Novel Incorporation of Red-Stage Haematococcus pluvialis Wet Paste as a Colourant and Enhancer of the Organoleptic and Functional Properties of Filloas †
Aly Castillo(Universidade de Santiago de Compostela), Marta Lores(Universidade de Santiago de Compostela), Carmen Garcı́a-Jares(Universidade de Santiago de Compostela), Simón Pereira(Universidade de Santiago de Compostela), Paula Rodrigues(Polytechnic Institute of Bragança), Filipa A. Fernandes(Polytechnic Institute of Bragança), Tiane C. Finimundy(Polytechnic Institute of Bragança), Sandrina A. Heleno(Polytechnic Institute of Bragança), Lillian Barros(Polytechnic Institute of Bragança)
Cited by 1
Related Papers
Bioactivity of phenolic acids: Metabolites versus parent compounds: A review
|Food Chemistry|2014|892
Phenolic compounds: current industrial applications, limitations and future challenges
|Food & Function|2020|706
Cosmetics Preservation: A Review on Present Strategies
|Molecules|2018|399
Grape pomace as a source of phenolic compounds and diverse bioactive properties
|Food Chemistry|2018|337
Bioactivity and chemical characterization in hydrophilic and lipophilic compounds of Chenopodium ambrosioides L.
|Journal of Functional Foods|2013|327