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Original Articles

Status of Bioactive Compounds in Foods, with Focus on Fruits and Vegetables

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Özgül Altay, Esin Selçuk, Rabia Akçay Salık, Özgün Köprüalan Aydın & Figen Kaymak Ertekin. (2023) Effects of pre-drying methods on physicochemical, textural and color quality attributes of explosive puffed dried mandarin snacks. Drying Technology 41:11, pages 1893-1906.
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Lakshmi A. Dave, Suzanne M. Hodgkinson, Nicole C. Roy, Nick W. Smith & Warren C. McNabb. (2023) The role of holistic nutritional properties of diets in the assessment of food system and dietary sustainability. Critical Reviews in Food Science and Nutrition 63:21, pages 5117-5137.
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Xiaoyu Luo, Xin Zeng, Dandan Wei, Cuicui Ma, Jiahao Li, Xinghong Guo, Linghui Cheng & Zhenxing Mao. (2023) Pesticide residues in common fruits and vegetables in Henan Province, China. Food Additives & Contaminants: Part B 16:3, pages 244-252.
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Jinghong Wang, Margaret Anne Brennan, Luca Serventi & Charles Stephen Brennan. (2022) Impact of functional vegetable ingredients on the technical and nutritional quality of pasta. Critical Reviews in Food Science and Nutrition 62:22, pages 6069-6080.
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Fatemeh Mirjalili, Mahsa Rezazadegan, Yahya Jalilpiran, Seyed Mohammad Mousavi, Alireza Jafari, Seyed Amir Reza Mohajeri & Shiva Faghih. (2022) The Association between Dietary Diversity Score and Risk of Prostate Cancer: (A Case-Control Study). Nutrition and Cancer 74:4, pages 1270-1278.
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Luís Fernando de Sousa Moraes, Xiaofei Sun, Maria do Carmo Gouveia Peluzio & Mei-Jun Zhu. (2019) Anthocyanins/anthocyanidins and colorectal cancer: What is behind the scenes?. Critical Reviews in Food Science and Nutrition 59:1, pages 59-71.
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Ambani R. Mudau, Hintsa T. Araya & Fhatuwani N. Mudau. (2019) The quality of baby spinach as affected by developmental stage as well as postharvest storage conditions. Acta Agriculturae Scandinavica, Section B — Soil & Plant Science 69:1, pages 26-35.
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Rocío Estévez-Santiago, Beatriz Beltrán-de-Miguel & Begoña Olmedilla-Alonso. (2016) Assessment of dietary lutein, zeaxanthin and lycopene intakes and sources in the Spanish survey of dietary intake (2009–2010). International Journal of Food Sciences and Nutrition 67:3, pages 305-313.
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R. Bulgari, G. Cocetta, A. Trivellini, P. Vernieri & A. Ferrante. (2015) Biostimulants and crop responses: a review. Biological Agriculture & Horticulture 31:1, pages 1-17.
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Articles from other publishers (65)

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Doretta Cuffaro, Maria Digiacomo & Marco Macchia. (2023) Dietary Bioactive Compounds: Implications for Oxidative Stress and Inflammation. Nutrients 15:23, pages 4966.
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Stephanie K. Nishi, Nadine Khoury, Cristina Valle Hita, Andreea Zurbau, Jordi Salas-Salvadó & Nancy Babio. (2023) Vegetable and Fruit Intake Variety and Cardiovascular Health and Mortality: A Systematic Review and Meta-Analysis of Observational Studies. Nutrients 15:23, pages 4913.
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Piyush Verma, Rahul Sen, Abhishek Bamanna, Marwa Elhindawy, Kalpana Nagpal & Veda Krishnan. (2023) Structural chemistry to therapeutic functionality: A comprehensive review on proanthocyanidins. Biocatalysis and Agricultural Biotechnology, pages 102963.
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Lijuan Shi, Zhen Lin, Jiantong Hou, Wenhui Liu, Jing Xu & Yuanqiang Guo. (2023) Purification and characterization of a chicory polysaccharide and its application in stabilizing genistein for cancer therapy. International Journal of Biological Macromolecules 242, pages 124635.
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Imène Felfoul, Imène Ammar, Lamia Bouzid, Hamadi Attia & Manel Masmoudi. (2022) Physical, structural and sensory characteristics of gluten-free madeleines made from colored flours. Journal of Food Measurement and Characterization 17:2, pages 1831-1843.
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Muhammad Modassar Ali Nawaz Ranjha, Bakhtawar Shafique, Lufeng Wang, Shafeeqa Irfan, Muhammad Naeem Safdar, Mian Anjum Murtaza, Muhammad Nadeem, Shahid Mahmood, Ghulam Mueen-ud-Din & Hafiz Rehan Nadeem. (2021) A comprehensive review on phytochemistry, bioactivity and medicinal value of bioactive compounds of pomegranate (Punica granatum). Advances in Traditional Medicine 23:1, pages 37-57.
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Mahalakshmi M & Murlidhar Meghwal. (2022) Microencapsulation of fruit juices: Techniques, properties, application of fruit powder. Journal of Food Process Engineering 46:2.
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María Dolores Ruiz-López & Belén García-Villanova Ruiz. 2023. Encyclopedia of Human Nutrition. Encyclopedia of Human Nutrition 397 411 .
Byung Kyu Park, Sung Hee Kwon, Mi Sook Yeom, Kwang Sig Joo & Myung Je Heo. (2022) Detection of pesticide residues and risk assessment from the local fruits and vegetables in Incheon, Korea. Scientific Reports 12:1.
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Eman Yasser Abbas, Marwa I. Ezzat, Hala Mohamed El Hefnawy & Essam Abdel‐Sattar. (2022) An overview and update on the chemical composition and potential health benefits of Opuntia ficus‐indica (L.) Miller . Journal of Food Biochemistry 46:11.
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Ishtiaq Ahmad, Manyi Hao, Yan Li, Jianyou Zhang, Yuting Ding & Fei Lyu. (2022) Fortification of yogurt with bioactive functional foods and ingredients and associated challenges - A review. Trends in Food Science & Technology 129, pages 558-580.
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John Ehiobu, Emrobowansan Idamokoro & Anthony Afolayan. (2022) Biofungicides for Improvement of Potato (Solanum tuberosum L) Production. Scientifica 2022, pages 1-9.
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Monika A. Marcinkowska & Henryk H. Jeleń. (2022) Role of Sulfur Compounds in Vegetable and Mushroom Aroma. Molecules 27:18, pages 6116.
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Monica Gallo. (2022) Bioactive Compounds from Various Sources: Beneficial Effects and Technological Applications. Applied Sciences 12:18, pages 8955.
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Jordy Kim Ung Ling, Jian Hung Sam, Jaison Jeevanandam, Yen San Chan & Jobrun Nandong. (2022) Thermal Degradation of Antioxidant Compounds: Effects of Parameters, Thermal Degradation Kinetics, and Formulation Strategies. Food and Bioprocess Technology 15:9, pages 1919-1935.
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Byung Kyu Park, Seung Hye Jung, Sung Hee Kwon, Sun Hoi Kim, Eun Young Yeo, Mi Sook Yeom, Soon Jae Seo, Kwang Sig Joo, Myung Je Heo & Geun Pyo Hong. (2022) Health risk associated with pesticide residues in vegetables from Incheon region of Korea. Environmental Science and Pollution Research 29:43, pages 65860-65872.
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Shruti Maheshwari, Vivek Kumar, Geeta Bhadauria & Abhinandan Mishra. (2022) Immunomodulatory potential of phytochemicals and other bioactive compounds of fruits: A review. Food Frontiers 3:2, pages 221-238.
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Ha-Yeon Song, Kwang-il Kim, Jeong Moo Han, Woo Yong Park, Ho Seong Seo, Sangyong Lim & Eui-Baek Byun. (2022) Ionizing radiation technology to improve the physicochemical and biological properties of natural compounds by molecular modification: A review. Radiation Physics and Chemistry 194, pages 110013.
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Mohamad Khalil, Giusy Rita Caponio, Farah Diab, Harshitha Shanmugam, Agostino Di Ciaula, Hala Khalifeh, Laura Vergani, Maria Calasso, Maria De Angelis & Piero Portincasa. (2022) Unraveling the beneficial effects of herbal Lebanese mixture “Za’atar”. History, studies, and properties of a potential healthy food ingredient. Journal of Functional Foods 90, pages 104993.
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Betina Luiza Koop, Milena Nascimento da Silva, Fabíola Diniz da Silva, Kennya Thayres dos Santos Lima, Lenilton Santos Soares, Cristiano José de Andrade, Germán Ayala Valencia & Alcilene Rodrigues Monteiro. (2022) Flavonoids, anthocyanins, betalains, curcumin, and carotenoids: Sources, classification and enhanced stabilization by encapsulation and adsorption. Food Research International 153, pages 110929.
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Nicola Gasparre & Cristina M. Rosell. 2022. Functional Foods. Functional Foods 195 234 .
Anu Singh, Hridyesh Kumar, Santosh Kumar & P.K. Dutta. 2022. Role of Chitosan and Chitosan-Based Nanomaterials in Plant Sciences. Role of Chitosan and Chitosan-Based Nanomaterials in Plant Sciences 321 341 .
Joana Madureira, Lillian Barros, Fernanda M. A. Margaça, Celestino Santos-Buelga, Isabel C. F. R. Ferreira & Sandra Cabo Verde. 2022. Retention of Bioactives in Food Processing. Retention of Bioactives in Food Processing 429 465 .
Gozde Oguz Korkut & Gurbuz Gunes. 2022. Retention of Bioactives in Food Processing. Retention of Bioactives in Food Processing 341 366 .
Liping Chen, Yuankang Zhu, Zijing Hu, Shengjie Wu & Chengtao Jin. (2021) Beetroot as a functional food with huge health benefits: Antioxidant, antitumor, physical function, and chronic metabolomics activity. Food Science & Nutrition 9:11, pages 6406-6420.
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J. Balas, A. Keutgen & E. Herzog. (2021) Biostimulants affect the quality and yield of tomato fruits from open-field production. Acta Horticulturae:1326, pages 93-102.
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Ewa Sosnówka-Czajka & Iwona Skomorucha. (2021) Effect of supplementation with dried fruit pomace on the performance, egg quality, white blood cells, and lymphatic organs in laying hens. Poultry Science 100:9, pages 101278.
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Meenakshi Sharma & Prashant Kaushik. (2021) Vegetable phytochemicals: An update on extraction and analysis techniques. Biocatalysis and Agricultural Biotechnology 36, pages 102149.
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Concepción Pérez-Lamela, Inmaculada Franco & Elena Falqué. (2021) Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review. Molecules 26:17, pages 5265.
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Lavhelesani R. Managa, Elsa S. du Toit & Gerhard Prinsloo. (2021) Variations in the leaf metabolite profile between hydroponic and field grown Moringa oleifera Lam. genotypes. Biochemical Systematics and Ecology 97, pages 104302.
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İsra Toptanci, Mustafa Kiralan & Mohamed Fawzy Ramadan. (2021) Levels of pesticide residues in fruits and vegetables in the Turkish domestic markets. Environmental Science and Pollution Research 28:29, pages 39451-39457.
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Tainara Leal de Sousa, Jessyca Pinheiro da Silva, Ariadne Ribeiro Lodete, Daniele Silva Lima, Abner Alves Mesquita, Adrielle Borges de Almeida, Geovana Rocha Placido & Mariana Buranelo Egea. (2020) Vitamin C, phenolic compounds and antioxidant activity of Brazilian baby foods. Nutrition & Food Science 51:4, pages 725-737.
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Antonio Obregón La Rosa, Garbiña Talledo Rodríguez & Rember Pinedo Taco. (2021) Native fruits of Peru as a potential source of nutrients, bioactive compounds and antioxidant capacity in the nutritional requirements of vulnerable groups. Revista de la Facultad de Agronomía, Universidad del Zulia 38:2, pages 421-440.
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Ivan Salamon, Ela Nur Şimşek Sezer, Maryna Kryvtsova & Pavol Labun. (2021) Antiproliferative and Antimicrobial Activity of Anthocyanins from Berry Fruits after Their Isolation and Freeze-Drying. Applied Sciences 11:5, pages 2096.
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Ebrahiema Arendse, Helene Nieuwoudt, Lembe Samukelo Magwaza, Jean Fredric Isingizwe Nturambirwe, Olaniyi Amos Fawole & Umezuruike Linus Opara. (2020) Recent Advancements on Vibrational Spectroscopic Techniques for the Detection of Authenticity and Adulteration in Horticultural Products with a Specific Focus on Oils, Juices and Powders. Food and Bioprocess Technology 14:1, pages 1-22.
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Cynthia E. Lizárraga-Velázquez, Nayely Leyva-López, Crisantema Hernández, Erick Paul Gutiérrez-Grijalva, Jesús A. Salazar-Leyva, Idalia Osuna-Ruíz, Emmanuel Martínez-Montaño, Javier Arrizon, Abraham Guerrero, Asahel Benitez-Hernández & Anaguiven Ávalos-Soriano. (2020) Antioxidant Molecules from Plant Waste: Extraction Techniques and Biological Properties. Processes 8:12, pages 1566.
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Carla Martino Bemfeito, João de Deus Souza Carneiro, Elisângela Elena Nunes Carvalho, Priscila Castelane Coli, Rafaela Corrêa Pereira & Eduardo Valério de Barros Vilas Boas. (2020) Nutritional and functional potential of pumpkin (Cucurbita moschata) pulp and pequi (Caryocar brasiliense Camb.) peel flours. Journal of Food Science and Technology 57:10, pages 3920-3925.
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Olga S. Fomenko, Anastasiya N. Makarova, Inna V. Simakova, Yuriy Yu. Eliseev, Yuliya V. Eliseeva & Elena N. Artemova. (2020) Experimental studies of the effect of sea buckthorn and wheat bran in food on the physiological status of rats. Russian Open Medical Journal 9:3.
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Sajad Fakhri, Minoo Khodamorady, Maryam Naseri, Mohammad Hosein Farzaei & Haroon Khan. (2020) The ameliorating effects of anthocyanins on the cross-linked signaling pathways of cancer dysregulated metabolism. Pharmacological Research 159, pages 104895.
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Paulo E. S. Munekata, Rubén Domínguez, Mirian Pateiro & José M. Lorenzo. (2020) Influence of Plasma Treatment on the Polyphenols of Food Products—A Review. Foods 9:7, pages 929.
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Aldona Sobota, Anna Wirkijowska & Piotr Zarzycki. (2020) Application of vegetable concentrates and powders in coloured pasta production. International Journal of Food Science & Technology 55:6, pages 2677-2687.
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Ariadna Gasa-Falcon, Isabel Odriozola-Serrano, Gemma Oms-Oliu & Olga Martín-Belloso. (2020) Nanostructured Lipid-Based Delivery Systems as a Strategy to Increase Functionality of Bioactive Compounds. Foods 9:3, pages 325.
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Tatiane Viana Lopes, Jerônimo Ávito Gonçalves Brito, Adriana Conceição Machado, Fabiane de Lima Silva & Alexandre Moraes Pinheiro. (2020) Low levels of protected ascorbic acid improve broiler chicken performance after long fasting on housing. Animal Feed Science and Technology 261, pages 114395.
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Zuorro, Lavecchia, González-Delgado, García-Martinez & L’Abbate. (2019) Optimization of Enzyme-Assisted Extraction of Flavonoids from Corn Husks. Processes 7:11, pages 804.
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Elaine Rush, Fa'asisila Savila, Shabnam Jalili-Moghaddam & Isaac Amoah. (2019) Vegetables: New Zealand Children Are Not Eating Enough. Frontiers in Nutrition 5.
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N. V. Makarova, N. B. Eremeeva & D. F. Ignatova. (2019) Effect of extraction technology on antioxidant activity of black chokeberry Aronia melanocarpa, cranberries Vaccinium vitis-idaéa, blueberries Vaccinium myrtillus, raspberries Rubus idaeus, cherries Prunus subg. cérasus, black currant Ribes nigrum. Vestnik MGTU 22:3, pages 322-330.
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Amnah M. A. Alsuhaibani & Amal N. Al-Kuraieef. (2018) Effect of Low-Calorie Pumpkin Jams Fortified with Soybean on Diabetic Rats: Study of Chemical and Sensory Properties. Journal of Food Quality 2018, pages 1-7.
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Francisco J. Barba, Lilian R.B. Mariutti, Neura Bragagnolo, Adriana Z. Mercadante, Gustavo V. Barbosa-Cánovas & Vibeke Orlien. (2017) Bioaccessibility of bioactive compounds from fruits and vegetables after thermal and nonthermal processing. Trends in Food Science & Technology 67, pages 195-206.
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Jian Yang, Natee Kongchan, Cecilia Primo Planta, Joel R. Neilson & Kendal D. Hirschi. (2017) The atypical genesis and bioavailability of the plant-based small RNA MIR2911: Bulking up while breaking down. Molecular Nutrition & Food Research 61:9, pages 1600974.
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