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2024
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Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel and sustainable prebiotic ingredients
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Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity
European Food Research and Technology,
2023
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Investigating the effects of conventional and unconventional edible parts of red beet (Beta vulgaris L.) on target bacterial groups and metabolic activity of human colonic microbiota to produce novel and sustainable prebiotic ingredients
Food Research International,
2023
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Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics
Food Science and Technology International,
2022
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Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity
European Food Research and Technology,
2022
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Differences in preferences, water content, and dietary fibre of jackfruit seed crackers enriched with red beetroot (Beta vulgaris)
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Beetroot as a novel ingredient for its versatile food applications
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Structural characterization of red beet fiber and pectin
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Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice
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2022
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The change of phytochemical profile in beet juice and the influence of different storage conditions during one year
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Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice
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Red Beetroot’s NMR-Based Metabolomics: Phytochemical Profile Related to Development Time and Production Year
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Red beetroot: Health benefits, production techniques, and quality maintaining for food industry
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Antioxidant and Anti-Inflammatory Effects of Merin Beet Sprout Extract
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Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes
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Yield parameters, antioxidant activity, polyphenol and total soluble solids content of beetroot cultivars with different flesh colours
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Effect of steviol glycosides as sugar substitute on the probiotic fermentation in milk gels enriched with red beetroot (Beta vulgaris L.) bioactive compounds
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Enhancement of Antioxidant Activity, Phenolic Contents and Protective Effects of Beta vulgaris Root Extract Against DNA Damage by Fermentation using Lactic Acid Bacteria
Trends in Applied Sciences Research,
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Survival of
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International Journal of Dairy Technology,
2020
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Yield parameters, antioxidant activity, polyphenol and total soluble solids content of beetroot cultivars with different flesh colours
Folia Horticulturae,
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