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In vitro evaluation of chitosan copper chelate gels as a multimicronutrient feed additive for cattle

Journal of the science of food and agriculture, 2018-08, Vol.98 (11), p.4177-4183

2018

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Effect of different botanically‐diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef

Journal of the science of food and agriculture, 2023-08, Vol.103 (10), p.4983-4992

2023

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Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages

Beverages (Basel), 2023-12, Vol.9 (4), p.83

2023

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Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions

Biotechnology reports (Amsterdam, Netherlands), 2020-09, Vol.27, p.e00504-e00504, Article e00504

2020

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Current status of utilization and potential of Dovyalis caffra fruit: Major focus on Kenya - A review

Scientific African, 2022-07, Vol.16, p.e01097, Article e01097

2022

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Chemical and antioxidant characterization of Dovyalis caffra and Dovyalis abyssinica fruits in Kenya

Heliyon, 2022-10, Vol.8 (10), p.e11064-e11064, Article e11064

2022

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Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

Food chemistry, 2008-11, Vol.111 (1), p.204-208

2008

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Preparation of novel chitosan iron microgel beads for fortification applications

Food hydrocolloids, 2018-11, Vol.84, p.608-615

2018

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Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries

Trends in food science & technology, 2020-05, Vol.99, p.351-366

2020

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Validation of a paper‐disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food‐grade fractionation system

Journal of sensory studies, 2017-06, Vol.32 (3), p.n/a

2017

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Enriching antimicrobial peptides from milk hydrolysates using pectin/alginate food-gels

Food chemistry, 2021-08, Vol.352, p.129220-129220, Article 129220

2021

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Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? – Invited review

Meat science, 2023-03, Vol.197, p.109055-109055, Article 109055

2023

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Molecular Recognition of Polymers by Cyclodextrin Vesicles

Angewandte Chemie (International ed.), 2003-05, Vol.42 (18), p.2066-2070

2003

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Brassicaceae Microgreens: Phytochemical Compositions, Influences of Growing Practices, Postharvest Technology, Health, and Food Applications

ACS food science & technology, 2023-06, Vol.3 (6), p.981-998

2023

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Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes

Foods, 2024-07, Vol.13 (13), p.2127

2024

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Cold-set whey protein microgels for the stable immobilization of lipids

Food hydrocolloids, 2013-06, Vol.31 (2), p.317-324

2013

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Cold-set whey protein microgels as pH modulated immobilisation matrices for charged bioactives

Food chemistry, 2014-08, Vol.156, p.197-203

2014

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Feverfew as a source of bioactives for functional foods: Storage stability in model beverages

Journal of functional foods, 2011-01, Vol.3 (1), p.38-43

2011

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Casein Hydrolysate with Glycemic Control Properties: Evidence from Cells, Animal Models, and Humans

Journal of agricultural and food chemistry, 2018-05, Vol.66 (17), p.4352-4363

2018

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Peptidomic screening of bitter and nonbitter casein hydrolysate fractions for insulinogenic peptides

Journal of dairy science, 2018-04, Vol.101 (4), p.2826-2837

2018

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Copper-Chelated Chitosan Microgels for the Selective Enrichment of Small Cationic Peptides

Gels, 2024-05, Vol.10 (5), p.289

2024

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Optimisation of the extraction and processing conditions of chamomile ( Matricaria chamomilla L.) for incorporation into a beverage

Food chemistry, 2009-07, Vol.115 (1), p.15-19

2009

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Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions

Food & function, 2018-11, Vol.9 (11), p.5813-5823

2018

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Cold-set whey protein microgels containing immobilised lipid phases to modulate matrix digestion and release of a water-soluble bioactive

Journal of microencapsulation, 2014-01, Vol.31 (2), p.184-192

2014

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The effect of inhomogeneous quinine and hydrocolloid distributions on the bitterness of model gels

Food quality and preference, 2015-10, Vol.45, p.132-139

2015

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In vitro evaluation of chitosan copper chelate gels as a multimicronutrient feed additive for cattle

Effect of different botanically‐diverse diets on the fatty acid profile, tocopherol content and oxidative stability of beef

Encapsulation of Amyloglucosidase in Chitosan-SDS Coacervates as a Means to Control Starch Hydrolysis in Plant-Based Beverages

Monitoring the effect of different microwave extraction parameters on the recovery of polyphenols from shiitake mushrooms: Comparison with hot-water and organic-solvent extractions

Current status of utilization and potential of Dovyalis caffra fruit: Major focus on Kenya - A review

Chemical and antioxidant characterization of Dovyalis caffra and Dovyalis abyssinica fruits in Kenya

Determination of the degradation kinetics of anthocyanins in a model juice system using isothermal and non-isothermal methods

Preparation of novel chitosan iron microgel beads for fortification applications

Recovery of ergosterol and vitamin D2 from mushroom waste - Potential valorization by food and pharmaceutical industries

Validation of a paper‐disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food‐grade fractionation system

Enriching antimicrobial peptides from milk hydrolysates using pectin/alginate food-gels

Can botanically-diverse pastures positively impact the nutritional and antioxidant composition of ruminant meat? – Invited review

Molecular Recognition of Polymers by Cyclodextrin Vesicles

Brassicaceae Microgreens: Phytochemical Compositions, Influences of Growing Practices, Postharvest Technology, Health, and Food Applications

Recent Advances and Perspectives on Food-Grade Immobilisation Systems for Enzymes

Cold-set whey protein microgels for the stable immobilization of lipids

Cold-set whey protein microgels as pH modulated immobilisation matrices for charged bioactives

Feverfew as a source of bioactives for functional foods: Storage stability in model beverages

Casein Hydrolysate with Glycemic Control Properties: Evidence from Cells, Animal Models, and Humans

Peptidomic screening of bitter and nonbitter casein hydrolysate fractions for insulinogenic peptides

Copper-Chelated Chitosan Microgels for the Selective Enrichment of Small Cationic Peptides

Optimisation of the extraction and processing conditions of chamomile ( Matricaria chamomilla L.) for incorporation into a beverage

Incorporation of bioactive dairy hydrolysate influences the stability and digestion behaviour of milk protein stabilised emulsions

Cold-set whey protein microgels containing immobilised lipid phases to modulate matrix digestion and release of a water-soluble bioactive

The effect of inhomogeneous quinine and hydrocolloid distributions on the bitterness of model gels

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