Production and assessment of novel probiotic fermented oat flour enriched with isoflavones

Application of natural deep eutectic solvents to the extraction of anthocyanins from Catharanthus roseus with high extractability and stability replacing conventional organic solvents

Yuntao Dai, E Rozema, Robert Verpoorte et al. · Journal of Chromatography A · 2016 · 393 citations · Full text

Food Chemistry, Solvent Extraction, Chemical Engineering +8

Alkylperoxyl Radical-Scavenging Activity of Various Flavonoids and Other Phenolic Compounds:  Implications for the Anti-Tumor-Promoter Effect of Vegetables

Tomohiro Sawa, Mayumi Nakao, Takaaki Akaike et al. · Journal of Agricultural and Food Chemistry · 1998 · 357 citations

Comparison of Isoflavones Among Dietary Intake, Plasma Concentration and Urinary Excretion for Accurate Estimation of Phytoestrogen Intake

Yusuke Arai, Mariko Uehara, Yuho Sato et al. · Journal of Epidemiology · 2000 · 320 citations · Full text

Preliminary observations on the effects of milk fortification and heating on microstructure and physical properties of stirred yogurt

Florent Remeuf, Sabah A. A. Mohammed, I. Sodini et al. · International Dairy Journal · 2003 · 218 citations

Milk Fortification, Food Microstructure, Stirred Yogurt +7

Manufacture and characterization of a yogurt-like beverage made with oat flakes fermented by selected lactic acid bacteria

Luana Nionelli, Rossana Coda, José Antonio Curiel et al. · International Journal of Food Microbiology · 2014 · 198 citations

Biomanufacturing, Food Fermentation, Lactic Acid Bacteria +11