Antioxidative potentials and chromatographic analysis of beverages from blends of gluten-free acha (Digitaria exilis) and tigernut (Cyperus esculentus) extracts

Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage

(2017) I. Codina-Torrella et al.   Innovative Food Science & Emerging Technologies

Improving nutrition through biofortification: A review of evidence from HarvestPlus, 2003 through 2016

(2017) Howarth E. Bouis et al.   Global Food Security-Agriculture Policy Economics and Environment

Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

(2015) Ali Rashidinejad et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Probiotic potentials of cereal-based beverages

(2015) Victor. N. Enujiugha et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Chromatographic Fingerprint Analysis, Acetylcholinesterase Inhibitory Properties and Antioxidant Activities of Redflower Ragleaf (Crassocephalum Crepidioides)Extract

(2015) S.A. Adefegha et al.   JOURNAL OF FOOD BIOCHEMISTRY

Gingerols and shogaols: Important nutraceutical principles from ginger

(2015) Ruchi Badoni Semwal et al.   PHYTOCHEMISTRY

Elicitation: A Tool for Enriching the Bioactive Composition of Foods

(2014) Nieves Baenas et al.   MOLECULES

Fermented beverages with health-promoting potential: Past and future perspectives

(2014) Alan J. Marsh et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Financial Conflicts of Interest and Reporting Bias Regarding the Association between Sugar-Sweetened Beverages and Weight Gain: A Systematic Review of Systematic Reviews

(2014) Maira Bes-Rastrollo et al.   PLOS MEDICINE

The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model

(2013) M.W. Korir et al.   FOOD CHEMISTRY

Determination of Flavonoids, Phenolic Acids, and Xanthines inMateTea (Ilex paraguariensisSt.-Hil.)

(2013) Mirza Bojić et al.   Journal of Analytical Methods in Chemistry

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

(2012) Elena Sánchez-Zapata et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition

(2012) Tena Niseteo et al.   FOOD CHEMISTRY

A Penny-Per-Ounce Tax On Sugar-Sweetened Beverages Would Cut Health And Cost Burdens Of Diabetes

(2012) Y. Claire Wang et al.   HEALTH AFFAIRS

Steamed ginger (Zingiber officinale): Changed chemical profile and increased anticancer potential

(2011) Xiao-Lan Cheng et al.   FOOD CHEMISTRY

Comparison of the effects of different types of soya milk on the total antioxidant capacity of black tea infusions

(2011) Lisa Ryan et al.   FOOD RESEARCH INTERNATIONAL

Developments on the cereal grains Digitaria exilis (acha) and Digitaria iburua (iburu)

(2011) I. A. Jideani et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Chlorogenic acid exhibits anti-obesity property and improves lipid metabolism in high-fat diet-induced-obese mice

(2010) Ae-Sim Cho et al.   FOOD AND CHEMICAL TOXICOLOGY

Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

(2010) Svetli Dubeau et al.   FOOD CHEMISTRY

Exploitation of Acha (Digitaria exiliis) and Iburu (Digitaria iburua) flours: Chemical characterization and their use for sourdough fermentation

(2010) Rossana Coda et al.   FOOD MICROBIOLOGY

Addition of whole, semiskimmed, and skimmed bovine milk reduces the total antioxidant capacity of black tea

(2010) Lisa Ryan et al.   NUTRITION RESEARCH

Comparative Reaction Rates of Various Antioxidants with ABTS Radical Cation

(2009) Richard B. Walker et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Health effects of quercetin: From antioxidant to nutraceutical

(2008) Agnes W. Boots et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Identifying Carotenoids and Phenolic Compounds In Naranjilla (Solanum quitoenseLam. Var. Puyo Hybrid), an Andean Fruit

(2008) Anne-Laure Gancel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research

(2007) Badreldin H. Ali et al.   FOOD AND CHEMICAL TOXICOLOGY

Influence of milk and sugar on antioxidant potential of black tea

(2007) Vasundhara Sharma et al.   FOOD RESEARCH INTERNATIONAL