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Patented technologies in the extraction, preservation, and application of anthocyanins in food: A review
Published: January 18, 2024 by ScienceDirect
Study finds that adding antioxidants to both chicken meat and oil inhibits formation of harmful heterocyclic aromatic amines during deep-fat frying; research used Adinandra nitida leaf extract, which contains phenolic acids and flavonoids
Published: September 14, 2023 by ScienceDirect
Study finds microencapsulated saffron floral waste extracts can improve antioxidant properties and total phenolic content in yogurt, remaining stable during 21 days of storage
Published: June 12, 2023 by LWT
Researchers develop plant-based milk alternative from two Turkish pistachio varieties; milk was higher in protein, had highly bio-accessible phenolic content and antioxidant activity, was overall accepted in terms of sensory attributes, except color
Published: May 12, 2023 by Food Bioscience

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