Anti-diabetic, anti-cholinesterase, and antioxidant potential, chemical composition and sensory evaluation of novel sea buckthorn-based smoothies

Organic Acids from Roselle (Hibiscus sabdariffa L.)—A Brief Review of Its Pharmacological Effects

(2020) Jeannett Izquierdo-Vega et al.   Biomedicines

Principal component analysis (PCA) of physicochemical compounds’ content in different cultivars of peach fruits, including qualification and quantification of sugars and organic acids by HPLC

(2019) Paulina Nowicka et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Characterization in vitro potency of biological active fractions of seeds, skins and flesh from selected Vitis vinifera L. cultivars and interspecific hybrids

(2019) Karolina Tkacz et al.   Journal of Functional Foods

Flavonoids and Their Anti-Diabetic Effects: Cellular Mechanisms and Effects to Improve Blood Sugar Levels

(2019) AL-Ishaq et al.   Biomolecules

UPLC-PDA-Q/TOF-MS profiling of phenolic and carotenoid compounds and their influence on anticholinergic potential for AChE and BuChE inhibition and on-line antioxidant activity of selected Hippophaë rhamnoides L. cultivars

(2019) Karolina Tkacz et al.   FOOD CHEMISTRY

Analysis of flavour compounds and prediction of sensory properties in sea buckthorn ( Hippophaë rhamnoides L.) berries

(2019) Xueying Ma et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Anti-Oxidant and Anti-Enzymatic Activities of Sea Buckthorn (Hippophaë rhamnoides L.) Fruits Modulated by Chemical Components

(2019) Karolina Tkacz et al.   Antioxidants

Cholinesterase targeting by polyphenols: A therapeutic approach for the treatment of Alzheimer’s disease

(2018) Nasimudeen R. Jabir et al.   CNS Neuroscience & Therapeutics

Inhibitory Potential against Digestive Enzymes Linked to Obesity and Type 2 Diabetes and Content of Bioactive Compounds in 20 Cultivars of the Peach Fruit Grown in Poland

(2018) Paulina Nowicka et al.   PLANT FOODS FOR HUMAN NUTRITION

Quality Changes and Shelf-Life Prediction of a Fresh Fruit and Vegetable Purple Smoothie

(2017) Gerardo A. González-Tejedor et al.   Food and Bioprocess Technology

Chemical composition and antioxidant capacity of different anatomical parts of pear ( Pyrus communis L.)

(2016) Joanna Kolniak-Ostek   FOOD CHEMISTRY

Polyphenols rich fraction from Geoffroea decorticans fruits flour affects key enzymes involved in metabolic syndrome, oxidative stress and inflammatory process

(2016) M.S. Costamagna et al.   FOOD CHEMISTRY

Sensory properties and consumer characteristics contributing to liking of berries

(2016) Oskar Laaksonen et al.   FOOD QUALITY AND PREFERENCE

Preservation of bioactive compounds of a green vegetable smoothie using short time–high temperature mild thermal treatment

(2016) Noelia Castillejo et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Sensory attributes and changes of physicochemical properties during storage of smoothies prepared from selected fruit

(2016) Paulina Nowicka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of phytochemicals, antioxidant capacity, and antidiabetic activity of novel smoothies from selected Prunus fruits

(2016) Paulina Nowicka et al.   Journal of Functional Foods

Phenolic compounds, antioxidant and antidiabetic activity of different cultivars of Ficus carica L. fruits

(2016) Aneta Wojdyło et al.   Journal of Functional Foods

Anticholinesterase activity of selected phenolic acids and flavonoids – interaction testing in model solutions

(2015) Dominik Szwajgier   ANNALS OF AGRICULTURAL AND ENVIRONMENTAL MEDICINE

Uptake and bioavailability of anthocyanins and phenolic acids from grape/blueberry juice and smoothie in vitro and in vivo

(2015) Sabine Kuntz et al.   BRITISH JOURNAL OF NUTRITION

Bioactive Compounds and Enzymatic Activity of Red Vegetable Smoothies During Storage

(2015) Lizette L. Rodríguez-Verástegui et al.   Food and Bioprocess Technology

Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compounds

(2015) Noelia Castillejo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antidiabetic properties of dietary flavonoids: a cellular mechanism review

(2015) Ramachandran Vinayagam et al.   Nutrition & Metabolism

Effects of sea buckthorn (Hippophaë rhamnoides) juice and L-quebrachitol on type 2 diabetes mellitus in db/db mice

(2015) Yong Xue et al.   Journal of Functional Foods

Quinine sensitivity influences the acceptance of sea-buckthorn and grapefruit juices in 9- to 11-year-old children

(2013) Ditte Hartvig et al.   APPETITE

Antioxidant property and storage stability of quince juice phenolic compounds

(2013) Aneta Wojdyło et al.   FOOD CHEMISTRY

Bioactive compounds vs. organoleptic assessment of ‘smoothies’-type products prepared from selected fruit species

(2013) Mirosława Teleszko et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Flavonols and Flavones in Some Bulgarian Plant Foods

(2013) Silvia Tsanova-Savova et al.   POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES

Effects of Cultivar and Process Variables on Dynamic-Mechanical and Sensorial Behavior of Value-Added Grape-Based Smoothies

(2012) Antonietta Baiano et al.   MOLECULES

Effect of lactic acid fermentation on antioxidant, texture, color and sensory properties of red and green smoothies

(2011) Raffaella Di Cagno et al.   FOOD MICROBIOLOGY

Sea buckthorn berries: A potential source of valuable nutrients for nutraceuticals and cosmoceuticals

(2011) Lalit M. Bal et al.   FOOD RESEARCH INTERNATIONAL

Flavonoid–flavonoid interaction and its effect on their antioxidant activity

(2010) Maria Hidalgo et al.   FOOD CHEMISTRY

Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

(2010) Derek F. Keenan et al.   Innovative Food Science & Emerging Technologies

Inositols and methylinositols in sea buckthorn (Hippophaë rhamnoides) berries

(2009) Heikki Kallio et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

Sugars, acids, ethyl β-d-glucopyranose and a methyl inositol in sea buckthorn (Hippophaë rhamnoides) berries

(2008) Baoru Yang   FOOD CHEMISTRY