Valorization of Peels of Eight Peach Varieties: GC–MS Profile, Free and Bound Phenolics and Corresponding Biological Activities
Dasha Mihaylova(University of Food Technologies), Yulian Tumbarski(University of Food Technologies), Aneta Popova(University of Food Technologies), Ivayla Dincheva(Agrobioinstitute), Ivelina Desseva(University of Food Technologies)
Cited by 17
Related Papers
Antinutrients in Plant-based Foods: A Review
|The Open Biotechnology Journal|2019|324
Biopreservation of Fresh Strawberries by Carboxymethyl Cellulose Edible Coatings Enriched with a Bacteriocin from Bacillus methylotrophicus BM47
|Food Technology and Biotechnology|2019|59
Isolation, Characterization and Amino Acid Composition of a Bacteriocin Produced by Bacillus methylotrophicus Strain BM47
|Food Technology and Biotechnology|2018|54
Synthesis, Molecular Docking, and Biological Evaluation of Novel Anthranilic Acid Hybrid and Its Diamides as Antispasmodics
|International Journal of Molecular Sciences|2023|53