A novel ecological extraction strategy for recovering phenolics from Solanum lycopersicum residue by combined steam explosion and enzymatic hydrolysis

Jakub Klaban, Fernando Bonfiglio, Tomas Sopik, Monika Strasakova, Klaudia Chmelova and Vladimir Sedlarik

Applied Food Research, 2026, 6, 102091
DOI: 10.1016/j.afres.2026.102091

Effects of Roasting Treatment on the Composition, Digestive Properties, and Antioxidant Activities of Free and Bound Phenolic in Black Tartary Buckwheat Husks

Aiming Liu, Yage Xing, Ping Yang, Yuan Ma, Qinglian Xu, Hong Liu, Li He, Lulin Yang and Shuai Dong

Journal of Food Science, 2025, 90
DOI: 10.1111/1750-3841.70313

Insights into hydrothermal deconstruction and humification of vegetable waste by non-catalytic steam explosion

Wenjie Sui, Shunqin Li, Yue Chen, Guanhua Wang, Dan Liu, Hongyu Jia, Tao Wu and Min Zhang

Journal of Environmental Management, 2025, 373, 123342
DOI: 10.1016/j.jenvman.2024.123342

Advancements in multi-omics for nutraceutical enhancement and traits improvement in buckwheat

Yingjie Song, Chunlin Long, Ying Wang, Yuxing An and Yinglin Lu

Critical Reviews in Biotechnology, 2025, 45, 530
DOI: 10.1080/07388551.2024.2373282

Effects of thermal processing on physicochemical and storage properties of Tartary buckwheat bran

Qianwei Ma, Jian Ye, Xiaohui Wu, Tianya Cao, Yongjun Sun, Wenming Ju, Ju Qiu and Ruge Cao

Journal of Cereal Science, 2023, 113, 103752
DOI: 10.1016/j.jcs.2023.103752

Improving antioxidant activity and modifying Tartary buckwheat bran by steam explosion treatment

Weizhou Li, Xiaoqin He, Yuanyuan Chen, Lin Lei, Fuhua Li, Jichun Zhao, Kaifang Zeng and Jian Ming

LWT, 2022, 170, 114106
DOI: 10.1016/j.lwt.2022.114106

The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products

Changrong Wang, Mengfan Lin, Qingyu Yang, Chenying Fu and Zebin Guo

Foods, 2023, 12, 3307
DOI: 10.3390/foods12173307

Effects of different treatments on composition, physicochemical and biological properties of soluble dietary fiber in buckwheat bran

Qianwei Ma, Yang Yu, Zhongkai Zhou, Lili Wang and Ruge Cao

Food Bioscience, 2023, 53, 102517
DOI: 10.1016/j.fbio.2023.102517

A green process for extracting and purifying coconut mesocarp polyphenols

Liping Shen, Jing Yang, Ziang Huang, Jiequn Guo, Li Zong and Yongping Liu

Sustainable Chemistry and Pharmacy, 2024, 37, 101413
DOI: 10.1016/j.scp.2023.101413

Effect of steam explosion pretreatment on the structure and bioactivity of Ampelopsis grossedentata polysaccharides

Chun-Yu Liu, Yang-Yang Sun, Yun-Qin Jia, Xue-Qing Geng, Li-Chao Pan, Wei Jiang, Bei-Yu Xie and Zhen-Yuan Zhu

International Journal of Biological Macromolecules, 2021, 185, 194
DOI: 10.1016/j.ijbiomac.2021.06.002

A Recent Advance on Phytochemicals, Nutraceutical and Pharmacological Activities of Buckwheat

Shweta Sharma, Sahil Kumar and Rajesh Kumar Singh

CCHTS, 2024, 27, 2654
DOI: 10.2174/0113862073265824231004115334

Effect of subcritical water flash release processing on buckwheat flour properties

Benjamin Plumier, James A. Kenar, Frederick C. Felker, Jill Winkler‐Moser, Mukti Singh, Jeffrey A. Byars and Sean X. Liu

J Sci Food Agric, 2023, 103, 2088
DOI: 10.1002/jsfa.12399

Novel processing strategies to enhance the bioaccessibility and bioavailability of functional components in wheat bran

Baoshi Wang, Guangyao Li, Linbo Li, Mingxia Zhang, Tianyou Yang, Zhichao Xu and Tengfei Qin

Critical Reviews in Food Science and Nutrition, 2024, 64, 3044
DOI: 10.1080/10408398.2022.2129582

The modification of buckwheat polyphenols by different pretreatments and complexation, and its application in oat flour model

Xinru Liu, Lili Wang, Chaomin Li, Xi Li, Thanutchaporn Kumrungsee, Xuqing Zhai, Zhongkai Zhou and Ruge Cao

Food Bioscience, 2023, 56, 103133
DOI: 10.1016/j.fbio.2023.103133

Nutritional and functional perspectives of pseudocereals

Alisha Nandan, Pankaj Koirala, Abhishek Dutt Tripathi, Urvashi Vikranta, Kartik Shah, Abhishek J. Gupta, Aparna Agarwal and Nilesh Nirmal

Food Chemistry, 2024, 448, 139072
DOI: 10.1016/j.foodchem.2024.139072

Effect of steam explosion pretreatment on the composition and bioactive characteristic of phenolic compounds in Chrysanthemum morifolium Ramat cv. Hangbaiju powder with various sieve fractions

Gongshuai Song, Jiayuan Liu, Ruofan Shui, Jiachen Sun, Qian Weng, Shaoping Qiu, Danli Wang, Shiwang Liu, Gongnian Xiao, Xi Chen, Qing Shen, Jinyan Gong and Fuping Zheng

Food Science & Nutrition, 2022, 10, 1888
DOI: 10.1002/fsn3.2805

Interaction mechanism of flavonoids and Tartary buckwheat bran protein: A fluorescence spectroscopic and 3D-QSAR study

Yuandong Yu, Guizhao Liang and Huabin Wang

Food Research International, 2022, 160, 111669
DOI: 10.1016/j.foodres.2022.111669

Effects of tannin acid impregnated pretreatment on dimensional stability and chemical composition of heat-treated Chinese fir

Yuxin Zhao, Luxi He, Jiayi Kang, Jingjing Gao, Guochen Huo, Kai Xu, Tinghuan Wang, Zhengbin He, Zhenyu Wang and Songlin Yi

Holzforschung, 2024, 78, 127
DOI: 10.1515/hf-2023-0081

Principle and Application of Steam Explosion Technology in Modification of Food Fiber

Chao Ma, Liying Ni, Zebin Guo, Hongliang Zeng, Maoyu Wu, Ming Zhang and Baodong Zheng

Foods, 2022, 11, 3370
DOI: 10.3390/foods11213370

Hydrothermal treatment improves xanthine oxidase inhibitory activity and affects the polyphenol profile of Flos Sophorae Immaturus

Jun Li, Yuhong Gong, Jinwei Li and Liuping Fan

J Sci Food Agric, 2023, 103, 1205
DOI: 10.1002/jsfa.12215

Application of steam explosion pretreatment for accelerating the phenolics extraction from pomegranate peel: Mechanism and modeling

Kun Yu, Xiaoxiu Huang, Zehao Yu, Chunxu Chen, Peiyan Li, Di Wu and Chuanlai Du

Journal of Food Engineering, 2023, 357, 111629
DOI: 10.1016/j.jfoodeng.2023.111629

Phenolic compounds in cereal grains and effects of processing on their composition and bioactivities: a review

Fereidoon Shahidi, Renan Danielski and Chiaki Ikeda

Journal of Food Bioactives, 2021, 39
DOI: 10.31665/JFB.2021.15281

Effect of Tartary Buckwheat Bran Substitution on the Quality, Bioactive Compounds Content, and In Vitro Starch Digestibility of Tartary Buckwheat Dried Noodles

Chaoqiang Xue, Xiaona Guo and Kexue Zhu

Foods, 2022, 11, 3696
DOI: 10.3390/foods11223696

Improving functional properties of wheat bran by steam explosion: Insights from structural characteristics, biological activities and metabolomics analyses

Feng Kong, Yue Li and Hongrun Lu

Food Chemistry, 2026, 509, 148548
DOI: 10.1016/j.foodchem.2026.148548

The phenolics, antioxidant activity and in vitro digestion of pomegranate (Punica granatum L.) peels: an investigation of steam explosion pre-treatment

Qi Wang, Tinglan Yuan, Xiaohuan Zhu, Gongshuai Song, Danli Wang, Ling Li, Mingquan Huang and Jinyan Gong

Front. Nutr., 2023, 10
DOI: 10.3389/fnut.2023.1161970

Enhancement of nutritional, hydration properties, and antioxidant abilities of black wheat bran by steam explosion treatment

Shengxiang Gong, Xinyi Sun, Aizhen Zong, Tongcheng Xu, Dongmei Lin and Fangling Du

Journal of Food Composition and Analysis, 2026, 153, 109146
DOI: 10.1016/j.jfca.2026.109146

Influence of processing on flavonoid retention, transformation, and bioavailability in Tartary buckwheat (Fagopyrum tataricum): a review

Hong-Ju He, Guanglei Li, Xingqi Ou, Amer Ali Mahdi and Mohammed Obadi

Food Chemistry: X, 2026, 35, 103872
DOI: 10.1016/j.fochx.2026.103872

In vitro digestion and fermentation characteristics of soluble dietary fiber from adlay (Coix lacryma-jobi L. var. ma-yuen Staft) bran modified by steam explosion

Shuxin Zhou, Xinjing Tang, Ferenc Hegyi, András Nagy, Krisztina Takács, Zsolt Zalán, Guangjing Chen and Muying Du

Food Research International, 2024, 192, 114747
DOI: 10.1016/j.foodres.2024.114747

Valorization of Chrysanthemum morifolium Ramat. cv. “Hangbaiju” stems for phenolic compounds production by steam explosion pretreatment

Xiaohuan Zhu, Tinglan Yuan, Xiang Li, Yingjia Wang, Danli Wang, Gongshuai Song, Ling Li and Jinyan Gong

Industrial Crops and Products, 2024, 213, 118410
DOI: 10.1016/j.indcrop.2024.118410

Steam explosion technology as a tool to alter the physicochemical properties of intermediate wheatgrass (Thinopyrum intermedium) bran

Radhika Bharathi, Siri Grandal, Bjørge Westereng, George Annor and Catrin Tyl

Innovative Food Science & Emerging Technologies, 2024, 93, 103627
DOI: 10.1016/j.ifset.2024.103627

The hypoglycemic activity of buckwheat and the underlying mechanisms: A mechanistic review

Xiying Jin, Caian He, Ziwei Guo, Yixin Li, Yunlong Li, Jinming Gao, Min Wang and Lin Han

Food Bioscience, 2024, 62, 105046
DOI: 10.1016/j.fbio.2024.105046

Sustainable valorization of Eston lentil hulls: steam explosion as a green technology to enhance the phenolic compounds release and their potential health benefits

Sarusha Santhiravel and Fereidoon Shahidi

Food Chemistry, 2026, 509, 148499
DOI: 10.1016/j.foodchem.2026.148499

Nutrient and metabolite characteristics of the husk, bran and millet isolated from the foxtail millet (Setaria italica L.) during polishing

Pengliang Li, Xinru Cai, Shaohui Li, Wei Zhao, Junli Liu, Xiaodi Zhang, Aixia Zhang, Linlin Guo, Zengning Li and Jingke Liu

Food Chemistry: X, 2024, 23, 101541
DOI: 10.1016/j.fochx.2024.101541

In vitro inhibitory effects of polyphenols from Tartary buckwheat on xanthine oxidase: Identification, inhibitory activity, and action mechanism

Jun Li, Yuhong Gong, Jinwei Li and Liuping Fan

Food Chemistry, 2022, 379, 132100
DOI: 10.1016/j.foodchem.2022.132100

Sustainable and contemporary approaches to explore the nutritional and processing perspectives of buckwheat: Current evidence and prospects

Zunaira Basharat, Tabussam Tufail, Feng Shao, Muhammad Safiullah Virk, Yuqing Duan, Meihong Cai, Kai Hu, Nisa Basharat and Haihui Zhang

Food Bioscience, 2025, 67, 106312
DOI: 10.1016/j.fbio.2025.106312

Ethanol production from green coconut fiber using a sequential steam explosion and alkaline pretreatment

Vitor Troccoli Ribeiro, Amanda Castro Campolina, Willyan Araújo da Costa, Carlos Eduardo de Araújo Padilha, José Daladiê Barreto da Costa Filho, Ana Laura Oliveira de Sá Leitão, Juliene da Câmara Rocha and Everaldo Silvino dos Santos

Biomass Conv. Bioref., 2024, 14, 8579
DOI: 10.1007/s13399-022-03100-0

Steam explosion enhances phenolic profiles and antioxidant activity in mung beans

Fachun Wan, Chunyu Hou, Kaiyun Luo and Anwei Cheng

Food Science & Nutrition, 2022, 10, 1039
DOI: 10.1002/fsn3.2711

Food processing can save lives: how bioactive compounds defy oversimplification

Renan Danielski

Journal of Food Bioactives, 2023, 5
DOI: 10.31665/JFB.2023.18343

Effect of steam explosion pretreatment on the fermentation characteristics of polysaccharides from tea residue

Qing Ge, Guo-ming Xiao, Lu-yao Wang, Jian-ping Xu, Chen-long Hou, Ting-xia Liao, Xiu-hua Rao, Jian-wei Mao and Li-Chun Chen

International Journal of Biological Macromolecules, 2024, 279, 134920
DOI: 10.1016/j.ijbiomac.2024.134920

Effect of steam explosion on phenolics and antioxidant activity in plants: A review

Fachun Wan, Chengfeng Feng, Kaiyun Luo, Wenyu Cui, Zhihui Xia and Anwei Cheng

Trends in Food Science & Technology, 2022, 124, 13
DOI: 10.1016/j.tifs.2022.04.003

Phenolic composition, antioxidant activity and health benefits of Tartary (Fagopyrum tataricum Gaerth) and common (F. esculentum Moench) buckwheat grains: A review

Balwinder Singh, Somna Oberoi and Amritpal Kaur

Food Chemistry Advances, 2024, 5, 100820
DOI: 10.1016/j.focha.2024.100820

Tartary Buckwheat Bran: A Review of Its Chemical Composition, Processing Methods and Food Uses

Takahiro Noda, Koji Ishiguro, Tatsuro Suzuki and Toshikazu Morishita

Plants, 2023, 12, 1965
DOI: 10.3390/plants12101965

Effects of steam explosion on raspberry leaf structure and the release of water-soluble nutrients and phenolics

Zhiyue Wang, Zeyuan Deng, Chengwei Yu, Jianyong Wu and Ting Luo

Food Chemistry, 2024, 445, 138708
DOI: 10.1016/j.foodchem.2024.138708

Steam Explosion-Assisted Extraction of Polysaccharides from Pleurotus eryngii and Its Influence on Structural Characteristics and Antioxidant Activity

Jianqing Qiu, Peiying Zheng, Wanzhen Dai, Zhijun Zheng, Xiaohui Lin, Jiamiao Hu, Shaoxiao Zeng and Shaoling Lin

Foods, 2024, 13, 1229
DOI: 10.3390/foods13081229

Effects of steam explosion on phenolic compounds and dietary fiber of grape pomace

Wenyu Cui, Yunfu Wang, Zhaoyue Sun, Caifang Cui, Hang Li, Kaiyun Luo and Anwei Cheng

LWT, 2023, 173, 114350
DOI: 10.1016/j.lwt.2022.114350

Bioactive compounds, health benefits, and industrial applications of Tartary buckwheat (Fagopyrum tataricum)

Liang Zou, Dingtao Wu, Guixing Ren, Yichen Hu, Lianxin Peng, Jianglin Zhao, Pascual Garcia-Perez, Maria Carpena, Miguel A. Prieto, Hui Cao, Ka-Wing Cheng, Mingfu Wang, Jesus Simal-Gandara, Oliver D. John, Kannan R. R. Rengasamy, Gang Zhao and Jianbo Xiao

Critical Reviews in Food Science and Nutrition, 2023, 63, 657
DOI: 10.1080/10408398.2021.1952161

Effect of steam pretreatment on the microstructure of tiger nuts (Cyperus esculents L.) and quality properties of its oil

Zhen-Shan Zhang, Hui-Jie Jia, Haibo Qin, Yun-Yi Wei, Bing-Zheng Li, Yu-Lan Liu, An-Chi Wei, Wen-Xue Zhu and Yong Wang

LWT, 2023, 184, 114985
DOI: 10.1016/j.lwt.2023.114985

Steam explosion pretreatment alters the composition of phenolic compounds and antioxidant capacities in Chrysanthemum morifolium Ramat cv . “Hangbaiju”

Jinyan Gong, Qian Weng, Jiachen Sun, Danli Wang, Shaoping Qiu, Ling Li, Bingquan Chu, Gongnian Xiao, Shiwang Liu and Fuping Zheng

J. Food Process. Preserv., 2021, 45
DOI: 10.1111/jfpp.15376