Antioxidant capacity of the phenolic compounds depends on their chemical structures and
interactions between them. Twenty binary combinations between four phenolic acids (gallic …

As the human population increases globally, the food animal industry has not been spared
from the monumental demand for edible animal products, particularly meat. This has …

Thermally processed peanuts are ideal plant models for studying the relationship between
allergenicity and antioxidant capacity of protein-rich foods, besides lipids, carbohydrates …

Ethnopharmacological relevance The substantial increase in diabetes cases worldwide has
been a major public health problem, and the use of medicinal plants can be considered an …

The microRNA-based mechanisms underlying the antioxidant action (s) of co-existing
flavonoids in response to oxidative stress are of high interest. This study aimed to extend the …

Honey is a highly valued natural product with antioxidant, antimicrobial and anti-
inflammatory properties. However, its antioxidant activity (AOA) is not as high as that of other …

Abstract The effect of High Hydrostatic Pressure (HHP)(600 MPa; 300 s) upon
phycobiliproteins from Spirulina platensis extract, in aqueous systems, has been …

Influence of sucrose and trehalose addition on epimerisation and thermal degradation of
catechin and epicatechin have been studied. Sucrose addition accelerated epimerisation of …

The objective of this study was to prepare hydrogels based on pectin and blackberry juice
and additionally to fortify those hydrogels with apple fiber. For that purpose, two types of …

The increasing demand for healthy foods has recently encouraged research focused on
incorporating antioxidant compounds from bioactive-rich sources into other foodstuffs; …