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Articles

Complexity and health functionality of plant cell wall fibers from fruits and vegetables

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Yingying Ke, Lizhen Deng, Taotao Dai, Min Xiao, Mingshun Chen, Ruihong Liang, Wei Liu, Chengmei Liu & Jun Chen. (2023) Effects of cell wall polysaccharides on the bioaccessibility of carotenoids, polyphenols, and minerals: an overview. Critical Reviews in Food Science and Nutrition 63:32, pages 11385-11398.
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Manuel Bernabeu, Seyed Mohammad Taghi Gharibzahedi, Arsheed A. Ganaie, Muzafar A. Macha, Basharat N. Dar, Juan M. Castagnini, Cristina Garcia-Bonillo, Antonio J. Meléndez-Martínez, Zeynep Altintas & Francisco J. Barba. (2023) The potential modulation of gut microbiota and oxidative stress by dietary carotenoid pigments. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Abdul Mueed, Muhammad Ibrahim, Sahar Shibli, Philippe Madjirebaye, Zeyuan Deng & Muhammad Jahangir. (2022) The fate of flaxseed-lignans after oral administration: A comprehensive review on its bioavailability, pharmacokinetics, and food design strategies for optimal application. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Mostafa H. Baky, Mohamed Salah, Nada Ezzelarab, Ping Shao, Mostafa S. Elshahed & Mohamed A. Farag. (2022) Insoluble dietary fibers: structure, metabolism, interactions with human microbiome, and role in gut homeostasis. Critical Reviews in Food Science and Nutrition 0:0, pages 1-15.
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Sheila Lucía Rodríguez García & Vijaya Raghavan. (2022) Green extraction techniques from fruit and vegetable waste to obtain bioactive compounds—A review. Critical Reviews in Food Science and Nutrition 62:23, pages 6446-6466.
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He Liu, Xinyue Xu, Huaitian Cui, Jiaxin Xu, Zhiheng Yuan, Jun Liu, Chunyang Li, Jun Li & Danshi Zhu. (2022) Plant-Based Fermented Beverages and Key Emerging Processing Technologies. Food Reviews International 0:0, pages 1-20.
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Mayara Belorio & Manuel Gómez. (2022) Psyllium: a useful functional ingredient in food systems. Critical Reviews in Food Science and Nutrition 62:2, pages 527-538.
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Marie van der Merwe. (2021) Gut microbiome changes induced by a diet rich in fruits and vegetables. International Journal of Food Sciences and Nutrition 72:5, pages 665-669.
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João P. Trigo, Elisabete M. C. Alexandre, Jorge A. Saraiva & Manuela E. Pintado. (2020) High value-added compounds from fruit and vegetable by-products – Characterization, bioactivities, and application in the development of novel food products. Critical Reviews in Food Science and Nutrition 60:8, pages 1388-1416.
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Manuel Gómez & Mario M. Martinez. (2018) Fruit and vegetable by-products as novel ingredients to improve the nutritional quality of baked goods. Critical Reviews in Food Science and Nutrition 58:13, pages 2119-2135.
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Edoardo Capuano. (2017) The behavior of dietary fiber in the gastrointestinal tract determines its physiological effect. Critical Reviews in Food Science and Nutrition 57:16, pages 3543-3564.
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Articles from other publishers (143)

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Neeraj Kumari, Manoj Kumar, Radha, Nadeem Rais, Sunil Puri, Kanika Sharma, Suman Natta, Sangram Dhumal, Rahul D. Damale, Sunil Kumar, Marisennayya Senapathy, Sheetal Vishal Deshmukh, T. Anitha, T. Prabhu, S. Shenbagavalli, V. Balamurugan, Jose M. Lorenzo & John F. Kennedy. (2024) Exploring apple pectic polysaccharides: Extraction, characterization, and biological activities - A comprehensive review. International Journal of Biological Macromolecules 255, pages 128011.
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Qinglan Wu, Ming Zhang, Haipeng Hu, Yi Tu, Pinhan Gao, Ting Li, Xinxia Zhang, Jian Teng & Li Wang. (2023) Comparative study on chemical composition, functional properties of dietary fibers prepared from four China cereal brans. International Journal of Biological Macromolecules, pages 128510.
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María Gabriela Kupervaser, Maria Victoria Traffano-Schiffo, María Luciana Dellamea, Silvia Karina Flores & Carola Andrea Sosa. (2023) Trends in starch-based edible films and coatings enriched with tropical fruits extracts: a review. Food Hydrocolloids for Health 4, pages 100138.
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Widaningrum, Bernadine M. Flanagan, Barbara A. Williams, Francesca Sonni, Deirdre Mikkelsen & Michael J. Gidley. (2023) In vitro fermentation characteristics of fruit and vegetable juicing wastes using human fecal inoculum are determined by cell wall architecture. Food Hydrocolloids, pages 109205.
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Marilisa Alongi, Lara Manzocco, Clara Comuzzi, Andrea Gorassini, Giancarlo Verardo, Anna Rossi, Monica Anese & Maria Cristina Nicoli. (2023) The impact of apple destructuring and thermal treatment on bioactive compounds: the fate of dietary fibre and polyphenols in puree and homogenate. International Journal of Food Science & Technology 58:6, pages 3189-3200.
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Dorota Gumul, Wiktor Berski & Tomasz Zięba. (2023) The Influence of Fruit Pomaces on Nutritional, Pro-Health Value and Quality of Extruded Gluten-Free Snacks. Applied Sciences 13:8, pages 4818.
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Ana Fernandes, Nuno Mateus & Victor de Freitas. (2023) Polyphenol-Dietary Fiber Conjugates from Fruits and Vegetables: Nature and Biological Fate in a Food and Nutrition Perspective. Foods 12:5, pages 1052.
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Hao Zhang, Antonio Dario Troise, Shangde Sun & Vincenzo Fogliano. (2023) The water insoluble fraction from red cabbage and black currant pomace reduces the formation of acrylamide, 5-hydroxymethylfurfural and reactive aldehydes in fried potato-based crisps. LWT 173, pages 114238.
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Kai Hu, Dongyan Chen & Zhida Sun. (2022) Structures, physicochemical properties, and hypoglycemic activities of soluble dietary fibers from white and black glutinous rice bran: A comparative study. Food Research International 159, pages 111423.
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Marcia Maria de O. Buanafina & Phillip Morris. (2022) The Impact of Cell Wall Feruloylation on Plant Growth, Responses to Environmental Stress, Plant Pathogens and Cell Wall Degradability. Agronomy 12:8, pages 1847.
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Elviira Kärkkäinen, Heikki Aisala, Heiko Rischer & Nesli Sozer. (2022) Formation and analysis of structured solid foam patties based on crosslinked plant cell suspension cultures. LWT 164, pages 113650.
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