Physiochemical and nutritional characteristics, bioaccessibility and sensory acceptance of baked crackers containing broccoli co-products

Effect of steaming and sous vide processing on the total phenolic content, vitamin C and antioxidant potential of the genus Brassica

(2018) Tomás Lafarga et al.   Innovative Food Science & Emerging Technologies

Effects of thermal and non-thermal processing of cruciferous vegetables on glucosinolates and its derived forms

(2018) Tomás Lafarga et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A simple spectrophotometric method for estimating total glucosinolates in mustard de-oiled cake

(2017) Ibandalin Mawlong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of pulse flours on the physiochemical characteristics and sensory acceptance of baked crackers

(2017) Kim Adrienne Millar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Blackcurrant pomace from juice processing as partial flour substitute in savoury crackers: dough characteristics and product properties

(2017) Carolin Schmidt et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Quality and bioaccessibility of total phenols and antioxidant activity of calçots ( Allium cepa L.) stored under controlled atmosphere conditions

(2017) Lorena Zudaire et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre-enriched wheat bread

(2016) Phantipha Chareonthaikij et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Addition of an Enzymatic Hydrolysate of Bovine Globulins to Bread and Determination of Hypotensive Effects in Spontaneously Hypertensive Rats

(2016) Tomas Lafarga et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Colour and carotenoid changes of pasteurised orange juice during storage

(2015) Scheling Wibowo et al.   FOOD CHEMISTRY

Structure–mechanism relationship of antioxidant and ACE I inhibitory peptides from wheat gluten hydrolysate fractionated by pH

(2015) Raúl E. Cian et al.   FOOD RESEARCH INTERNATIONAL

Inulin and maltodextrin can replace fat in baked savoury legume snacks

(2015) Kathryn Colla et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparative study of improved vs. traditional apple cultivars and their aptitude to be minimally processed as ‘ready to eat’ apple wedges

(2014) Rosa Altisent et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Anticancer and Antioxidant Activity of Bread Enriched with Broccoli Sprouts

(2014) Urszula Gawlik-Dziki et al.   Biomed Research International

Development of a Novel Functional Soup Rich in Bioactive Sulforaphane Using Broccoli (Brassica oleracea L. ssp. italica) Florets and Byproducts

(2013) Laura Alvarez-Jubete et al.   Food and Bioprocess Technology

Increasing the health benefits of bread: Assessment of the physical and sensory qualities of bread formulated using a renin inhibitory Palmaria palmata protein hydrolysate

(2013) Ciarán Fitzgerald et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Preparation and evaluation of antioxidant activities of peptides obtained from defatted wheat germ by fermentation

(2011) Li-Ya Niu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Utilisation of pigeon pea (Cajanus cajan L) byproducts in biscuit manufacture

(2011) B.K. Tiwari et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Jam Processing and Storage Effects on Blueberry Polyphenolics and Antioxidant Capacity†

(2010) Luke R. Howard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

(2009) Ankit Patras et al.   Food and Bioprocess Technology

Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations

(2009) C.M. Ajila et al.   Innovative Food Science & Emerging Technologies

The effect of simulated digestion in vitro on bioactivity of wheat bread with Tartary buckwheat flavones addition

(2008) Urszula Gawlik-Dziki et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigation of racemisation of the enantiomers of glitazone drug compounds at different pH using chiral HPLC and chiral CE

(2007) Babak Jamali et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS