Encapsulation of fruit peel proanthocyanidins in biopolymer microgels: Relationship between structural characteristics and encapsulation/release properties

Phytochemical profiles of rice and their cellular antioxidant activity against ABAP induced oxidative stress in human hepatocellular carcinoma HepG2 cells

(2020) Er Sheng Gong et al.   FOOD CHEMISTRY

Fabrication and characterization of Ca(II)-alginate-based beads combined with different polysaccharides as vehicles for delivery, release and storage of tea polyphenols

(2020) Qian Li et al.   FOOD HYDROCOLLOIDS

Removal of bound polyphenols and its effect on antioxidant and prebiotics properties of carrot dietary fiber

(2019) Shuai Liu et al.   FOOD HYDROCOLLOIDS

Functional properties and encapsulation of a proanthocyanidin-rich cinnamon extract ( Cinnamomum zeylanicum ) by complex coacervation using gelatin and different polysaccharides

(2018) Volnei Brito de Souza et al.   FOOD HYDROCOLLOIDS

Production of spray-dried proanthocyanidin-rich cinnamon ( Cinnamomum zeylanicum ) extract as a potential functional ingredient: Improvement of stability, sensory aspects and technological properties

(2018) Livia Cristina Ostroschi et al.   FOOD HYDROCOLLOIDS

Structuring new alginate network aimed for delivery of dandelion (Taraxacum officinale L.) polyphenols using ionic gelation and new filler materials

(2018) Arijana Bušić et al.   FOOD RESEARCH INTERNATIONAL

Comparison of phytochemical profiles and antiproliferative activities of different proanthocyanidins fractions from Choerospondias axillaris fruit peels

(2018) Qian Li et al.   FOOD RESEARCH INTERNATIONAL

Effect of blueberry extract, carriers, and combinations on the growth rate of probiotic and pathogenic bacteria

(2018) María Gretel Michel-Barba et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Encapsulation of stevia rebaudiana Bertoni aqueous crude extracts by ionic gelation – Effects of alginate blends and gelling solutions on the polyphenolic profile

(2018) Nathalia D. Aceval Arriola et al.   FOOD CHEMISTRY

Development of gelatin-coated ι-carrageenan hydrogel capsules by electric field-aided extrusion. Impact of phenolic compounds on their performance

(2018) Laura G. Gómez-Mascaraque et al.   FOOD HYDROCOLLOIDS

Protection mechanism of alginate microcapsules with different mechanical strength for Lactobacillus plantarum ST-III

(2017) Meng Zhao et al.   FOOD HYDROCOLLOIDS

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

(2017) Glenn R. Gibson et al.   Nature Reviews Gastroenterology & Hepatology

Antibacterial activity and mechanism of B-type oligomeric procyanidins from lotus seedpod on enterotoxigenic Escherichia coli

(2017) Cuie Tang et al.   Journal of Functional Foods

Antioxidant activity of proanthocyanidins-rich fractions from Choerospondias axillaris peels using a combination of chemical-based methods and cellular-based assay

(2016) Qian Li et al.   FOOD CHEMISTRY

Emulsion templated microencapsulation of dandelion ( Taraxacum officinale L.) polyphenols and β-carotene by ionotropic gelation of alginate and pectin

(2016) Ana Belščak-Cvitanović et al.   FOOD HYDROCOLLOIDS

Chokeberry (Aronia melanocarpa L.) extract loaded in alginate and alginate/inulin system

(2016) Nada Ćujić et al.   INDUSTRIAL CROPS AND PRODUCTS

Proanthocyanidins, Isolated from Choerospondias axillaris Fruit Peels, Exhibit Potent Antioxidant Activities in Vitro and a Novel Anti-angiogenic Property in Vitro and in Vivo

(2016) Qian Li et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Calcium-alginate beads loaded with gallic acid: Preparation and characterization

(2016) Jinglei Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Improving the controlled delivery formulations of caffeine in alginate hydrogel beads combined with pectin, carrageenan, chitosan and psyllium

(2015) Ana Belščak-Cvitanović et al.   FOOD CHEMISTRY

Protein-reinforced and chitosan-pectin coated alginate microparticles for delivery of flavan-3-ol antioxidants and caffeine from green tea extract

(2015) Ana Belščak-Cvitanović et al.   FOOD HYDROCOLLOIDS

Comparison of bioactivities and phenolic composition ofChoerospondias axillarispeels and fleshes

(2015) Qian Li et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Chitosan microbeads for encapsulation of thyme (Thymus serpyllum L.) polyphenols

(2014) Kata T. Trifković et al.   CARBOHYDRATE POLYMERS

Effect of starch filler on calcium-alginate hydrogels loaded with yerba mate antioxidants

(2013) Alex López Córdoba et al.   CARBOHYDRATE POLYMERS

A Review on Structure–Activity Relationship of Dietary Polyphenols Inhibiting α-Amylase

(2013) Jianbo Xiao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Polyphenols as antimicrobial agents

(2011) Maria Daglia   CURRENT OPINION IN BIOTECHNOLOGY

Phenolic compounds in the brown seaweed Ascophyllum nodosum: distribution and radical-scavenging activities

(2010) Laetitia Audibert et al.   PHYTOCHEMICAL ANALYSIS

MALDI-TOF MS analysis of plant proanthocyanidins

(2009) María Monagas et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

In vitro and in vivo antioxidant activity of aqueous extract from Choerospondias axillaris fruit

(2007) Hua Wang et al.   FOOD CHEMISTRY