Betanin, a Natural Food Additive: Stability, Bioavailability, Antioxidant and Preservative Ability Assessments

The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative

(2018) Cisem Sucu et al.   MEAT SCIENCE

Effect of microencapsulated extract of pitaya (Hylocereus costaricensis) peel on color, texture and oxidative stability of refrigerated ground pork patties submitted to high pressure processing

(2018) Leda C.M. Cunha et al.   Innovative Food Science & Emerging Technologies

Use of Red Wine Polyphenols as a Natural Preservative in Health-Promoting Omega-3 Fatty Acids-Enriched Lamb Patties

(2018) Iria Muíño et al.   MOLECULES

Chemical and Antioxidant Properties of Betalains

(2017) Imen Belhadj Slimen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Detection of malondialdehyde in processed meat products without interference from the ingredients

(2016) Samooel Jung et al.   FOOD CHEMISTRY

Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability

(2016) Vesna Tumbas Šaponjac et al.   MOLECULES

Physicochemical, nutritional, and sensory analyses of a nitrate-enriched beetroot gel and its effects on plasmatic nitric oxide and blood pressure

(2016) Davi Vieira Teixeira da Silva et al.   Food & Nutrition Research

Consumer acceptance and stability of spray dried betanin in model juices

(2015) Mika Kaimainen et al.   FOOD CHEMISTRY

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

Betanin-A food colorant with biological activity

(2014) Tuba Esatbeyoglu et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Betanin, a beetroot component, induces nuclear factor erythroid-2-related factor 2-mediated expression of detoxifying/antioxidant enzymes in human liver cell lines

(2013) Violetta Krajka-Kuźniak et al.   BRITISH JOURNAL OF NUTRITION

Determination of Soyasaponins I and βg in Raw and Cooked Legumes by Solid Phase Extraction (SPE) Coupled to Liquid Chromatography (LC)–Mass Spectrometry (MS) and Assessment of Their Bioaccessibility by an in Vitro Digestion Model

(2013) Gianni Sagratini et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of microbial community reproducibility, stability and composition in a human distal gut chemostat model

(2013) Julie A.K. McDonald et al.   JOURNAL OF MICROBIOLOGICAL METHODS

Cytotoxic Effect of the Red Beetroot (Beta vulgaris L.) Extract Compared to Doxorubicin (Adriamycin) in the Human Prostate (PC-3) and Breast (MCF-7) Cancer Cell Lines

(2012) Govind J. Kapadia et al.   Anti-Cancer Agents in Medicinal Chemistry

Effect of packaging conditions on shelf-life of fresh foal meat

(2012) María Gómez et al.   MEAT SCIENCE

Oxidative Stress and Antioxidant Defense

(2012) Esra Birben et al.   World Allergy Organization Journal

A comparative study of the purification of betanin

(2011) Letícia Christina Pires Gonçalves et al.   FOOD CHEMISTRY

Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts

(2010) Boris Nemzer et al.   FOOD CHEMISTRY

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

(2008) Ana Zulueta et al.   FOOD CHEMISTRY

Betalains: properties, sources, applications, and stability - a review

(2008) Henriette M.C. Azeredo   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

In Vitro Digestion of Betalainic Foods. Stability and Bioaccessibility of Betaxanthins and Betacyanins and Antioxidative Potential of Food Digesta

(2008) Luisa Tesoriere et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY