4.4 Review

A review on polyphenols: Classification, beneficial effects and their application in dairy products

Related references

Note: Only part of the references are listed.
Review Food Science & Technology

Addition of milk to tea infusions: Helpful or harmful? Evidence from in vitro and in vivo studies on antioxidant properties

Ali Rashidinejad et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)

Article Agriculture, Multidisciplinary

Addition of grape pomace extract to probiotic fermented goat milk: the effect on phenolic content, probiotic viability and sensory acceptability

Karina M. O. dos Santos et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Article Food Science & Technology

Prebiotics addition in sheep milk ice cream: A rheological, microstructural and sensory study

C. F. Balthazar et al.

JOURNAL OF FUNCTIONAL FOODS (2017)

Editorial Material Biotechnology & Applied Microbiology

Food Bioactive Compounds against Diseases of the 21st Century 2016

Blanca Hernandez-Ledesma et al.

BIOMED RESEARCH INTERNATIONAL (2017)

Article Food Science & Technology

Pomegranate peel extract polyphenols induced apoptosis in human hepatoma cells by mitochondrial pathway

Bingbing Song et al.

FOOD AND CHEMICAL TOXICOLOGY (2016)

Article Chemistry, Applied

Interactions between milk fat globules and green tea catechins

Ali Rashidinejad et al.

FOOD CHEMISTRY (2016)

Article Agriculture, Dairy & Animal Science

A sensory- and consumer-based approach to optimize cheese enrichment with grape skin powders

L. Torri et al.

JOURNAL OF DAIRY SCIENCE (2016)

Article Food Science & Technology

Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage

Premalatha Muniandy et al.

FOOD PACKAGING AND SHELF LIFE (2016)

Article Food Science & Technology

Hypertension parameters are attenuated by the continuous consumption of probiotic Minas cheese

Pablo C. B. Lollo et al.

FOOD RESEARCH INTERNATIONAL (2015)

Article Agriculture, Dairy & Animal Science

Effect of commercial grape extracts on the cheese-making properties of milk

Denise Felix da Silva et al.

JOURNAL OF DAIRY SCIENCE (2015)

Article Engineering, Chemical

Characterization of resveratrol-milk protein interaction

Elham Ghorbani Gorji et al.

JOURNAL OF FOOD ENGINEERING (2015)

Article Food Science & Technology

Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract

Ana Carolina Pelaes Vital et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

THE PROCESS AND MATURATION STABILITY OF CHIHUAHUA CHEESE WITH ANTIOXIDANTS IN MULTIPLE EMULSIONS

D. J. Pimentel-Gonzalez et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Article Food Science & Technology

Optimization of UF-Feta cheese preparation, enriched by peppermint extract

Abolfazl Fadavi et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Food Science & Technology

Viability of probiotic bacteria in fermented skim milk produced with different levels of milk powder and sugar

Luciana C. Maganha et al.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2014)

Article Biochemistry & Molecular Biology

Protective effects of citrus and rosemary extracts on UV-induced damage in skin cell model and human volunteers

A. Perez-Sanchez et al.

JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY (2014)

Review Chemistry, Analytical

Nuclear magnetic resonance for foodomics beyond food analysis

Luca Laghi et al.

TRAC-TRENDS IN ANALYTICAL CHEMISTRY (2014)

Review Food Science & Technology

Fermented Milks and Milk Products as Functional Foods-A Review

V. K. Shiby et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2013)

Article Food Science & Technology

Production and characterization of Cheddar-type cheese enriched with green tea extract

Helene J. Giroux et al.

DAIRY SCIENCE & TECHNOLOGY (2013)

Article Food Science & Technology

Drinking yoghurts with berry polyphenols added before and after fermentation

Dongxiao Sun-Waterhouse et al.

FOOD CONTROL (2013)

Article Food Science & Technology

Milk enhances intestinal absorption of green tea catechins in in vitro digestion/Caco-2 cells model

Yanlan Xie et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Food Science & Technology

Effects of catechin on the phenolic content and antioxidant properties of low-fat cheese

Ali Rashidinejad et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

Article Agriculture, Multidisciplinary

The Protective Effects of Bilberry and Lingonberry Extracts against UV Light-Induced Retinal Photoreceptor Cell Damage in Vitro

Kenjirou Ogawa et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Biochemistry & Molecular Biology

The effect of milk alpha-casein on the antioxidant activity of tea polyphenols

Philippe Bourassa et al.

JOURNAL OF PHOTOCHEMISTRY AND PHOTOBIOLOGY B-BIOLOGY (2013)

Article Food Science & Technology

Fortification of yoghurts with grape (Vitis vinifera) seed extracts

Vaya Chouchouli et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2013)

Article Multidisciplinary Sciences

Curcumin Modulates DNA Methylation in Colorectal Cancer Cells

Alexander Link et al.

PLOS ONE (2013)

Review Biochemical Research Methods

Microencapsulation in food science and biotechnology

Filomena Nazzaro et al.

CURRENT OPINION IN BIOTECHNOLOGY (2012)

Article Food Science & Technology

Grape stem extracts: Polyphenolic content and assessment of their in vitro antioxidant properties

Maria Anastasiadi et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Chemistry, Applied

Polyphenolic compounds as functional ingredients in cheese

Jaejoon Han et al.

FOOD CHEMISTRY (2011)

Article Chemistry, Applied

Milk β-lactoglobulin complexes with tea polyphenols

C. D. Kanakis et al.

FOOD CHEMISTRY (2011)

Article Chemistry, Applied

Interaction of milk α- and β-caseins with tea polyphenols

Imed Hasni et al.

FOOD CHEMISTRY (2011)

Article Food Science & Technology

Phenolic fortification of yogurt using grape and callus extracts

Mehmet Karaaslan et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2011)

Article Pharmacology & Pharmacy

Encapsulation of Natural Polyphenolic Compounds; a Review

Aude Munin et al.

Pharmaceutics (2011)

Article Chemistry, Applied

Characterization of binding interactions between green tea flavanoids and milk proteins

Zerrin Yuksel et al.

FOOD CHEMISTRY (2010)

Article Nutrition & Dietetics

Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance

Laura Bravo

NUTRITION REVIEWS (2010)

Article Food Science & Technology

Yerba mate tea (Ilex paraguariensis): Phenolics, antioxidant capacity and in vitro inhibition of colon cancer cell proliferation

Elvira Gonzalez de Mejia et al.

JOURNAL OF FUNCTIONAL FOODS (2010)

Review Nutrition & Dietetics

Chemistry and Biochemistry of Dietary Polyphenols

Rong Tsao

NUTRIENTS (2010)

Article Chemistry, Medicinal

QSAR study of antioxidant activity of wine polyphenols

Vesna Rastija et al.

EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY (2009)

Article Chemistry, Applied

Phenolic acid profiles of mangosteen fruits (Garcinia mangostana)

Ryszard Zadernowski et al.

FOOD CHEMISTRY (2009)

Article Food Science & Technology

Polyphenols: food sources, properties and applications - a review

Hasna El Gharras

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)

Article Food Science & Technology

Total phenolics and antioxidant capacity of indigenous vegetables in the southeast United States: Alabama Collaboration for Cardiovascular Equality Project

Zhiliang Huang et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2009)

Article Food Science & Technology

Change in anthocyanin concentrations in red apricot fruits during ripening

Sylvie Bureau et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Review Biochemical Research Methods

Microchips for CE: Breakthroughs in real-world food analysis

Alberto Escarpa et al.

ELECTROPHORESIS (2008)

Article Food Science & Technology

Influence of milk and sugar on antioxidant potential of black tea

Vasundhara Sharma et al.

FOOD RESEARCH INTERNATIONAL (2008)

Article Agriculture, Dairy & Animal Science

French Marine Bark Extract Pycnogenol as a Possible Enrichment Ingredient for Yogurt

S. Ruggeri et al.

JOURNAL OF DAIRY SCIENCE (2008)

Review Nutrition & Dietetics

A critical review of predefined diet quality scores

Patricia M. C. M. Waijers et al.

BRITISH JOURNAL OF NUTRITION (2007)

Article Biochemical Research Methods

Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin-Ciocalteu reagent

Elizabeth A. Ainsworth et al.

NATURE PROTOCOLS (2007)

Review Biochemistry & Molecular Biology

Dietary polyphenols and their biological significance

Xiuzhen Han et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2007)

Review Chemistry, Analytical

Phenolics in cereals, fruits and vegetables: Occurrence, extraction and analysis

Marian Naczk et al.

JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2006)

Review Plant Sciences

Systemic immunity

Murray Grant et al.

CURRENT OPINION IN PLANT BIOLOGY (2006)

Article Endocrinology & Metabolism

Addition of milk does not alter the antioxidant activity of black tea

VC Reddy et al.

ANNALS OF NUTRITION AND METABOLISM (2005)

Review Nutrition & Dietetics

Polyphenols:: food sources and bioavailability

C Manach et al.

AMERICAN JOURNAL OF CLINICAL NUTRITION (2004)

Article Agriculture, Multidisciplinary

Determination of free and total phenolic acids in plant-derived foods by HPLC with diode-array detection

P Mattila et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Article Multidisciplinary Sciences

Inhibition of prostate carcinogenesis in TRAMP mice by oral infusion of green tea polyphenols

S Gupta et al.

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA (2001)

Article Biochemistry & Molecular Biology

Addition of milk does not affect the absorption of flavonols from tea in man

PCH Hollman et al.

FREE RADICAL RESEARCH (2001)

Review Biochemistry & Molecular Biology

Advances in flavonoid research since 1992

JB Harborne et al.

PHYTOCHEMISTRY (2000)

Article Nutrition & Dietetics

A single dose of tea with or without milk increases plasma antioxidant activity in humans

R Leenen et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2000)

Article Food Science & Technology

Consumption of black tea elicits an increase in plasma antioxidant potential in humans

SC Langley-Evans

INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2000)