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Food Technology and Biotechnology, ISSN 1330-9862, 04/2018, Volume 56, Issue 2, pp. 152 - 173
Journal Article
Food Technology and Biotechnology, ISSN 1330-9862, 2018, Volume 56, Issue 3, pp. 289 - 311
Journal Article
Food Technology and Biotechnology, ISSN 1330-9862, 12/2017, Volume 55, Issue 4, pp. 484 - 495
Regardless of its highly valuable nutritive composition, goat’s milk is less preferred by consumers due to its specific sensory characteristics that are very... 
polyphenols | ultrasound homogenization | physicochemical properties | medicinal plants | Original Scientific Papers | goat’s milk
Journal Article
Food Technology and Biotechnology, ISSN 1330-9862, 2018, Volume 56, Issue 4, pp. 494 - 505
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2008, Volume 110, Issue 4, pp. 852 - 858
The efficiencies of different solvents in the extraction of phenolics from bagged and loose leaves of white and green tea, after different extraction times, as... 
Catechins | Camellia sinensis | White tea | Antioxidant activity | Green tea | Phenolics | HPLC | catechins | FOOD SCIENCE & TECHNOLOGY | green tea | CAFFEINE | FLAVONOIDS | antioxidant activity | white tea | PERFORMANCE LIQUID-CHROMATOGRAPHY | POLYPHENOLS | THEAFLAVINS | NUTRITION & DIETETICS | CHEMISTRY, APPLIED | phenolics | Antioxidants | Catechin | Pyridine | Analysis
Journal Article
Oxidative Medicine and Cellular Longevity, ISSN 1942-0900, 2016, Volume 2016, pp. 1458793 - 11
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2015, Volume 167, pp. 61 - 70
•Reduced sugar chocolates (>20% lower calories) with sweeteners were obtained.•Fructose and sugar alcohols (isomalt or lactitol) increased hardness of... 
Antioxidants | Functional | Polyphenols | Chocolate | Sweeteners | Texture | Stevia | ACID | FOOD SCIENCE & TECHNOLOGY | LEAVES | IDENTIFICATION | ANTIOXIDANT CAPACITY | NUTRITION & DIETETICS | PROCYANIDINS | CHEMISTRY, APPLIED | COCOA | EXTRACTS | HPLC | FLAVOR | Sucrose - chemistry | Cacao - chemistry | Sweetening Agents - analysis | Polyols | Fructose | Chocolate candy
Journal Article
Food Chemistry, ISSN 0308-8146, 2009, Volume 115, Issue 2, pp. 441 - 448
The popularity of tea is increasing on the global aspect because of its role as a significant source of phenolic compounds in human diet. The purpose of this... 
Antioxidant capacity | Polyphenols | Tea | Methylxanthines | HPLC | ANTIOXIDANT ACTIVITY | MECHANISM | FOOD SCIENCE & TECHNOLOGY | CAFFEINE | FLAVONOIDS | CATECHINS | GREEN | EXTRACTION | NUTRITION & DIETETICS | BLACK TEAS | CHEMISTRY, APPLIED | EFFICIENCY | CONSUMPTION | Antioxidants | Liquid chromatography | Green tea | Caffeine | Isoflavones
Journal Article
Food Chemistry, ISSN 0308-8146, 12/2011, Volume 129, Issue 3, pp. 991 - 1000
► Coffea canephora exhibits the highest content of total and individual groups of polyphenols. ► The highest content of CQA derivatives was determined in... 
Antioxidant capacity | Polyphenols | Chlorogenic acid | Coffea canephora | Coffea arabica | Caffeine | CAPACITY | DRYING TEMPERATURE | STABILITY | FOOD SCIENCE & TECHNOLOGY | CHLOROGENIC ACID COMPOSITION | MELANOIDINS | BIOAVAILABILITY | NUTRITION & DIETETICS | RADICAL-SCAVENGING ACTIVITY | IN-VITRO ANTIOXIDANT | BREWS | CHEMISTRY, APPLIED | HPLC | Antioxidants | Coffee
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 10/2015, Volume 51, pp. 361 - 374
In this study, potential interactions of alginate-proteins and proteins-polyphenols were utilized for the formulation of microparticles encapsulating green tea... 
Proteins | Electrostatic extrusion | Coating | Flavan-3-ols | Green tea | Caffeine | HYDROGELS | STARCH FILLER | SERUM-ALBUMIN | FOOD SCIENCE & TECHNOLOGY | ENCAPSULATION | CONTROLLED-RELEASE | COMPLEX COACERVATION | SODIUM ALGINATE | BEADS | POLYPHENOLS | FLUORESCENCE | CHEMISTRY, APPLIED | Antioxidants | Neural networks | Polyphenols | Pectin
Journal Article
Journal Article
Food Chemistry, ISSN 0308-8146, 10/2012, Volume 134, Issue 4, pp. 1870 - 1877
► Coffee brew preparation method defines the phenol content and antioxidant capacity. ► Coffee brews contain chlorogenic acid derivates in next order:... 
Antioxidant capacity | Polyphenols | Chlorogenic acid | Coffee | HPLC | Caffeine | Milk | CAPACITY | FOOD SCIENCE & TECHNOLOGY | FOODS | GREEN | TEA | NUTRITION & DIETETICS | FRUIT | BEVERAGES | CHEMISTRY, APPLIED | Antioxidants | Coffee - chemistry | Milk - chemistry | Animals | Cattle | Food Handling - methods | Coffea - chemistry | Cooking - methods | Food Additives - chemistry | Purines | Stimulants | Methods
Journal Article