Beetroot improves oxidative stability and functional properties of processed foods: singular and combined effects with chocolate

Effect of addition of thermally modified cowpea protein on sensory acceptability and textural properties of wheat bread and sponge cake

(2016) Lydia Campbell et al.   FOOD CHEMISTRY

Effect of Cocoa and Its Flavonoids on Biomarkers of Inflammation: Studies of Cell Culture, Animals and Humans

(2016) Luis Goya et al.   Nutrients

An assessment of the potential health impacts of food reformulation

(2015) P Leroy et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Physicochemical characteristics, polyphenol compositions and antioxidant potential of pomegranate juices from 10 Chinese cultivars and the environmental factors analysis

(2015) Xuan Li et al.   FOOD CHEMISTRY

Interactions of polyphenols with carbohydrates, lipids and proteins

(2015) Lidija Jakobek   FOOD CHEMISTRY

Anti- and pro-oxidative effect of fresh and freeze-dried vegetables during storage of mayonnaise

(2015) Vassilios Raikos et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

The Potential Benefits of Red Beetroot Supplementation in Health and Disease

(2015) Tom Clifford et al.   Nutrients

The role of lipid oxidation on biscuit texture during storage

(2014) Mariela Patrignani et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Nutritional and functional potential of Beta vulgaris cicla and rubra

(2013) Paolino Ninfali et al.   FITOTERAPIA

Protein carbonylation as a major hallmark of oxidative damage: Update of analytical strategies

(2013) Maria Fedorova et al.   MASS SPECTROMETRY REVIEWS

Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

(2013) Garry Duthie et al.   Nutrients

Role of oxygen gradients in shaping redox relationships between the human intestine and its microbiota

(2012) Michael Graham Espey   FREE RADICAL BIOLOGY AND MEDICINE

Heating of milk alters the binding of curcumin to casein micelles. A fluorescence spectroscopy study

(2011) S. Rahimi Yazdi et al.   FOOD CHEMISTRY

Stability of the total antioxidant capacity and total polyphenol content of 23 commercially available vegetable juices before and after in vitro digestion measured by FRAP, DPPH, ABTS and Folin–Ciocalteu methods

(2010) Peter C. Wootton-Beard et al.   FOOD RESEARCH INTERNATIONAL

An instrumented oven for the monitoring of thermal reactions during the baking of sponge cake

(2010) Souad Fehaili et al.   JOURNAL OF FOOD ENGINEERING

Comparative study of commercially available cocoa products in terms of their bioactive composition

(2009) Ana Belščak et al.   FOOD RESEARCH INTERNATIONAL

Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process

(2008) C. Andres-Lacueva et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY