Related references
Note: Only part of the references are listed.Effect of HP-β-cyclodextrins complexation on the antioxidant activity of flavonols
M. T. Mercader-Ros et al.
FOOD CHEMISTRY (2010)
Kaempferol Complexation in Cyclodextrins at Basic pH
Maria Teresa Mercader-Ros et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effects of Addition of α-Cyclodextrin on the Sensory Quality, Volatile Compounds, and Color Parameters of Fresh Pear Juice
Jose M. Lopez-Nicolas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Complexation of resveratrol by native and modified cyclodextrins:: Determination of complexation constant by enzymatic, solubility and fluorimetric assays
C. Lucas-Abellan et al.
FOOD CHEMISTRY (2008)
Berry fruits: compositional elements, biochemical activities, and the impact of their intake on human health, performance, and disease
Navindra P. Seeram
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Use of natural and modified cyclodextrins as inhibiting agents of peach juice enzymatic browning
Jose M. Lopez-Nicolas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Rapid assessment of vitamin A activity through objective color measurements for the quality control of orange juices with diverse carotenoid profiles
Antonio J. Melendez-Martinez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Changes in orange juice color by addition of mandarin juice
AJ Pérez-López et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2006)
Thermal degradation kinetics of nutrients in orange juice heated by electromagnetic and conventional methods
VB Vikram et al.
JOURNAL OF FOOD ENGINEERING (2005)
Optimization of tropical juice composition for the Spanish market
M Serrano-Megias et al.
JOURNAL OF FOOD SCIENCE (2005)
Measuring reactive species and oxidative damage in vivo and in cell culture:: how should you do it and what do the results mean?
B Halliwell et al.
BRITISH JOURNAL OF PHARMACOLOGY (2004)
Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay
A Dávalos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Effect of thermal pasteurization on Valencia orange juice color and pigments
HS Lee et al.
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY (2003)
Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer
PM Kris-Etherton et al.
AMERICAN JOURNAL OF MEDICINE (2002)
Global view on functional foods: European perspectives
MB Roberfroid
BRITISH JOURNAL OF NUTRITION (2002)
Encapsulation of flavors using cyclodextrins: Comparison of flavor retention in alpha, beta, and gamma types
TA Reineccius et al.
JOURNAL OF FOOD SCIENCE (2002)
Scientific basis of biomarkers and benefits of functional foods for reduction of disease risk: cancer
JJ Rafter
BRITISH JOURNAL OF NUTRITION (2002)
Antioxidant activity and phenolic content of oregon caneberries
L Wada et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams
P Zafrilla et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Combined hydroxypropyl-β-cyclodextrin and poly(alkylcyanoacrylate) nanoparticles intended for oral administration of saquinavir
H Boudad et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2001)
Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing
MI Gil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
