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Structural Carbohydrate Differences and Potential Source of Dietary Fiber of Onion ( Allium cepa L.) Tissues
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Outgoing claims: the papers this work cites, builds on, or argues with.
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Study of total fructan and fructooligosaccharide content in different onion tissues
inferredcites →https://doi.org/10.1007/bf00021554openalex-snapshot
Methods to determine solidity and dry matter content of onions (Allium cepa L.)
inferredcites →https://doi.org/10.1016/0003-2697(73)90377-1openalex-snapshot
New method for quantitative determination of uronic acids
inferredcites →https://doi.org/10.1016/0008-6215(86)85068-6openalex-snapshot
Structural features of cell-wall polysaccharides of onion Allium cepa
inferredcites →https://doi.org/10.1016/0008-6215(89)80038-2openalex-snapshot
Investigation of structural features of the pectic polysaccharides of onion by 13C-n.m.r. spectroscopy
inferredcites →https://doi.org/10.1016/0031-9422(82)83188-9openalex-snapshot
Inositol angelates from Inula cappa
inferredcites →https://doi.org/10.1016/0167-8809(83)90054-3openalex-snapshot
Statistical methods for food and agriculture
inferredcites →https://doi.org/10.1016/s0176-1617(98)80044-8openalex-snapshot
Characterization of fructan oligomers from species of the genus Allium L.
inferredcites →https://doi.org/10.1021/bp9700566openalex-snapshot
Altering Flavor Profiles in Onion (Allium cepa L.) Root Cultures Through Directed Biosynthesis
inferredcites →https://doi.org/10.1021/jf000921topenalex-snapshot
Effect of Storage on Fructan and Fructooligosaccharide of Onion (Allium cepa L.)
inferredcites →https://doi.org/10.1021/jf9605916openalex-snapshot
Effect of Storage and Domestic Processing on the Content and Composition of Flavonol Glucosides in Onion (Allium cepa)
inferredcites →https://doi.org/10.1021/jf980294wopenalex-snapshot
Tissue and Spatial Distribution of Flavonol and Peroxidase in Onion Bulbs and Stability of Flavonol Glucosides during Boiling of the Scales
inferredcites →https://doi.org/10.1021/jf980850mopenalex-snapshot
Modifications to Physicochemical and Nutritional Properties of Hard-To-Cook Beans (PhaseolusvulgarisL.) by Extrusion Cooking
inferredcites →https://doi.org/10.1021/jf980974zopenalex-snapshot
Volatile Compounds Thermally Generated from S-Propylcysteine and S-Propylcysteine SulfoxideAroma Precursors of Allium Vegetables
inferredcites →https://doi.org/10.1080/00221589.1982.11515063openalex-snapshot
The Carbohydrate Composition of Onions During Long Term Cold Storage
inferredcites →https://doi.org/10.1080/14620316.1995.11515338openalex-snapshot
Distribution of quercetin content in different rings of various coloured onion (Allium cepaL.) cultivars
inferredcites →https://doi.org/10.1093/9780197610145.002.001openalex-snapshot
Official Methods of Analysis
inferredcites →https://doi.org/10.1093/ajcn/47.3.440openalex-snapshot
Dietary fiber content of selected foods
inferredcites →https://doi.org/10.1111/j.1399-3054.1994.tb03004.xopenalex-snapshot
Ripening‐related changes in the cell walls of Spanish pear (Pyrus communis)
inferredcites →https://doi.org/10.13031/2013.27545openalex-snapshot
Technical Notes: Physical and Mechanical Properties of Fresh and Stored Sweet Onions
What points at this work
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POTANSİYEL BİR FONKSİYONEL GIDA OLARAK FARKLI TURP (RAPHANUS SATIVUS) ÇEŞİTLERİNE AİT TOZLARIN KİMYASAL VE FONKSİYONEL ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ
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BIOCHEMICAL CHARACTERIZATION OF VEGETABLES WASTES AND DEVELOPMENT OF FUNCTIONAL BREAD
inferred← citeshttps://doi.org/10.15586/ijfs.v36i3.2590openalex-snapshot
Nutritional, antioxidant, and sensory properties of innovative onion pie produced from whole wheat flour, carob beans flour, onion, scallions, and roasted Seaweeds
inferred← citeshttps://doi.org/10.1590/s1984-82502014000300005openalex-snapshot
Byproducts of orange extraction: influence of different treatments in fiber composition and physical and chemical parameters
inferred← citeshttps://doi.org/10.17660/actahortic.2017.1152.53openalex-snapshot
The effect of onion skin powder addition on extrudate properties
inferred← citeshttps://doi.org/10.18559/978-83-66199-86-6openalex-snapshot
Produkty uboczne przetwórstwa owoców w projektowaniu żywności
inferred← citeshttps://doi.org/10.21608/jfds.2013.72084openalex-snapshot
UTILIZATION OF SOME FRUITS AND VEGETABLES WASTES AS A SOURCE OF DIETARY FIBERS IN CAKE MAKING
inferred← citeshttps://doi.org/10.21608/mjfds.2017.176054openalex-snapshot
HEALTH BENEFITS, EXTRACTION AND UTILIZATION OF DIETARY FIBERS: A REVIEW
inferred← citeshttps://doi.org/10.22144/ctujos.2025.115openalex-snapshot
Đánh giá hoạt tính sinh học và khả năng bảo quản paste cá của cao chiết vỏ hành tây (Allium cepa L.)
inferred← citeshttps://doi.org/10.24323/akademik-gida.543992openalex-snapshot
Physicochemical, Textural, Cooking and Sensory Properties of Traditional Turkish Homemade Noodle Enriched with Apple Fiber
inferred← citeshttps://doi.org/10.25177/jfst.4.7.ra.564openalex-snapshot
Influence of incorporation of orange juice by-product on the quality properties of sponge cake and low-fat beef burger
inferred← citeshttps://doi.org/10.29105/idcyta.v8i1.94openalex-snapshot
Obtención de fibra soluble a partir de desechos agroindustriales y su aplicación en alimentos
inferred← citeshttps://doi.org/10.29312/remexca.v17i3.4073openalex-snapshot
Granulometría y análisis proximal de harina de diferentes órganos de cebolla cambray
inferred← citeshttps://doi.org/10.3136/fstr.17.545openalex-snapshot
Pumpkin and Carrot Pomace Powders as a Source of Dietary Fiber and Their Effects on the Mixing Properties of Wheat Flour Dough and Cookie Quality
inferred← citeshttps://doi.org/10.32350/sir.53.04openalex-snapshot
Phytochemistry of Allium cepa L. (Onion): Its Nutritional and Pharmacological Importance
inferred← citeshttps://doi.org/10.32350/sir/53.04openalex-snapshot
Phytochemistry of Allium cepa L. (Onion): An Overview of its Nutritional and Pharmacological Importance
inferred← citeshttps://doi.org/10.32718/nvlvet-f10408openalex-snapshot
Formulation development, raw material calculation, and equipment selection for minced meat semi-finished products under improved technology
inferred← citeshttps://doi.org/10.3389/fsufs.2023.1326102openalex-snapshot
Structural, physicochemical and functional properties of dietary fibers from tea residue modified by steam explosion
inferred← citeshttps://doi.org/10.3390/agronomy10121937openalex-snapshot
Biofertilizers Enhance Quality of Onion
inferred← citeshttps://doi.org/10.3390/antiox9100974openalex-snapshot
Onion Peel Powder as an Antioxidant-Rich Material for Sausages Prepared from Mechanically Separated Fish Meat
inferred← citeshttps://doi.org/10.3390/app10072232openalex-snapshot
Agaricus bisporus By-Products as a Source of Chitin-Glucan Complex Enriched Dietary Fibre with Potential Bioactivity
inferred← citeshttps://doi.org/10.3390/app12167989openalex-snapshot
Carrot Pomace Characterization for Application in Cereal-Based Products
inferred← citeshttps://doi.org/10.3390/app16115552openalex-snapshot
Composition, Functional, and Technological Properties of Enzyme-Modified Carrot Pomace
inferred← citeshttps://doi.org/10.3390/foods12203720openalex-snapshot
Relationship between Physicochemical, Techno-Functional and Health-Promoting Properties of Fiber-Rich Fruit and Vegetable By-Products and Their Enhancement by Emerging Technologies
inferred← citeshttps://doi.org/10.3390/foods8090379openalex-snapshot
Development of Healthy, Nutritious Bakery Products by Incorporation of Quinoa
inferred← citeshttps://doi.org/10.3390/foods9050663openalex-snapshot
Effect of Chia as Breadmaking Ingredient on Nutritional Quality, Mineral Availability, and Glycemic Index of Bread
inferred← citeshttps://doi.org/10.3390/foods9121859openalex-snapshot
Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread
inferred← citeshttps://doi.org/10.3390/nutraceuticals6010018openalex-snapshot
The Role of Different Dietary Fibers in Modulating Human Gut Microbiota
inferred← citeshttps://doi.org/10.3390/pr11051580openalex-snapshot
Dietary Fiber from Plant-Based Food Wastes: A Comprehensive Approach to Cereal, Fruit, and Vegetable Waste Valorization
inferred← citeshttps://doi.org/10.3390/su12135401openalex-snapshot
Dietary Fiber from Underutilized Plant Resources—A Positive Approach for Valorization of Fruit and Vegetable Wastes
inferred← citeshttps://doi.org/10.3923/jbs.2019.92.100openalex-snapshot
Potentiality of Local Wastes as a Source of Natural Antioxidant Dietary Fibers on Dry Pasta
inferred← citeshttps://doi.org/10.52151/jae2012494.1492openalex-snapshot
Physico-Chemical Characteristics of Dietary Fibre from Potato Peel and its Effect on Organoleptic Characteristics of Biscuits
inferred← citeshttps://doi.org/10.55251/jmbfs.9926openalex-snapshot
FOOD PROCESSING WASTE IN VIETNAM: UTILIZATION AND PROSPECTS IN FOOD INDUSTRY FOR SUSTAINABILITY DEVELOPMENT
inferred← citeshttps://doi.org/10.5802/crchim.136openalex-snapshot
Biohydrogen production by Thermotoga maritima from a simplified medium exclusively composed of onion and natural seawater
inferred← citeshttps://doi.org/10.5851/kosfa.2018.e12openalex-snapshot
Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder.
inferred← citeshttps://doi.org/10.5958/2395-146x.2023.00017.0openalex-snapshot
Dietary fibre concentrate from carrot pomace: Process optimization, antioxidative and functional properties
inferred← citeshttps://doi.org/10.7318/kjfc/2015.30.1.086openalex-snapshot
Comparison of Physicochemical and Functional properties of Soymilk with Addition of Onion
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