021) Rodrigo SUBIRIA-CUETO et al.   Food Science and Technology

Defatted Seeds of Oenothera biennis as a Potential Functional Food Ingredient for Diabetes

(2021) Zhiqiang Wang et al.   Foods

Low dose gamma‐irradiation enhances shelf‐life and contents of serotonin and melatonin in green plantains ( Musa paradisiaca ): A study involving antioxidant synergy

(2021) Poulami Sarkar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Reductive Stress of Sulfur-Containing Amino Acids within Proteins and Implication of Tandem Protein–Lipid Damage

(2021) Chryssostomos Chatgilialoglu et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Date Palm Seed Oil (Phoenix dactylifera L.) Green Extraction: Physicochemical Properties, Antioxidant Activities, and Phenolic and Fatty Acid Profiles

(2021) Hammadi Hamza et al.   JOURNAL OF FOOD QUALITY

Optimization of the extraction of polysaccharides from the shells of Camellia oleifera and evaluation on the antioxidant potential in vitro and in vivo

(2021) Lijun Zhou et al.   Journal of Functional Foods

State-of-the-Art Production Chains for Peas, Beans and Chickpeas—Valorization of Agro-Industrial Residues and Applications of Derived Extracts

(2020) Annalisa Tassoni et al.   MOLECULES

Optimization of synergistic biosorption of oxytetracycline and cadmium from binary mixtures on reed-based beads: modeling study using Brouers-Sotolongo models

(2020) Sarra Karoui et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Date Seeds: A Promising Source of Oil with Functional Properties

(2020) Abdessalem Mrabet et al.   Foods

Structural characterization, antioxidant and antibacterial activities of a novel water soluble polysaccharide from Cordia myxa fruits

(2020) Mohammad Hojjati et al.   Journal of Food Measurement and Characterization

Innovative sequential combination of fixed bed adsorption/desorption and photocatalysis cost-effective process to remove antibiotics in solution

(2020) Sarra Karoui et al.   PROGRESS IN ORGANIC COATINGS

Chemical Composition and Antimicrobial Activityof Laurus nobilis L. Essential Oils from Bulgaria

(2019) Hafize Fidan et al.   MOLECULES

Extraction, characterization and optimization of high quality bio-oil derived from waste date seeds

(2019) Mujeeb Oladipupo Kareem et al.   CHEMICAL ENGINEERING COMMUNICATIONS

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(2018) Ivelina Vasileva et al.   FOOD CHEMISTRY

Glycine formation in CO2:CH4:NH3 ices induced by 0-70 eV electrons

(2018) Sasan Esmaili et al.   JOURNAL OF CHEMICAL PHYSICS

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(2018) Ceren Mutlu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds

(2017) Muhammad H. Alu’datt et al.   FOOD CHEMISTRY

Inactivation Methods of Trypsin Inhibitor in Legumes: A Review

(2017) Sara Avilés-Gaxiola et al.   JOURNAL OF FOOD SCIENCE

Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage

(2015) C. Rodríguez-Pérez et al.   FOOD CHEMISTRY

The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of French Fries

(2015) Magda Aniołowska et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Comparative Studies on Polyphenolic Composition, Antioxidant and Diuretic Effects of Nigella sativa L. (Black Cumin) and Nigella damascena L. (Lady-in-a-Mist) Seeds

(2015) Claudia-Crina Toma et al.   MOLECULES

Effect of gamma irradiation on antioxidant properties of ber (Zizyphus mauritiana) fruit

(2014) C. Kavitha et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Bio-oil from pyrolysis of Tunisian almond shell: Comparative study and investigation of aging effect during long storage

(2014) Najla Grioui et al.   Energy for Sustainable Development

Evaluation and characterisation of Citrullus colocynthis (L.) Schrad seed oil: Comparison with Helianthus annuus (sunflower) seed oil

(2012) Imededdine Arbi Nehdi et al.   FOOD CHEMISTRY

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

(2010) Fulgencio Saura-Calixto   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of the extraction method on phytochemical composition and antioxidant activity of high dietary fibre powders obtained from asparagus by-products

(2009) J.M. Fuentes-Alventosa et al.   FOOD CHEMISTRY