Solubility and Stability of β-Cyclodextrin–Terpineol Inclusion Complex as Affected by Water

Factors controlling flavors binding constants to cyclodextrins and their applications in foods

(2010) G. Astray et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: Effect of interactions with water on complex stability

(2010) Peggy A. Ponce Cevallos et al.   JOURNAL OF FOOD ENGINEERING

A review on the use of cyclodextrins in foods

(2009) G. Astray et al.   FOOD HYDROCOLLOIDS

Fragrance material review on dihydro-alpha-terpineol

(2008) S.P. Bhatia et al.   FOOD AND CHEMICAL TOXICOLOGY

Complexation of resveratrol with cyclodextrins: Solubility and antioxidant activity

(2008) Zhong Lu et al.   FOOD CHEMISTRY

Physical and light oxidative properties of eugenol encapsulated by molecular inclusion and emulsion–diffusion method

(2008) Mi-Jung Choi et al.   FOOD RESEARCH INTERNATIONAL