Properties of Dietary Fibers from Agroindustrial Coproducts as Source for Fiber-Enriched Foods

Investigating the effects of food matrix and food components on bioaccessibility of pomegranate (Punica granatum) phenolics and anthocyanins using an in-vitro gastrointestinal digestion model

(2014) Hafizenur Sengul et al.   FOOD RESEARCH INTERNATIONAL

Utilisation Potential of Feijoa Fruit Wastes as Ingredients for Functional Foods

(2012) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

(2012) Charis M. Galanakis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluation of the Effect of Tiger Nut Fibre as a Carrier of Unsaturated Fatty Acids Rich Oil on the Quality of Dry-Cured Sausages

(2011) Elena Sánchez-Zapata et al.   Food and Bioprocess Technology

Cholesterol-Lowering Activity of the Major Polyphenols in Grape Seed

(2011) Sathaporn Ngamukote et al.   MOLECULES

Dietary fibre and physicochemical properties of several edible seaweeds from the northwestern Spanish coast

(2010) Eva Gómez-Ordóñez et al.   FOOD RESEARCH INTERNATIONAL

Effect of the Addition of Different Dietary Fiber and Edible Cereal Bran Sources on the Baking and Sensory Characteristics of Cupcakes

(2009) Dimitra M. Lebesi et al.   Food and Bioprocess Technology

The link between dietary fibre and human health

(2009) Cyril W.C. Kendall et al.   FOOD HYDROCOLLOIDS

Storage stability of a high dietary fibre powder from orange by-products

(2009) Juana Fernández-López et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Preparation of Dietary Fiber Powder from Tiger Nut (Cyperus esculentus) Milk (“Horchata”) Byproducts and Its Physicochemical Properties

(2009) Elena Sánchez-Zapata et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of type of cereal, heat processing of the cereal, and fiber inclusion in the diet on gizzard pH and nutrient utilization in broilers at different ages

(2009) E. Jimenez-Moreno et al.   POULTRY SCIENCE

Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts

(2008) C.S. Ku et al.   BIORESOURCE TECHNOLOGY

Incorporation of citrus fibers in fermented milk containing probiotic bacteria

(2007) Esther Sendra et al.   FOOD MICROBIOLOGY