Formulation and characterization of an optimized functional beverage from hibiscus (Hibiscus sabdariffa L.) and green tea (Camellia sinensis L.)

Encapsulating anthocyanins from Hibiscus sabdariffa L. calyces by ionic gelation: Pigment stability during storage of microparticles

(2018) Sílvia C.S.R. de Moura et al.   FOOD CHEMISTRY

Seasonal variation in Hibiscus sabdariffa (Roselle) calyx phytochemical profile, soluble solids and α-glucosidase inhibition

(2018) Idolo Ifie et al.   FOOD CHEMISTRY

Gallic Acid Content and an Antioxidant Mechanism Are Responsible for the Antiproliferative Activity of ‘Ataulfo’ Mango Peel on LS180 Cells

(2018) Gustavo. Velderrain-Rodríguez et al.   MOLECULES

Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes

(2017) Maria João P. Monteiro et al.   FOOD CHEMISTRY

Optimisation of minimal processing variables to preserve the functional quality and colour of carrot juice by means of the response surface methodology

(2017) Mariana Ferrario et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

EGCG, a green tea catechin, attenuates the progression of heart failure induced by the heart/muscle-specific deletion of MnSOD in mice

(2017) Jun-ichi Oyama et al.   Journal of Cardiology

Optimization of Manufacturing Conditions for Improving Storage Stability of Coffee-Supplemented Milk Beverage Using Response Surface Methodology

(2017) Sung-Il Ahn et al.   Korean Journal for Food Science of Animal Resources

Enzymatic inactivation and antioxidant properties of blackberry juice after thermoultrasound: Optimization using response surface methodology

(2017) Alicia Cervantes-Elizarrarás et al.   ULTRASONICS SONOCHEMISTRY

Gastrointestinal interactions, absorption, splanchnic metabolism and pharmacokinetics of orally ingested phenolic compounds

(2017) J. Abraham Domínguez-Avila et al.   Food & Function

Green tea and liver cancer

(2017) Francesca Bravi et al.   HEPATOBILIARY SURGERY AND NUTRITION

Delphinidin-rich extracts of Hibiscus sabdariffa L. trigger mitochondria-derived autophagy and necrosis through reactive oxygen species in human breast cancer cells

(2016) Cheng-Hsun Wu et al.   Journal of Functional Foods

Consumption of extra-virgin olive oil rich in phenolic compounds improves metabolic control in patients with type 2 diabetes mellitus: a possible involvement of reduced levels of circulating visfatin

(2016) C. Santangelo et al.   JOURNAL OF ENDOCRINOLOGICAL INVESTIGATION

Dietary polyphenols, oxidative stress and antioxidant and anti-inflammatory effects

(2016) Hua Zhang et al.   Current Opinion in Food Science

Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage

(2016) Premalatha Muniandy et al.   Food Packaging and Shelf Life

Identification and Quantitation of Anthocyanins in Purple-Fleshed Sweet Potatoes Cultivated in China by UPLC-PDA and UPLC-QTOF-MS/MS

(2015) Wei He et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Functional Beverages: The Emerging Side of Functional Foods

(2014) Maria Rosaria Corbo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Regulation of Dendritic Cell Function by Dietary Polyphenols

(2014) Manuela del Cornò et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Comparative chemical and biochemical analysis of extracts of Hibiscus sabdariffa

(2014) Heba A. Sindi et al.   FOOD CHEMISTRY

Hibiscus sabdariffa L. – A phytochemical and pharmacological review

(2014) Inês Da-Costa-Rocha et al.   FOOD CHEMISTRY

Green tea catechins: a fresh flavor to anticancer therapy

(2013) Yang Yu et al.   APOPTOSIS

Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks

(2013) Aurélie Bechoff et al.   FOOD CHEMISTRY

By-product from decoction process ofHibiscus sabdariffaL. calyces as a source of polyphenols and dietary fiber

(2013) Sonia G Sáyago-Ayerdi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sensory, Compositional, and Color Properties of Nutraceutical-Rich Juice Blends

(2012) Lydia J.R. Lawless et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Changes in Quality and Nutritional Parameters During Refrigerated Storage of an Orange Juice–Milk Beverage Treated by Equivalent Thermal and Non-thermal Processes for Mild Pasteurization

(2012) Ana Zulueta et al.   Food and Bioprocess Technology

The antioxidant activity of teas measured by the FRAP method adapted to the FIA system: Optimising the conditions using the response surface methodology

(2012) Alessandro C. Martins et al.   FOOD CHEMISTRY

Antioxidant activity of white, green and black tea obtained from the same tea cultivar

(2012) Patricia Carloni et al.   FOOD RESEARCH INTERNATIONAL

Consumption of Hibiscus sabdariffa L. aqueous extract and its impact on systemic antioxidant potential in healthy subjects

(2012) Thomas Frank et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Consumption of Sugar-Sweetened Beverages Among Adults With Type 2 Diabetes

(2011) S. N. Bleich et al.   DIABETES CARE

Aqueous extraction of anthocyanins from Hibiscus sabdariffa: Experimental kinetics and modeling

(2011) Mady Cissé et al.   JOURNAL OF FOOD ENGINEERING

Physicochemical and Phytochemical Properties of Cold and Hot Water Extraction from Hibiscus sabdariffa

(2011) Milena M. Ramirez-Rodrigues et al.   JOURNAL OF FOOD SCIENCE

Impact of the extraction procedure on the kinetics of anthocyanin and colour degradation of roselle extracts during storage

(2011) Mady Cisse et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Flavonoid–flavonoid interaction and its effect on their antioxidant activity

(2010) Maria Hidalgo et al.   FOOD CHEMISTRY

Taste characterisation of green tea catechins

(2010) Masataka Narukawa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

(2009) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Effects of Sour Tea (Hibiscus sabdariffa) on Lipid Profile and Lipoproteins in Patients with Type II Diabetes

(2009) Hassan Mozaffari-Khosravi et al.   JOURNAL OF ALTERNATIVE AND COMPLEMENTARY MEDICINE

Hibiscus Sabdariffa L. Tea (Tisane) Lowers Blood Pressure in Prehypertensive and Mildly Hypertensive Adults

(2009) Diane L. McKay et al.   JOURNAL OF NUTRITION

Polyphenol-rich beverages: insights from sensory and consumer science

(2009) Sara R Jaeger et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activities of ethanol extracts from seeds in fresh Bokbunja (Rubus coreanus Miq.) and wine processing waste

(2007) Chang Sub Ku et al.   BIORESOURCE TECHNOLOGY