Blueberry by-product used as an ingredient in the development of functional cookies

Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product

(2017) Mi Jeong Kim et al.   FOOD CHEMISTRY

The role of information on consumer sensory, hedonic and wellbeing perception of sugar-reduced products: Case study with orange/pomegranate juice

(2017) Felipe Reis et al.   FOOD QUALITY AND PREFERENCE

Effects of Blueberry, Grape Seed Powder and Poppy Seed Incorporation on Physicochemical and Sensory Properties of Biscuit

(2015) Zeynep Aksoylu et al.   JOURNAL OF FOOD QUALITY

Valorisation of raspberry and blueberry pomace through the formulation of value-added gluten-free cookies

(2015) Bojana Šarić et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of food matrix and processing on the in vitro bioaccessibility of vitamin C, phenolic compounds, and hydrophilic antioxidant activity from fruit juice-based beverages

(2015) María Janeth Rodríguez-Roque et al.   Journal of Functional Foods

Physico-chemical, sensory and volatile profiles of biscuits enriched with grape marc extract

(2014) Antonella Pasqualone et al.   FOOD RESEARCH INTERNATIONAL

Application of pulsed electric field in the production of juice and extraction of bioactive compounds from blueberry fruits and their by-products

(2014) Ramunė Bobinaitė et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Non-extractable polyphenols, a major dietary antioxidant: occurrence, metabolic fate and health effects

(2013) Jara Pérez-Jiménez et al.   NUTRITION RESEARCH REVIEWS

Development of a standardised human in vitro digestion protocol based on macronutrient digestion using response surface methodology

(2012) Sylvie Hollebeeck et al.   FOOD CHEMISTRY

Effects of food package information and sensory characteristics on the perception of healthiness and the acceptability of enriched biscuits

(2012) Elizabeth Carrillo et al.   FOOD RESEARCH INTERNATIONAL

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

(2012) Sylwia Mildner-Szkudlarz et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of label information on dark chocolate acceptability

(2011) M. Torres-Moreno et al.   APPETITE

The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants

(2011) Hugo Palafox-Carlos et al.   JOURNAL OF FOOD SCIENCE

A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables

(2010) Ioana Ignat et al.   FOOD CHEMISTRY

Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

(2010) Gastón Ares et al.   FOOD QUALITY AND PREFERENCE

Dietary Fiber as a Carrier of Dietary Antioxidants: An Essential Physiological Function

(2010) Fulgencio Saura-Calixto   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of incorporation of integral raw materials and dietary fibre on the selected nutritional and functional properties of biscuits

(2008) D. Vitali et al.   FOOD CHEMISTRY