相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Total phenolic and antioxidant bioaccessibilities of cookies enriched with bee pollen
Ayse Neslihan Dundar
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2022)
Chemical Composition and Antioxidant Properties of Pecan Shell Water Extracts
Nurhan Turgut Dunford et al.
ANTIOXIDANTS (2022)
Mangifera indica L. Leaves as a Potential Food Source of Phenolic Compounds with Biological Activity
Giuseppe Sferrazzo et al.
ANTIOXIDANTS (2022)
Quality properties and bioactivities of American cookies with coffee extract residues
Inhwa Han et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Enrichment of antioxidants compounds in cookies produced with camu-camu (Myrciaria dubia) coproducts powders
Eduardo Galvao Leite das Chagas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Development of crackers with the addition of olive leaf flour (Olea europaea L.): Chemical and sensory characterization
Larissa Slongo Faccioli et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Functional ingredient from avocado peel: Microwave-assisted extraction, characterization and potential applications for the food industry
Jorge G. Figueroa et al.
FOOD CHEMISTRY (2021)
Effect of Parinari curatellifolia Peel Flour on the Nutritional, Physical and Antioxidant Properties of Biscuits
Shonisani Eugenia Ramashia et al.
PROCESSES (2021)
Cookies fortified with purple passion fruit epicarp flour: Impact on physical properties, nutrition, in vitro starch digestibility, and antioxidant activity
Xin Ning et al.
CEREAL CHEMISTRY (2021)
Comparison of chemical constitution and bioactivity among different parts of Lonicera japonica Thunb
Rong-Jiao Li et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2020)
Sensory acceptability of value added cookies incorporated withTinospora cordifolia(TC) stem powder; improvement in nutritional properties and antioxidant potential
Prachi Tyagi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Formulation of functional crackers enriched with germinated lentil extract: A Response Surface Methodology Box-Behnken Design
Havva Polat et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Physico-Chemical Characterization of Tunisian Canary Palm (Phoenix canariensis Hort. Ex Chabaud) Dates and Evaluation of Their Addition in Biscuits
Mohamed Turki et al.
FOODS (2020)
Effect of Substitution of Rice Flour with Quinoa Flour on the Chemical-Physical, Nutritional, Volatile and Sensory Parameters of Gluten-Free Ladyfinger Biscuits
Michela Cannas et al.
FOODS (2020)
Effect of peach puree incorportion on cookie quality and on simulated digestion of polyphenols and antioxidant properties
M. S. Blanco Canalis et al.
FOOD CHEMISTRY (2020)
Valorisation of grape pomace (cv. Muscat) for development of functional cookies
Radhika Theagarajan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Establishment of cell suspension culture of Lonicera japonica Thunb and analysis its major secondary metabolites
Min Hu et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Nutraceuticals and antioxidant properties of Lonicera japonica Thunb. as affected by heating time
Jungu Lee et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Spray-dried polyphenolic extract from Italian black rice (Oryza sativa L., var. Artemide) as new ingredient for bakery products
Valentina Azzurra Papillo et al.
FOOD CHEMISTRY (2018)
Polyphenol contents and antioxidants activities of biscuits produced from ginger-enriched pigeon pea-wheat composite flour blends
Funmilayo J. Gbenga-Fabusiwa et al.
JOURNAL OF FOOD BIOCHEMISTRY (2018)
Hypoglycemic and hypolipidemic effects of a polysaccharide from flower buds of Lonicera japonica in streptozotocin-induced diabetic rats
Dongying Wang et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2017)
Antioxidant and anti-inflammatory activities of Lonicera japonica Thunb. var. sempervillosa Hayata flower bud extracts prepared by water, ethanol and supercritical fluid extraction techniques
Hsia-Fen Hsu et al.
INDUSTRIAL CROPS AND PRODUCTS (2016)
The fortification of biscuits with bee pollen and its effect on physicochemical and antioxidant properties in biscuits
Magdalena Krystyjan et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
α-Glucosidase inhibitory activity by the flower buds of Lonicera japonica Thunb
Zhong Zhang et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
In vitro bioaccessibility and antioxidant activity of anthocyanins from mulberry (Morus atropurpurea Roxb.) following simulated gastro-intestinal digestion
Linghong Liang et al.
FOOD RESEARCH INTERNATIONAL (2012)
Effects of hydrocolloids on dough rheology and bread quality parameters in gluten-free formulations
A. Lazaridou et al.
JOURNAL OF FOOD ENGINEERING (2007)