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Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris “Vulgaris”) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked...

by Rey, A.I., Hopia, A., Kivikari, R., Kahkonen, M.
Published in LWT - Food Science and Technology (2005)

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Effects Of Centrifugation, Encapsulation Method And Different Coating Materials On The Total Antioxidant Activity Of The Microcapsules Of Powdered Cherry Laurels

by B. Cilek Tatar, G. Sumnu, M. Oztop, E. Ayaz
Published 2017
“... compounds of the blackberry (Rubus fruticosus),\" LWT - Food Science and Technology, vol. 58, no. 2, pp. 527...”

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Effects Of Centrifugation, Encapsulation Method And Different Coating Materials On The Total Antioxidant Activity Of The Microcapsules Of Powdered Cherry Laurels

by B. Cilek Tatar, G. Sumnu, M. Oztop, E. Ayaz
Published 2017
“... compounds of the blackberry (Rubus fruticosus),\" LWT - Food Science and Technology, vol. 58, no. 2, pp. 527...”

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Production Of Novel Bioactive Yogurt Enriched With Olive Fruit Polyphenols

by Petrotos, Konstantinos B., Karkanta, Fani K., Gkoutsidis, Paschalis E., Giavasis, Ioannis, Papatheodorou, Konstantinos N., Ntontos, Alexandros C.
Published 2012
“... properties and\nantioxidant activity,\" LWT-Food Science and Technology, vol.41, pp.\n1521-1527, 2008.\n[18...”

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Production Of Novel Bioactive Yogurt Enriched With Olive Fruit Polyphenols

by Petrotos, Konstantinos B., Karkanta, Fani K., Gkoutsidis, Paschalis E., Giavasis, Ioannis, Papatheodorou, Konstantinos N., Ntontos, Alexandros C.
Published 2012
“... properties and\nantioxidant activity,\" LWT-Food Science and Technology, vol.41, pp.\n1521-1527, 2008.\n[18...”

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