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IV-Range Carrot Waste Flour Enhances Nutritional and Functional Properties of Rice-Based Gluten-Free Muffins.
Foods. 2024 Apr 24;13(9):1312. doi: 10.3390/foods13091312.
Foods. 2024.
PMID: 38731683
Free PMC article.
Physicochemical, Technological and Functional Properties of Upcycled Vegetable Waste Ingredients as Affected by Processing and Storage.
Bas-Bellver C, Barrera C, Betoret N, Seguí L.
Bas-Bellver C, et al.
Plant Foods Hum Nutr. 2023 Dec;78(4):710-719. doi: 10.1007/s11130-023-01114-1. Epub 2023 Oct 21.
Plant Foods Hum Nutr. 2023.
PMID: 37864775
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Impact of Fermentation Pretreatment on Drying Behaviour and Antioxidant Attributes of Broccoli Waste Powdered Ingredients.
Bas-Bellver C, Barrera C, Betoret N, Seguí L.
Bas-Bellver C, et al.
Foods. 2023 Sep 22;12(19):3526. doi: 10.3390/foods12193526.
Foods. 2023.
PMID: 37835180
Free PMC article.
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Effect of Processing and In Vitro Digestion on Bioactive Constituents of Powdered IV Range Carrot (Daucus carota, L.) Wastes.
Bas-Bellver C, Barrera C, Betoret N, Seguí L.
Bas-Bellver C, et al.
Foods. 2023 Feb 7;12(4):731. doi: 10.3390/foods12040731.
Foods. 2023.
PMID: 36832803
Free PMC article.
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Impact of Disruption and Drying Conditions on Physicochemical, Functional and Antioxidant Properties of Powdered Ingredients Obtained from Brassica Vegetable By-Products.
Bas-Bellver C, Barrera C, Betoret N, Seguí L.
Bas-Bellver C, et al.
Foods. 2022 Nov 16;11(22):3663. doi: 10.3390/foods11223663.
Foods. 2022.
PMID: 36429255
Free PMC article.
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Valorization of Persimmon and Blueberry Byproducts to Obtain Functional Powders: In Vitro Digestion and Fermentation by Gut Microbiota.
Bas-Bellver C, Andrés C, Seguí L, Barrera C, Jiménez-Hernández N, Artacho A, Betoret N, Gosalbes MJ.
Bas-Bellver C, et al.
J Agric Food Chem. 2020 Jul 29;68(30):8080-8090. doi: 10.1021/acs.jafc.0c02088. Epub 2020 Jul 20.
J Agric Food Chem. 2020.
PMID: 32633956
Free article.
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