Potato peels as sources of functional compounds for the food industry: A review
Shirley L. Sampaio(Universidad de Salamanca), Isabel C.F.R. Ferreira(Polytechnic Institute of Bragança), Lillian Barros(Polytechnic Institute of Bragança), Alexios A. Alexopoulos(University of Peloponnese), Spyridon Α. Petropoulos(University of Thessaly), Celestino Santos‐Buelga(Universidad de Salamanca), Sandrina A. Heleno(Polytechnic Institute of Bragança)
Cited by 156
Related Papers
Bioactivity of phenolic acids: Metabolites versus parent compounds: A review
|Food Chemistry|2014|892
Phenolic compounds: current industrial applications, limitations and future challenges
|Food & Function|2020|706
Cosmetics Preservation: A Review on Present Strategies
|Molecules|2018|399
Chemical composition, antimicrobial, antioxidant and antitumor activity of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus vulgaris L. essential oils
|Industrial Crops and Products|2013|387
Grape pomace as a source of phenolic compounds and diverse bioactive properties
|Food Chemistry|2018|337