Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey

Green consumerism: the influence of antioxidant parameters and socio-economic values on Tarhana consumption patterns

(2019) Ismail Bulent Gurbuz et al.   ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH

Kombucha tea beverage: Microbiological characteristic, antioxidant activity, and phytochemical composition

(2019) E. Ivanišová et al.   ACTA ALIMENTARIA

Kombucha fermentation of African mustard (Brassica tournefortii) leaves: Chemical composition and bioactivity

(2019) Rami Rahmani et al.   Food Bioscience

Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities

(2019) Rodrigo Rezende Cardoso et al.   FOOD RESEARCH INTERNATIONAL

Polyphenolic profile and biological activities of black carrot crude extract ( Daucus carota L. ssp. sativus var. atrorubens Alef.)

(2018) A. Smeriglio et al.   FITOTERAPIA

Understanding Kombucha Tea Fermentation: A Review

(2018) Silvia Alejandra Villarreal-Soto et al.   JOURNAL OF FOOD SCIENCE

Titration and HPLC Characterization of Kombucha Fermentation: A Laboratory Experiment in Food Analysis

(2016) Breanna Miranda et al.   JOURNAL OF CHEMICAL EDUCATION

Colour retention, anthocyanin stability and antioxidant capacity in black carrot (Daucus carota) jams and marmalades: Effect of processing, storage conditions and in vitro gastrointestinal digestion

(2015) Senem Kamiloglu et al.   Journal of Functional Foods

A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus

(2014) Rasu Jayabalan et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Stability and biological activity of wild blueberry (Vaccinium angustifolium) polyphenols during simulated in vitro gastrointestinal digestion

(2014) J. Correa-Betanzo et al.   FOOD CHEMISTRY

Effect of industrial juice concentrate processing on phenolic profile and antioxidant capacity of black carrots

(2014) Sezen Suzme et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Anthocyanin profile and antioxidant capacity of black carrots (Daucus carota L. ssp. sativus var. atrorubens Alef.) from Cuevas Bajas, Spain

(2013) Manuel Algarra et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Lack of release of bound anthocyanins and phenolic acids from carrot plant cell walls and model composites during simulated gastric and small intestinal digestion

(2013) Anneline Padayachee et al.   Food & Function

Bioaccessible and dialysable polyphenols in selected apple varieties following in vitro digestion vs. their native patterns

(2011) Jaouad Bouayed et al.   FOOD CHEMISTRY

Anthocyanin Composition of Black Carrot (Daucus carota ssp. sativus var. atrorubens Alef.) Cultivars Antonina, Beta Sweet, Deep Purple, and Purple Haze

(2011) Elyana Cuevas Montilla et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

(2008) D. Vitali et al.   FOOD CHEMISTRY

A Traditional Turkish Lactic Acid Fermented Beverage: Shalgam (Salgam)

(2008) Huseyin Erten et al.   FOOD REVIEWS INTERNATIONAL

Factors influencing the bioavailability of antioxidants in foods: A critical appraisal

(2008) Marisa Porrini et al.   NUTRITION METABOLISM AND CARDIOVASCULAR DISEASES