Related references
Note: Only part of the references are listed.Alginate-based encapsulation of polyphenols from Clitoria ternatea petal flower extract enhances stability and biological activity under simulated gastrointestinal conditions
Porntip Pasukamonset et al.
FOOD HYDROCOLLOIDS (2016)
Microencapsulation of green tea polyphenols and its effect on incorporated bread quality
D. Pasrija et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Storage and Baking Stability of Encapsulated Sour Cherry Phenolic Compounds Prepared from Micro- and Nano-Suspensions
Alexandru Luca et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Effect of extraction solvent on total phenol content, total flavonoid content, and antioxidant activity of Limnophila aromatica
Quy Diem Do et al.
JOURNAL OF FOOD AND DRUG ANALYSIS (2014)
Microencapsulation of Garcinia fruit extract by spray drying and its effect on bread quality
Perumal Natarajan Ezhilarasi et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2014)
Nanoencapsulation Techniques for Food Bioactive Components: A Review
P. N. Ezhilarasi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2013)
Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin
Urszula Gawlik-Dziki et al.
FOOD CHEMISTRY (2013)
Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality
P. N. Ezhilarasi et al.
JOURNAL OF FOOD ENGINEERING (2013)
Effect of freezing on the viscoelastic behaviour of whey protein concentrate suspensions
B. E. Meza et al.
FOOD HYDROCOLLOIDS (2010)
Bioavailability of the Polyphenols: Status and Controversies
Massimo D'Archivio et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2010)
Polyphenolics from various extracts/fractions of red onion (Allium cepa) peel with potent antioxidant and antimutagenic activities
Brahma N. Singh et al.
FOOD AND CHEMICAL TOXICOLOGY (2009)
Microencapsulation by spray drying of bioactive compounds from cactus pear (Opuntia ficus-indica)
Carmen Saenz et al.
FOOD CHEMISTRY (2009)
Production and properties of casein hydrolysate microencapsulated by spray drying with soybean protein isolate
Sara E. Molina Ortiz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
IBOGA ALKALOIDS FROM Peschiera affinis (APOCYNACEAE) - UNEQUIVOCAL H-1 AND C-13 CHEMICAL SHIFT ASSIGNMENTS. ANTIOXIDANT ACTIVITY.
Allana Kellen L. Santos et al.
QUIMICA NOVA (2009)
Effect of maltodextrin addition during spray drying of tomato pulp in dehumidified air: I. Drying kinetics and product recovery
Athanasia M. Goula et al.
DRYING TECHNOLOGY (2008)
Storage Stability of Microencapsulated Cloudberry (Rubus chamaemorus) Phenolics
Pia Laine et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Evaluation of antioxidant activity of some plant extracts and their heat, pH and storage stability
Saeedeh Arabshahi-D et al.
FOOD CHEMISTRY (2007)
Food protein-based materials as nutraceutical delivery systems
LY Chen et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Application of cereals and cereal components in functional foods: a review
D Charalampopoulos et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
Effect of the addition of different fibres on wheat dough performance and bread quality
JS Wang et al.
FOOD CHEMISTRY (2002)
Onions - A global benefit to health
G Griffiths et al.
PHYTOTHERAPY RESEARCH (2002)
Protein-polysaccharide interactions
JL Doublier et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2000)