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Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos ( Aspalathus linearis ) Using Beta-Cyclodextrin Assisted Extraction

Molecules (Basel, Switzerland), 2022-05, Vol.27 (11), p.3556

2022

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Extraction and Industrial Applications of Macro Molecules: A Review

Current research in nutrition and food science, 2023-12, Vol.11 (3), p.910-940

2023

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Characterisation of the flavonoid composition and total antioxidant capacity of juice from different citrus varieties from the Western Cape region

Journal of food composition and analysis, 2017-09, Vol.62, p.115-125

2017

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Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly ( Hermetia illucens ) Larvae Flours and Protein Concentrates

Foods, 2022-02, Vol.11 (5), p.724

2022

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Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains

International journal of food microbiology, 2013-05, Vol.163 (2-3), p.80-88

2013

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The Nutritional Quality and Structural Analysis of Black Soldier Fly Larvae Flour before and after Defatting

Insects (Basel, Switzerland), 2022-02, Vol.13 (2), p.168

2022

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Phenolic composition and total antioxidant capacity of South African frozen concentrated orange juice as affected by varietal, seasonal and regional differences

Journal of the science of food and agriculture, 2019-02, Vol.99 (3), p.1029-1037

2019

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Inhibition of Browning in Apples Using Betacyclodextrin-Assisted Extracts of Green Rooibos ( Aspalathus linearis )

Foods, 2023-02, Vol.12 (3), p.602

2023

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Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

International journal of food science, 2021, Vol.2021, p.5572554-15

2021

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Chemical and functional properties of nutrient-dense beverages developed from underutilised crops

Plant Science Today, 2024-01

2024

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Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review

Applied sciences, 2024-02, Vol.14 (4), p.1483

2024

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Structural properties of native and conjugated black soldier fly (Hermetia illucens) larvae protein via Maillard reaction and classification by SIMCA

Heliyon, 2021-06, Vol.7 (6), p.e07242-e07242, Article e07242

2021

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Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system

Food chemistry, 2016-10, Vol.208, p.301-308

2016

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Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems

Food chemistry, 2013-04, Vol.137 (1-4), p.92-98

2013

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Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

Journal of food biochemistry, 2021-02, Vol.45 (2), p.e13611-n/a

2021

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Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology

Food chemistry, 2020-06, Vol.316, p.126280, Article 126280

2020

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Physicochemical Properties of Betacyclodextrin-Assisted Extracts of Green Rooibos (Aspalathus linearis)

Applied sciences, 2024-10, Vol.14 (19), p.8832

2024

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The antioxidant and antiglycation activities of selected spices and other edible plant materials and their decay in sugar-protein systems under thermal stress

Food chemistry, 2022-03, Vol.371, p.131199-131199, Article 131199

2022

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The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

Food science & technology, 2021-07, Vol.147, p.111636, Article 111636

2021

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A rapid HPLC method for the extraction and quantification of vitamin B 12 in dairy products and cultures of Propionibacterium freudenreichii

Dairy science & technology, 2010-09, Vol.90 (5), p.509-520

2010

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Optimisation of vitamin B12 and folate production by Propionibacterium freudenreichii strains in kefir

International dairy journal, 2011-02, Vol.21 (2), p.69-74

2011

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A rapid high-performance liquid chromatography (HPLC) method for the extraction and quantification of folates in dairy products and cultures of Propionibacterium freudenreichii

African journal of biotechnology, 2012-01, Vol.11 (8), p.2087-2098

2012

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Optimisation of vitamin B sub(12) and folate production by Propionibacterium freudenreichii strains in kefir

International dairy journal, 2011-02, Vol.21 (2), p.69-74

2011

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A rapid HPLC method for the extraction and quantification of vitamin B sub(12) in dairy products and cultures of Propionibacterium freudenreichii

Dairy science & technology, 2010-01, Vol.90 (5), p.509-520

2010

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Fermented Beverages: Volume 5. the Science of Beverages

1, 2019

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Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos ( Aspalathus linearis ) Using Beta-Cyclodextrin Assisted Extraction

Extraction and Industrial Applications of Macro Molecules: A Review

Characterisation of the flavonoid composition and total antioxidant capacity of juice from different citrus varieties from the Western Cape region

Nutritional, Techno-Functional and Structural Properties of Black Soldier Fly ( Hermetia illucens ) Larvae Flours and Protein Concentrates

Characterisation of commercial and natural Torulaspora delbrueckii wine yeast strains

The Nutritional Quality and Structural Analysis of Black Soldier Fly Larvae Flour before and after Defatting

Phenolic composition and total antioxidant capacity of South African frozen concentrated orange juice as affected by varietal, seasonal and regional differences

Inhibition of Browning in Apples Using Betacyclodextrin-Assisted Extracts of Green Rooibos ( Aspalathus linearis )

Hermetia illucens Protein Conjugated with Glucose via Maillard Reaction: Antioxidant and Techno-Functional Properties

Chemical and functional properties of nutrient-dense beverages developed from underutilised crops

Pre-Fermentative Cryogenic Treatments: The Effect on Aroma Compounds and Sensory Properties of Sauvignon Blanc and Chenin Blanc Wine—A Review

Structural properties of native and conjugated black soldier fly (Hermetia illucens) larvae protein via Maillard reaction and classification by SIMCA

Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system

Antioxidant activity of Maillard reaction products (MRPs) derived from fructose–lysine and ribose–lysine model systems

Heated plant extracts as natural inhibitors of enzymatic browning: A case of the Maillard reaction

Antioxidant and anti-glycation potential of green pepper (Piper nigrum): Optimization of β-cyclodextrin-based extraction by response surface methodology

Physicochemical Properties of Betacyclodextrin-Assisted Extracts of Green Rooibos (Aspalathus linearis)

The antioxidant and antiglycation activities of selected spices and other edible plant materials and their decay in sugar-protein systems under thermal stress

The complex dependence of non-enzymatic browning development on processing conditions in maize snacks

A rapid HPLC method for the extraction and quantification of vitamin B 12 in dairy products and cultures of Propionibacterium freudenreichii

Optimisation of vitamin B12 and folate production by Propionibacterium freudenreichii strains in kefir

A rapid high-performance liquid chromatography (HPLC) method for the extraction and quantification of folates in dairy products and cultures of Propionibacterium freudenreichii

Optimisation of vitamin B sub(12) and folate production by Propionibacterium freudenreichii strains in kefir

A rapid HPLC method for the extraction and quantification of vitamin B sub(12) in dairy products and cultures of Propionibacterium freudenreichii

Fermented Beverages: Volume 5. the Science of Beverages

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