Propolis microencapsulation by double emulsion solvent evaporation approach: Comparison of different polymeric matrices and extract to polymer ratio

Encapsulation of the Antioxidant Tyrosol and Characterization of Loaded Microparticles: an Integrative Approach on the Study of the Polymer-Carriers and Loading Contents

(2020) Filipa Paulo et al.   Food and Bioprocess Technology

New insights in the in vitro release of phenolic antioxidants: The case study of the release behavior of tyrosol from tyrosol-loaded ethylcellulose microparticles during the in vitro gastrointestinal digestion

(2020) Filipa Paulo et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Rheological and sensorial evaluation of yogurt incorporated with red propolis

(2019) Marly Silveira Santos et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Potential role of propolis in wound healing: Biological properties and therapeutic activities

(2018) Ahmad Oryan et al.   BIOMEDICINE & PHARMACOTHERAPY

Microencapsulation of caffeic acid and its release using a w/o/w double emulsion method: Assessment of formulation parameters

(2018) Filipa Paulo et al.   DRYING TECHNOLOGY

Microencapsulation of Propolis in Protein Matrix Using Spray Drying for Application in Food Systems

(2018) Cristina Jansen-Alves et al.   Food and Bioprocess Technology

Inclusion of hydroxytyrosol in ethyl cellulose microparticles: In vitro release studies under digestion conditions

(2018) Filipa Paulo et al.   FOOD HYDROCOLLOIDS

Enhanced antioxidant activity and in vitro release of propolis by acid-induced aggregation using heat-denatured zein and carboxymethyl chitosan

(2018) Hao Zhang et al.   FOOD HYDROCOLLOIDS

Anti-gastrointestinal cancer activity of cyclodextrin-encapsulated propolis

(2018) Owen Catchpole et al.   Journal of Functional Foods

Double emulsion solvent evaporation approach as a novel eugenol delivery system – Optimization by response surface methodology

(2018) Filipa Paulo et al.   INDUSTRIAL CROPS AND PRODUCTS

Propolis microparticles produced with pea protein: Characterization and evaluation of antioxidant and antimicrobial activities

(2018) Cristina Jansen-Alves et al.   FOOD HYDROCOLLOIDS

Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

(2017) Lina F. Ballesteros et al.   FOOD CHEMISTRY

Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C

(2017) Amália Soares dos Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Propolis encapsulation by spray drying: Characterization and stability

(2017) V.M. Busch et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Radical scavenging propensity of Cu 2+ , Fe 3+ complexes of flavonoids and in-vivo radical scavenging by Fe 3+ -primuletin

(2017) Erum Jabeen et al.   SPECTROCHIMICA ACTA PART A-MOLECULAR AND BIOMOLECULAR SPECTROSCOPY

A pharmacological perspective on the use of Brazilian Red Propolis and its isolated compounds against human diseases

(2016) Irlan Almeida Freires et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

“Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine”

(2016) Diego Fernando Rocha-Parra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioerodable PLGA-Based Microparticles for Producing Sustained-Release Drug Formulations and Strategies for Improving Drug Loading

(2016) Felicity Y. Han et al.   Frontiers in Pharmacology

Vinal gum, a galactomannan from Prosopis ruscifolia seeds: Physicochemical characterization

(2015) Verónica M. Busch et al.   FOOD HYDROCOLLOIDS

Anti-inflammatory activity and phenolic profile of propolis from two locations in Región Metropolitana de Santiago, Chile

(2015) Gabriela Valenzuela-Barra et al.   JOURNAL OF ETHNOPHARMACOLOGY

Encapsulation of propolis flavonoids in a water soluble polymer using pressurized carbon dioxide anti-solvent crystallization

(2014) Shang-Jung Yang et al.   JOURNAL OF SUPERCRITICAL FLUIDS

Geographical origin identification of propolis using GC–MS and electronic nose combined with principal component analysis

(2013) H. Cheng et al.   FOOD RESEARCH INTERNATIONAL

Headspace solid-phase microextraction-gas chromatography–mass spectrometry characterization of propolis volatile compounds

(2013) Federica Pellati et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems

(2012) Felipe C. da Silva et al.   FOOD AND BIOPRODUCTS PROCESSING

Antimicrobial activity, phenolic profile and role in the inflammation of propolis

(2012) João Carlos Silva et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant Activity and Phenolic Constituents of Red Propolis from Shandong, China

(2012) Ai HATANO et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Properties of gelatin-based films with added ethanol–propolis extract

(2012) R.B. Bodini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential application of Northern Argentine propolis to control some phytopathogenic bacteria

(2011) R.M. Ordóñez et al.   MICROBIOLOGICAL RESEARCH

Microencapsulation of propolis extract by complex coacervation

(2010) Mírian Pozippe Nori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Isolation and analysis of bioactive isoflavonoids and chalcone from a new type of Brazilian propolis

(2010) Tatiane Luiza C. Oldoni et al.   SEPARATION AND PURIFICATION TECHNOLOGY