Wild bilberry, blackcurrant, and blackberry by-products as a source of nutritional and bioactive compounds-Reference-Cited by-同舟云学术

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Wild bilberry, blackcurrant, and blackberry by-products as a source of nutritional and bioactive compounds

Published:2023-06-15 Issue:1 Volume:26 Page:1579-1595
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Blejan Ana Maria¹²,Nour Violeta¹,Păcularu-Burada Bogdan²,Popescu Simona Mariana³

Affiliation:

1. Department of Horticulture and Food Science, University of Craiova, Craiova, Romania

2. Faculty of Food Science and Engineering, Dunărea de Jos University of Galati, Galati, Romania

3. Department of Biology and Environmental Engineering, University of Craiova, Craiova, Romania

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2224530

Reference79 articles.

1. Advancing sustainable consumption at the local government level: A literature review

2. Towards sustainable production and consumption: A novel DEcision-Support Framework IntegRating Economic, Environmental and Social Sustainability (DESIRES)

3. An evaluation of the environmental impact assessment practice in Uganda: challenges and opportunities for achieving sustainable development

4. Anthocyanins Recovered from Agri-Food By-Products Using Innovative Processes: Trends, Challenges, and Perspectives for Their Application in Food Systems

5. Encapsulation of bioactive compounds from fruit and vegetable by-products for food application – A review

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Physicochemical and Functional Characterization of Pear Leathers Enriched with Wild Bilberry and Blackcurrant Pomace Powders;Agronomy;2024-09-07

2. Potentially Bioactive Compounds and Sensory Compounds in By-Products of Several Cultivars of Blackberry (Rubus fruticosus L.);Horticulturae;2024-08-15

3. Blackcurrant Pomace Extract as a Natural Antioxidant in Vienna Sausages Reformulated by Replacement of Pork Backfat with Emulsion Gels Based on High Oleic Sunflower and Flaxseed Oils;Gels;2024-08-13

4. Optimization and component identification of ultrasound‐assisted extraction of functional compounds from waste blackberry (Rubus fruticosus Pollich) seeds;Journal of the Science of Food and Agriculture;2024-07-09

5. Comparative Analysis of Black Chokeberry (Aronia melanocarpa L.) Fruit, Leaves, and Pomace for Their Phytochemical Composition, Antioxidant Potential, and Polyphenol Bioaccessibility;Foods;2024-06-13

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