The effect of carboxymethyl cellulose and β-cyclodextrin as debittering agents on bitterness and physicochemical properties of bitter gourd extract

Preparation, characterization, and antioxidant activity of β-cyclodextrin nanoparticles loaded Rosa damascena essential oil for application in beverage

(2022) Zahra Hadian et al.   FOOD CHEMISTRY

Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose

(2021) Hanna Manninen et al.   JOURNAL OF FOOD SCIENCE

Understanding phenolic acids inhibition of α-amylase and α-glucosidase and influence of reaction conditions

(2021) Andrea Aleixandre et al.   FOOD CHEMISTRY

Structure determination, bitterness evaluation and hepatic gluconeogenesis inhibitory activity of triterpenoids from the Momordica charantia fruit

(2021) Yuanyuan Deng et al.   FOOD CHEMISTRY

Inclusion complexation of catechins-rich green tea extract by β-cyclodextrin: Preparation, physicochemical, thermal, and antioxidant properties

(2020) Chagam Koteswara Reddy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Bioactive Compounds in Anti-Diabetic Plants: From Herbal Medicine to Modern Drug Discovery

(2020) Ngan Tran et al.   Biology-Basel

Water inside β-cyclodextrin cavity: amount, stability and mechanism of binding

(2019) Stiliyana Pereva et al.   Beilstein Journal of Organic Chemistry

Evaluating the efficacy of chitosan and CMC incorporated with moringa leaf extracts on reducing peteca spot incidence on ‘Eureka’ lemon

(2019) Muriel Mbhoni Rikhotso et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Impact of cyclodextrin treatment on composition and sensory properties of lingonberry (Vaccinium vitis-idaea) juice

(2019) Niina Kelanne et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Debittering of bitter gourd juice using β -cyclodextrin: Mechanism and effect on antidiabetic potential

(2018) Shweta Deshaware et al.   FOOD CHEMISTRY

Stability and recovery of cyclodextrin encapsulated catechin in various food matrices

(2018) Siyin Ho et al.   FOOD CHEMISTRY

Phenolic acid, carotenoid composition, and antioxidant activity of bitter melon (Momordica charantia L.) at different maturation stages

(2017) Sang Hoon Lee et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

In vitro and in vivo α-amylase and α-glucosidase inhibiting activities of the protein extracts from two varieties of bitter gourd (Momordica charantia L.)

(2016) Sundar Poovitha et al.   BMC Complementary and Alternative Medicine

Bitter melon (Momordica charantiaL.) bioactive composition and health benefits: A review

(2015) Sing P. Tan et al.   FOOD REVIEWS INTERNATIONAL

Optimized Aqueous Extraction of Saponins from Bitter Melon for Production of a Saponin-Enriched Bitter Melon Powder

(2014) Sing P. Tan et al.   JOURNAL OF FOOD SCIENCE

The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts

(2013) Sinéad Lordan et al.   FOOD CHEMISTRY

Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review

(2012) Dongxiao Sun-Waterhouse et al.   Food and Bioprocess Technology

The efficacy of bitter blockers on health-relevant bitterants

(2011) Nicole J. Gaudette et al.   Journal of Functional Foods

Antidiabetic effects of bitter gourd extracts in insulin-resistant db/db mice

(2010) Sandra D. Klomann et al.   BRITISH JOURNAL OF NUTRITION

Sensory Properties of Ginseng Solutions Modified by Masking Agents

(2010) Lauren C. Tamamoto et al.   JOURNAL OF FOOD SCIENCE

The effect of polysaccharides on the astringency induced by phenolic compounds

(2009) A. Troszyńska et al.   FOOD QUALITY AND PREFERENCE

Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

(2009) Gastón Ares et al.   FOOD RESEARCH INTERNATIONAL