Bioactive and Sensory Properties of Herbal Spirit Enriched with Cocoa (Theobroma cacao L.) Polyphenolics

Development of a suitable lexicon for sensory studies of the anise-flavoured spirits ouzo and tsipouro

(2010) Maroussa Tsachaki et al.   FLAVOUR AND FRAGRANCE JOURNAL

Physical Properties and Bioactive Constituents of Powdered Mixtures and Drinks Prepared with Cocoa and Various Sweeteners

(2010) Ana Belščak-Cvitanović et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Novel botanical ingredients for beverages

(2009) Joerg Gruenwald   CLINICS IN DERMATOLOGY

Supercritical Fluid Extraction of Bioactive Compounds: Fundamentals, Applications and Economic Perspectives

(2009) Camila G. Pereira et al.   Food and Bioprocess Technology

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

(2009) Ana Belščak et al.   FOOD RESEARCH INTERNATIONAL

Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits

(2009) Roberto Rodríguez Madrera et al.   FOOD RESEARCH INTERNATIONAL

Volatiles Evaluation and Dielectric Properties Measurements of Chinese Spirits for Quality Assessment

(2008) Zhenfeng Li et al.   Food and Bioprocess Technology

Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

(2008) Gordana Rusak et al.   FOOD CHEMISTRY