Related references
Note: Only part of the references are listed.Development of healthy gummy jellies containing honey and propolis
Roy Rivero et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Agar-based edible films for food packaging applications - A review
Fatemeh Sadat Mostafavi et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)
Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086
Jessica Soares Miranda et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Anthocyanin profile, antioxidant activity and total phenolic content of a strawberry (Fragaria x ananassa Duch) genetic resource collection
Tsaneta Dzhanfezova et al.
FOOD BIOSCIENCE (2020)
Evaluation of texture in jelly gums incorporating berries and aromatic plants
Raquel P. F. Guine et al.
OPEN AGRICULTURE (2020)
The impact of sugar consumption on stress driven, emotional and addictive behaviors
Angela Jacques et al.
NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS (2019)
Structural variation in gelatin networks from low to high-solid systems effected by honey addition
Huong Thi Lan Nguyen et al.
FOOD RESEARCH INTERNATIONAL (2019)
Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy
Silvia C. S. R. de Moura et al.
FOOD RESEARCH INTERNATIONAL (2019)
Added sugar: Nutritional knowledge and consumption pattern of a principal driver of obesity and diabetes among undergraduates in UAE
Amal H. Khawaja et al.
DIABETES & METABOLIC SYNDROME-CLINICAL RESEARCH & REVIEWS (2019)
Influence of Low Glycaemic Index Sweeteners on Antioxidant, Sensory, Mechanical, and Physicochemical Properties of a Watermelon Jelly
Susana Rubio-Arraez et al.
JOURNAL OF FOOD QUALITY (2018)
Phytochemical composition of smoothies combining pomegranate juice (Punica granatum L) and Mediterranean minor crop purees (Ficus carica, Cydonia oblonga, and Ziziphus jujube)
Marina Cano-Lamadrid et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Production of a minimally processed jelly candy for children using honey instead of sugar
Ceren Mutlu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Recent advances in understanding the anti-obesity activity of anthocyanins and their biosynthesis in microorganisms
Lianghua Xie et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)
Multidimensional comparative analysis of phenolic compounds in organic juices with high antioxidant capacity
Dariusz Nowak et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)
Rheology and botanical origin of Ethiopian monofloral honey
Abera Belay et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Red raspberry and its anthocyanins: Bioactivity beyond antioxidant capacity
Hui Teng et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits
Hock Eng Khoo et al.
FOOD & NUTRITION RESEARCH (2017)
Stevia rebaudiana, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties
Angela Periche et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2016)
Physicochemical characteristics of citrus jelly with non cariogenic and functional sweeteners
Susana Rubio-Arraez et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)
Bioactive Compounds in Some Culinary Aromatic Herbs and Their Effects on Human Health
Raquel P. F. Guine et al.
MINI-REVIEWS IN MEDICINAL CHEMISTRY (2016)
Relationship between Added Sugars Consumption and Chronic Disease Risk Factors: Current Understanding
James M. Rippe et al.
NUTRIENTS (2016)
INFLUENCE OF HEALTHY SWEETENERS (TAGATOSE AND OLIGOFRUCTOSE) ON THE PHYSICOCHEMICAL CHARACTERISTICS OF ORANGE MARMALADE
Susana Rubio-Arraez et al.
JOURNAL OF TEXTURE STUDIES (2015)
Fruit candies enriched with grape skin powders: physicochemical properties
Carola Cappa et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins
Daniel Granato et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Effect of honey in preventing gingivitis and dental caries in patients undergoing orthodontic treatment
Al-Dany A. Atwa et al.
SAUDI DENTAL JOURNAL (2014)
Phenolic quantification and botanical origin of Portuguese propolis
Soraia I. Falcao et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Effect of honey powder on dough rheology and bread quality
Qunyi Tong et al.
FOOD RESEARCH INTERNATIONAL (2010)
Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants
Thorsten Maier et al.
FOOD CHEMISTRY (2009)
Rheology of selected Polish honeys
L Juszczak et al.
JOURNAL OF FOOD ENGINEERING (2006)
Berry phenolics: Antimicrobial properties and mechanisms of action against severe human pathogens
Liisa J. Nohynek et al.
NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL (2006)
The role of antioxidants in the Mediterranean diet
F Visioli et al.
LIPIDS (2001)
High frequency dynamic shear rheology of honey
A Kulmyrzaev et al.
JOURNAL OF FOOD ENGINEERING (2000)