Microencapsulated Propolis to Enhance the Antioxidant Properties of Fresh Fish Burgers

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

(2012) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum Arabic and OSA starch-based carrier systems

(2012) Felipe C. da Silva et al.   FOOD AND BIOPRODUCTS PROCESSING

The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

(2011) İlknur Uçak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Microencapsulation of propolis extract by complex coacervation

(2010) Mírian Pozippe Nori et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

(2010) Monica H Carlsen et al.   Nutrition Journal

Correlations between polyphenolic composition and antioxidant activity of Venetian propolis

(2009) Elena Gregoris et al.   FOOD AND CHEMICAL TOXICOLOGY

The use of spray drying technology to reduce bitter taste of casein hydrolysate

(2009) C.S. Favaro-Trindade et al.   FOOD HYDROCOLLOIDS

Encapsulation Performance of Proteins and Traditional Materials for Spray Dried Flavors

(2009) Joséphine Charve et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Design of Natural Food Antioxidant Ingredients through a Chemometric Approach

(2009) Jose A. Mendiola et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nano-particle encapsulation of fish oil by spray drying

(2007) Seid Mahdi Jafari et al.   FOOD RESEARCH INTERNATIONAL