Chamomile Wastes (Matricaria chamomilla): New Source of Polysaccharides

Physico-chemical characterization of water-soluble pectic extracts from Rosa damascena , Calendula officinalis and Matricaria chamomilla wastes

(2016) Anton Slavov et al.   FOOD HYDROCOLLOIDS

Chamomile flower extract-directed CuO nanoparticle formation for its antioxidant and DNA cleavage properties

(2016) Fatih Duman et al.   Materials Science & Engineering C-Materials for Biological Applications

Radical scavenging and antioxidant effects of Matricaria chamomilla polyphenolic–polysaccharide conjugates

(2015) Joanna Kolodziejczyk-Czepas et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The influence of conjugates isolated from Matricaria chamomilla L. on platelets activity and cytotoxicity

(2013) Michał Bijak et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Butternut and beetroot pectins: Characterization and functional properties

(2012) Eliana N. Fissore et al.   FOOD HYDROCOLLOIDS

Antioxidant capacity and colour stability of texture-improved canned strawberries as affected by the addition of rose (Rosa damascena Mill.) petal extracts

(2011) Vasil Shikov et al.   FOOD RESEARCH INTERNATIONAL

Cultivation of medicinal and aromatic plants for specialty industrial materials

(2011) Andrea Lubbe et al.   INDUSTRIAL CROPS AND PRODUCTS

Optimisation of the extraction and processing conditions of chamomile (Matricaria chamomilla L.) for incorporation into a beverage

(2008) Niamh Harbourne et al.   FOOD CHEMISTRY

Hydrocolloids as emulsifiers and emulsion stabilizers

(2008) Eric Dickinson   FOOD HYDROCOLLOIDS

Role of Protein and Ferulic Acid in the Emulsification Properties of Sugar Beet Pectin

(2008) Chee Kiong Siew et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermoanalytical characterisation of processing-dependent structural changes and state transitions of citrus pectin

(2007) Ulrike Einhorn-Stoll et al.   FOOD HYDROCOLLOIDS