Phytonutrient composition, antioxidant activity and acceptability of muffins incorporated with red capsicum pomace powder

Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake: An in vitro digestion study with a standardized static model

(2017) Senem Kamiloglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Carotenoid profiling from 27 types of paprika (Capsicum annuum L.) with different colors, shapes, and cultivation methods

(2016) Ji-Sun Kim et al.   FOOD CHEMISTRY

Nutritional properties and phenolic content of a bakery product substituted with a mango (Mangifera indica) ‘Ataulfo’ processing by-product

(2015) James Ramírez-Maganda et al.   FOOD RESEARCH INTERNATIONAL

The effects of muffins enriched with sour cherry pomace on acceptability, glycemic response, satiety and energy intake: a randomized crossover trial

(2015) Joanna Bajerska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Correlations of carotenoid content and transcript abundances for fibrillin and carotenogenic enzymes in Capsicum annum fruit pericarp

(2015) James Kilcrease et al.   PLANT SCIENCE

Metabolomics of carotenoids: The challenges and prospects – A review

(2015) Bangalore Prabhashankar Arathi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods

(2014) Rebecca Walker et al.   JOURNAL OF FOOD SCIENCE

Processing and characterization of durum wheat bread enriched with antioxidant from yellow pepper flour

(2014) Alessandra Danza et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability

(2012) Adel Yousif et al.   FOOD CHEMISTRY

Effect of mixing time, freeze-drying and baking on phenolics, anthocyanins and antioxidant capacity of raspberry juice during processing of muffins

(2012) Maria U Rosales-Soto et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physical and sensory characteristics of fibre-enriched sponge cakes made with Opuntia humifusa

(2012) Jae Hwan Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical profile, functional and antioxidant properties of tomato peel fiber

(2011) Inmaculada Navarro-González et al.   FOOD RESEARCH INTERNATIONAL

Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea

(2010) Ho S. Lim et al.   FOOD CHEMISTRY

Cocoa fibre and its application as a fat replacer in chocolate muffins

(2010) S. Martínez-Cervera et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of four types of resistant starch in muffins. II. Effects in texture, colour and consumer response

(2009) T. Sanz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of fibre size on the quality of fibre-enriched layer cakes

(2009) Manuel Gómez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Quality and antioxidant property of buckwheat enhanced wheat bread

(2008) Li-Yun Lin et al.   FOOD CHEMISTRY

Effect of hydrocolloids and emulsifiers on the rheological, microstructural and quality characteristics of eggless cake

(2008) A. Ashwini et al.   FOOD HYDROCOLLOIDS