Pumpkin seeds (Cucurbita maxima). A review of functional attributes and by-products-Reference-Cited by-同舟云学术

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Pumpkin seeds (Cucurbita maxima). A review of functional attributes and by-products

Published:2019-12 Issue:6 Volume:46 Page:783-791
ISSN:0717-7518
Container-title:Revista chilena de nutrición
language:en
Short-container-title:Rev. chil. nutr.

Author:

Lemus-Mondaca Roberto,Marin Jessami,Rivas Josefa,Sanhueza Leyla,Soto Yasna,Vera Natalia,Puente-Díaz Luis

Publisher

SciELO Agencia Nacional de Investigacion y Desarrollo (ANID)

Subject

Nutrition and Dietetics,Food Science

Cited by 19 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. Biochemical Composition of Pumpkin Seeds and Seed By-Products;Plants;2024-08-27

2. Use of Different O/W or W/O Emulsions as Functional Ingredients to Reduce Fat Content and Improve Lipid Profile in Spanish Cured Processed Meat Product (‘Chorizo’);Foods;2024-07-18

3. Exploring the bioactive potential of dried fruit by-products: a focus on hazelnut, peanut, and almond teguments and shells;International Journal of Environmental Health Research;2024-06-30

4. Optimization of the Parameters Influencing the Antioxidant Activity and Concentration of Carotenoids Extracted from Pumpkin Peel Using a Central Composite Design;Plants;2024-05-23

5. Valorisation of pumpkin seeds through wheat-sorghum-pumpkin seed composite flour muffins: optimization using D-optimal mixture design;Cogent Food & Agriculture;2024-01-21

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