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    4 research outputs found

    Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

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    Springer Nature
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    Changes in properties of food proteins after interaction with free and β-cyclodextrin encapsulated hydroxycinnamic acids

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    'Springer Science and Business Media LLC'
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    Effect of addition of green coffee extract and nanoencapsulated chlorogenic acids on aroma of different food products

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    'Elsevier BV'
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    Green and roasted coffee extracts as antioxidants in βTC3 cells with induced oxidative stress and lipid accumulation inhibitors in 3T3L1 cells, and their bioactivity in rats fed high fat diet

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    'Springer Science and Business Media LLC'
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