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Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review
Comprehensive reviews in food science and food safety, 2014-03, Vol.13 (2), p.155-171
2014
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Bioaccessibility of Antioxidants in Blackcurrant Juice after Treatment Using Supercritical Carbon Dioxide
Molecules (Basel, Switzerland), 2022-02, Vol.27 (3), p.1036
2022
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The Bioaccessibility of Antioxidants in Black Currant Puree after High Hydrostatic Pressure Treatment
Molecules (Basel, Switzerland), 2020-08, Vol.25 (15), p.3544
2020
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Bioaccessibility of Betalains in Beetroot (Beta vulgaris L.) Juice under Different High-Pressure Techniques
Molecules (Basel, Switzerland), 2022-10, Vol.27 (20), p.7093
2022
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Probiotic Sheep Milk Ice Cream with Inulin and Apple Fiber
Foods, 2021-03, Vol.10 (3), p.678
2021
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The Use of Olkuska Sheep Milk for the Production of Symbiotic Dairy Ice Cream
Animals (Basel), 2021-12, Vol.12 (1), p.70
2021
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Changes of Antioxidant Compounds in a Fruit Juice-Stevia rebaudiana Blend Processed by Pulsed Electric Technologies and Ultrasound
Food and bioprocess technology, 2016-07, Vol.9 (7), p.1159-1168
2016
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Sheep Milk Symbiotic Ice Cream: Effect of Inulin and Apple Fiber on the Survival of Five Probiotic Bacterial Strains during Simulated In Vitro Digestion Conditions
Nutrients, 2022-10, Vol.14 (21), p.4454
2022
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Bioavailability of Macroelements from Synbiotic Sheep's Milk Ice Cream
Nutrients, 2023-07, Vol.15 (14), p.3230
2023
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Study of Water Freezing in Low-Fat Milky Ice Cream with Oat β-Glucan and Its Influence on Quality Indicators
Molecules (Basel, Switzerland), 2023-03, Vol.28 (7), p.2924
2023
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Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese
Foods, 2020-07, Vol.9 (8), p.994
2020
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Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment
International journal of food properties, 2020-01, Vol.23 (1), p.255-268
2020
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The potential of using curcumin in dairy and milk‐based products—A review
Journal of food science, 2024-08
2024
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Effect of Iota-Carrageenan and Its Hydrolysates on the Stability of Milk Ice Cream Mixes
Polish journal of food and nutrition sciences, 2023-01, Vol.73 (2), p.196-204
2023
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Effect of Ultrasound-Assisted Freezing on the Crystal Structure of Mango Sorbet
Crystals (Basel), 2023-03, Vol.13 (3), p.396
2023
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Liberation and Micellarization of Carotenoids from Different Smoothies after Thermal and Ultrasound Treatments
Foods, 2019-10, Vol.8 (10), p.492
2019
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Functional and technological properties of protein ingredients in whey ice cream
Ukrainian Journal of Food Science, 2022-12, Vol.10 (2), p.125-135
2022
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The Influence of Whey Protein Isolate on the Quality Indicators of Acidophilic Ice Cream Based on Liquid Concentrates of Demineralized Whey
Foods, 2024-01, Vol.13 (1), p.170
2024
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The influence of curcumin additives on the viability of probiotic bacteria, antibacterial activity against pathogenic microorganisms, and quality indicators of low-fat yogurt
Frontiers in nutrition (Lausanne), 2023-04, Vol.10, p.1118752-1118752
2023
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Physicochemical and Rheological Properties of Stirred Yoghurt during Storage Induced from High-Intensity Thermosonicated Goat and Cow Milk
Fermentation (Basel), 2023-01, Vol.9 (1), p.42
2023
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Bioaccessibility of bioactive compounds after non-thermal processing of an exotic fruit juice blend sweetened with Stevia rebaudiana
Food chemistry, 2017-04, Vol.221, p.1834-1842
2017
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Physical and sensory characteristics and probiotic survival in ice cream sweetened with various polyols
International journal of dairy technology, 2019-08, Vol.72 (3), p.456-465
2019
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Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion
Food chemistry, 2015-10, Vol.184, p.122-130
2015
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Bioaccessibility of Betalains in Beetroot /I Juice under Different High-Pressure Techniques
Molecules (Basel, Switzerland), 2022-10, Vol.27 (20)
2022
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EFFECT OF ADDITION OF SPELT AND BUCKWHEAT HULL ON SELECTED PROPERTIES OF YOGHURT
Journal of microbiology, biotechnology and food sciences, 2020-10, Vol.10 (2), p.296-300
2020
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