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Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility

Journal of functional foods, 2020-05, Vol.68, p.103924, Article 103924

2020

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Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review

Carbohydrate polymers, 2020-12, Vol.250, p.116890-116890, Article 116890

2020

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Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers

Journal of food science, 2020-10, Vol.85 (10), p.3527-3535

2020

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Food as Pharma? The Case of Glucosinolates

Current pharmaceutical design, 2017-01, Vol.23 (19), p.2697-2721

2017

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Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten

Food & function, 2020-07, Vol.11 (7), p.5933-5943

2020

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Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market

Journal of functional foods, 2022-02, Vol.89, p.104940, Article 104940

2022

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Glucosinolates and Myrosinase Activity in Red Cabbage (Brassica oleracea L. Var. Capitata f. rubra DC.) after Various Microwave Treatments

Journal of agricultural and food chemistry, 2004-12, Vol.52 (24), p.7318-7323

2004

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Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia

Heliyon, 2023-02, Vol.9 (2), p.e13042-e13042, Article e13042

2023

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Advancements in balancing glucosinolate production in plants to deliver effective defense and promote human health

Agriculture Communications, 2024-06, Vol.2 (2), p.100040, Article 100040

2024

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Thermal stability of phytochemicals, HMF and antioxidant activity in cape gooseberry (Physalis peruviana L.)

Journal of functional foods, 2017-05, Vol.32, p.46-57

2017

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Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice

PloS one, 2018, Vol.13 (8), p.e0202415-e0202415

2018

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Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

Frontiers in nutrition (Lausanne), 2020-07, Vol.7, p.95-95

2020

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The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli

Journal of functional foods, 2018-06, Vol.45, p.306-312

2018

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Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043

Food research international, 2013-11, Vol.54 (1), p.706-710

2013

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Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

Molecular nutrition & food research, 2018-09, Vol.62 (18), p.e1701069-n/a

2018

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The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods

Journal of the science of food and agriculture, 2000-05, Vol.80 (7), p.967-984

2000

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Effect of thermal and non-thermal treatments on the color of citrus juice: A review

Food reviews international, 2023-08, Vol.39 (6), p.3555-3577

2023

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The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends

Trends in food science & technology, 2020-12, Vol.106, p.434-444

2020

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Post-harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables

Journal of the science of food and agriculture, 2001-07, Vol.81 (9), p.953-958

2001

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Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects

Journal of food engineering, 2020-09, Vol.280, p.109985, Article 109985

2020

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Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study

Food research international, 2021-05, Vol.143, p.110230-110230, Article 110230

2021

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Osmotic dehydration of mango: Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality

Food science & technology, 2018-12, Vol.98, p.179-186

2018

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Healthiness, naturalness and sustainability perception of adolescents toward chocolate snack bars

British food journal (1966), 2022-12, Vol.124 (13), p.200-218

2022

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The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

Food chemistry, 2018-02, Vol.240, p.415-421

2018

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Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)

Food chemistry, 2012-06, Vol.132 (4), p.2037-2045

2012

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Interaction of bread and berry polyphenols affects starch digestibility and polyphenols bio-accessibility

Impacts of thermal and non-thermal processing on structure and functionality of pectin in fruit- and vegetable- based products: A review

Consumer preference for dried mango attributes: A conjoint study among Dutch, Chinese, and Indonesian consumers

Food as Pharma? The Case of Glucosinolates

Tea polyphenols as a strategy to control starch digestion in bread: the effects of polyphenol type and gluten

Are cereal bars significantly healthier and more natural than chocolate bars? A preliminary assessment in the German market

Glucosinolates and Myrosinase Activity in Red Cabbage (Brassica oleracea L. Var. Capitata f. rubra DC.) after Various Microwave Treatments

Safety and authenticity risks in heritage food preparation at different types of food service establishments: A case study of Saudi Arabia

Advancements in balancing glucosinolate production in plants to deliver effective defense and promote human health

Thermal stability of phytochemicals, HMF and antioxidant activity in cape gooseberry (Physalis peruviana L.)

Effect of heat and pectinase maceration on phenolic compounds and physicochemical quality of Strychnos cocculoides juice

Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

The effect of chewing on oral glucoraphanin hydrolysis in raw and steamed broccoli

Glucosinolate content of blanched cabbage (Brassica oleracea var. capitata) fermented by the probiotic strain Lactobacillus paracasei LMG-P22043

Isothiocyanates from Brassica Vegetables—Effects of Processing, Cooking, Mastication, and Digestion

The nutritional significance, biosynthesis and bioavailability of glucosinolates in human foods

Effect of thermal and non-thermal treatments on the color of citrus juice: A review

The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends

Post-harvest increase of indolyl glucosinolates in response to chopping and storage of Brassica vegetables

Modelling the kinetics of osmotic dehydration of mango: Optimizing process conditions and pre-treatment for health aspects

Surface color distribution analysis by computer vision compared to sensory testing: Vacuum fried fruits as a case study

Osmotic dehydration of mango: Effect of vacuum impregnation, high pressure, pectin methylesterase and ripeness on quality

Healthiness, naturalness and sustainability perception of adolescents toward chocolate snack bars

The effect of pulsed electric fields on carotenoids bioaccessibility: The role of tomato matrix

Effect of water content and temperature on glucosinolate degradation kinetics in broccoli (Brassica oleracea var. italica)

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