Phytochemical Characterization and Utilization of Dried Red Beetroot (Beta vulgaris) Peel Extract in Maintaining the Quality of Nile Tilapia Fish Fillet

Beetroot By-Product as a Functional Ingredient for Obtaining Value-Added Mayonnaise

(2022) Silvia Lazăr (Mistrianu) et al.   Processes

Increasing the Storability of Fresh-Cut Green Beans by Using Chitosan as a Carrier for Tea Tree and Peppermint Essential Oils and Ascorbic Acid

(2022) Karima F. Abdelgawad et al.   Plants-Basel

Recent developments in emerging technologies for beetroot pigment extraction and its food applications

(2021) Nilesh Prakash Nirmal et al.   FOOD CHEMISTRY

Effect of beetroot peel dip treatment on the quality preservation of Deccan mahseer (Tor khudree) steaks during frozen storage (−18 °C)

(2021) Hafsa Maqbool et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Assessment of the potential of Arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg‐free” mayonnaise

(2020) Marwa R. Ali et al.   JOURNAL OF FOOD SAFETY

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

(2019) Sofia C. Lourenço et al.   MOLECULES

Bioactive compounds of beetroot and utilization in food processing industry: A critical review

(2018) Navnidhi Chhikara et al.   FOOD CHEMISTRY

Betalain rich functional extract with reduced salts and nitrate content from red beetroot (Beta vulgaris L.) using membrane separation technology

(2017) Ram Mereddy et al.   FOOD CHEMISTRY

Encapsulation of Beetroot Pomace Extract: RSM Optimization, Storage and Gastrointestinal Stability

(2016) Vesna Tumbas Šaponjac et al.   MOLECULES

Quality Attributes in Shrimp Treated with Polyphosphate after Thawing and Cooking: A Study Using Physicochemical Analytical Methods and Low-Field1H NMR

(2013) Carla Da Silva Carneiro et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Phenolic Compounds Characterization and Biological Activities of Citrus aurantium Bloom

(2012) Ehsan Karimi et al.   MOLECULES

Antioxidant and cell growth activities of beet root pomace extracts

(2012) Jelena Vulić et al.   Journal of Functional Foods

Exploring the phytochemical content and the antioxidant potential of Citrus fruits grown in Cyprus

(2011) V. Goulas et al.   FOOD CHEMISTRY

Coating effects of tea polyphenol and rosemary extract combined with chitosan on the storage quality of large yellow croaker (Pseudosciaena crocea)

(2011) Tingting Li et al.   FOOD CONTROL

Evaluation of the effectiveness of a new active packaging film containing natural antioxidants (from barley husks) that retard lipid damage in frozen Atlantic salmon (Salmo salar L.)

(2010) D.A. Pereira de Abreu et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant Activity and Phenolic Content of Betalain Extracts from Intact Plants and Hairy Root Cultures of the Red Beetroot Beta vulgaris cv. Detroit Dark Red

(2010) Vasil Georgiev Georgiev et al.   PLANT FOODS FOR HUMAN NUTRITION

Antioxidant activities of extracts and fractions from Lysimachia foenum-graecum Hance

(2008) Hai-yun Li et al.   BIORESOURCE TECHNOLOGY

Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage

(2008) M.D. Hernández et al.   FOOD CHEMISTRY