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A New Alternative Nutritional Source Hawthorn Vinegar: How It Interacts with Protein, Glucose and GLP-1.
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- Nutrients, 2024, v. 16, n. 13, p. 1, doi. 10.3390/nu16132163
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- Article
Hawthorn Vinegar in Health with a Focus on Immune Responses.
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- Nutrients, 2024, v. 16, n. 12, p. 1868, doi. 10.3390/nu16121868
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- Article
Optimization of Ultrasound Treatment for Watermelon Vinegar Using Response Surface Methodology: Antidiabetic— Antihypertensive Effects, Bioactive Compounds, and Minerals.
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- Fermentation (Basel), 2024, v. 10, n. 3, p. 1, doi. 10.3390/fermentation10030133
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Bee Bread as a Functional Product: Phenolic Compounds, Amino Acid, Sugar, and Organic Acid Profiles.
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- Foods, 2024, v. 13, n. 5, p. 795, doi. 10.3390/foods13050795
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- Article
Thermosonication Processing of Purple Onion Juice (Allium cepa L.): Anticancer, Antibacterial, Antihypertensive, and Antidiabetic Effects.
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- Processes, 2024, v. 12, n. 3, p. 517, doi. 10.3390/pr12030517
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- Article
Optimization of ultrasound-treated horsetail-fortified traditional apple vinegar using RSM and ANFIS modeling: bioactive and sensory properties.
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- Journal of Food Measurement & Characterization, 2024, v. 18, n. 1, p. 256, doi. 10.1007/s11694-023-02156-4
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- Article
Ultrasound-Treated and Thermal-Pasteurized Hawthorn Vinegar: Antioxidant and Lipid Profiles in Rats.
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- Nutrients, 2023, v. 15, n. 18, p. 3933, doi. 10.3390/nu15183933
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- Article
Relationships Linking the Element, Bioactive, Hydroxymethylfurfural, Color of Kars Honeys: a Chemometric Approach.
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- Biological Trace Element Research, 2023, v. 201, n. 9, p. 4576, doi. 10.1007/s12011-022-03525-8
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- Article
Modeling of Sensory Properties of Poppy Sherbet by Turkish Consumers and Changes in Quality Properties during Storage Process.
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- Foods, 2023, v. 12, n. 16, p. 3114, doi. 10.3390/foods12163114
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- Article
Effect of Thermosonication on Amino Acids, Phenolic Compounds, Sensory Properties and Microbial Quality in Freshly Squeezed Verjuice.
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- Foods, 2023, v. 12, n. 11, p. 2167, doi. 10.3390/foods12112167
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- Article
Application of ultrasound to the organic cornelian cherry (Cornus mas L.) vinegar: Changes in antibacterial, antidiabetic, antihypertensive, and anticancer activities.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.16952
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- Article
Modeling and optimization of bioactive compounds from jujube (Ziziphus jujuba Mill.) vinegar using response surface methodology and artificial neural network: Comparison of ultrasound processing and thermal pasteurization.
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- Journal of Food Processing & Preservation, 2022, v. 46, n. 11, p. 1, doi. 10.1111/jfpp.17102
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- Article
Combined Effect of Ultrasound and Microwave Power in Tangerine Juice Processing: Bioactive Compounds, Amino Acids, Minerals, and Pathogens.
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- Processes, 2022, v. 10, n. 10, p. N.PAG, doi. 10.3390/pr10102100
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- Article
Effect of thermosonication and thermal treatments on antidiabetic, antihypertensive, mineral elements and in vitro bioaccessibility of bioactive compounds in freshly squeezed pomegranate juice.
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- Journal of Food Measurement & Characterization, 2022, v. 16, n. 4, p. 3023, doi. 10.1007/s11694-022-01402-5
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- Article
Effects of Non-Thermal Treatment on Gilaburu Vinegar (Viburnum opulus L.): Polyphenols, Amino Acid, Antimicrobial, and Anticancer Properties.
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- Biology (2079-7737), 2022, v. 11, n. 6, p. 926, doi. 10.3390/biology11060926
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- Article
Moderate temperature and UV‐C light processing of Uruset apple juice: Optimization of bioactive components and evaluation of the impact on volatile profile, HMF and color.
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- Journal of Food Process Engineering, 2021, v. 44, n. 12, p. 1, doi. 10.1111/jfpe.13893
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- Article
Organic cherry laurel (Prunus laurocerasus) vinegar enriched with bioactive compounds with ultrasound technology using artificial neural network (ANN) and response surface methodology (RSM): Antidiabetic, antihypertensive, cytotoxic activities, volatile profile and optical microstructure
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 10, p. 1, doi. 10.1111/jfpp.15883
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- Article
Ultrasound Processing of Vinegar: Modelling the Impact on Bioactives and Other Quality Factors.
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- Foods, 2021, v. 10, n. 8, p. 1703, doi. 10.3390/foods10081703
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Anticancer effects of enrichment in the bioactive components of the functional beverage of Turkish gastronomy by supplementation with purple basil (Ocimum basilicum L.) and the ultrasound treatment.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 5, p. 1, doi. 10.1111/jfpp.15436
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- Article
Ultrasound processing of verjuice (unripe grape juice) vinegar: effect on bioactive compounds, sensory properties, microbiological quality and anticarcinogenic activity.
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- Journal of Food Science & Technology, 2020, v. 57, n. 9, p. 3445, doi. 10.1007/s13197-020-04379-5
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Sensory, physicochemical, microbiological and bioactive properties of red watermelon juice and yellow watermelon juice after ultrasound treatment.
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- Journal of Food Measurement & Characterization, 2020, v. 14, n. 3, p. 1417, doi. 10.1007/s11694-020-00391-7
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- Article
Optimization of Uruset Apple Vinegar Production Using Response Surface Methodology for the Enhanced Extraction of Bioactive Substances.
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- Foods, 2019, v. 8, n. 3, p. 107, doi. 10.3390/foods8030107
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- Article