How additive manufacturing can boost the bioactivity of baked functional foods

3D printing of foods: recent developments, future perspectives and challenges

(2020) Alain Le-Bail et al.   Current Opinion in Food Science

Encapsulation of food bioactives and nutraceuticals by various chitosan-based nanocarriers

(2020) Safoura Akbari-Alavijeh et al.   FOOD HYDROCOLLOIDS

3D printed functional cookies fortified with Arthrospira platensis: Evaluation of its antioxidant potential and physical-chemical characterization

(2020) Marta V. Vieira et al.   FOOD HYDROCOLLOIDS

Advances in Spray-Drying Encapsulation of Food Bioactive Ingredients: From Microcapsules to Nanocapsules

(2019) Elham Assadpour et al.   Annual Review of Food Science and Technology

Moderate electric fields as a potential tool for sustainable recovery of phenolic compounds from Pinus pinaster bark

(2019) Pedro Miguel Ferreira Santos et al.   ACS Sustainable Chemistry & Engineering

Nano-delivery systems for encapsulation of dietary polyphenols: An experimental approach for neurodegenerative diseases and brain tumors

(2018) T. Squillaro et al.   BIOCHEMICAL PHARMACOLOGY

3D printing technology: The new era for food customization and elaboration

(2018) Iman Dankar et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Grape skin extract improves muscle function and extends lifespan of a Drosophila model of Parkinson's disease through activation of mitophagy

(2018) Zhihao Wu et al.   EXPERIMENTAL GERONTOLOGY

Relevance of functional foods in the Mediterranean diet: the role of olive oil, berries and honey in the prevention of cancer and cardiovascular diseases

(2018) Maurizio Battino et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of hydrocolloid addition on dimensional stability in post-processing of 3D printable cookie dough

(2018) Hyun Woo Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Encapsulation of (─)-epigallocatechin-3-gallate (EGCG) in solid lipid nanoparticles for food applications

(2018) Rasha Shtay et al.   JOURNAL OF FOOD ENGINEERING

Current evidence on the effect of dietary polyphenols intake on chronic diseases

(2017) Chiara Costa et al.   FOOD AND CHEMICAL TOXICOLOGY

Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree

(2016) V. Lavelli et al.   FOOD CHEMISTRY

3d printing technologies applied for food design: Status and prospects

(2016) Fernanda C. Godoi et al.   JOURNAL OF FOOD ENGINEERING

Minimally Processed Functional Foods: Technological and Operational Pathways

(2016) Svetlana Rodgers   JOURNAL OF FOOD SCIENCE

Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies

(2016) Beatriz Vieira da Silva et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review

(2015) Balunkeswar Nayak et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Additive manufacturing for the food industry

(2015) Jeffrey I. Lipton et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Challenges and Solutions to Incorporation of Nutraceuticals in Foods

(2015) Mary Ann Augustin et al.   Annual Review of Food Science and Technology

The effect of cooking on the phytochemical content of vegetables

(2013) Mariantonella Palermo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Extraction of Polyphenols from Red Grape Pomace Assisted by Pulsed Ohmic Heating

(2012) Nada El Darra et al.   Food and Bioprocess Technology

High-throughput micro plate assays for screening flavonoid content and DPPH-scavenging activity in sorghum bran and flour

(2012) Thomas J Herald et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Rheological properties of water insoluble date fiber incorporated wheat flour dough

(2012) Jasim Ahmed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Study on Maillard-reaction driven transformations and increase of antioxidant activity in lysine fortified biscuits

(2012) Diána Virág et al.   MICROCHEMICAL JOURNAL

Polyphenols as antimicrobial agents

(2011) Maria Daglia   CURRENT OPINION IN BIOTECHNOLOGY

Dietary Supplementation of Grape Skin Extract Improves Glycemia and Inflammation in Diet-Induced Obese Mice Fed a Western High Fat Diet

(2011) Shelly Hogan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Browning development in bakery products – A review

(2010) Emmanuel Purlis   JOURNAL OF FOOD ENGINEERING

Structural Design Principles for Delivery of Bioactive Components in Nutraceuticals and Functional Foods

(2009) David Julian McClements et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cardioprotective actions of grape polyphenols

(2008) Wayne R. Leifert et al.   NUTRITION RESEARCH

Incorporation of functional ingredients into foods

(2008) Li Day et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY