نتائج البحث

The impact of the enrichment of oyster and mussel powder on antioxidant capacity and in vitro protein digestion of white-rice crackers : A Dissertation submitted in partial fulfilment of the requirements for the Postgraduate Certificate in Applied Science at Lincoln University

• Authors : Huang, Yanyi

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Effect of black tea infusion on physicochemical properties, antioxidant capacity and microstructure of acidified dairy gel during cold storage

• Authors : Chen, H; Zheng, H; Brennan, Margaret

• Source: Chen, H., Zheng, H., Anne Brennan, M., Chen, W., Guo, X., & Brennan, C. S. (2020). Effect of black tea infusion on physicochemical properties, antioxidant

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Interactions between skimmed bovine milk and tea infusions under an acidulous environment: a thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

• Authors : Chen, Han

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The utilisation of grape pomace as a value added ingredient: The role of grape phenolic compounds on functional foods : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

• Authors : Tran, Khanh

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Oxalate and antioxidant concentrations of locally grown and imported fruit in New Zealand

• Authors : Nguyen, H. V. H.

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Predictive glycaemic response of pasta enriched with juice, puree, and pomace from red cabbage and spinach

• Authors : Wang, J; Brennan, Margaret; Brennan, CS

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Technical and nutritional properties of vegetable enriched pasta utilising juice and pomace from spinach, red cabbage, beetroot and carrot : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

• Authors : Wang, Jinghong

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The effects of bioactive compounds from blueberry and blackcurrant powder on oat bran pastes: Enhancing in vitro antioxidant activity and reducing reactive oxygen species in lipopolysaccharide-stimulated Raw264.7 macrophages

• Authors : Hui, XD; Wu, G; Han, D

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The effect of fish protein powder on the physiochemical, nutritional and sensory properties of cereal based products : A thesis submitted in partial fulfilment of the requirements for the Degree of Doctor of Philosophy at Lincoln University

• Authors : Desai, Ajay

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Addition of mushroom powder to pasta enhances the antioxidant content and modulates the predictive glycaemic response of pasta

• Authors : Lu, X; Brennan, Margaret; Serventi, Luca

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