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Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds

Journal of the science of food and agriculture, 2015-04, Vol.95 (6), p.1172-1178

2015

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Effect of cold plasma and elicitors on bioactive contents, antioxidant activity and cytotoxicity of Thai rat‐tailed radish microgreens

Journal of the science of food and agriculture, 2021-03, Vol.101 (4), p.1685-1698

2021

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Role of gallic and p-coumaric acids in the AHL-dependent expression of flgA gene and in the process of biofilm formation in food-associated Pseudomonas fluorescens KM120

Journal of the science of food and agriculture, 2016-09, Vol.96 (12), p.4037-4047

2016

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Cellular antioxidant activity and in vitro intestinal permeability of phenolic compounds from four varieties of mango bark (Mangifera indica L.)

Journal of the science of food and agriculture, 2019-05, Vol.99 (7), p.3481-3489

2019

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Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion–dialysis process combined with cellular assays

Journal of the science of food and agriculture, 2017-11, Vol.97 (14), p.4760-4769

2017

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Comparative analysis of the antioxidant and anticancer activities of chestnut inner shell extracts prepared with various solvents

Journal of the science of food and agriculture, 2016-04, Vol.96 (6), p.2097-2102

2016

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The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup

Journal of the science of food and agriculture, 2015-03, Vol.95 (5), p.962-971

2015

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Liquid chromatography–tandem mass spectrometry profile and antioxidant, antimicrobial, antiproliferative, and enzyme activities of Thymus pectinatus and Thymus convolutus: in vitro and in silico approach

Journal of the science of food and agriculture, 2024-05, Vol.104 (7), p.4039-4049

2024

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Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara

Journal of the science of food and agriculture, 2022-09, Vol.102 (12), p.5358-5367

2022

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Fermentation, functional analysis, and biological activities of turmeric kombucha

Journal of the science of food and agriculture, 2024-01, Vol.104 (2), p.759-768

2024

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appraisal of eighteen commonly consumed edible plants as functional food based on their antioxidant and starch hydrolase inhibitory activities

Journal of the science of food and agriculture, 2015-11, Vol.95 (14), p.2956-2964

2015

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Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract

Journal of the science of food and agriculture, 2019-10, Vol.99 (13), p.5834-5841

2019

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Development of an antioxidant formula based on peanut by‐products and effects on sensory properties and aroma stability of fortified peanut snacks during storage

Journal of the science of food and agriculture, 2021-01, Vol.101 (2), p.638-647

2021

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Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion

Journal of the science of food and agriculture, 2020-03, Vol.100 (4), p.1735-1740

2020

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Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life

Journal of the science of food and agriculture, 2014-04, Vol.94 (6), p.1090-1100

2014

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Biotransformation of catechin and extraction of active polysaccharide from green tea leaves via simultaneous treatment with tannase and pectinase

Journal of the science of food and agriculture, 2015-08, Vol.95 (11), p.2337-2344

2015

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Identification and quantification of phenolic and flavonoid components in straw and seed husk of some rice varieties (Oryza sativa L.) and their antioxidant properties

Journal of the science of food and agriculture, 2014-08, Vol.94 (11), p.2324-2330

2014

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Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process

Journal of the science of food and agriculture, 2016-03, Vol.96 (4), p.1216-1222

2016

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Nutritional values and bioactive components of under‐utilised vegetables consumed by indigenous people in Malaysia

Journal of the science of food and agriculture, 2015-10, Vol.95 (13), p.2704-2711

2015

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Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties

Journal of the science of food and agriculture, 2012-08, Vol.92 (10), p.2154-2161

2012

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Phytochemical screening, anticancer and antioxidant activities of Origanum vulgare L. ssp. viride (Boiss.) Hayek, a plant of traditional usage

Journal of the science of food and agriculture, 2015-03, Vol.95 (4), p.786-798

2015

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White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

Journal of the science of food and agriculture, 2013-01, Vol.93 (2), p.389-395

2013

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Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars

Journal of the science of food and agriculture, 2013-03, Vol.93 (5), p.1198-1205

2013

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Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice

Journal of the science of food and agriculture, 2017-01, Vol.97 (2), p.543-550

2017

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Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins

Journal of the science of food and agriculture, 2015-08, Vol.95 (10), p.1997-2006

2015

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Production performance, meat composition and oxidative susceptibility in broiler chicken fed with different phenolic compounds

Effect of cold plasma and elicitors on bioactive contents, antioxidant activity and cytotoxicity of Thai rat‐tailed radish microgreens

Role of gallic and p-coumaric acids in the AHL-dependent expression of flgA gene and in the process of biofilm formation in food-associated Pseudomonas fluorescens KM120

Cellular antioxidant activity and in vitro intestinal permeability of phenolic compounds from four varieties of mango bark (Mangifera indica L.)

Phenolic compounds, antioxidant potential and antiproliferative potential of 10 common edible flowers from China assessed using a simulated in vitro digestion–dialysis process combined with cellular assays

Comparative analysis of the antioxidant and anticancer activities of chestnut inner shell extracts prepared with various solvents

The impact of biopreservatives and storage temperature in the quality and safety of minimally processed mixed vegetables for soup

Liquid chromatography–tandem mass spectrometry profile and antioxidant, antimicrobial, antiproliferative, and enzyme activities of Thymus pectinatus and Thymus convolutus: in vitro and in silico approach

Comparative nutritional and antimicrobial analysis of Himalayan black and yellow soybean and their okara

Fermentation, functional analysis, and biological activities of turmeric kombucha

appraisal of eighteen commonly consumed edible plants as functional food based on their antioxidant and starch hydrolase inhibitory activities

Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract

Development of an antioxidant formula based on peanut by‐products and effects on sensory properties and aroma stability of fortified peanut snacks during storage

Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion

Evaluation of sensorial, phytochemical and biological properties of new isotonic beverages enriched with lemon and berries during shelf life

Biotransformation of catechin and extraction of active polysaccharide from green tea leaves via simultaneous treatment with tannase and pectinase

Identification and quantification of phenolic and flavonoid components in straw and seed husk of some rice varieties (Oryza sativa L.) and their antioxidant properties

Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process

Nutritional values and bioactive components of under‐utilised vegetables consumed by indigenous people in Malaysia

Antioxidant and antimicrobial potentials of Serbian red wines produced from international Vitis vinifera grape varieties

Phytochemical screening, anticancer and antioxidant activities of Origanum vulgare L. ssp. viride (Boiss.) Hayek, a plant of traditional usage

White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits

Sugars, ascorbic acid, total phenolic content and total antioxidant activity in passion fruit (Passiflora) cultivars

Effects of thermal processing and pulp filtration on physical, chemical and sensory properties of winter melon juice

Characterization and comparison of phenolic composition, antioxidant capacity and instrumental taste profile of juices from different botanical origins

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