Mangos and their bioactive components: adding variety to the fruit plate for health

Britt M. Burton-Freeman, Amandeep K. Sandhu and Indika Edirisinghe

Food Funct., 2017, 8, 3010
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Changes to the tropomyosin structure alter the angiotensin-converting enzyme inhibitory activity and texture profiles of eel balls under high hydrostatic pressure

Zhenglong Li, Huipeng Liu, Rongrong Ma, Biling Tang, Di Pan, Yajuan Peng, Xueping Ling, Yuanpeng Wang, Xuee Wu, Liming Che and Ning He

Food Funct., 2018, 9, 6535
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Current status of emerging food processing technologies in Latin America: Novel non-thermal processing

H.M. Hernández-Hernández, L. Moreno-Vilet and S.J. Villanueva-Rodríguez

Innovative Food Science & Emerging Technologies, 2019, 58, 102233
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Micronutrient Profile and Carbohydrate Microstructure of Commercially Prepared and Home Prepared Infant Fruit and Vegetable Purees

Lyndsey R. Huss, Julie Dean, Lisa M. Lamothe, Bruce Hamaker, Brad Reuhs, Michael I. Goran and Kim-Anne Lê

Nutrients, 2022, 15, 45
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Antidiabetic properties of mango in animal models and humans: A systematic review

Sepideh Alasvand Zarasvand, Amy P. Mullins, Bahram Arjmandi and Vivian Haley-Zitlin

Nutrition Research, 2023, 111, 73
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Effects of fresh vs dried mango consumption on satiety and postprandial glucose in healthy adults

Candice Stamper, Sama Safadi, Andrew Gehr, Pia Asuncion and Mee Young Hong

Metabolism Open, 2023, 19, 100253
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Glisemik İndeksin Azaltılmasında Geleneksel ve Teknolojik Yöntemler

Emine Nakilcioğlu, Gizem Tiryaki and Semih Ötleş

Yüzüncü Yıl Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2025, 30, 363
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Nutritional Potency of Mangifera indica L. (Mango): Focus on Mango as Antioxidant

Bhargavi Vijay Shah, Harsha Chopra, Srujana Medithi and Venkat Ramakrishna Ungarala

CFF, 2025, 3
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Process development of high pressure-based technologies for food: research advances and future perspectives

VM Balasubramaniam

Current Opinion in Food Science, 2021, 42, 270
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The effect of high‐pressure processing on reducing the glycaemic index of atemoya puree

Chia‐Hsuan Chou, Chung‐Yi Wang, Yuan‐Tay Shyu and Sz‐Jie Wu

J Sci Food Agric, 2021, 101, 1546
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Effects of high‐pressure processing on the physicochemical properties and glycemic index of fruit puree in a hyperglycemia mouse model

Yi‐Jing Wu, Yi‐Ching Lu, Yu‐Hsiang Wu, Yan‐Han Lin, Chin‐Lin Hsu and Chung‐Yi Wang

J Sci Food Agric, 2022, 102, 6138
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High-Pressure Processing on Whole and Peeled Potatoes: Influence on Polyphenol Oxidase, Antioxidants, and Glycaemic Indices

Konstantina Tsikrika, Aine Muldoon, Nora M. O’Brien and Dilip K. Rai

Foods, 2021, 10, 2425
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Nutrient-extraction blender preparation reduces postprandial glucose responses from fruit juice consumption

K M Redfern, V L Cammack, N Sweet, L A Preston, M A Jarvis and G A Rees

Nutr. Diabetes, 2017, 7, e288
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The contribution of mango fruit (Mangifera indica L.) to human nutrition and health

Elhadi M. Yahia, José de Jesús Ornelas-Paz, Jeffrey K. Brecht, Pablo García-Solís and Maria Elena Maldonado Celis

Arabian Journal of Chemistry, 2023, 16, 104860
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Processing Technologies for Developing Low GI Foods – A Review

Clarity R. Mapengo and M. Naushad Emmambux

Starch Stärke, 2022, 74
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Healthy expectations of high hydrostatic pressure treatment in food processing industry

Hsiao-Wen Huang, Chiao-Ping Hsu and Chung-Yi Wang

Journal of Food and Drug Analysis, 2020, 28, 1
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Influence of high pressure pasteurization on nutritional, functional and rheological characteristics of fruit and vegetable juices and purees-an updated review

Chandrakala Ravichandran, Lakshmi E. Jayachandran, Anjineyulu Kothakota, R. Pandiselvam and V.M. Balasubramaniam

Food Control, 2023, 146, 109516
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Pre‐processed fruits as raw materials: part II—process conditions, demand and safety aspects

Nikita S. Bhatkar, Shivanand S. Shirkole, Charles Brennan and Bhaskar N. Thorat

Int J of Food Sci Tech, 2022, 57, 4918
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High hydrostatic pressure stabilized micronutrients and shifted dietary fibers, from insoluble to soluble, producing a low-glycemic index mango pulp

Leticia Elizondo-Montemayor, Perla A. Ramos-Parra, Daniel A. Jacobo-Velázquez, Niria Treviño-Saldaña, Luis M. Marín-Obispo, Ingrid P. Ibarra-Garza, Luis E. Garcia-Amezquita, Armando Del Follo-Martínez, Jorge Welti-Chanes and Carmen Hernández-Brenes

CyTA - Journal of Food, 2020, 18, 203
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Gut Microbiome and Metabolome Modulation by High-Hydrostatic-Pressure-Processed Tomato Juice

Xuehua Wang, Daotong Li, Chen Ma, Xiaosong Hu and Fang Chen

Nutrients, 2024, 16, 710
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CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables

Ibrahim Khalifa, Remah Sobhy, Xiaobo Zou, Asad Nawaz, Noman Walayat, Putri Widyanti Harlina, Tarek Kh. Abdelkader, Mukhtar Ahmed and Sajid Maqsood

Food Chemistry: X, 2024, 23, 101663
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Glycemic responses of three mango varieties in subjects with and without T2D: a pilot crossover study using OTT and CGM

Sugandha Kehar, Surya Prakash Bhatt, Ravindra M. Pandey, Irshad Ahmad Ansari, Rajashekar Reddy Palavalli, Vimal Gupta and Anoop Misra

Eur J Clin Nutr, 2025, 79, 991
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Nutrient density and bioaccessibility, and the antioxidant, satiety, glycemic, and alkalinizing potentials of fruit-based foods according to the degree of processing: a narrative review

Anthony Fardet and Céline Richonnet

Critical Reviews in Food Science and Nutrition, 2020, 60, 3233
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Impacts of Thermal Processing, High Pressure, and CO2-Assisted High Pressure on Quality Characteristics and Shelf Life of Durian Fruit Puree

Zhibin Bu, Wenshan Luo, Jiayin Wei, Jian Peng, Jijun Wu, Yujuan Xu, Yuanshan Yu and Lu Li

Foods, 2022, 11, 2717
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High Hydrostatic Pressure in Astringent and Non-Astringent Persimmons to Obtain Fiber-Enriched Ingredients with Improved Functionality

María Rodríguez-Garayar, María A. Martín-Cabrejas and Rosa M. Esteban

Food Bioprocess Technol, 2017, 10, 854
DOI: 10.1007/s11947-017-1870-y

Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices

Predrag Putnik, Branimir Pavlić, Branislav Šojić, Sandra Zavadlav, Irena Žuntar, Leona Kao, Dora Kitonić and Danijela Bursać Kovačević

Foods, 2020, 9, 699
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