Functional Beverages: The Emerging Side of Functional Foods

Does an energy drink cause a transient ischemic attack?

(2015) Suber Dikici et al.   AMERICAN JOURNAL OF EMERGENCY MEDICINE

Antiradical and tea polyphenol-stabilizing ability of functional fermented soymilk–tea beverage

(2014) Danyue Zhao et al.   FOOD CHEMISTRY

Vegetable and fermented vegetable juices containing germinated seeds and sprouts of lentil and cowpea

(2014) Sebnem Simsek et al.   FOOD CHEMISTRY

In vitro bioaccessibility of health-related compounds as affected by the formulation of fruit juice- and milk-based beverages

(2014) María Janeth Rodríguez-Roque et al.   FOOD RESEARCH INTERNATIONAL

Lactose Intolerance and Other Disaccharidase Deficiency

(2014) Balvir S. Tomar   INDIAN JOURNAL OF PEDIATRICS

Co-culture fermentation of peanut-soy milk for the development of a novel functional beverage

(2014) Claudia Cristina Auler do Amaral Santos et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effects of Carbonation on Probiotic Survivability, Physicochemical, and Sensory Properties of Milk-Based Symbiotic Beverages

(2014) Helen Walsh et al.   JOURNAL OF FOOD SCIENCE

Adolescent Consumption of Sports and Energy Drinks: Linkages to Higher Physical Activity, Unhealthy Beverage Patterns, Cigarette Smoking, and Screen Media Use

(2014) Nicole Larson et al.   JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR

An emerging adolescent health risk: Caffeinated energy drink consumption patterns among high school students

(2014) Sunday Azagba et al.   PREVENTIVE MEDICINE

Antioxidant potential and vasodilatory activity of fermented beverages of jabuticaba berry (Myrciaria jaboticaba)

(2014) Luísa Z.C. Martins de Sá et al.   Journal of Functional Foods

Pomegranate juice functional constituents after alcoholic and acetic acid fermentation

(2014) Stella A. Ordoudi et al.   Journal of Functional Foods

Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview

(2013) G. Joana Gil-Chávez et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effects of Milk and Milk Products Consumption on Cancer: A Review

(2013) H. Davoodi et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fermented Milks and Milk Products as Functional Foods—A Review

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

Lactic Acid Bacteria as a Cell Factory for the Delivery of Functional Biomolecules and Ingredients in Cereal-Based Beverages: A Review

(2013) Deborah M. Waters et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Emerging technologies for the production of nutraceuticals from agricultural by-products: A viewpoint of opportunities and challenges

(2013) Charis M. Galanakis   FOOD AND BIOPRODUCTS PROCESSING

The hydroxycinnamic acid content of barley and brewers’ spent grain (BSG) and the potential to incorporate phenolic extracts of BSG as antioxidants into fruit beverages

(2013) Aoife L. McCarthy et al.   FOOD CHEMISTRY

A novel antioxidant beverage for body weight control based on coffee silverskin

(2013) Nuria Martinez-Saez et al.   FOOD CHEMISTRY

A physical stability study of whey-based prickly pear beverages

(2013) Arwa Baccouche et al.   FOOD HYDROCOLLOIDS

Antioxidant properties of cold and hot water extracts of cocoa, Hibiscus flower extract, and ginger beverage blends

(2013) Folashade B. Awe et al.   FOOD RESEARCH INTERNATIONAL

Formulation and characterization of a bioactive-enriched fruit beverage designed for cardio-protection

(2013) K.D.P.P. Gunathilake et al.   FOOD RESEARCH INTERNATIONAL

Marine microorganisms: An emerging avenue in modern nutraceuticals and functional foods

(2013) Pradeep Dewapriya et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical and functional characteristics of a novel fermented pepper (Capsiccum annuum L.) leaves-based beverage using lactic acid bacteria

(2013) Young-Ran Song et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Exploitation of the health-promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation

(2013) Pasquale Filannino et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Watermelon Juice: Potential Functional Drink for Sore Muscle Relief in Athletes

(2013) Martha P. Tarazona-Díaz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Barley malt wort fermentation by exopolysaccharide-formingWeissella cibariaMG1 for the production of a novel beverage

(2013) E. Zannini et al.   JOURNAL OF APPLIED MICROBIOLOGY

Major Components of Energy Drinks (Caffeine, Taurine, and Guarana) Exert Cytotoxic Effects on Human Neuronal SH-SY5Y Cells by Decreasing Reactive Oxygen Species Production

(2013) Fares Zeidán-Chuliá et al.   Oxidative Medicine and Cellular Longevity

The effect of a caffeinated energy drink on various psychological measures during submaximal cycling

(2013) Michael J. Duncan et al.   PHYSIOLOGY & BEHAVIOR

Innovation trends in the food industry: The case of functional foods

(2013) Barbara Bigliardi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Hypocholesterolemic and hypotensive effects of a fruit-based functional beverage in spontaneously hypertensive rats fed with cholesterol-rich diet

(2013) K.D.P.P. Gunathilake et al.   Journal of Functional Foods

Pasteurized and sterilized maple sap as functional beverages: Chemical composition and antioxidant activities

(2013) Tao Yuan et al.   Journal of Functional Foods

Plant Sterols as Anticancer Nutrients: Evidence for Their Role in Breast Cancer

(2013) Bruce Grattan   Nutrients

Fractionation and Purification of Bioactive Compounds Obtained from a Brewery Waste Stream

(2013) Letricia Barbosa-Pereira et al.   Biomed Research International

Probiotics, their health benefits and applications for developing healthier foods: a review

(2012) Ravinder Nagpal et al.   FEMS MICROBIOLOGY LETTERS

Effects of processing on anthocyanins, carotenoids and vitamin C in summer fruits and vegetables

(2012) Sze Ying Leong et al.   FOOD CHEMISTRY

Food health claims – What consumers understand

(2012) Giuseppe Nocella et al.   FOOD POLICY

Sterol stability in functional fruit beverages enriched with different plant sterol sources

(2012) Laia Alemany-Costa et al.   FOOD RESEARCH INTERNATIONAL

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

(2012) Fernanda Mozzi et al.   FOOD RESEARCH INTERNATIONAL

The dominant microbial community associated with fermentation of Obushera (sorghum and millet beverages) determined by culture-dependent and culture-independent methods

(2012) Ivan M. Mukisa et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Development of an Innovative Nutraceutical Fermented Beverage from Herbal Mate (Ilex paraguariensis A.St.-Hil.) Extract

(2012) Isabela Ferrari Pereira Lima et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

New Beverages of Lemon Juice with Elderberry and Grape Concentrates as a Source of Bioactive Compounds

(2012) Elena González-Molina et al.   JOURNAL OF FOOD SCIENCE

Enhancing the polyphenol content of a red-fleshed Japanese plum (Prunus salicina Lindl.) nectar by incorporating a polyphenol-rich extract from the skins

(2012) Dalene de Beer et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Worldwide consumption of functional foods: a systematic review

(2012) Asli E Ozen et al.   NUTRITION REVIEWS

Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications

(2012) Charis M. Galanakis   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Soybean-based functional food with vitamin B12-producing lactic acid bacteria

(2012) Verónica Molina et al.   Journal of Functional Foods

Fortification of blackcurrant juice with crowberry: Impact on polyphenol composition, urinary phenolic metabolites, and postprandial glycemic response in healthy subjects

(2012) Riitta Törrönen et al.   Journal of Functional Foods

Non-dairy probiotic beverages: the next step into human health

(2012) D. Gawkowski et al.   Beneficial Microbes

Pomegranate seed oil as a functional ingredient in beverages

(2011) Mehdi Mohagheghi et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Functional foods and dietary supplements: Products at the interface between pharma and nutrition

(2011) Simone R.B.M. Eussen et al.   EUROPEAN JOURNAL OF PHARMACOLOGY

Production of potentially probiotic beverages using single and mixed cereal substrates fermented with lactic acid bacteria cultures

(2011) Sorbhi Rathore et al.   FOOD MICROBIOLOGY

Improving public health?: The role of antioxidant-rich fruit and vegetable beverages

(2011) Peter C. Wootton-Beard et al.   FOOD RESEARCH INTERNATIONAL

Composition and antioxidant capacity of a novel beverage produced with green tea and minimally-processed byproducts of broccoli

(2011) Raul Dominguez-Perles et al.   Innovative Food Science & Emerging Technologies

Functional milk beverage fortified with phenolic compounds extracted from olive vegetation water, and fermented with functional lactic acid bacteria

(2011) M. Servili et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The development of fruit-based functional foods targeting the health and wellness market: a review

(2011) Dongxiao Sun-Waterhouse   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Functional foods: traditional use and European legislation

(2011) Mauro Serafini et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effects of high hydrostatic pressure on enzymes, phenolic compounds, anthocyanins, polymeric color and color of strawberry pulps

(2011) Xiamin Cao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Sports Drinks and Energy Drinks for Children and Adolescents: Are They Appropriate?

(2011)   PEDIATRICS

Feverfew as a source of bioactives for functional foods: Storage stability in model beverages

(2011) Eunice N. Marete et al.   Journal of Functional Foods

Process optimization for the development of a functional beverage based on lactic acid fermentation of oats

(2010) Shilpi Gupta et al.   BIOCHEMICAL ENGINEERING JOURNAL

Modulation of signal transduction in cancer cells by phytosterols

(2010) Peter G. Bradford et al.   BIOFACTORS

Red-fleshed apple as a source for functional beverages

(2010) H P.V. Rupasinghe et al.   CANADIAN JOURNAL OF PLANT SCIENCE

Functional Foods and Nondairy Probiotic Food Development: Trends, Concepts, and Products

(2010) Daniel Granato et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Energy Drinks: An Assessment of Their Market Size, Consumer Demographics, Ingredient Profile, Functionality, and Regulations in the United States

(2010) M.A. Heckman et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Functional Microorganisms for Functional Food Quality

(2010) M. Gobbetti et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Manufacture and characterization of functional emmer beverages fermented by selected lactic acid bacteria

(2010) Rossana Coda et al.   FOOD MICROBIOLOGY

Functional fermented whey-based beverage using lactic acid bacteria

(2010) Micaela Pescuma et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Sensory Quality of Functional Beverages: Bitterness Perception and Bitter Masking of Olive Leaf Extract Fortified Fruit Smoothies

(2010) Peter Kranz et al.   JOURNAL OF FOOD SCIENCE

Addition of Soluble Soybean Polysaccharides to Dairy Products as a Source of Dietary Fiber

(2010) Wenpu Chen et al.   JOURNAL OF FOOD SCIENCE

Energy Beverages: Content and Safety

(2010) John P. Higgins et al.   MAYO CLINIC PROCEEDINGS

Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

(2009) Raffaella Di Cagno et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Anticancer effects of phytosterols

(2009) T A Woyengo et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Functional foods in Europe: international developments in science and health claims

(2009) Nino Binns et al.   EUROPEAN JOURNAL OF NUTRITION

Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées

(2009) Ankit Patras et al.   Innovative Food Science & Emerging Technologies

Functional milks and dairy beverages

(2009) BARBAROS H ÖZER et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Fermentative ability of alginate-prebiotic encapsulated Lactobacillus acidophilus and survival under simulated gastrointestinal conditions

(2009) Filomena Nazzaro et al.   Journal of Functional Foods

Synbiotic potential of carrot juice supplemented withLactobacillusspp. and inulin or fructooligosaccharides

(2008) Filomena Nazzaro et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL