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Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma

Nutrition (Burbank, Los Angeles County, Calif.), 2014-05, Vol.30 (5), p.511-517

2014

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Natural Gums as Oleogelators

International journal of molecular sciences, 2021-11, Vol.22 (23), p.12977

2021

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Chinese Artichoke ( Stachys affinis Bunge): The Nutritional Profile, Bioactive Profile and Food Applications-A Review

Molecules (Basel, Switzerland), 2024-08, Vol.29 (15), p.3525

2024

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Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper ( Capsicum annuum L.)

Molecules (Basel, Switzerland), 2023-12, Vol.29 (1), p.77

2023

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Acerola ( Malpighia emarginata ) Anti-Inflammatory Activity-A Review

International journal of molecular sciences, 2024-02, Vol.25 (4), p.2089

2024

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Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour

Molecules (Basel, Switzerland), 2020-07, Vol.25 (13), p.3012

2020

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Current Knowledge of Content and Composition of Oat Oil—Future Perspectives of Oat as Oil Source

Food and bioprocess technology, 2021-02, Vol.14 (2), p.232-247

2021

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Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages

Applied sciences, 2023-07, Vol.13 (14), p.8175

2023

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3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles

Applied sciences, 2023-11, Vol.13 (22), p.12362

2023

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Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing-A Review

Foods, 2024-07, Vol.13 (14), p.2186

2024

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The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

Food and bioprocess technology, 2018-04, Vol.11 (4), p.874-884

2018

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Lecithin's Roles in Oleogelation

Gels, 2024-02, Vol.10 (3), p.169

2024

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Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut ( Cyperus esculentus ) Flours Binary Blends

Foods, 2024-02, Vol.13 (4), p.596

2024

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Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals

Nutrients, 2018-02, Vol.10 (2), p.207

2018

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Anti-Inflammatory Activity of Oat Beta-Glucans in a Crohn's Disease Model: Time- and Molar Mass-Dependent Effects

International journal of molecular sciences, 2021-04, Vol.22 (9), p.4485

2021

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Oat Beta-Glucan as a Metabolic Regulator in Early Stage of Colorectal Cancer-A Model Study on Azoxymethane-Treated Rats

International journal of molecular sciences, 2024-05, Vol.25 (9), p.4635

2024

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Beneficial Effects of Oat Beta-Glucan Dietary Supplementation in Colitis Depend on its Molecular Weight

Molecules (Basel, Switzerland), 2019-10, Vol.24 (19), p.3591

2019

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CROSS-NATIONAL COMPARISON OF DYNAMIC INEFFICIENCY FOR EUROPEAN DIETETIC FOOD MANUFACTURING FIRMS

Technological and economic development of economy, 2022-04, Vol.28 (4), p.893-919

2022

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Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet

Molecules (Basel, Switzerland), 2024-01, Vol.29 (2), p.282

2024

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Consumption of Feed Supplemented with Oat Beta-Glucan as a Chemopreventive Agent against Colon Cancerogenesis in Rats

Nutrients, 2024-04, Vol.16 (8), p.1125

2024

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Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends

Current research in food science, 2024, Vol.8, p.100672-100672, Article 100672

2024

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Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing

Applied sciences, 2023-11, Vol.13 (22), p.12465

2023

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Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads

Applied sciences, 2023-11, Vol.13 (23), p.12716

2023

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Proteinaceous Residue Removal from Oat β-Glucan Extracts Obtained by Alkaline Water Extraction

Molecules (Basel, Switzerland), 2019-05, Vol.24 (9), p.1729

2019

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Chemical and Nutritional Fat Profile of Acheta domesticus , Gryllus bimaculatus , Tenebrio molitor and Rhynchophorus ferrugineus

Foods, 2023-12, Vol.13 (1), p.32

2023

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Effect of fruit and vegetable antioxidants on total antioxidant capacity of blood plasma

Natural Gums as Oleogelators

Chinese Artichoke ( Stachys affinis Bunge): The Nutritional Profile, Bioactive Profile and Food Applications-A Review

Assessment of the Effects of Roasting, Contact Grilling, Microwave Processing, and Steaming on the Functional Characteristics of Bell Pepper ( Capsicum annuum L.)

Acerola ( Malpighia emarginata ) Anti-Inflammatory Activity-A Review

Ultrasound Treatment of Buckwheat Grains Impacts Important Functional Properties of Resulting Flour

Current Knowledge of Content and Composition of Oat Oil—Future Perspectives of Oat as Oil Source

Boiling vs. Microwave Heating—The Impact on Physicochemical Characteristics of Bell Pepper (Capsicum annuum L.) at Different Ripening Stages

3D Printing Progress in Gluten-Free Food—Clustering Analysis of Advantages and Obstacles

Valorization of Fruit and Vegetables Industry By-Streams for 3D Printing-A Review

The Mutual Correlation of Glucose, Starch, and Beta-Glucan Release During Microwave Heating and Antioxidant Activity of Oat Water Extracts

Lecithin's Roles in Oleogelation

Functional and Antioxidative Characteristics of Soft Wheat and Tiger Nut ( Cyperus esculentus ) Flours Binary Blends

Comparison of Conventional and Microwave Assisted Heating on Carbohydrate Content, Antioxidant Capacity and Postprandial Glycemic Response in Oat Meals

Anti-Inflammatory Activity of Oat Beta-Glucans in a Crohn's Disease Model: Time- and Molar Mass-Dependent Effects

Oat Beta-Glucan as a Metabolic Regulator in Early Stage of Colorectal Cancer-A Model Study on Azoxymethane-Treated Rats

Beneficial Effects of Oat Beta-Glucan Dietary Supplementation in Colitis Depend on its Molecular Weight

CROSS-NATIONAL COMPARISON OF DYNAMIC INEFFICIENCY FOR EUROPEAN DIETETIC FOOD MANUFACTURING FIRMS

Fructan Concentrations in Cooked Cereal Grains as a Nutritional Consideration for Low-FODMAP Diet

Consumption of Feed Supplemented with Oat Beta-Glucan as a Chemopreventive Agent against Colon Cancerogenesis in Rats

Effect of replacing durum wheat semolina with Tenebrio molitor larvae powder on the techno-functional properties of the binary blends

Hydrothermal Treatment via Microwave Radiation Improves Viscoelastic Properties of Native Gluten-Free Flours for Extrusion 3D Printing

Microwave-Supported Modulation of Functional Characteristics of Gluten-Free Breads

Proteinaceous Residue Removal from Oat β-Glucan Extracts Obtained by Alkaline Water Extraction

Chemical and Nutritional Fat Profile of Acheta domesticus , Gryllus bimaculatus , Tenebrio molitor and Rhynchophorus ferrugineus

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