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Valorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greece.

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Title: Valorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greece.
Authors: Leichtweis MG; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; REQUIMTE-Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal., Molina AK; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Dias MI; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Calhelha RC; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Pires TCSP; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Pavli O; Laboratory of Genetics and Plant Breeding, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece. Electronic address: ouraniapavli@uth.gr., Oliveira MBPP; REQUIMTE-Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal. Electronic address: beatoliv@ff.up.pt., Ferreira ICFR; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal., Petropoulos SA; Laboratory of Vegetable Production, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece. Electronic address: spetropoulos@uth.gr., Barros L; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: lillian@ipb.pt., Pereira C; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Source: Food chemistry [Food Chem] 2025 May 30; Vol. 475, pp. 143306. Date of Electronic Publication: 2025 Feb 08.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Valorisation of pumpkin by-products: Chemical composition and bioactive properties of pumpkin seeds, peels, and fibrous strands from different local landraces of Greece.
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  Data: <searchLink fieldCode="AU" term="%22Leichtweis+MG%22">Leichtweis MG</searchLink>; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; REQUIMTE-Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal.<br /><searchLink fieldCode="AU" term="%22Molina+AK%22">Molina AK</searchLink>; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.<br /><searchLink fieldCode="AU" term="%22Dias+MI%22">Dias MI</searchLink>; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.<br /><searchLink fieldCode="AU" term="%22Calhelha+RC%22">Calhelha RC</searchLink>; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.<br /><searchLink fieldCode="AU" term="%22Pires+TCSP%22">Pires TCSP</searchLink>; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.<br /><searchLink fieldCode="AU" term="%22Pavli+O%22">Pavli O</searchLink>; Laboratory of Genetics and Plant Breeding, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece. Electronic address: ouraniapavli@uth.gr.<br /><searchLink fieldCode="AU" term="%22Oliveira+MBPP%22">Oliveira MBPP</searchLink>; REQUIMTE-Science Chemical Department, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal. Electronic address: beatoliv@ff.up.pt.<br /><searchLink fieldCode="AU" term="%22Ferreira+ICFR%22">Ferreira ICFR</searchLink>; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.<br /><searchLink fieldCode="AU" term="%22Petropoulos+SA%22">Petropoulos SA</searchLink>; Laboratory of Vegetable Production, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, 38446 Volos, Greece. Electronic address: spetropoulos@uth.gr.<br /><searchLink fieldCode="AU" term="%22Barros+L%22">Barros L</searchLink>; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal. Electronic address: lillian@ipb.pt.<br /><searchLink fieldCode="AU" term="%22Pereira+C%22">Pereira C</searchLink>; CIMO, LA SusTEC, Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2025 May 30; Vol. 475, pp. 143306. <i>Date of Electronic Publication: </i>2025 Feb 08.
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