Concepedia

Pomegranate and grape by-products and their active compounds: Are they a valuable source for food applications?

Mariana Andrade, Vasco Lima, A. Sanches‐Silva, Fernanda Vilarinho, M.C. Castilho, Khaoula Khwaldia, Fernando Ramos

Trends in Food Science & Technology · 2019 · 156 citations · 73 references

DOI

Concepts

References

73

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

M.S. BREWER · Comprehensive Reviews in Food Science and Food Safety · 2011 · 1.8K citations

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Dietary Flavonoids: Intake, Health Effects and Bioavailability

P.C.H. Hollman, Mira Katan · Food and Chemical Toxicology · 1999 · 1.1K citations · Full text

, , +14

Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract

Yunfeng Li, Changjiang Guo, Jijun Yang et al. · Food Chemistry · 2005 · 1K citations

, , +12

The use and control of nitrate and nitrite for the processing of meat products

Karl‐Otto Honikel · Meat Science · 2007 · 950 citations

, , +11

Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn

Ulrike A. Fischer, Reinhold Carle, Dietmar R. Kammerer · Food Chemistry · 2011 · 856 citations

, , +15