Related references
Note: Only part of the references are listed.Bioactive compounds and nutritional composition of Swiss chard (Beta vulgarisL. var.ciclaandflavescens): a systematic review
Magda Gamba et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2021)
An eco-friendly pressure liquid extraction method to recover anthocyanins from broken black bean hulls
Renata Fialho Teixeira et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2021)
Nutritional Properties and In Vitro Antidiabetic Activities of Blue and Yellow Corn Extracts: A Comparative Study
Aleksandra J. Smorowska et al.
JOURNAL OF FOOD QUALITY (2021)
Colored Corn: An Up-Date on Metabolites Extraction, Health Implication, and Potential Use
Raffaella Colombo et al.
MOLECULES (2021)
Extrusion Processing of Pure Chokeberry (Aronia melanocarpa) Pomace: Impact on Dietary Fiber Profile and Bioactive Compounds
Vera Schmid et al.
FOODS (2021)
Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion
David Neder-Suarez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Anthocyanins of Blue Corn and Tortilla Arrest Cell Cycle and Induce Apoptosis on Breast and Prostate Cancer Cells
Monica Y. Herrera-Sotero et al.
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2020)
Optimisation of extraction procedure and development of LC-DAD-MS methodology for anthocyanin analysis in anthocyanin-pigmented corn kernels
H. T. Hong et al.
FOOD CHEMISTRY (2020)
Analysis of the Anthocyanin Degradation in Blue Honeysuckle Berry under Microwave Assisted Foam-Mat Drying
Yu Sun et al.
FOODS (2020)
Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea maysL.) and process optimization
Mariela Menchaca-Armenta et al.
JOURNAL OF FOOD SCIENCE (2020)
Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
Juana Fernandez-Lopez et al.
PLANTS-BASEL (2020)
Thermal Degradation Kinetics of Anthocyanins Extracted from Purple Maize Flour Extract and the Effect of Heating on Selected Biological Functionality
Mioara Slavu (Ursu) et al.
FOODS (2020)
In silico analysis of antidiabetic potential of phenolic compounds from blue corn (Zea mays L.) and black bean (Phaseolus vulgaris L.)
K. Damian-Medina et al.
HELIYON (2020)
Effect of Agave Fructans as Carrier on the Encapsulation of Blue Corn Anthocyanins by Spray Drying
Miguel A. Sanchez-Madrigal et al.
FOODS (2019)
Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods
Xochitl Ariadna Ruiz-Armenta et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace
Carlos Delgado-Nieblas et al.
CYTA-JOURNAL OF FOOD (2019)
Different effects of extrusion on the phenolic profiles and antioxidant activity in milled fractions of brown rice
Ruifen Zhang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Roselle Anthocyanins: Antioxidant Properties and Stability to Heat and pH
Hai-Yao Wu et al.
MOLECULES (2018)
Maillard-Reacted Whey Protein Isolates Enhance Thermal Stability of Anthocyanins over a Wide pH Range
Xinguang Qin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)
Anthocyanin condensed forms do not affect color or chemical stability of purple corn pericarp extracts stored under different pHs
Diego Luna-Vital et al.
FOOD CHEMISTRY (2017)
Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential
Luis Mojica et al.
FOOD CHEMISTRY (2017)
Physical and hydration properties of expanded extrudates from a blue corn, yellow pea and oat bran blend
Gonzalo Emmanuel Jacques-Fajardo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces
Saraid Mora-Rochin et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Polyphenolic compound stability and antioxidant capacity of apple pomace in an extruded cereal
Julieta Leyva-Corral et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Specific Anthocyanin Contents of Whole Blue Maize Second-Generation Snacks: An Evaluation Using Response Surface Methodology and Lime Cooking Extrusion
Anayansi Escalante-Aburto et al.
JOURNAL OF CHEMISTRY (2016)
Effect of extrusion on phytochemical profiles in milled fractions of black rice
Huihui Ti et al.
FOOD CHEMISTRY (2015)
Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third- generation snacks
I. L. Camacho-Hernandez et al.
CYTA-JOURNAL OF FOOD (2014)
Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology
Anayansi Escalante-Aburto et al.
MOLECULES (2014)
Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates
A. Escalante-Aburto et al.
CYTA-JOURNAL OF FOOD (2013)
The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment
Mengyao Zhao et al.
FOOD CHEMISTRY (2013)
Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes
Balunkeswar Nayak et al.
JOURNAL OF FOOD SCIENCE (2011)
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
Charles Brennan et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2011)
Polyphenolic Composition and Antioxidant Capacity of Extruded Cranberry Pomace
Brittany L. White et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
Ankit Patras et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and Flavonol Profiles and Antioxidant Properties of Pinto and Black Beans (Phaseolus vulgaris L.) as Affected by Thermal Processing
Baojun Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Changes of anthocyanins, anthocyanidins, and antioxidant activity in bilberry extract during dry heating
X. Yue et al.
JOURNAL OF FOOD SCIENCE (2008)
Polyphenolics and antioxidant capacity of white and blue corns processed into tortillas and chips
David Del Pozo-Insfran et al.
CEREAL CHEMISTRY (2007)
Antioxidant activity and phenolic compounds of Swiss chard (Beta vulgaris subspecies cycla) extracts
YH Pyo et al.
FOOD CHEMISTRY (2004)
Share Paper
