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Food Chemistry|December 3, 2014
Study of mango endogenous pectinases as a tool to engineer mango purée consistencyZahra Jamsazzadeh Kermani, Avi Shpigelman, Ken Houben, et al.
Food & Function|February 23, 2018
Revisiting the carrageenan controversy: do we really understand the digestive fate and safety of carrageenan in our foods?Shlomit David, Carmit Shani Levi, Lulu Fahoum, et al.
Food Research International (Ottawa, Ont.)|July 18, 2018
Extraction and characterization of pectic polysaccharides from easy- and hard-to-cook common beans (Phaseolus vulgaris)Daniel M Njoroge, Peter K Kinyanjui, Anselimo O Makokha, et al.
Food Chemistry|May 20, 2014
The impact of extraction with a chelating agent under acidic conditions on the cell wall polymers of mango peelZahra Jamsazzadeh Kermani, Avi Shpigelman, Clare Kyomugasho, et al.
Food Chemistry|July 6, 2025
Valorization of tea (Camellia sinensis) waste: Extraction of bioactive compounds using ionic liquids and evaluation of their stability, efficiency, and volatile profiles during the processYuying Zeng, Chunyu Li, Peirong Yu, et al.
Molecules (Basel, Switzerland)|April 28, 2017
Innovative "Green" and Novel Strategies for the Extraction of Bioactive Added Value Compounds from Citrus Wastes-A ReviewPredrag Putnik, Danijela Bursać Kovačević, Anet Režek Jambrak, et al.
Food Research International (Ottawa, Ont.)|March 28, 2018
Berries extracts as natural antioxidants in meat products: A reviewJosé Manuel Lorenzo, Mirian Pateiro, Rubén Domínguez, et al.
Food Chemistry|April 16, 2014
Pectin modifications and the role of pectin-degrading enzymes during postharvest softening of Jonagold applesSunny George Gwanpua, Sandy Van Buggenhout, Bert E Verlinden, et al.
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