Characterization of apple, pineapple, and melon by-products and their application in cookie formulations as an alternative to enhance the antioxidant capacity

Phenolic profile and antioxidant activity from peels and seeds of melon (Cucumis melo L. var. reticulatus) and their antiproliferative effect in cancer cells

(2018) P.M. Rolim et al.   BRAZILIAN JOURNAL OF MEDICAL AND BIOLOGICAL RESEARCH

Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates

(2018) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Differentiation of modern and ancient varieties of common wheat by quantitative capillary electrophoretic profile of phenolic acids

(2018) Roberto Gotti et al.   JOURNAL OF CHROMATOGRAPHY A

Phenolic enrichment in apple skin following post-harvest fruit UV-B treatment

(2018) Carolina Fagundes Assumpção et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Characterization, phenolic compounds and functional properties of Cucumis melo L. peels

(2017) Sana Mallek-Ayadi et al.   FOOD CHEMISTRY

Bioactive compound and antioxidant activity distribution in roller-milled and pearled fractions of conventional and pigmented wheat varieties

(2017) Debora Giordano et al.   FOOD CHEMISTRY

Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects

(2017) Nataly Maria Viva de Toledo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physicochemical, Functional and Antioxidant Properties of Tropical Fruits Co-products

(2016) Miriam Mabel Selani et al.   PLANT FOODS FOR HUMAN NUTRITION

Effect of drying methods and blending ratios on dough rheological properties, physical and sensory properties of wheat-taro flour composite bread

(2016) Gidmwork Abera et al.   Food Science & Nutrition

Determination of the phenolic composition from Brazilian tropical fruits by UHPLC–MS/MS

(2015) Giovana A. Bataglion et al.   FOOD CHEMISTRY

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

(2015) Zeynep Aksoylu et al.   JOURNAL OF FOOD QUALITY

Quality characteristics and antioxidant properties of breads incorporated with pomegranate whole fruit bagasse

(2015) Soumya Bhol et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Characterisation and potential application of pineapple pomace in an extruded product for fibre enhancement

(2014) Miriam Mabel Selani et al.   FOOD CHEMISTRY

Fortification of Cookies with Peanut Skins: Effects on the Composition, Polyphenols, Antioxidant Properties, and Sensory Quality

(2014) Adriano Costa de Camargo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Processamento de frutos de abacaxizeiro cv smooth cayenne: perfil de açúcares e ácidos dos sucos e composição nutricional da farinha de cascas

(2014) Sarita Leonel et al.   Revista Brasileira de Fruticultura

Folhas, talos, cascas e sementes de vegetais: composição nutricional, aproveitamento na alimentação e análise sensorial de preparações

(2013) Cátia Regina Storck et al.   CIENCIA RURAL

Impact of dietary fiber intake on glycemic control, cardiovascular risk factors and chronic kidney disease in Japanese patients with type 2 diabetes mellitus: the Fukuoka Diabetes Registry

(2013) Hiroki Fujii et al.   Nutrition Journal

The Impact of Milling and Thermal Processing on Phenolic Compounds in Cereal Grains

(2012) Sanaa Ragaee et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Avaliação sensorial de produtos panificados com adição de farinha de bagaço de maçã

(2010) Laylla Marques Coelho et al.   Food Science and Technology

Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC–ABTS+ assay

(2010) Li He et al.   FOOD RESEARCH INTERNATIONAL

Qualidade do fruto de abacaxi comercializado pela Cooperfruto: Miranorte-TO

(2010) Miréia Aparecida Bezerra Pereira et al.   Revista Brasileira de Fruticultura

Conservação de maçã minimamente processada com o uso de películas comestíveis

(2009) Luciana Cristina Brigatto Fontes et al.   Food Science and Technology