The Role of Fruit by-Products as Bioactive Compounds for Intestinal Health

Nathalie Gontard, Ulf Sonesson, Morten Birkved, Mauro Majone, David Bolzonella, Annamaria Celli, Hélène Angellier-Coussy, Guang-Way Jang, Anne Verniquet, Jan Broeze, Burkhard Schaer, Ana Paula Batista, András Sebok, A research challenge vision regarding management of agricultural waste in a circular bio-based economy Critical Reviews in Environmental Science and Technology. ,vol. 48, pp. 614- 654 ,(2018) , 10.1080/10643389.2018.1471957

Fernanda Bianchi, Natalia Pontin Lopes, Maria Angela Tallarico Adorno, Isabel Kimiko Sakamoto, Maria Inés Genovese, Susana Marta Isay Saad, Katia Sivieri, Impact of combining acerola by-product with a probiotic strain on a gut microbiome model International Journal of Food Sciences and Nutrition. ,vol. 70, pp. 182- 194 ,(2019) , 10.1080/09637486.2018.1498065

Katharina Waldbauer, Günter Seiringer, Christina Sykora, Verena M. Dirsch, Martin Zehl, Brigitte Kopp, Evaluation of Apricot, Bilberry, and Elderberry Pomace Constituents and Their Potential To Enhance the Endothelial Nitric Oxide Synthase (eNOS) Activity ACS Omega. ,vol. 3, pp. 10545- 10553 ,(2018) , 10.1021/ACSOMEGA.8B00638

Brena Ramos Athaydes, Gisele Maziero Alves, Arícia Leone Evangelista Monteiro de Assis, João Victor Dutra Gomes, Ricardo Pereira Rodrigues, Bianca Prandi Campagnaro, Breno Valentim Nogueira, Dâmaris Silveira, Ricardo Machado Kuster, Thiago Melo Costa Pereira, Rodrigo Rezende Kitagawa, Rita de Cássia Ribeiro Gonçalves, None, Avocado seeds (Persea americana Mill.) prevents indomethacin-induced gastric ulcer in mice. Food Research International. ,vol. 119, pp. 751- 760 ,(2019) , 10.1016/J.FOODRES.2018.10.057

Sanit Wichansawakun, Harpal S. Buttar, Antioxidant Diets and Functional Foods Promote Healthy Aging and Longevity Through Diverse Mechanisms of Action Academic Press. pp. 541- 563 ,(2019) , 10.1016/B978-0-12-813148-0.00032-3

Ya-Ling Huang, Ya-Sheng Ma, Yung-Hsiang Tsai, Sam K.C. Chang, In vitro hypoglycemic, cholesterol-lowering and fermentation capacities of fiber-rich orange pomace as affected by extrusion. International Journal of Biological Macromolecules. ,vol. 124, pp. 796- 801 ,(2019) , 10.1016/J.IJBIOMAC.2018.11.249

Vania Pezzini, Fabiana Agostini, Franco Smiderle, Luciana Touguinha, Mirian Salvador, Sidnei Moura, Grape juice by-products extracted by ultrasound and microwave-assisted with different solvents: a rich chemical composition Food Science and Biotechnology. ,vol. 28, pp. 691- 699 ,(2019) , 10.1007/S10068-018-0531-X

Zahide Kırbaş, Seher Kumcuoglu, Sebnem Tavman, Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties Journal of Food Science and Technology-mysore. ,vol. 56, pp. 914- 926 ,(2019) , 10.1007/S13197-018-03554-Z

Snežana Zlatanović, Sanja Ostojić, Darko Micić, Sofija Rankov, Margarita Dodevska, Predrag Vukosavljević, Stanislava Gorjanović, Thermal behaviour and degradation kinetics of apple pomace flours Thermochimica Acta. ,vol. 673, pp. 17- 25 ,(2019) , 10.1016/J.TCA.2019.01.009

Viridiana Tejada-Ortigoza, Luis Garcia-Amezquita, Ahmad Kazem, Osvaldo Campanella, M. Cano, Bruce Hamaker, Sergio Serna-Saldívar, Jorge Welti-Chanes, In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources Molecules. ,vol. 24, pp. 697- ,(2019) , 10.3390/MOLECULES24040697