Sodium caseinate-blackcurrant concentrate powder obtained by spray-drying or freeze-drying for delivering structural and health benefits of cookies

Antioxidants and antioxidant methods: an updated overview

(2020) İlhami Gulcin   ARCHIVES OF TOXICOLOGY

Freeze-Drying Technique for Microencapsulation of Elsholtzia ciliata Ethanolic Extract Using Different Coating Materials

(2020) Lauryna Pudziuvelyte et al.   MOLECULES

Gluten‐free cookies added with fibre and bioactive compounds from blackcurrant residue

(2020) Maite Gagneten et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Plant-Based Diets for Cardiovascular Disease Prevention: All Plant Foods Are Not Created Equal

(2019) Elena C. Hemler et al.   Current Atherosclerosis Reports

Encapsulation of resveratrol in zein/pectin core-shell nanoparticles: Stability, bioaccessibility, and antioxidant capacity after simulated gastrointestinal digestion

(2019) Xulin Huang et al.   FOOD HYDROCOLLOIDS

Blackcurrants ( Ribes nigrum ): A Review on Chemistry, Processing, and Health Benefits

(2019) Regina E. Cortez et al.   JOURNAL OF FOOD SCIENCE

Berry fruits‐enriched pasta: effect of processing and in vitro digestion on phenolics and its antioxidant activity, bioaccessibility and potential bioavailability

(2019) Mariela C. Bustos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Understanding functionality of sucrose in biscuits for reformulation purposes

(2018) R. G. M. van der Sman et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physical stability and antioxidant activity of citrus flavonoids in arabic gum-stabilized microcapsules: Modulation of whey protein concentrate

(2018) Yan Hu et al.   FOOD HYDROCOLLOIDS

Production and characterization of milk protein concentrates 60 (MPC60) from buffalo milk

(2018) Ashwajit Tejram Patil et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Citrus waste derived nutra-/pharmaceuticals for health benefits: Current trends and future perspectives

(2018) Neelima Mahato et al.   Journal of Functional Foods

Physical, chemical, and sensory properties of biscuits prepared from flour blends of unripe cooking banana, pigeon pea, and sweet potato

(2018) Abiodun A. Adeola et al.   Food Science & Nutrition

Modeling the effects of corn and wheat resistant starch on texture properties and quality of resistant starch-enrichment dough and biscuit

(2018) Kiana Pourmohammadi et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Protein-polyphenol particles for delivering structural and health functionality

(2017) E. Allen Foegeding et al.   FOOD HYDROCOLLOIDS

Physical and functional properties of spray-dried powders from blackcurrant juice and extracts obtained from the waste of juice processing

(2017) Diego Archaina et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Control of Maillard Reactions in Foods: Strategies and Chemical Mechanisms

(2017) Marianne N. Lund et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders

(2017) Anna Michalska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Polyphenolic Compounds and Digestive Enzymes: In Vitro Non-Covalent Interactions

(2017) Alejandra I. Martinez-Gonzalez et al.   MOLECULES

Phenolic compounds, antioxidant activity, antiproliferative activity and bioaccessibility of Sea buckthorn (Hippophaë rhamnoides L.) berries as affected by in vitro digestion

(2017) Ruixue Guo et al.   Food & Function

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits

(2017) Hock Eng Khoo et al.   Food & Nutrition Research

Sour cherry pomace extract encapsulated in whey and soy proteins: Incorporation in cookies

(2016) Vesna Tumbas Šaponjac et al.   FOOD CHEMISTRY

Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins

(2016) Jingrong Gao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Stability of Hydroxycinnamic Acid Derivatives, Flavonol Glycosides, and Anthocyanins in Black Currant Juice

(2016) Leenamaija Mäkilä et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenol-rich extract from blackcurrant pomace attenuates the intestinal tract and serum lipid changes induced by a high-fat diet in rabbits

(2014) Adam Jurgoński et al.   EUROPEAN JOURNAL OF NUTRITION

Chemical-Sensory Characteristics and Consumer Responses of Blackcurrant Juices Produced by Different Industrial Processes

(2014) Oskar A. Laaksonen et al.   Food and Bioprocess Technology

Total phenolics content and antioxidant capacities of microencapsulated blueberry anthocyanins during in vitro digestion

(2013) Floirendo P. Flores et al.   FOOD CHEMISTRY

Optimization of Oxygen Parameters for Determination of Carbon and Nitrogen in Biochar Materials

(2012) Rajesh Chintala et al.   ANALYTICAL LETTERS

Influence of microalgae cell wall characteristics on protein extractability and determination of nitrogen-to-protein conversion factors

(2012) Carl Safi et al.   JOURNAL OF APPLIED PHYCOLOGY

Effect of flour particle size and damaged starch on the quality of cookies

(2012) Sheweta Barak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of fat types on the structural and textural properties of dough and semi-sweet biscuit

(2012) Hasmadi Mamat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparison of ABTS/DPPH assays to measure antioxidant capacity in popular antioxidant-rich US foods

(2011) Anna Floegel et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Evaluation of potential mechanisms by which dietary fibre additions reduce the predicted glycaemic index of fresh pastas

(2008) Charles S. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY