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Optimized method for processing avocado seeds to improve selected nutrients and functional values

https://doi.org/10.3136/fstr.27.75

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/(sici)1098-2361(1998)17:2<123::aid-zoo7>3.0.co;2-bopenalex-snapshot

Nutrient composition of selected whole invertebrates

inferredcites →https://doi.org/10.1007/bf02787869openalex-snapshot

A simple colorimetric assay for muramic acid and lactic acid

inferredcites →https://doi.org/10.1007/s13197-013-0978-yopenalex-snapshot

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

inferredcites →https://doi.org/10.1007/s13197-016-2382-xopenalex-snapshot

Nutritional properties of green gram germinated in mineral fortified soak water: I. Effect of dehulling on total and bioaccessible nutrients and bioactive components

inferredcites →https://doi.org/10.1007/s13197-017-2892-1openalex-snapshot

Effect of soaking and germination on physicochemical and functional attributes of horsegram flour

inferredcites →https://doi.org/10.1016/j.foodchem.2004.03.040openalex-snapshot

Effects of soaking whole cereal and legume seeds on iron, zinc and phytate contents

inferredcites →https://doi.org/10.1016/j.foodchem.2013.11.093openalex-snapshot

Bound phenolics in foods, a review

inferredcites →https://doi.org/10.1016/j.foodchem.2015.11.049openalex-snapshot

Domestic cooking methods affect the phytochemical composition and antioxidant activity of purple-fleshed potatoes

inferredcites →https://doi.org/10.1016/j.foodchem.2020.126384openalex-snapshot

Lactic acid fermentation enriches the profile of biogenic fatty acid derivatives of avocado fruit (Persea americana Mill.)

inferredcites →https://doi.org/10.1016/j.jfoodeng.2004.07.013openalex-snapshot

Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods

inferredcites →https://doi.org/10.1016/j.lwt.2011.08.005openalex-snapshot

Effects of cooking methods on polyphenols, pigments and antioxidant activity in potato tubers

inferredcites →https://doi.org/10.1016/j.lwt.2011.08.016openalex-snapshot

Using drying treatments to stabilise mango peel and seed: Effect on antioxidant activity

inferredcites →https://doi.org/10.1016/j.lwt.2015.03.107openalex-snapshot

Production of fermented red beans with multiple bioactivities using co-cultures of Bacillus subtilis and Lactobacillus delbrueckii subsp. bulgaricus

inferredcites →https://doi.org/10.1016/s0189-7241(15)30128-4openalex-snapshot

Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds

inferredcites →https://doi.org/10.1016/s0733-5210(09)80099-4openalex-snapshot

The effect of thermal inactivation of lipoxygenase on the stability of vitamin E in wheat

inferredcites →https://doi.org/10.1016/s0889-1575(03)00062-0openalex-snapshot

Physico-chemical properties and estimation of mineral content in honey produced from different plants in Northern India

inferredcites →https://doi.org/10.1021/jf0493270openalex-snapshot

Distribution of Ascorbic Acid in Potato Tubers and in Home-Processed and Commercial Potato Foods

inferredcites →https://doi.org/10.1111/j.1365-2621.1977.tb12605.xopenalex-snapshot

EFFECT OF TYPE OF BEAN, SOAK TIME, CANNING MEDIA AND STORAGE TIME ON QUALITY ATTRIBUTES AND NUTRITIONAL VALUE OF CANNED DRY BEANS

inferredcites →https://doi.org/10.1371/journal.pone.0192577openalex-snapshot

Exploration of avocado by-products as natural sources of bioactive compounds

inferredcites →https://doi.org/10.15835/nsb224615openalex-snapshot

Evaluation of Antioxidant Properties of Phenolics Extracted from Ananas comosus L.

inferredcites →https://doi.org/10.18697/ajfand.75.ilri12openalex-snapshot

Potential of lactic acid fermentation in reducing aflatoxin B1 in Tanzania maize-based gruel

inferredcites →https://doi.org/10.2174/1381612811319340007openalex-snapshot

Avocado (Persea americana) Seed as a Source of Bioactive Phytochemicals

inferredcites →https://doi.org/10.2174/1874070701913010068openalex-snapshot

Antinutrients in Plant-based Foods: A Review

inferredcites →https://doi.org/10.24925/turjaf.v5i9.1006-1014.949openalex-snapshot

Effect of Soaking and Boiling on Anti-nutritional Factors, Oligosaccharide Contents and Protein Digestibility of Newly Developed Bambara Groundnut Cultivars

inferredcites →https://doi.org/10.33805/2765-8821.102openalex-snapshot

Process Optimization for Extraction of Polyphenols from Avocado Seeds (Persea americana Mill.) Using Response Surface Methodology

inferredcites →https://doi.org/10.3920/qas2015.0656openalex-snapshot

Effects of processing on the chemical composition of rice

inferredcites →https://doi.org/10.4172/2153-2435.1000234openalex-snapshot

HPLC Analysis of Ascorbic Acid (Vitamin C)

What points at this work

Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4615980openalex-extracted

Characterization of Antioxidant and Fatty Acids of Avocado (Persea Americana Mill.) Fruit and By-Products as Flour Quality Ingredients

inferred← citeshttps://doi.org/10.1016/j.fbio.2026.109587openalex-snapshot

Properties and applications of avocado seed: A systematic review of in vivo and in vitro studies

inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.138403openalex-snapshot

Comparative analysis of antioxidant and fatty acid composition in avocado (Persea americana Mill.) fruits: Exploring regional and commercial varieties

inferred← citeshttps://doi.org/10.1155/2023/6860806openalex-snapshot

Physicochemical Properties of Avocado Seed Extract Model Beverages and Baked Products Incorporated with Avocado Seed Powder

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