Antioxidant properties of probiotic fermented milk supplemented with chestnut flour (Castanea sativa Mill)

Development of a new chromium reducing antioxidant capacity (CHROMAC) assay for plants and fruits

(2013) Esra Işık et al.   TALANTA

Phenolic compounds and antioxidant activities of chestnut (Castanea sativaMill.) fruits

(2012) Semih Otles et al.   Quality Assurance and Safety of Crops & Foods

Effect of cooking on total vitamin C contents and antioxidant activity of sweet chestnuts (Castanea sativa Mill.)

(2011) Ana I.R.N.A. Barros et al.   FOOD CHEMISTRY

Industrial processing effects on chestnut fruits (Castanea sativaMill.) 3. Minerals, free sugars, carotenoids and antioxidant vitamins

(2010) Maria do Carmo B. M. de Vasconcelos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Utilization of chestnut flour in gluten-free bread formulations

(2010) Ilkem Demirkesen et al.   JOURNAL OF FOOD ENGINEERING

Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed products

(2010) Maria CBM De Vasconcelos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Addition of salicylic acid to nutrient solution combined with postharvest treatments (hot water, salicylic acid, and calcium dipping) improved postharvest fruit quality of strawberry

(2010) M. Shafiee et al.   SCIENTIA HORTICULTURAE

Antioxidant capacity of cow milk, whey and deproteinized milk

(2009) A. Zulueta et al.   INTERNATIONAL DAIRY JOURNAL

Chemical composition and antioxidant activity of cured chestnuts from three sweet chestnut (Castanea sativa Mill.) ecotypes from Italy

(2009) L. Neri et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Probiotics: Definition, Sources, Selection, and Uses

(2008) Mary Ellen Sanders   CLINICAL INFECTIOUS DISEASES

On the importance of adequately choosing the ingredients of yoghurt and enriched milk for their antioxidant activity

(2008) Antonia M. Jimnez et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physical properties of yoghurt manufactured with milk whey and transglutaminase

(2008) C. Gauche et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit

(2007) J BARREIRA et al.   FOOD CHEMISTRY