Effects of Hemp (Cannabis sativaL.) Seed Oil Press-Cake and Decaffeinated Green Tea Leaves (Camellia sinensis) on Functional Characteristics of Gluten-Free Crackers

Influence of extrusion condition and hemp addition on wheat dough and bread properties

(2013) Yuan-Yuan Wang et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Celiac disease

(2013) E Rivera et al.   ORAL DISEASES

Functional Foods and Nutraceuticals

(2012) Andreas Schieber   FOOD RESEARCH INTERNATIONAL

The phenolic profiles and antioxidant activity in different types of tea

(2012) Jun Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Isolation and Characterization of Proteins from Chia Seeds (Salvia hispanica L.)

(2012) María R. Sandoval-Oliveros et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Antioxidant Activity in Foods and Beverages by Reaction with 2,2′-Diphenyl-1-Picrylhydrazyl (DPPH): Collaborative Study First Action 2012.04

(2012) David W. Plank et al.   JOURNAL OF AOAC INTERNATIONAL

Effects of Green Tea Extract and α-Tocopherol on the Lipid Oxidation Rate of Omega-3 Oils, Incorporated into Table Spreads, Prepared using Multiple Emulsion Technology

(2012) Sandra P.O’ Dwyer et al.   JOURNAL OF FOOD SCIENCE

Development of a Hull-Less Pumpkin (Cucurbita pepoL.) Seed Oil Press-Cake Spread

(2012) Olga Radočaj et al.   JOURNAL OF FOOD SCIENCE

Sensory and Consumer Perception of the Addition of Grape Seed Extracts in Cookies

(2012) G. Davidov-Pardo et al.   JOURNAL OF FOOD SCIENCE

The Effects of Green Tea Consumption and Resistance Training on Body Composition and Resting Metabolic Rate in Overweight or Obese Women

(2012) Gabrielle Aparecida Cardoso et al.   JOURNAL OF MEDICINAL FOOD

Effect of chia (Sativa hispanica L.) and hydrocolloids on the rheology of gluten-free doughs based on chestnut flour

(2012) R. Moreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Functional food product development – Opportunities and challenges for food manufacturers

(2012) Rao Sanaullah Khan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice

(2011) Krittika Norajit et al.   FOOD CHEMISTRY

The occurrence and characterisation of phenolic compounds in Camelina sativa seed, cake and oil

(2011) Petra Terpinc et al.   FOOD CHEMISTRY

Use of sesame oil cake (Sesamum indicum L.) on corn expanded extrudates

(2011) Elisabete Maria da Graça Costa do Nascimento et al.   FOOD RESEARCH INTERNATIONAL

Characterization of Phytochemicals and Antioxidant Activities of a Purple Tomato (Solanum lycopersicumL.)

(2011) Hongyan Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of incorporation of plantain and chickpea flours on the quality characteristics of biscuits

(2011) Ritika B. Yadav et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Green Tea Catechins Decrease Total and Low-Density Lipoprotein Cholesterol: A Systematic Review and Meta-Analysis

(2011) Amie Kim et al.   JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION

Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and Storage Conditions

(2011) Vanesa Y. Ixtaina et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

The omega-6/omega-3 ratio is of importance!

(2011) Birgitta Strandvik   PROSTAGLANDINS LEUKOTRIENES AND ESSENTIAL FATTY ACIDS

Functional foods development in the European market: A consumer perspective

(2011) Azzurra Annunziata et al.   Journal of Functional Foods

Functional foods

(2010) C J Henry   EUROPEAN JOURNAL OF CLINICAL NUTRITION

CHEMICAL COMPOSITION, STORAGE STABILITY AND EFFECT OF COLD-PRESSED FLAXSEED OIL CAKE INCLUSION ON BREAD QUALITY

(2010) OLANIKE OGUNRONBI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Quality assessment of gluten-free crackers based on buckwheat flour

(2010) Ivana Sedej et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters

(2010) Emin Burçin Özvural et al.   MEAT SCIENCE

Gluten-Free Breads and Cookies of Raw and Popped Amaranth Flours with Attractive Technological and Nutritional Qualities

(2010) Ana María Calderón de la Barca et al.   PLANT FOODS FOR HUMAN NUTRITION

Almond and peanut flours suppelmented with iron as potential ingredients to develop gluten-free cookies

(2009) Daniel Granato et al.   Food Science and Technology

Development of gluten-free cookie from medicinal plants (Guaraná - Paullinea cupana and Catuaba - Anemopaegma mirandum) aiming at copper, iron, and zinc supplementation

(2009) Karina Emerick de Oliveira et al.   Food Science and Technology

Development of gluten-free cracker snacks using pulse flours and fractions

(2009) Jeeyup (Jay) Han et al.   FOOD RESEARCH INTERNATIONAL

Functional food. Product development, marketing and consumer acceptance—A review

(2008) István Siró et al.   APPETITE

Autoantibodies in celiac disease

(2008) Armin Alaedini et al.   AUTOIMMUNITY

Functional foods: a conceptual definition

(2008) Maurice Doyon et al.   British Food Journal

Characterization of the Maillard reaction in bread crisps

(2008) Edoardo Capuano et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Fatty Acid Composition, Antioxidant Properties, and Antiproliferative Capacity of Selected Cold-Pressed Seed Flours

(2008) John W. Parry et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Functional food ingredient quality: Opportunities to improve public health by compendial standardization

(2008) J.C. Griffiths et al.   Journal of Functional Foods