The Use of Upcycled Defatted Sunflower Seed Flour as a Functional Ingredient in Biscuits

Optimizing a sustainable ultrasound-assisted extraction method for the recovery of polyphenols from lemon by-products: comparison with hot water and organic solvent extractions

(2018) Konstantinos Papoutsis et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microencapsulates and extracts from red beetroot pomace modify antioxidant capacity, heat damage and colour of pseudocereals-enriched einkorn water biscuits

(2018) Alyssa Hidalgo et al.   FOOD CHEMISTRY

Polyphenol contents and antioxidants activities of biscuits produced from ginger-enriched pigeon pea-wheat composite flour blends

(2018) Funmilayo J. Gbenga-Fabusiwa et al.   JOURNAL OF FOOD BIOCHEMISTRY

Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient

(2018) Marilisa Alongi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of pineapple, apple and melon by-products on cookies: physicochemical and sensory aspects

(2017) Nataly Maria Viva de Toledo et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Steam Pressure on Chemical and Structural Properties of Kenaf Fibers during Steam Explosion Process

(2016) Xiao Zhang et al.   BioResources

Utilization of watermelon rind waste as a potential source of dietary fiber to improve health promoting properties and reduce glycemic index for cookie making

(2016) Phisut Naknaen et al.   FOOD SCIENCE AND BIOTECHNOLOGY

A novel steam explosion sterilization improving solid-state fermentation performance

(2015) Zhi-Min Zhao et al.   BIORESOURCE TECHNOLOGY

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

(2015) Zeynep Aksoylu et al.   JOURNAL OF FOOD QUALITY

Rapeseed and sunflower meal: a review on biotechnology status and challenges

(2012) Anne Lomascolo et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

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

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

Antioxidant Capacity and the Correlation with Major Phenolic Compounds, Anthocyanin, and Tocopherol Content in Various Extracts from the Wild EdibleBoletus edulisMushroom

(2012) Emanuel Vamanu et al.   Biomed Research International

Detoxification of Rapeseed Meals by Steam Explosion

(2011) Xuhui Gu et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Correlations between phenolic content and antioxidant properties in twenty-four plant species of traditional ethnoveterinary use in the Mediterranean area

(2011) Giovanna Piluzza et al.   PHARMACEUTICAL BIOLOGY

Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder

(2007) C.M. Ajila et al.   JOURNAL OF CEREAL SCIENCE