Soy protein based high moisture meat analogues (HMMAs) were made by extrusion, with
incorporation of 0, 5, 10, and 20% whole tomato powder (WTP) or 10% tomato peel powder …

Pulsed electric field (PEF) was used to develop a novel Chardonnay wine infused with
green tea, where the physicochemical characteristics (pH, titratable acidity, color) were …

A novel Chardonnay wine flavored with either green tea or black tea was subjected to bottle
aging for 9 months, and the physicochemical properties, antioxidant capacity, total phenolic …

Phenylphenalenones (PhPNs), phytoalexins in wild bananas (Musaceae), are known to act
against various pathogens. However, the abundance of PhPNs in many Musaceae plants of …

Despite its potential benefits, lutein availability can be limited due to inadequate dietary
intake of fruits, vegetables, and seaweed. Additionally, lutein faces challenges related to …

The impact of fermentation on the structure and antioxidant potential of phenolic compounds
in foods have received wide attention. In this study, five common phenolic compounds …

Deep eutectic solvents (DES) have exhibited great potential in the extraction of active
ingredients from flowers. In this study, ternary DESs were designed for the extraction of …

Chrysanthemi Flos has been consumed as floral tea for centuries, but the effects of stir-frying
on its chemical profile, sensory characteristics, and bioactivity remain unclear. This study …

Recently, much attention has been devoted to natural phenolics because of their ideal
structure and chemistry for free radical scavenging activities, which may play important roles …

The effects of natural colorants, ie, 1.5%(v/v) caramel, 12%(v/v) tomato powder, and
4.7%(v/v) grape skin powder, on the quality attributes of pea protein-based meat patties …