article

By-products of plant food processing as a source of functional compounds — recent developments

Trends in Food Science & Technology · 2001 · Vol. 12(11) · pp. 401–413

Andreas Schieber✉(University of Hohenheim)Florian C. Stintzing(University of Hohenheim)Reinhold Carle(University of Hohenheim)

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Phytochemicals and Antioxidant Activities Microbial Metabolites in Food Biotechnology Seed and Plant BiochemistryHuman healthFood productsFunctional foodHealth benefitsBiotechnologyBusinessFood processingBiochemical engineeringRisk analysis (engineering)Food science

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1,298

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2.24

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180

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87%

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References

Comparison of Spray‐drying, Drum‐drying and Freeze‐drying for β‐Carotene Encapsulation and Preservation

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Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro

Food Chemistry · 2001 · 1,203 citations

Determination of phenolic acids and flavonoids of apple and pear by high-performance liquid chromatography

Journal of Chromatography A · 2001 · 612 citations

Phenol Antioxidant Quantity and Quality in Foods: Vegetables

Journal of Agricultural and Food Chemistry · 1998 · 938 citations

Phenol Antioxidant Quantity and Quality in Foods: Fruits

Journal of Agricultural and Food Chemistry · 2001 · 1,188 citations

Assessing Antioxidant and Prooxidant Activities of Phenolic Compounds

Journal of Agricultural and Food Chemistry · 2000 · 1,626 citations

Principal Phenolic Phytochemicals in Selected California Wines and Their Antioxidant Activity in Inhibiting Oxidation of Human Low-Density Lipoproteins

Journal of Agricultural and Food Chemistry · 1995 · 883 citations

Natural antioxidants from residual sources

Food Chemistry · 2001 · 1,700 citations

Flaxseed as a functional food: A review

Journal of Pharmacognosy and Phytochemistry · 2019 · 14 citations

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