The mechanism about the resistant dextrin improving sensorial quality of rice wine and red wine

Resistant dextrin, as a prebiotic, improves insulin resistance and inflammation in women with type 2 diabetes: a randomised controlled clinical trial

(2015) Akbar Aliasgharzadeh et al.   BRITISH JOURNAL OF NUTRITION

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Preference mapping of dulce de leche commercialized in Brazilian markets

(2015) L.V. Gaze et al.   JOURNAL OF DAIRY SCIENCE

Characterisation of Mediterranean Grape Pomace Seed and Skin Extracts: Polyphenolic Content and Antioxidant Activity

(2015) Isabelle Ky et al.   MOLECULES

Potential anti-obesogenic properties of non-digestible carbohydrates: specific focus on resistant dextrin

(2015) Mark R. Hobden et al.   PROCEEDINGS OF THE NUTRITION SOCIETY

Using polydextrose as a prebiotic substance in milk chocolate: effects of process parameters on physical and rheological properties

(2013) Nevzat Konar et al.   CyTA-Journal of Food

Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage time

(2013) Rafael Silva Cadena et al.   FOOD RESEARCH INTERNATIONAL

Soluble polysaccharides from flaxseed kernel as a new source of dietary fibres: Extraction and physicochemical characterization

(2013) Huihuang H. Ding et al.   FOOD RESEARCH INTERNATIONAL

Soluble Antioxidant Compounds Regenerate the Antioxidants Bound to Insoluble Parts of Foods

(2013) Ecem Evrim Çelik et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Short communication: Influence of long-chain inulin and Lactobacillus paracasei subspecies paracasei on the sensory profile and acceptance of a traditional yogurt

(2013) T.C. Pimentel et al.   JOURNAL OF DAIRY SCIENCE

Prebiotic gluten-free bread: Sensory profiling and drivers of liking

(2013) E.C. Morais et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber

(2010) Wenpu Chen et al.   JOURNAL OF FOOD SCIENCE

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

(2008) Thorsten Maier et al.   FOOD CHEMISTRY

Phenolic compounds and antioxidant capacities of bayberry juices

(2008) Zhongxiang Fang et al.   FOOD CHEMISTRY