Effect of Addition of Pectins from Jujubes (Ziziphus jujuba Mill.) on Vitamin C Production during Heterolactic Fermentation

Isolation and Purification of Glucans from an Italian Cultivar of Ziziphus jujuba Mill. and In Vitro Effect on Skin Repair

(2020) Alessia Fazio et al.   MOLECULES

Analyses of microstructure and cell wall polysaccharides of flesh tissues provide insights into cultivar difference in mealy patterns developed in apple fruit

(2020) Qianqian Li et al.   FOOD CHEMISTRY

Fermentative properties of starter culture during manufacture of kefir with new prebiotics derived from lactulose

(2019) Paloma Delgado-Fernández et al.   INTERNATIONAL DAIRY JOURNAL

Screening of glucan and pectin contents in broad bean (Vicia faba L.) pods during maturation

(2019) Alessia Fazio et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of ripening stage on physicochemical properties, drying kinetics, pectin polysaccharides contents and nanostructure of apricots

(2019) Li-Zhen Deng et al.   CARBOHYDRATE POLYMERS

Quercetin, Epigallocatechin Gallate, Curcumin, and Resveratrol: From Dietary Sources to Human MicroRNA Modulation

(2019) Erika Cione et al.   MOLECULES

Some properties of kefir enriched with apple and lemon fiber

(2017) Busra Goncu   Mljekarstvo

Milk kefir: nutritional, microbiological and health benefits

(2017) Damiana D. Rosa et al.   NUTRITION RESEARCH REVIEWS

Some properties of kefir enriched with apple and lemon fiber

(2017) Busra Goncu   Mljekarstvo

Novel acrylic polymers for food packaging: Synthesis and antioxidant properties

(2017) Alessia Fazio et al.   Food Packaging and Shelf Life

FT-IR and FT-Raman characterization of non-cellulosic polysaccharides fractions isolated from plant cell wall

(2016) Monika Chylińska et al.   CARBOHYDRATE POLYMERS

How kefir fermentation can affect product composition?

(2016) Gulcin Satir et al.   SMALL RUMINANT RESEARCH

Mango pectin quality as influenced by cultivar, ripeness, peel particle size, blanching, drying, and irradiation

(2015) Christian Hubert Geerkens et al.   FOOD HYDROCOLLOIDS

Physicochemical and sensory properties of kefir containing inulin and oligofructose

(2015) Pawel Glibowski et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effect of starter culture and inulin addition on microbial viability, texture, and chemical characteristics of whole or skim milk Kefir

(2013) Flávia Daiana Montanuci et al.   Food Science and Technology

Effect of Different Commercial Oligosaccharides on the Fermentation Properties in Kefir during Fermentation

(2013) Nam Su Oh et al.   Korean Journal for Food Science of Animal Resources

Effects of ripening stage and cultivar on physicochemical properties and pectin nanostructures of jujubes

(2012) Hongjuan Wang et al.   CARBOHYDRATE POLYMERS

Use of FT-IR Spectra and PCA to the Bulk Characterization of Cell Wall Residues of Fruits and Vegetables Along a Fraction Process

(2012) Monika Szymanska-Chargot et al.   Food Biophysics

Identification of bioactive constituents of Ziziphus jujube fruit extracts exerting antiproliferative and apoptotic effects in human breast cancer cells

(2012) Pierluigi Plastina et al.   JOURNAL OF ETHNOPHARMACOLOGY

Rheological, texture and sensory properties of kefir with high performance and native inulin

(2012) Paweł Glibowski et al.   JOURNAL OF FOOD ENGINEERING

The ascorbic acid content of tomato fruits is associated with the expression of genes involved in pectin degradation

(2010) Antonio Di Matteo et al.   BMC PLANT BIOLOGY

Modelling of batch kefir fermentation kinetics for ethanol production by mixed natural microflora

(2009) Katja Zajšek et al.   FOOD AND BIOPRODUCTS PROCESSING

Functional milks and dairy beverages

(2009) BARBAROS H ÖZER et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology

(2008) Eloı´sa Rovaris Pinheiro et al.   BIORESOURCE TECHNOLOGY

Gelling properties of kefiran, a food-grade polysaccharide obtained from kefir grain

(2007) Judith A. Piermaria et al.   FOOD HYDROCOLLOIDS