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Page 1
Yellow passion fruit rind--a potential source of low-methoxyl pectin.
J Agric Food Chem. 2006 Apr 5;54(7):2738-44. doi: 10.1021/jf052605q.
J Agric Food Chem. 2006.
PMID: 16569069
Extraction and Characterization of Highly Gelling Low Methoxy Pectin from Cashew Apple Pomace.
Yapo BM, Koffi KL.
Yapo BM, et al.
Foods. 2013 Dec 23;3(1):1-12. doi: 10.3390/foods3010001.
Foods. 2013.
PMID: 28234301
Free PMC article.
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Biochemical characteristics and gelling capacity of pectin from yellow passion fruit rind as affected by acid extractant nature.
Yapo BM.
Yapo BM.
J Agric Food Chem. 2009 Feb 25;57(4):1572-8. doi: 10.1021/jf802969m.
J Agric Food Chem. 2009.
PMID: 19199593
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Dietary fiber components in yellow passion fruit rind--a potential fiber source.
Yapo BM, Koffi KL.
Yapo BM, et al.
J Agric Food Chem. 2008 Jul 23;56(14):5880-3. doi: 10.1021/jf073247p. Epub 2008 Jun 18.
J Agric Food Chem. 2008.
PMID: 18558700
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Pineapple and banana pectins comprise fewer homogalacturonan building blocks with a smaller degree of polymerization as compared with yellow passion fruit and lemon pectins: implication for gelling properties.
Yapo BM.
Yapo BM.
Biomacromolecules. 2009 Apr 13;10(4):717-21. doi: 10.1021/bm801490e.
Biomacromolecules. 2009.
PMID: 19260678
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Lemon juice improves the extractability and quality characteristics of pectin from yellow passion fruit by-product as compared with commercial citric acid extractant.
Yapo BM.
Yapo BM.
Bioresour Technol. 2009 Jun;100(12):3147-51. doi: 10.1016/j.biortech.2009.01.039. Epub 2009 Feb 28.
Bioresour Technol. 2009.
PMID: 19254837
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Utilisation of model pectins reveals the effect of demethylated block size frequency on calcium gel formation.
Yapo BM, Koffi KL.
Yapo BM, et al.
Carbohydr Polym. 2013 Jan 30;92(1):1-10. doi: 10.1016/j.carbpol.2012.09.010. Epub 2012 Sep 14.
Carbohydr Polym. 2013.
PMID: 23218258
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