148 related articles for article (PubMed ID: 35267391)
1. Fiber-Rich Cranberry Pomace as Food Ingredient with Functional Activity for Yogurt Production.
Varnaitė L; Keršienė M; Šipailienė A; Kazernavičiūtė R; Venskutonis PR; Leskauskaitė D
Foods; 2022 Mar; 11(5):. PubMed ID: 35267391
[TBL] [Abstract][Full Text] [Related]
2. Effects of mulberry pomace on physicochemical and textural properties of stirred-type flavored yogurt.
Du H; Yang H; Wang X; Zhu F; Tang D; Cheng J; Liu X
J Dairy Sci; 2021 Dec; 104(12):12403-12414. PubMed ID: 34531052
[TBL] [Abstract][Full Text] [Related]
3. Impact of Apple Pomace Powder on the Bioactivity, and the Sensory and Textural Characteristics of Yogurt.
Popescu L; Ceșco T; Gurev A; Ghendov-Mosanu A; Sturza R; Tarna R
Foods; 2022 Nov; 11(22):. PubMed ID: 36429157
[TBL] [Abstract][Full Text] [Related]
4. Tannat Grape Skin: A Feasible Ingredient for the Formulation of Snacks with Potential for Reducing the Risk of Diabetes.
Fernández-Fernández AM; Dellacassa E; Nardin T; Larcher R; Ibañez C; Terán D; Gámbaro A; Medrano-Fernandez A; Del Castillo MD
Nutrients; 2022 Jan; 14(3):. PubMed ID: 35276777
[TBL] [Abstract][Full Text] [Related]
5. In vitro phenols bioaccessibility and antioxidant activity of goat milk yogurt fortified with Rhus coriaria leaf powder.
Simonetti A; Perna A; Grassi G; Gambacorta E
J Food Sci; 2021 Apr; 86(4):1400-1409. PubMed ID: 33761134
[TBL] [Abstract][Full Text] [Related]
6. Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour.
Jovanović M; Petrović M; Miočinović J; Zlatanović S; Laličić Petronijević J; Mitić-Ćulafić D; Gorjanović S
Foods; 2020 Jun; 9(6):. PubMed ID: 32531907
[TBL] [Abstract][Full Text] [Related]
7. Interactions between Blackcurrant Polyphenols and Food Macronutrients in Model Systems: In Vitro Digestion Studies.
Diez-Sánchez E; Quiles A; Hernando I
Foods; 2021 Apr; 10(4):. PubMed ID: 33924602
[TBL] [Abstract][Full Text] [Related]
8. Upgrading the physiochemical and sensory quality of yogurt by incorporating polyphenol-enriched citrus pomaces with antioxidant, antimicrobial, and antitumor activities.
Alamoudi SA; Saad AM; Alsubhi NH; Alrefaei GI; Al-Quwaie DA; Binothman N; Aljadani M; Alharbi M; Alanazi H; Babalghith AO; Almuhayawi MS; Gattan HS; Alruhaili MH; Selim S
Front Nutr; 2022; 9():999581. PubMed ID: 36225874
[TBL] [Abstract][Full Text] [Related]
9. Interactions between whey proteins and cranberry juice after thermal or non-thermal processing during
Rios-Villa KA; Bhattacharya M; La EH; Barile D; Bornhorst GM
Food Funct; 2020 Sep; 11(9):7661-7680. PubMed ID: 32897284
[TBL] [Abstract][Full Text] [Related]
10. In Vitro Bioaccessibility and Antioxidant Activity of Phenolic Compounds in Coffee-Fortified Yogurt.
Helal A; Cattivelli A; Conte A; Tagliazucchi D
Molecules; 2022 Oct; 27(20):. PubMed ID: 36296436
[TBL] [Abstract][Full Text] [Related]
11. Bioaccessibility and antioxidant activity of PCL-microencapsulated olive leaves polyphenols and its application in yogurt.
El-Messery TM; Aly E; López-Nicolas R; Sánchez-Moya T; Ros G
J Food Sci; 2021 Oct; 86(10):4303-4315. PubMed ID: 34496055
[TBL] [Abstract][Full Text] [Related]
12. Physicochemical Characteristics, Antioxidant Properties and Consumer Acceptance of Greek Yogurt Fortified with Apple Pomace Syrup.
Kim J; Kim M; Choi I
Foods; 2023 Apr; 12(9):. PubMed ID: 37174394
[TBL] [Abstract][Full Text] [Related]
13. Effect of Milk Origin and Seasonality of Yogurt Acid Whey on Antioxidant Activity before and after In Vitro Gastrointestinal Digestion.
Dalaka E; Stefos GC; Politis I; Theodorou G
Antioxidants (Basel); 2023 Dec; 12(12):. PubMed ID: 38136249
[TBL] [Abstract][Full Text] [Related]
14. Technological Properties and Composition of Enzymatically Modified Cranberry Pomace.
Jagelaviciute J; Basinskiene L; Cizeikiene D; Syrpas M
Foods; 2022 Aug; 11(15):. PubMed ID: 35954089
[TBL] [Abstract][Full Text] [Related]
15. Effect of whey protein isolate addition on set-type camel milk yogurt: Rheological properties and biological activities of the bioaccessible fraction.
Ali AH; Alsalmi M; Alshamsi R; Tarique M; Bamigbade G; Zahid I; Nazir MH; Waseem M; Abu-Jdayil B; Kamal-Eldin A; Huppertz T; Ayyash M
J Dairy Sci; 2023 Dec; 106(12):8221-8238. PubMed ID: 37641311
[TBL] [Abstract][Full Text] [Related]
16. Incorporation of curcumin-loaded solid lipid nanoparticles into yogurt: Tribo-rheological properties and dynamic in vitro digestion.
Gonçalves RFS; Fernandes JM; Martins JT; Vieira JM; Abreu CS; Gomes JR; Vicente AA; Pinheiro AC
Food Res Int; 2024 Apr; 181():114112. PubMed ID: 38448111
[TBL] [Abstract][Full Text] [Related]
17. Dual functionality of triticale as a novel dietary source of prebiotics with antioxidant activity in fermented dairy products.
Agil R; Hosseinian F
Plant Foods Hum Nutr; 2012 Mar; 67(1):88-93. PubMed ID: 22350500
[TBL] [Abstract][Full Text] [Related]
18. Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.
Tseng A; Zhao Y
Food Chem; 2013 May; 138(1):356-65. PubMed ID: 23265499
[TBL] [Abstract][Full Text] [Related]
19. Symposium review: The dairy matrix-Bioaccessibility and bioavailability of nutrients and physiological effects.
Turgeon SL; Brisson G
J Dairy Sci; 2020 Jul; 103(7):6727-6736. PubMed ID: 31785885
[TBL] [Abstract][Full Text] [Related]
20. Anchovy mince (Engraulis ringens) enriched with polyphenol-rich grape pomace dietary fibre: In vitro polyphenols bioaccessibility, antioxidant and physico-chemical properties.
Solari-Godiño A; Pérez-Jiménez J; Saura-Calixto F; Borderías AJ; Moreno HM
Food Res Int; 2017 Dec; 102():639-646. PubMed ID: 29195995
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]