Preservation of Antioxidant Activity and Polyphenols in Chokeberry Juice and Wine with the Use of Microencapsulation

Microencapsulation and storage stability of polyphenols from Vitis vinifera grape wastes

(2016) Oier Aizpurua-Olaizola et al.   FOOD CHEMISTRY

Microencapsulation of green tea polyphenols and its effect on incorporated bread quality

(2015) D. Pasrija et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study of the inheritability of the yeast trait “interaction with natural antioxidant activity of red wine” in four generations of Saccharomyces cerevisiae and its enhancing by spore clone selection and hybridization

(2014) A. Caridi et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice

(2012) Zhongxiang Fang et al.   FOOD RESEARCH INTERNATIONAL

Controlled release and antioxidant activity of Roselle (Hibiscus sabdariffa L.) extract encapsulated in mixtures of carboxymethyl cellulose, whey protein, and pectin

(2012) Marlem Rubí Serrano-Cruz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Separation, Characterization and Quantification of Phenolic Compounds in Blueberries and Red and Black Currants by HPLC−DAD−ESI-MSn

(2011) Verka Gavrilova et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material

(2011) D.M. Jiménez-Aguilar et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Anthocyanin-rich black currant (Ribes nigrum L.) extract affords chemoprevention against diethylnitrosamine-induced hepatocellular carcinogenesis in rats

(2011) Anupam Bishayee et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

Biological activity and chemical composition of different berry juices

(2010) Aleksandra Konić-Ristić et al.   FOOD CHEMISTRY

Black currant polyphenols: Their storage stability and microencapsulation

(2010) Anna M. Bakowska-Barczak et al.   INDUSTRIAL CROPS AND PRODUCTS

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of HP-β-cyclodextrins complexation on the antioxidant activity of flavonols

(2009) M.T. Mercader-Ros et al.   FOOD CHEMISTRY

Selective proapoptotic activity of polyphenols from red wine on teratocarcinoma cell, a model of cancer stem-like cell

(2009) Tanveer Sharif et al.   INVESTIGATIONAL NEW DRUGS

Antioxidant profile of red-single variety wines microoxygenated before malolactic fermentation

(2008) María Dolores Rivero-Pérez et al.   FOOD CHEMISTRY

Complexation of resveratrol with cyclodextrins: Solubility and antioxidant activity

(2008) Zhong Lu et al.   FOOD CHEMISTRY

Availability of polyphenols in fruit beverages subjected to in vitro gastrointestinal digestion and their effects on proliferation, cell-cycle and apoptosis in human colon cancer Caco-2 cells

(2008) Antonio Cilla et al.   FOOD CHEMISTRY

Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying

(2008) Renata V. Tonon et al.   JOURNAL OF FOOD ENGINEERING

Cancer chemoprevention and chemotherapy: Dietary polyphenols and signalling pathways

(2008) Sonia Ramos   MOLECULAR NUTRITION & FOOD RESEARCH

Dry powder platform for pulmonary drug delivery

(2008) Derek Ivan Daniher et al.   Particuology