Found: 19
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Bioactive compounds and antioxidant capacity of yellow Yinzhen tea affected by different extraction conditions.
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- Journal of Food & Nutrition Research, 2014, v. 53, n. 3, p. 278
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- Article
Content of saccharides, antioxidant and sensory properties of pear cultivar "Abate Fetel" affected by ultrasound pre-treatment and air drying duration.
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- Journal of Food & Nutrition Research, 2013, v. 52, n. 4, p. 239
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- Publication type:
- Article
Longan (Dimocarpus longan) and lychee (Litchi chinensis): Functional ingredients in chocolate pralines.
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- Journal of Food Biochemistry, 2019, v. 43, n. 10, p. N.PAG, doi. 10.1111/jfbc.12811
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- Article
Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐months storage.
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- Journal of Food Processing & Preservation, 2020, v. 44, n. 8, p. 1, doi. 10.1111/jfpp.14628
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- Article
Physical Properties of Non-Agglomerated Cocoa Drink Powder Mixtures Containing Various Types of Sugar and Sweetener.
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- Food & Bioprocess Technology, 2013, v. 6, n. 4, p. 1044, doi. 10.1007/s11947-011-0742-0
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- Article
Bioactive and Sensory Properties of Herbal Spirit Enriched with Cocoa ( Theobroma cacao L.) Polyphenolics.
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- Food & Bioprocess Technology, 2012, v. 5, n. 7, p. 2908, doi. 10.1007/s11947-011-0630-7
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- Publication type:
- Article
Comparison of Conventional and Ultrasound Assisted Extraction Techniques of Yellow Tea and Bioactive Composition of Obtained Extracts.
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- Food & Bioprocess Technology, 2012, v. 5, n. 7, p. 2858, doi. 10.1007/s11947-012-0791-z
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- Publication type:
- Article
Application of whey protein isolates and zein for the formulation of alginate-based delivery systems encapsulating Ganoderma lucidum polyphenols.
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- Croatian Journal of Food Science & Technology, 2016, v. 8, n. 2, p. 99, doi. 10.17508/CJFST.2016.8.2.09
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- Article
MODIFICATION OF FUNCTIONAL QUALITY OF BEER BY USING MICROENCAPSULATED GREEN TEA (Camellia sinensis L.) AND GANODERMA MUSHROOM (Ganoderma lucidum L.) BIOACTIVE COMPOUNDS.
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- Chemical Industry & Chemical Engineering Quarterly, 2017, v. 23, n. 4, p. 457, doi. 10.2298/CICEQ160722060B
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- Article
Antioxidant efficiency of polyphenols from coffee and coffee substitutes-electrochemical versus spectrophotometric approach.
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- Journal of Food Science & Technology, 2017, v. 54, n. 8, p. 2324, doi. 10.1007/s13197-017-2672-y
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- Publication type:
- Article
Nettle ( Urtica dioica L.) extracts as functional ingredients for production of chocolates with improved bioactive composition and sensory properties.
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- Journal of Food Science & Technology, 2015, v. 52, n. 12, p. 7723, doi. 10.1007/s13197-015-1916-y
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- Publication type:
- Article
The Potential of Combined Emulsification and Spray Drying Techniques for Encapsulation of Polyphenols from Rosemary (Rosmarinus officinalis L.) Leaves.
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- Food Technology & Biotechnology, 2018, v. 56, n. 4, p. 494, doi. 10.17113/ftb.56.04.18.5680
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- Publication type:
- Article
Novel Approach to the Development of Functional Goat's Milk-Based Beverages Using Medicinal Plant Extracts in Combination with High Intensity Ultrasound Treatment.
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- Food Technology & Biotechnology, 2017, v. 55, n. 4, p. 484, doi. 10.17113/ftb.55.04.17.5123
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- Article
Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage.
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- Food Technology & Biotechnology, 2016, v. 54, n. 1, p. 13, doi. 10.17113/ftb.54.01.16.4014
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- Article
Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds.
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- Food Engineering Reviews, 2015, v. 7, n. 4, p. 452, doi. 10.1007/s12393-014-9106-7
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- Article
Phenolic composition and antioxidant properties of some traditionally used medicinal plants affected by the extraction time and hydrolysis.
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- Phytochemical Analysis, 2011, v. 22, n. 2, p. 172, doi. 10.1002/pca.1264
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- Article
Antioxidative potential of different coffee substitute brews affected by milk addition.
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- European Food Research & Technology, 2015, v. 241, n. 1, p. 115, doi. 10.1007/s00217-015-2440-z
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- Article
Comparative study of cytotoxic and cytoprotective activities of cocoa products affected by their cocoa solids content and bioactive composition.
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- European Food Research & Technology, 2012, v. 234, n. 1, p. 173, doi. 10.1007/s00217-011-1632-4
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- Article
Efficiency Assessment of Natural Biopolymers as Encapsulants of Green Tea ( Camellia sinensis L.) Bioactive Compounds by Spray Drying.
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- Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2444, doi. 10.1007/s11947-015-1592-y
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- Publication type:
- Article