Evaluation of total phenol content and antioxidant properties of encapsulated grape seed extract in yoghurt

Fortification of yoghurts with grape (Vitis vinifera) seed extracts

(2013) Vaya Chouchouli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio

(2012) Betul Cilek et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of Adding Apple Polyphenols Before and After Fermentation on the Properties of Drinking Yoghurt

(2011) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

The impact of tea supplementation on microflora, pH and antioxidant capacity of yoghurt

(2011) D. Najgebauer-Lejko et al.   INTERNATIONAL DAIRY JOURNAL

Antioxidant and anti-inflammatory properties of Capsicum baccatum: From traditional use to scientific approach

(2011) Aline Rigon Zimmer et al.   JOURNAL OF ETHNOPHARMACOLOGY

Polyphenolic Composition and Antioxidant Activities of Grape Seed Extract

(2010) Anamarija I. Mandic et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Phenolic fortification of yogurt using grape and callus extracts

(2010) Mehmet Karaaslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of polyphenols – a review

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

ORAC and TEAC assays comparison to measure the antioxidant capacity of food products

(2008) Ana Zulueta et al.   FOOD CHEMISTRY

Influence of milk and sugar on antioxidant potential of black tea

(2007) Vasundhara Sharma et al.   FOOD RESEARCH INTERNATIONAL