original ) (raw )Effect of incorporation of encapsulated and free Arjuna herb on storage stability of chocolate vanilla dairy drink
Girdhari Patil
Food Bioscience, 2017
View PDFchevron_right
The Influence of Heat Treatment on Interaction of Green Tea Flavonoids with Milk Proteins
Elif Avcı
Journal of Agricultural Science and Technology B
View PDFchevron_right
Development of a Sterilized Mixed Herbal Drink Product
Kalaya Laohasongkram , Saiwarun Chaiwanichsiri
View PDFchevron_right
The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts
ahmed gad
International Journal of Dairy Technology, 2010
View PDFchevron_right
Insights on the Formulation of Herbal Beverages with Medicinal Claims According with Their Antioxidant Properties
João Barreira
Molecules, 2013
View PDFchevron_right
ADDITION OF MILK ENHANCED THE TOTAL PHENOLIC CONTENT AND ANTIOXIDANT ACTIVITY OF Camellia sinensis (GREEN TEA) BEVERAGES
Kee Xiao Hui
Malaysian Applied Biology, 2021
View PDFchevron_right
Hypolipidaemic and anti-oxidative potential of encapsulated herb (Terminalia arjuna ) added vanilla chocolate milk in high cholesterol fed rats
Shaik Abdul Hussain
Journal of the Science of Food and Agriculture, 2015
View PDFchevron_right
A comparative study to investigate the effects of addition of milk and sugar on total polyphenol, flavonoid, catechin and tannin contents of green and black teas consumed in India
Tamanna Awasthi
Journal of Food Measurement and Characterization
View PDFchevron_right
Studies on the development of vegetable-based powdered beverages – Effect of the composition and dispersing temperature on potential bioaccessibility of main low-molecular antioxidants and antioxidant properties
Urszula Szymanowska
LWT, 2020
View PDFchevron_right
Effect of Type and Concentration of Encapsulating Agents on Physicochemical, Phytochemical, and Antioxidant Properties of Red Dragon Fruit Kombucha Powdered Beverage
Della Rahmawati
2021
View PDFchevron_right
Green Tea Leaves Extract: Microencapsulation, Physicochemical and Storage Stability Study
James Zokti
Molecules, 2016
View PDFchevron_right
Effect of Innovative Food Processing Technologies on the Physicochemical and Nutritional Properties and Quality of Non-Dairy Plant-Based Beverages
Francisco Barba
Foods
View PDFchevron_right
Antioxidant Potential of Fermented Milk Supplemented with Various Aqueous Herbal Extracts
Rinku Sharma
International Journal of Food Science and Agriculture, 2021
View PDFchevron_right
Effect of Rose Syrup and Marigold Powder on the Physicochemical, Phytochemical, Sensorial and Storage Properties of Nutricereals and Milk-Based Functional Beverage
Kritika Gupta
Journal of the American College of Nutrition, 2020
View PDFchevron_right
Interaction of milk α- and β-caseins with tea polyphenols
Guy Samson
Food Chemistry, 2011
View PDFchevron_right
Storage Stability of Spray Dried Nigella Sativa (Ranunculaceae Family) Instant Beverage Powder: Effect of Carrier Agents on the Physicochemical, Phenolic Compounds and Antioxidant Properties
Boshra Varastegani
Current research in nutrition and food science, 2019
View PDFchevron_right
Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment
Maria J Esteve
International Journal of Food Properties, 2020
View PDFchevron_right
Proximate Analysis, Phenolic Compounds and Antioxidant Activity of Milk Products Commonly Consumed in Khyber Pakhtunkhwa, Pakistan
Hazrat Usman
Journal of Innovative Sciences
View PDFchevron_right
Development of Dairy Products Fortified with Plant Extracts: Antioxidant and Phenolic Content Characterization
Andreani Moutsou
Antioxidants
View PDFchevron_right
Physico-chemical, sensory and microbial characteristics of fruit flavoured milk based beverages during refrigerated storage
rehana akhter
Advances in Biomedicine and Pharmacy, 2015
View PDFchevron_right
FORMULATION AND EVALUATION OF ANTIOXIDANT ACTIVITY OF HEALTH DRINK
Scholar Science Journals
View PDFchevron_right
A Comprehensive Review on the Interaction of Milk Protein Concentrates with Plant-Based Polyphenolics
Prince Chawla
International Journal of Molecular Sciences, 2021
View PDFchevron_right
Formulation of Herbal Green Tea Using Terminalia Arjuna Bark, Glycyrrhiza Glabra Root, Gymnema Sylvester Leaf And Green Cardamom Seeds: Its Nutritional & Phytochemical Analysis
Ritesh Kumar Tiwari
2020
View PDFchevron_right
Skimmed Goat’s Milk Powder Enriched with Grape Pomace Seed Extract: Phenolics and Protein Characterization and Antioxidant Properties
Miroljub Barac
Biomolecules, 2021
View PDFchevron_right
The Effect of Heat Inactivating Process on Biochemical, Microbiological and Sensory Characteristics of Iranian Drink Based on Fermented Milk (Doogh
El-sayed Abdeen
View PDFchevron_right
Developmet of sterilized mixed herbal drink product
Bodin Techaratanakrai
2008
View PDFchevron_right
Non-dairy plant based beverages: A comprehensive review
manasa paapu
View PDFchevron_right
Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration
akram sharifi
Journal of Food Quality, 2022
View PDFchevron_right
Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices
Roland Verhe
Food Research International, 2006
View PDFchevron_right
The physical stability of plant-based drinks and the analysis methods thereof
Karsten Olsen
Food Hydrocolloids, 2021
View PDFchevron_right
Effects of heat treatment and storage temperature on the use of açaí drink by nutraceutical and beverage industries
Jose Pessoa
Food Science and Technology (Campinas), 2012
View PDFchevron_right