20 LATEST RESOURCES (27 INDEXED)
Physicochemical, Antioxidant and Sensory Properties of Mango Sorbet Containing L-Theanine as a Potential Functional Food Product · August 2022
Articles
Journal of Food Science and Technology
Hazelnut as Functional Food Component and Fat Replacer in Fermented Sausage · July 2018
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NCBI>Journal of Food Science and Technology
Purple Head Broccoli (Brassica Oleracea L. Var. Italica Plenck), a Functional Food Crop for Antioxidant and Anticancer Potential · March 2018
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NCBI>Journal of Food Science and Technology
Some Probiotic Characteristics of a Fermented Milk Product Based on Microbiota of “Tibetan Kefir Grains” Cultivated in Ukrainian Household · November 2017
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NCBI>Journal of Food Science and Technology
Quality, Antioxidant Activity and Composition of Indian Black Teas · March 2017
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NCBI>Journal of Food Science and Technology
Argentinian Pistachio Oil and Flour: A Potential Novel Approach of Pistachio Nut Utilization · June 2016
Articles
NCBI>Journal of Food Science and Technology
Nutritional and Therapeutic Perspectives of Chia (Salvia Hispanica L.): A Review · October 2015
Articles (Manuscripts-Versions)
ResearchGate>Journal of Food Science and Technology
Total Phenolic Content and Antioxidant Activities of Pomegranate Juice and Whey Based Novel Beverage Fermented by Kefir Grains · September 2015
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NCBI>Journal of Food Science and Technology
Peanuts as Functional Food: A Review · September 2015
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NCBI>Journal of Food Science and Technology
Advanced Glycation End-Products (AGEs): An Emerging Concern for Processed Food Industries · August 2015
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NCBI>Journal of Food Science and Technology
Enhancing the Functional Properties and Nutritional Quality of Ice Cream with Processed Amla (Indian Gooseberry) · July 2015
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NCBI>Journal of Food Science and Technology
A Comparative Study of the Capsaicinoid and Phenolic Contents and In Vitro Antioxidant Activities of the Peppers of the Genus Capsicum: An Application of Chemometrics · July 2015
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NCBI>Journal of Food Science and Technology
A High Correlation Indicating for an Evaluation of Antioxidant Activity and Total Phenolics Content of Various Chilli Varieties · July 2015
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NCBI>Journal of Food Science and Technology
Evaluation of Antioxidant Interactions in Combined Extracts of Green Tea (Camellia Sinensis), Rosemary (Rosmarinus Officinalis) and Oak Fruit (Quercus Branti) · August 2014
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NCBI>Journal of Food Science and Technology
Characterization of Pomegranate Juice and Whey Based Novel Beverage Fermented by Kefir Grains · June 2014
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NCBI>Journal of Food Science and Technology
Functional Components and Medicinal Properties of Food: A Review · May 2014
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NCBI>Journal of Food Science and Technology
Optimization of Processing Conditions to Improve Antioxidant Activities of Apple Juice and Whey Based Novel Beverage Fermented by Kefir Grains · May 2014
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NCBI>Journal of Food Science and Technology
Antioxidant, Antibacterial and DNA Protective Activities of Protein Extracts from Ganoderma Lucidum · April 2014
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NCBI>Journal of Food Science and Technology
Evaluation of Antioxidant Activities of Bioactive Compounds and Various Extracts Obtained from Saffron (Crocus Sativus L.): A Review · March 2014
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NCBI>Journal of Food Science and Technology
Flaxseed: A Potential Functional Food Source · February 2014
Articles
NCBI>Journal of Food Science and Technology