BPG is committed to discovery and dissemination of knowledge
Cited by in F6Publishing
For: Campone L, Celano R, Lisa Piccinelli A, Pagano I, Carabetta S, Sanzo RD, Russo M, Ibañez E, Cifuentes A, Rastrelli L. Response surface methodology to optimize supercritical carbon dioxide/co-solvent extraction of brown onion skin by-product as source of nutraceutical compounds. Food Chemistry 2018;269:495-502. [DOI: 10.1016/j.foodchem.2018.07.042] [Cited by in Crossref: 41] [Cited by in F6Publishing: 21] [Article Influence: 10.3] [Reference Citation Analysis]
Number Citing Articles
1 Bedrníček J, Jirotková D, Kadlec J, Laknerová I, Vrchotová N, Tříska J, Samková E, Smetana P. Thermal stability and bioavailability of bioactive compounds after baking of bread enriched with different onion by-products. Food Chemistry 2020;319:126562. [DOI: 10.1016/j.foodchem.2020.126562] [Cited by in Crossref: 12] [Cited by in F6Publishing: 5] [Article Influence: 6.0] [Reference Citation Analysis]
2 Gomes CP, Franco V, Dias RCS, Costa MRPFN. Processing of Onion Skin Extracts with Quercetin-Molecularly Imprinted Adsorbents Working at a Wide Range of Water Content. Chromatographia 2020;83:1539-51. [DOI: 10.1007/s10337-020-03958-0] [Cited by in Crossref: 1] [Article Influence: 0.5] [Reference Citation Analysis]
3 Bhat IUH, Bhat R. Quercetin: A Bioactive Compound Imparting Cardiovascular and Neuroprotective Benefits: Scope for Exploring Fresh Produce, Their Wastes, and By-Products. Biology (Basel) 2021;10:586. [PMID: 34206761 DOI: 10.3390/biology10070586] [Reference Citation Analysis]
4 González-de-Peredo AV, Vázquez-Espinosa M, Espada-Bellido E, Carrera C, Ferreiro-González M, Barbero GF, Palma M. Flavonol Composition and Antioxidant Activity of Onions (Allium cepa L.) Based on the Development of New Analytical Ultrasound-Assisted Extraction Methods. Antioxidants (Basel) 2021;10:273. [PMID: 33578861 DOI: 10.3390/antiox10020273] [Cited by in F6Publishing: 2] [Reference Citation Analysis]
5 Song L, Liu P, Yan Y, Huang Y, Bai B, Hou X, Zhang L. Supercritical CO2 fluid extraction of flavonoid compounds from Xinjiang jujube (Ziziphus jujuba Mill.) leaves and associated biological activities and flavonoid compositions. Industrial Crops and Products 2019;139:111508. [DOI: 10.1016/j.indcrop.2019.111508] [Cited by in Crossref: 12] [Cited by in F6Publishing: 3] [Article Influence: 4.0] [Reference Citation Analysis]
6 Piechowiak T, Grzelak-błaszczyk K, Bonikowski R, Balawejder M. Optimization of extraction process of antioxidant compounds from yellow onion skin and their use in functional bread production. LWT 2020;117:108614. [DOI: 10.1016/j.lwt.2019.108614] [Cited by in Crossref: 26] [Article Influence: 13.0] [Reference Citation Analysis]
7 Cavini S, Guzzetti L, Givoia F, Regonesi ME, Di Gennaro P, Magoni C, Campone L, Labra M, Bruni I. Artichoke (Cynara cardunculus var. scolymus L.) by-products as a source of inulin: how to valorise an agricultural supply chain extracting an added-value compound. Nat Prod Res 2020;:1-5. [PMID: 33118389 DOI: 10.1080/14786419.2020.1841188] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 0.5] [Reference Citation Analysis]
8 Chaves JO, de Souza MC, da Silva LC, Lachos-Perez D, Torres-Mayanga PC, Machado APDF, Forster-Carneiro T, Vázquez-Espinosa M, González-de-Peredo AV, Barbero GF, Rostagno MA. Extraction of Flavonoids From Natural Sources Using Modern Techniques. Front Chem 2020;8:507887. [PMID: 33102442 DOI: 10.3389/fchem.2020.507887] [Cited by in Crossref: 18] [Cited by in F6Publishing: 6] [Article Influence: 9.0] [Reference Citation Analysis]
9 Galarce-Bustos O, Fernández-Ponce MT, Montes A, Pereyra C, Casas L, Mantell C, Aranda M. Usage of supercritical fluid techniques to obtain bioactive alkaloid-rich extracts from cherimoya peel and leaves: extract profiles and their correlation with antioxidant properties and acetylcholinesterase and α-glucosidase inhibitory activities. Food Funct 2020;11:4224-35. [PMID: 32353090 DOI: 10.1039/d0fo00342e] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 1.5] [Reference Citation Analysis]
10 Reguengo LM, Salgaço MK, Sivieri K, Maróstica Júnior MR. Agro-industrial by-products: Valuable sources of bioactive compounds. Food Research International 2022;152:110871. [DOI: 10.1016/j.foodres.2021.110871] [Reference Citation Analysis]
11 Santos-Buelga C, González-Paramás AM, Oludemi T, Ayuda-Durán B, González-Manzano S. Plant phenolics as functional food ingredients. Adv Food Nutr Res 2019;90:183-257. [PMID: 31445596 DOI: 10.1016/bs.afnr.2019.02.012] [Cited by in Crossref: 25] [Cited by in F6Publishing: 18] [Article Influence: 8.3] [Reference Citation Analysis]
12 Benito-román Ó, Blanco B, Sanz M, Beltrán S. Freeze-dried extract from onion (Allium cepa cv. Horcal) skin wastes: Extraction intensification and flavonoids identification. Food and Bioproducts Processing 2021;130:92-105. [DOI: 10.1016/j.fbp.2021.09.005] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
13 Pok PS, García Londoño VA, Vicente S, Romero SM, Pacín A, Tolaba M, Alzamora SM, Resnik SL. Evaluation of citrus flavonoids against Aspergillus parasiticus in maize: Aflatoxins reduction and ultrastructure alterations. Food Chemistry 2020;318:126414. [DOI: 10.1016/j.foodchem.2020.126414] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
14 Carpentieri S, Soltanipour F, Ferrari G, Pataro G, Donsì F. Emerging Green Techniques for the Extraction of Antioxidants from Agri-Food By-Products as Promising Ingredients for the Food Industry. Antioxidants (Basel) 2021;10:1417. [PMID: 34573049 DOI: 10.3390/antiox10091417] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
15 Celano R, Docimo T, Piccinelli AL, Gazzerro P, Tucci M, Di Sanzo R, Carabetta S, Campone L, Russo M, Rastrelli L. Onion Peel: Turning a Food Waste into a Resource. Antioxidants (Basel) 2021;10:304. [PMID: 33669451 DOI: 10.3390/antiox10020304] [Cited by in Crossref: 6] [Article Influence: 6.0] [Reference Citation Analysis]
16 Chuo SC, Nasir HM, Mohd-Setapar SH, Mohamed SF, Ahmad A, Wani WA, Muddassir M, Alarifi A. A Glimpse into the Extraction Methods of Active Compounds from Plants. Crit Rev Anal Chem 2020;:1-30. [PMID: 32954795 DOI: 10.1080/10408347.2020.1820851] [Cited by in Crossref: 6] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
17 Vatansever S, Hall C. Flavor modification of yellow pea flour using supercritical carbon dioxide + ethanol extraction and response surface methodology. The Journal of Supercritical Fluids 2020;156:104659. [DOI: 10.1016/j.supflu.2019.104659] [Cited by in Crossref: 10] [Cited by in F6Publishing: 4] [Article Influence: 5.0] [Reference Citation Analysis]
18 Kumar M, Barbhai MD, Hasan M, Punia S, Dhumal S, Radha, Rais N, Chandran D, Pandiselvam R, Kothakota A, Tomar M, Satankar V, Senapathy M, Anitha T, Dey A, Sayed AAS, Gadallah FM, Amarowicz R, Mekhemar M. Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities. Biomed Pharmacother 2021;146:112498. [PMID: 34953395 DOI: 10.1016/j.biopha.2021.112498] [Reference Citation Analysis]
19 Pagano I, Campone L, Celano R, Piccinelli AL, Rastrelli L. Green non-conventional techniques for the extraction of polyphenols from agricultural food by-products: A review. J Chromatogr A 2021;1651:462295. [PMID: 34118529 DOI: 10.1016/j.chroma.2021.462295] [Reference Citation Analysis]
20 Milea ȘA, Aprodu I, Mihalcea L, Enachi E, Bolea CA, Râpeanu G, Bahrim GE, Stănciuc N. Bovine β-lactoglobulin peptides as novel carriers for flavonoids extracted with supercritical fluids from yellow onion skins. J Food Sci 2020;85:4290-9. [PMID: 33175407 DOI: 10.1111/1750-3841.15513] [Reference Citation Analysis]
21 Dilucia F, Lacivita V, Conte A, Del Nobile MA. Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance. Foods 2020;9:E857. [PMID: 32630106 DOI: 10.3390/foods9070857] [Cited by in Crossref: 15] [Cited by in F6Publishing: 8] [Article Influence: 7.5] [Reference Citation Analysis]
22 Grigore-Gurgu L, Crăciunescu O, Aprodu I, Bolea CA, Iosăgeanu A, Petre BA, Bahrim GE, Oancea A, Stănciuc N. Tailoring the Health-Promoting Potential of Protein Hydrolysate Derived from Fish Wastes and Flavonoids from Yellow Onion Skins: From Binding Mechanisms to Microencapsulated Functional Ingredients. Biomolecules 2020;10:E1416. [PMID: 33036339 DOI: 10.3390/biom10101416] [Cited by in Crossref: 4] [Cited by in F6Publishing: 3] [Article Influence: 2.0] [Reference Citation Analysis]
23 Zhou J, Gullón B, Wang M, Gullón P, Lorenzo JM, Barba FJ. The Application of Supercritical Fluids Technology to Recover Healthy Valuable Compounds from Marine and Agricultural Food Processing By-Products: A Review. Processes 2021;9:357. [DOI: 10.3390/pr9020357] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 3.0] [Reference Citation Analysis]
24 Li T, Luo L, Kim S, Moon SK, Moon B. Trans-resveratrol extraction from peanut sprouts cultivated using fermented sawdust medium and its antioxidant activity. J Food Sci 2020;85:639-46. [PMID: 32078749 DOI: 10.1111/1750-3841.14981] [Cited by in Crossref: 2] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
25 Ren F, Nian Y, Perussello CA. Effect of storage, food processing and novel extraction technologies on onions flavonoid content: A review. Food Res Int 2020;132:108953. [PMID: 32331665 DOI: 10.1016/j.foodres.2019.108953] [Cited by in Crossref: 12] [Cited by in F6Publishing: 6] [Article Influence: 4.0] [Reference Citation Analysis]
26 Santiago B, Arias Calvo A, Gullón B, Feijoo G, Moreira MT, González-garcía S. Production of flavonol quercetin and fructooligosaccharides from onion (Allium cepa L.) waste: An environmental life cycle approach. Chemical Engineering Journal 2020;392:123772. [DOI: 10.1016/j.cej.2019.123772] [Cited by in Crossref: 12] [Cited by in F6Publishing: 2] [Article Influence: 6.0] [Reference Citation Analysis]
27 Torres-valenzuela LS, Ballesteros-gómez A, Rubio S. Green Solvents for the Extraction of High Added-Value Compounds from Agri-food Waste. Food Eng Rev 2020;12:83-100. [DOI: 10.1007/s12393-019-09206-y] [Cited by in Crossref: 32] [Cited by in F6Publishing: 10] [Article Influence: 10.7] [Reference Citation Analysis]
28 Pok PS, García Londoño VA, Vicente S, Pacin A, Alzamora SM, Resnik SL. Citrus flavonoids against Fusarium verticillioides in post-harvest maize: Minimization of fumonisins and alteration of fungal ultrastructure. J Appl Microbiol 2021. [PMID: 34800317 DOI: 10.1111/jam.15373] [Reference Citation Analysis]