A review on polyphenols: Classification, beneficial effects and their application in dairy products

Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study

(2017) C.F. Balthazar et al.   Journal of Functional Foods

Food Bioactive Compounds against Diseases of the 21st Century 2016

(2017) Blanca Hernández-Ledesma et al.   Biomed Research International

Pomegranate peel extract polyphenols induced apoptosis in human hepatoma cells by mitochondrial pathway

(2016) Bingbing Song et al.   FOOD AND CHEMICAL TOXICOLOGY

Interactions between milk fat globules and green tea catechins

(2016) Ali Rashidinejad et al.   FOOD CHEMISTRY

1 H NMR foodomics reveals that the biodynamic and the organic cultivation managements produce different grape berries ( Vitis vinifera L. cv. Sangiovese)

(2016) Gianfranco Picone et al.   FOOD CHEMISTRY

In vitro antioxidant and anti-inflammatory properties of Limonium algarvense flowers’ infusions and decoctions: A comparison with green tea (Camellia sinensis)

(2016) Maria João Rodrigues et al.   FOOD CHEMISTRY

Assessment of antioxidant activity, lipid profile, general biochemical and immune system responses of Wistar rats fed with dairy dessert containing Lactobacillus acidophilus La-5

(2016) C.S. Moura et al.   FOOD RESEARCH INTERNATIONAL

Short communication: Physicochemical and antioxidant properties of Cheddar-type cheese fortified with Inula britannica extract

(2016) N.-K. Lee et al.   JOURNAL OF DAIRY SCIENCE

A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders

(2016) L. Torri et al.   JOURNAL OF DAIRY SCIENCE

Lemon balm extract ( Melissa officinalis , L.) promotes melanogenesis and prevents UVB-induced oxidative stress and DNA damage in a skin cell model

(2016) Almudena Pérez-Sánchez et al.   JOURNAL OF DERMATOLOGICAL SCIENCE

Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability

(2016) Karina MO dos Santos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The Effects of an Olive Fruit Polyphenol-Enriched Yogurt on Body Composition, Blood Redox Status, Physiological and Metabolic Parameters and Yogurt Microflora

(2016) Kalliopi Georgakouli et al.   Nutrients

Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage

(2016) Premalatha Muniandy et al.   Food Packaging and Shelf Life

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

The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance

(2015) Márcio Carocho et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese

(2015) Pablo C.B. Lollo et al.   FOOD RESEARCH INTERNATIONAL

Effect of commercial grape extracts on the cheese-making properties of milk

(2015) Denise Felix da Silva et al.   JOURNAL OF DAIRY SCIENCE

Characterization of resveratrol–milk protein interaction

(2015) Elham Ghorbani Gorji et al.   JOURNAL OF FOOD ENGINEERING

Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt

(2015) Marta Bertolino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

(2015) Ana Carolina Pelaes Vital et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultra-high temperature plus dynamic high pressure processing: An effective combination for potential probiotic fermented milk processing which attenuate exercise-induced immune suppression in Wistar rats

(2015) Pablo Christiano B. Lollo et al.   Journal of Functional Foods

Delivery of green tea catechin and epigallocatechin gallate in liposomes incorporated into low-fat hard cheese

(2014) Ali Rashidinejad et al.   FOOD CHEMISTRY

The Process and Maturation Stability of Chihuahua Cheese with Antioxidants in Multiple Emulsions

(2014) D.J. Pimentel-González et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Protective effects of citrus and rosemary extracts on UV-induced damage in skin cell model and human volunteers

(2014) A. Pérez-Sánchez et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Nuclear magnetic resonance for foodomics beyond food analysis

(2014) Luca Laghi et al.   TRAC-TRENDS IN ANALYTICAL CHEMISTRY

Diets naturally rich in polyphenols improve fasting and postprandial dyslipidemia and reduce oxidative stress: a randomized controlled trial

(2013) Giovanni Annuzzi et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Fermented Milks and Milk Products as Functional Foods—A Review

(2013) V. K. Shiby et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Production and characterization of Cheddar-type cheese enriched with green tea extract

(2013) Hélène J. Giroux et al.   Dairy Science & Technology

Drinking yoghurts with berry polyphenols added before and after fermentation

(2013) Dongxiao Sun-Waterhouse et al.   FOOD CONTROL

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

(2013) Luciana C Maganha et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

(2013) Ali Rashidinejad et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Protective Effects of Bilberry and Lingonberry Extracts against UV Light-Induced Retinal Photoreceptor Cell Damage in Vitro

(2013) Kenjirou Ogawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of UF-Feta cheese preparation, enriched by peppermint extract

(2013) Abolfazl Fadavi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Pomegranate Polyphenols and Extract Inhibit Nuclear Factor of Activated T-Cell Activity and Microglial Activation In Vitro and in a Transgenic Mouse Model of Alzheimer Disease

(2013) Lalida Rojanathammanee et al.   JOURNAL OF NUTRITION

The effect of milk alpha-casein on the antioxidant activity of tea polyphenols

(2013) Philippe Bourassa et al.   JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY

Fortification of yoghurts with grape (Vitis vinifera) seed extracts

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

Curcumin Modulates DNA Methylation in Colorectal Cancer Cells

(2013) Alexander Link et al.   PLoS One

EPs® 7630 (Umckaloabo®), an extract from Pelargonium sidoides roots, exerts anti-influenza virus activity in vitro and in vivo

(2012) Linda L. Theisen et al.   ANTIVIRAL RESEARCH

Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing

(2012) Angela Tseng et al.   FOOD CHEMISTRY

Milk enhances intestinal absorption of green tea catechins in in vitro digestion/Caco-2 cells model

(2012) Yanlan Xie et al.   FOOD RESEARCH INTERNATIONAL

Grape stem extracts: Polyphenolic content and assessment of their in vitro antioxidant properties

(2012) Maria Anastasiadi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Milk protein and fat play different roles in affecting the bioavailability and the antioxidant activity of jujube juice phenolics in rats

(2012) Hao Zhang et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Antiviral activity of punicalagin toward human enterovirus 71 in vitro and in vivo

(2012) Yajun Yang et al.   PHYTOMEDICINE

Microencapsulation in food science and biotechnology

(2011) Filomena Nazzaro et al.   CURRENT OPINION IN BIOTECHNOLOGY

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis 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

Encapsulation of Natural Polyphenolic Compounds; a Review

(2011) Aude Munin et al.   Pharmaceutics

Polyphenolic compounds as functional ingredients in cheese

(2010) Jaejoon Han et al.   FOOD CHEMISTRY

Interaction of milk α- and β-caseins with tea polyphenols

(2010) Imed Hasni et al.   FOOD CHEMISTRY

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

(2010) Ioana Ignat et al.   FOOD CHEMISTRY

Phenolic fortification of yogurt using grape and callus extracts

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

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

(2010) Lisa Ryan et al.   NUTRITION RESEARCH

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

(2010) Laura Bravo   NUTRITION REVIEWS

Yerba mate tea (Ilex paraguariensis): Phenolics, antioxidant capacity and in vitro inhibition of colon cancer cell proliferation

(2010) Elvira González de Mejía et al.   Journal of Functional Foods

Chemistry and Biochemistry of Dietary Polyphenols

(2010) Rong Tsao   Nutrients

Resveratrol induces apoptosis and cell cycle arrest of human T24 bladder cancer cellsin vitroand inhibits tumor growthin vivo

(2009) Yu Bai et al.   CANCER SCIENCE

Microchips for CE: Breakthroughs in real-world food analysis

(2009) Alberto Escarpa et al.   ELECTROPHORESIS

Characterization of binding interactions between green tea flavanoids and milk proteins

(2009) Zerrin Yuksel et al.   FOOD CHEMISTRY

Polyphenols: food sources, properties and applications - a review

(2009) Hasna El Gharras   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

QSAR study of antioxidant activity of wine polyphenols

(2008) Vesna Rastija et al.   EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY

Phenolic acid profiles of mangosteen fruits (Garcinia mangostana)

(2008) Ryszard Zadernowski et al.   FOOD CHEMISTRY

Total phenolics and antioxidant capacity of indigenous vegetables in the southeast United States: Alabama Collaboration for Cardiovascular Equality Project

(2008) Zhiliang Huang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

In Vitro and in Vivo Antioxidant and Anti-inflammatory Capacities of an Antioxidant-Rich Fruit and Berry Juice Blend. Results of a Pilot and Randomized, Double-Blinded, Placebo-Controlled, Crossover Study

(2008) Gitte S. Jensen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

French Marine Bark Extract Pycnogenol as a Possible Enrichment Ingredient for Yogurt

(2008) S. Ruggeri et al.   JOURNAL OF DAIRY SCIENCE

Change in anthocyanin concentrations in red apricot fruits during ripening

(2008) Sylvie Bureau et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of milk and sugar on antioxidant potential of black tea

(2007) Vasundhara Sharma et al.   FOOD RESEARCH INTERNATIONAL