Tailoring functional beverages from fruits and vegetables for specific disease conditions-are we there yet?

Food Matrix Design for Effective Lactic Acid Bacteria Delivery

(2019) F. Gomand et al.   Annual Review of Food Science and Technology

Statistical interpretation of chromatic indicators in correlation to phytochemical profile of a sulfur dioxide-free mulberry ( Morus nigra ) wine submitted to non-thermal maturation processes

(2018) William Tchabo et al.   FOOD CHEMISTRY

Fermentation process optimization and chemical constituent analysis on longan ( Dimocarpus longan Lour.) wine

(2018) Guoming Liu et al.   FOOD CHEMISTRY

The effects of grape and red wine polyphenols on gut microbiota – A systematic review

(2018) Victoria Nash et al.   FOOD RESEARCH INTERNATIONAL

Impact of maceration time on colour-related phenolics, sensory characteristics and volatile composition of mulberry wine

(2018) Shuxun Liu et al.   JOURNAL OF THE INSTITUTE OF BREWING

Bioactive compounds of tomato: Cancer chemopreventive effects and influence on the transcriptome in hepatocytes

(2018) Inmaculada Navarro-González et al.   Journal of Functional Foods

Polyphenols, food and pharma. Current knowledge and directions for future research

(2018) Anna Tresserra-Rimbau et al.   BIOCHEMICAL PHARMACOLOGY

Andean Berry (Vaccinium meridionale Swartz) Juice improves plasma antioxidant capacity and IL-6 levels in healthy people with dietary risk factors for colorectal cancer

(2018) Carlos Daniel Agudelo et al.   Journal of Berry Research

Matrix-wise evaluation of in vivo and in vitro efficiencies of L. rhamnosus GG-fortified beverages

(2018) Srijita Sireswar et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of the Phytochemical, Antioxidant, Antibacterial and Anticancer Activity of Prunus domestica Fruit

(2018) Hossam S. EL-BELTAGI et al.   Notulae Botanicae Horti Agrobotanici Cluj-Napoca

Effects of Ultrasound, High Pressure, and Manosonication Processes on Phenolic Profile and Antioxidant Properties of a Sulfur Dioxide-Free Mulberry (Morus nigra) Wine

(2017) William Tchabo et al.   Food and Bioprocess Technology

Evaluation of antioxidant capacity and flavor profile change of pomegranate wine during fermentation and aging process

(2017) Yongli Lan et al.   FOOD CHEMISTRY

Lactic acid fermentation of apricot juice by mono- and mixed cultures of probiotic Lactobacillus and Bifidobacterium strains

(2017) Erika Bujna et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Schizosaccharomyces pombe and Saccharomyces cerevisiae yeasts in sequential fermentations: Effect on phenolic acids of fermented Kei-apple ( Dovyalis caffra L.) juice

(2017) P.P. Minnaar et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant phenolic compounds of pomegranate wines produced by different maceration methods

(2017) Arda Can Akalın et al.   JOURNAL OF THE INSTITUTE OF BREWING

Quality enhancement of prickly pears ( Opuntia sp.) juice through probiotic fermentation using Lactobacillus fermentum - ATCC 9338

(2017) Sandeep K. Panda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development of a juçara and Ubá mango juice mixture with added Lactobacillus rhamnosus GG processed by high pressure

(2017) Rosângela Maria Moreira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Smart Combinations of Bioactive Compounds in Fruits and Vegetables May Guide New Strategies for Personalized Prevention of Chronic Diseases

(2017) Simone G.J. van Breda et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Pomegranate By-Products in Colorectal Cancer Chemoprevention: Effects in Apc -Mutated Pirc Rats and Mechanistic Studies In Vitro and Ex Vivo

(2017) Katia Tortora et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Wine Flavonoids in Health and Disease Prevention

(2017) Iva Fernandes et al.   MOLECULES

The use of potential probiotic Lactobacillus plantarum DW12 for producing a novel functional beverage from mature coconut water

(2017) Duangporn Kantachote et al.   Journal of Functional Foods

Effects of Six Commercial Saccharomyces cerevisiae Strains on Phenolic Attributes, Antioxidant Activity, and Aroma of Kiwifruit (Actinidia deliciosa cv.) Wine

(2017) Xingchen Li et al.   Biomed Research International

Design of probiotic-fortified food matrices influence their antipathogenic potential

(2017) Srijita Sireswar et al.   Food Bioscience

Viability of probiotic bacteria and some chemical and sensory characteristics in cornelian cherry juice during cold storage

(2016) Amene Nematollahi et al.   ELECTRONIC JOURNAL OF BIOTECHNOLOGY

Salal (Gaultheria shallon) and aronia (Aronia melanocarpa) fruits from Orkney: Phenolic content, composition and effect of wine-making

(2016) G.J. McDougall et al.   FOOD CHEMISTRY

Physicochemical characterization of pomegranate wines fermented with three different Saccharomyces cerevisiae yeast strains

(2016) María Berenguer et al.   FOOD CHEMISTRY

Phenolic Composition, Antioxidant Capacity and in vitro Cytotoxicity Assessment of Fruit Wines

(2016) Ana Ljevar et al.   FOOD TECHNOLOGY AND BIOTECHNOLOGY

Phenolic profile of some fruit wines and their antioxidant properties

(2016) Uros Cakar et al.   Hemijska Industrija

Critical analysis of research trends and issues in microwave assisted extraction of phenolics: Have we really done enough

(2016) Harneet Kaur Kala et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Effect of cultivar and variety on phenolic compounds and antioxidant activity of cherry wine

(2015) Zuobing Xiao et al.   FOOD CHEMISTRY

Volatile flavor compounds, total polyphenolic contents and antioxidant activities of a China gingko wine

(2015) Xu Wang et al.   FOOD CHEMISTRY

Effect of in vitro gastrointestinal digestion on the bioavailability of phenolic components and the antioxidant potentials of some Turkish fruit wines

(2015) Engin Celep et al.   FOOD RESEARCH INTERNATIONAL

Apple, grape or orange juice: Which one offers the best substrate for lactobacilli growth? — A screening study on bacteria viability, superoxide dismutase activity, folates production and hedonic characteristics

(2015) Ana Paula Espirito-Santo et al.   FOOD RESEARCH INTERNATIONAL

Polyphenols, vitamin C and antioxidant activity in wines from Rosa canina L. and Rosa rugosa Thunb.

(2015) A. Czyzowska et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Synbiotic functional drink from Jerusalem artichoke juice fermented by probiotic Lactobacillus plantarum PCS26

(2015) Darko Dimitrovski et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation

(2015) Eduardo Coelho et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and evaluation of a fermented coconut water beverage with potential health benefits

(2015) Flávera Camargo Prado et al.   Journal of Functional Foods

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Genetically Engineered Immunomodulatory Streptococcus thermophilus Strains Producing Antioxidant Enzymes Exhibit Enhanced Anti-Inflammatory Activities

(2013) Silvina del Carmen et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Evaluation of physicochemical properties and fermenting qualities of apple wines added with medicinal herbs

(2013) Je-Hyuk Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant Potential and Polyphenol Content of Beverages, Chocolates, Nuts, and Seeds

(2013) Malgorzata E. Zujko et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Impact of Polyphenols and Polyphenol-Rich Dietary Sources on Gut Microbiota Composition

(2013) Usune Etxeberria et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Color, Phenolics, and Antioxidant Activity of Blackberry (Rubus glaucusBenth.), Blueberry (Vaccinium floribundumKunth.), and Apple Wines from Ecuador

(2013) Jacqueline Ortiz et al.   JOURNAL OF FOOD SCIENCE

Formulation and characterization of functional foods based on fruit and vegetable residue flour

(2013) Mariana S. L. Ferreira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro

(2013) Michelle H. Johnson et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Color, Ellagitannins, Anthocyanins, and Antioxidant Activity of Andean Blackberry (Rubus glaucus Benth.) Wines

(2012) Íñigo Arozarena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Protective effects of a novel sea buckthorn wine on oxidative stress and hypercholesterolemia

(2012) Bharti Negi et al.   Food & Function

The development of fruit-based functional foods targeting the health and wellness market: a review

(2011) Dongxiao Sun-Waterhouse   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of Chemical Composition and Antioxidant Capacity of Commercially Available Blueberry and Blackberry Wines in Illinois

(2011) Michelle H. Johnson et al.   JOURNAL OF FOOD SCIENCE

Antioxidant and Vasodilatory Effects of Blackberry and Grape Wines

(2011) Ivana Mudnic et al.   JOURNAL OF MEDICINAL FOOD

Paradigm shifts in academia and the food industry required to meet innovation challenges

(2011) I. Sam Saguy   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The impact of fruit flavonoids on memory and cognition

(2010) Jeremy P. E. Spencer   BRITISH JOURNAL OF NUTRITION

Uric Acid and Antioxidant Effects of Wine

(2010) Mladen Boban et al.   CROATIAN MEDICAL JOURNAL

Nutrigenomic analysis of the protective effects of bilberry anthocyanin-rich extract in apo E-deficient mice

(2010) Aurelie Mauray et al.   Genes and Nutrition

Bilberry anthocyanin-rich extract alters expression of genes related to atherosclerosis development in aorta of apo E-deficient mice

(2010) A. Mauray et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES

Safety and healing efficacy of Sea buckthorn (Hippophae rhamnoides L.) seed oil on burn wounds in rats

(2009) N.K. Upadhyay et al.   FOOD AND CHEMICAL TOXICOLOGY

Anti-inflammatory and analgesic effects of the ethanol extract of Rosa multiflora Thunb. hips

(2008) Guang-Qin Zhang et al.   JOURNAL OF ETHNOPHARMACOLOGY