Nutritional profiling, fiber content and <i>in vitro</i> bioactivities of wheat-based biscuits formulated with novel ingredients
Marta Mesías(Universidad Complutense de Madrid), Eliana Pereira(Polytechnic Institute of Bragança), Tânia C. S. P. Pires(Polytechnic Institute of Bragança), Lillian Barros(Polytechnic Institute of Bragança), Ricardo C. Calhelha(Polytechnic Institute of Bragança), Cristina Caleja(Polytechnic Institute of Bragança), Francisco J. Morales(Instituto de Ciencia y Tecnología de Alimentos y Nutrición)
Cited by 2
Related Papers
Phenolic compounds: current industrial applications, limitations and future challenges
|Food & Function|2020|706
Chemical composition, antimicrobial, antioxidant and antitumor activity of Thymus serpyllum L., Thymus algeriensis Boiss. and Reut and Thymus vulgaris L. essential oils
|Industrial Crops and Products|2013|387
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
Antimicrobial activity and bioactive compounds of Portuguese wild edible mushrooms methanolic extracts
|European Food Research and Technology|2006|277