Effect of addition of Agaricus blazei mushroom residue to milk enriched with Omega-3 on the prevention of lipid oxidation and bioavailability of bioactive compounds after in vitro gastrointestinal digestion

Physicochemical properties and antioxidant activities of polysaccharide from floral mushroom cultivated in Huangshan Mountain

(2015) Jun-Hui Wang et al.   CARBOHYDRATE POLYMERS

Interaction of green tea polyphenols with dairy matrices in a simulated gastrointestinal environment

(2014) Sophie Lamothe et al.   Food & Function

Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”

(2013) José M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Structural analysis and antioxidant activities of polysaccharide isolated from Jinqian mushroom

(2013) Yong Liu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Nutrient composition, antioxidant properties, and anti-proliferative activity ofLignosus rhinocerusCooke sclerotium

(2013) Yeannie HY Yap et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fucoidans as a natural bioactive ingredient for functional foods

(2012) Thanh-Sang Vo et al.   Journal of Functional Foods

ANTIOXIDANT PROPERTIES OF LENTINUS EDODES AND AGARICUS BLAZEI EXTRACTS

(2011) ANA CAROLINA DA SILVA et al.   JOURNAL OF FOOD QUALITY

Use of oregano extract and oregano essential oil as antioxidants in functional dairy beverage formulations

(2011) Marcela Boroski et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

(2011) M.M. Selani et al.   MEAT SCIENCE

Antioxidant status and biomarkers of oxidative stress in bovine leukemia virus-infected dairy cows

(2011) Fernando N. Souza et al.   VETERINARY IMMUNOLOGY AND IMMUNOPATHOLOGY

Total phenolic content and antioxidant capacity of extracts obtained from six important fruit residues

(2010) Neha Babbar et al.   FOOD RESEARCH INTERNATIONAL

Use of heated milk protein–sugar blends as antioxidant in dairy beverages enriched with linseed oil

(2010) Hélène J. Giroux et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Composição química e atividade biológica de extrato oleoso de própolis: uma alternativa ao extrato etanólico

(2010) Lilian Buriol et al.   QUIMICA NOVA

Pigment profile and colour of monovarietal virgin olive oils from Arbequina cultivar obtained during two consecutive crop seasons

(2008) Maria-Nieves Criado et al.   FOOD CHEMISTRY

Antioxidant activity and total phenolic content of Agaricus brasiliensis (Agaricus blazei Murril) in two stages of maturity

(2008) Andréia Assunção Soares et al.   FOOD CHEMISTRY

Influence of Dissolved Gases and Heat Treatments on the Oxidative Degradation of Polyunsaturated Fatty Acids Enriched Dairy Beverage

(2008) Hélène J. Giroux et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY