In Vitro Antioxidant Activity, Bioaccessibility, and Thermal Stability of Encapsulated Strawberry Fruit (Fragaria × ananassa) Polyphenols

Microencapsulation of strawberry juice in Agave angustifolia fructans: effect of spray‐drying conditions on the anthocyanin content and physicochemical properties

(2023) Patricia Araceli Santiago‐García et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of in vitro gastrointestinal digestion on rabbiteye blueberry anthocyanins and their absorption efficiency in Caco-2 cells

(2023) Daniela D. Herrera-Balandrano et al.   Food Bioscience

Investigation of Storage Stability, Baking Stability, and Characteristics of Freeze-Dried Cranberrybush (Viburnum opulus L.) Fruit Microcapsules

(2022) Yaşar Özlem Alifakı et al.   Food and Bioprocess Technology

Surface nanocoating of high drug-loading spray-dried amorphous solid dispersions by atomic layer coating: Excellent physical stability under accelerated storage conditions for two years

(2022) Tu Van Duong et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Micro-Encapsulation and Characterization of Anthocyanin-Rich Raspberry Juice Powder for Potential Applications in the Food Industry

(2022) Confidence Tsholofelo Nthimole et al.   Processes

Innovative approaches for microencapsulating bioactive compounds and probiotics: An updated review

(2022) Somya Neekhra et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antioxidant Activities of Co-Encapsulated Natal Plum (Carissa macrocarpa) Juice Inoculated with Ltp. plantarum 75 in Different Biopolymeric Matrices after In Vitro Digestion

(2022) Faith Seke et al.   Foods

The chromogenic mechanism of natural pigments and the methods and techniques to improve their stability: A systematic review

(2022) Tiantong Lan et al.   FOOD CHEMISTRY

Changes in bioactive compounds and antioxidant activity of plant-based foods by gastrointestinal digestion: a review

(2021) Sunantha Ketnawa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microencapsulation of Anthocyanins—Critical Review of Techniques and Wall Materials

(2021) Samira Mohammadalinejhad et al.   Applied Sciences-Basel

Bioaccessibility and antioxidant activity of PCL‐microencapsulated olive leaves polyphenols and its application in yogurt

(2021) Tamer M. El‐Messery et al.   JOURNAL OF FOOD SCIENCE

Strawberry Juice Powders: Effect of Spray-Drying Conditions on the Microencapsulation of Bioactive Components and Physicochemical Properties

(2021) César Leyva-Porras et al.   MOLECULES

Extraction optimisation, hydrolysis, antioxidant properties and bioaccessibility of phenolic compounds in Natal plum fruit (Carissa Macrocarpa)

(2021) Faith Seke et al.   Food Bioscience

Bioavailability of nutraceuticals: Role of the food matrix, processing conditions, the gastrointestinal tract, and nanodelivery systems

(2020) Cristian Dima et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effectiveness of probiotics, prebiotics, and prebiotic‐like components in common functional foods

(2020) Mengfei Peng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Phenolic Profiling of 12 Strawberry Cultivars Using Different Spectroscopic Methods

(2020) Dragica M. Milosavljević et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Modeling and optimization of tea polyphenol-alginate/chitosan magnetic microcapsules

(2020) Chao Li et al.   JOURNAL OF MOLECULAR STRUCTURE

Bioavailability of phenolic compounds in strawberry, raspberry and blueberry: Insights for breeding programs

(2020) Lucía Cervantes et al.   Food Bioscience

Microencapsulation of jabuticaba extracts (Myrciaria cauliflora): Evaluation of their bioactive and thermal properties in cassava starch biscuits

(2020) Dianiny de Cássia Sousa Mendes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of strawberry flavour and physicochemical characterization of the encapsulated powders

(2020) Ferhan Balci-Torun et al.   POWDER TECHNOLOGY

Fruits, vegetables, and health: A comprehensive narrative, umbrella review of the science and recommendations for enhanced public policy to improve intake

(2019) Taylor C. Wallace et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

THERMAL PROPERTIES OF CARBOXYMETHYL CELLULOSE ACETATE BUTYRATE

(2019) MOHAMED EL-SAKHAWY et al.   CELLULOSE CHEMISTRY AND TECHNOLOGY

Effect of different soluble dietary fibres on the phenolic profile of blackberry puree subjected to in vitro gastrointestinal digestion and large intestine fermentation

(2019) Merve Tomas et al.   FOOD RESEARCH INTERNATIONAL

The Microencapsulation of Maqui (Aristotelia chilensis (Mol.) Stuntz) Juice by Spray-Drying and Freeze-Drying Produces Powders with Similar Anthocyanin Stability and Bioaccessibility

(2018) Carolina Fredes et al.   MOLECULES

Functionality of spray-dried strawberry powder: effects of whey protein isolate and maltodextrin

(2018) Zhiqing Gong et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of natural polymers on the survival of Lactobacillus casei encapsulated in alginate microspheres

(2017) Fábio J. Rodrigues et al.   JOURNAL OF MICROENCAPSULATION

Thermal degradation of beech wood with thermogravimetry/Fourier transform infrared analysis

(2016) Yanming Ding et al.   ENERGY CONVERSION AND MANAGEMENT

Effect of psyllium and gum Arabic biopolymers on the survival rate and storage stability in yogurt of Enterococcus durans IW3 encapsulated in alginate

(2016) Yousef Nami et al.   Food Science & Nutrition

In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts

(2015) Floirendo P. Flores et al.   FOOD CHEMISTRY

Identification of bioaccessible and uptaken phenolic compounds from strawberry fruits in in vitro digestion/Caco-2 absorption model

(2015) Agnieszka Kosińska-Cagnazzo et al.   FOOD CHEMISTRY

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

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

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

(2012) Zhongxiang Fang et al.   FOOD RESEARCH INTERNATIONAL

Preparation and Comparative Release Characteristics of Three Anthocyanin Encapsulation Systems

(2011) Johannes Oidtmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Matrix composition effect on the digestibility of carob flour phenols by an in-vitro digestion model

(2010) Nàdia Ortega et al.   FOOD CHEMISTRY