| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Bioactive Capacity, Sensory Properties, and Nutritional Analysis of a Shelf Stable Protein-rich Functional Ingredient with Concentrated Fruit and Vegetable Phytoactives
|
Grace, Mary H.
|
|
2014
|
69 |
4 |
p. 372-378
|
article
|
| 2 |
Biochemical and Immunochemical Evidences Supporting the Inclusion of Quinoa (Chenopodium quinoa Willd.) as a Gluten-free Ingredient
|
Peñas, Elena
|
|
2014
|
69 |
4 |
p. 297-303
|
article
|
| 3 |
Bio-efficacy of the Essential Oil of Oregano (Origanum vulgare Lamiaceae. Ssp. Hirtum)
|
Grondona, Ezequiel
|
|
2014
|
69 |
4 |
p. 351-357
|
article
|
| 4 |
Chia Flour Supplementation Reduces Blood Pressure in Hypertensive Subjects
|
Toscano, Luciana Tavares
|
|
2014
|
69 |
4 |
p. 392-398
|
article
|
| 5 |
Concentrating Immunoprotective Phytoactive Compounds from Fruits and Vegetables into Shelf-stable Protein-rich Ingredients
|
Yousef, Gad G.
|
|
2014
|
69 |
4 |
p. 317-324
|
article
|
| 6 |
Effect of Cooked White Rice with High β-glucan Barley on Appetite and Energy Intake in Healthy Japanese Subjects: A Randomized Controlled Trial
|
Aoe, Seiichiro
|
|
2014
|
69 |
4 |
p. 325-330
|
article
|
| 7 |
Effects of Some Extrusion Variables on Physicochemical Characteristics of Extruded Corn Starch-passion Fruit Pulp (Passiflora edulis) Snacks
|
Cortés, R. Nallely Falfán
|
|
2014
|
69 |
4 |
p. 365-371
|
article
|
| 8 |
Filtered Molasses Concentrate from Sugar Cane: Natural Functional Ingredient Effective in Lowering the Glycaemic Index and Insulin Response of High Carbohydrate Foods
|
Wright, Alison G.
|
|
2014
|
69 |
4 |
p. 310-316
|
article
|
| 9 |
Incorporation of Buriti Endocarp Flour in Gluten-free Whole Cookies as Potential Source of Dietary Fiber
|
Becker, Fernanda Salamoni
|
|
2014
|
69 |
4 |
p. 344-350
|
article
|
| 10 |
Induction of Apoptosis in Colon Cancer Cells Treated with Isorhamnetin Glycosides from Opuntia Ficus-indica Pads
|
Antunes-Ricardo, Marilena
|
|
2014
|
69 |
4 |
p. 331-336
|
article
|
| 11 |
Influence of Culinary Processing Time on Saffron’s Bioactive Compounds (Crocus sativus L.)
|
Rodríguez-Neira, Lidia
|
|
2014
|
69 |
4 |
p. 291-296
|
article
|
| 12 |
Overexpression of Folate Biosynthesis Genes in Rice (Oryza sativa L.) and Evaluation of Their Impact on Seed Folate Content
|
Dong, Wei
|
|
2014
|
69 |
4 |
p. 379-385
|
article
|
| 13 |
Phytoferritin Association Induced by EGCG Inhibits Protein Degradation by Proteases
|
Wang, Aidong
|
|
2014
|
69 |
4 |
p. 386-391
|
article
|
| 14 |
Ripening Stage and Extraction Method Effects on Physical Properties, Polyphenol Composition and Antioxidant Activities of Cumin (Cuminum cyminum L.) Seeds
|
Bettaieb Rebey, Iness
|
|
2014
|
69 |
4 |
p. 358-364
|
article
|
| 15 |
The Lifespan-Extending Effects of Nymphaea hybrid Root Extract in the Nematode Caenorhabditis elegans
|
Zhuang, Ziheng
|
|
2014
|
69 |
4 |
p. 304-309
|
article
|
| 16 |
Use of Different Spices as Potential Natural Antioxidant Additives on Cooked Beans (Phaseolus vulgaris). Increase of DPPH Radical Scavenging Activity and Total Phenolic Content
|
Pereira, Marina Pelincer
|
|
2014
|
69 |
4 |
p. 337-343
|
article
|
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