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Chemical Composition and Antioxidant and Anti-Listeria Activities of Essential Oils Obtained from Some Egyptian Plants

Journal of agricultural and food chemistry, 2010-08, Vol.58 (16), p.9063-9070

2010

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Meat Products as Functional Foods: A Review

Journal of food science, 2005-03, Vol.70 (2), p.R37-R43

2005

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Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

Foods, 2021-11, Vol.10 (11), p.2706

2021

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Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca ( Lepidium meyenni ) Flour, and Chincho ( Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

Foods, 2022-07, Vol.11 (15), p.2198

2022

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Development of Chincho ( Tagetes elliptica Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box-Behnken Design

Gels, 2022-12, Vol.8 (12), p.815

2022

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Resistant starch as prebiotic: A review

Die Stärke, 2011-07, Vol.63 (7), p.406-415

2011

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Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo

Journal of the science of food and agriculture, 2004-12, Vol.84 (15), p.2077-2084

2004

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Glucagonoma syndrome: a case report

Journal of medical case reports, 2011-08, Vol.5 (1), p.402-402, Article 402

2011

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Chemical composition and in vitro antibacterial properties of essential oils of four Thymus species from organic growth

Industrial crops and products, 2013-10, Vol.50, p.304-311

2013

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Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics

Food science & technology, 2022-12, Vol.172, p.114193, Article 114193

2022

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Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

Foods, 2017-07, Vol.6 (8), p.59

2017

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Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

Food research international, 2011-08, Vol.44 (7), p.2401-2407

2011

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Quality Characteristics of Fresh Date Palm Fruits of "Medjoul" and "Confitera" cv. from the Southeast of Spain (Elche Palm Grove)

Foods, 2023-07, Vol.12 (14), p.2659

2023

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Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion

Food chemistry, 2018-08, Vol.256, p.252-258

2018

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Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

Journal of the science of food and agriculture, 2016-09, Vol.96 (12), p.4235-4242

2016

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Bioactivity of Pomegranate (Punica granatum L.) Peels Flour to Improve Probiotics Viability in Micro Co-Encapsulation by Ionic Gelation

Food biotechnology, 2023-10, Vol.37 (4), p.393-412

2023

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Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

Food chemistry, 2012-12, Vol.135 (3), p.1520-1526

2012

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Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

Journal of the science of food and agriculture, 2020-02, Vol.100 (3), p.1265-1273

2020

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Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

Food research international, 2013-05, Vol.51 (2), p.756-763

2013

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Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

Flavour and fragrance journal, 2010-01, Vol.25 (1), p.13-19

2010

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Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

Polymers, 2023-01, Vol.15 (2), p.396

2023

Volltextzugriff (PDF)

Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

Industrial crops and products, 2016-12, Vol.94, p.774-782

2016

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In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

Food and bioproducts processing, 2013-07, Vol.91 (3), p.279-286

2013

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Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects

Food science and technology international, 2021-07, Vol.27 (5), p.383-391

2021

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Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction

Food research international, 2011-06, Vol.44 (5), p.1217-1223

2011

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1 – 25 von 1.093

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Chemical Composition and Antioxidant and Anti-Listeria Activities of Essential Oils Obtained from Some Egyptian Plants

Meat Products as Functional Foods: A Review

Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca ( Lepidium meyenni ) Flour, and Chincho ( Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers

Development of Chincho ( Tagetes elliptica Sm.) Essential Oil Organogel Nanoparticles through Ionic Gelation and Process Optimization with Box-Behnken Design

Resistant starch as prebiotic: A review

Quality characteristics of a non-fermented dry-cured sausage formulated with lemon albedo

Glucagonoma syndrome: a case report

Chemical composition and in vitro antibacterial properties of essential oils of four Thymus species from organic growth

Development of plant-based burgers using gelled emulsions as fat source and beetroot juice as colorant: Effects on chemical, physicochemical, appearance and sensory characteristics

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

Technological properties of date paste obtained from date by-products and its effect on the quality of a cooked meat product

Quality Characteristics of Fresh Date Palm Fruits of "Medjoul" and "Confitera" cv. from the Southeast of Spain (Elche Palm Grove)

Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion

Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensis (Molina) Stuntz] a Chilean blackberry

Bioactivity of Pomegranate (Punica granatum L.) Peels Flour to Improve Probiotics Viability in Micro Co-Encapsulation by Ionic Gelation

Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate

Assessment of emulsion gels formulated with chestnut (Castanea sativa M.) flour and chia (Salvia hispanica L) oil as partial fat replacers in pork burger formulation

Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products

Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet

Chitosan Edible Films and Coatings with Added Bioactive Compounds: Antibacterial and Antioxidant Properties and Their Application to Food Products: A Review

Assessment of polyphenolic profile stability and changes in the antioxidant potential of maqui berry (Aristotelia chilensis (Molina) Stuntz) during in vitro gastrointestinal digestion

In vitro evaluation of “horchata” co-products as carbon source for probiotic bacteria growth

Assessment of chemical composition and antioxidant properties of defatted flours obtained from several edible insects

Antioxidant properties of pomegranate (Punica granatum L.) bagasses obtained as co-product in the juice extraction

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