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[1]
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Effect of red beet cooking water on yoghurt's physico-chemical, textural and antioxidant characteristics
Food Science and Technology International,
2024
DOI:10.1177/10820132221137386
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[2]
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A comprehensive review of beetroot (
Beta vulgaris
L.) bioactive components in the food and pharmaceutical industries
Critical Reviews in Food Science and Nutrition,
2024
DOI:10.1080/10408398.2022.2108367
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[3]
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Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions
Food Bioscience,
2023
DOI:10.1016/j.fbio.2023.102439
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[4]
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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
DOI:10.1016/j.foodres.2023.112998
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[5]
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Beetroot Bioactive and its Associated Health Benefits: Considerations for
Utilization of Beetroot in Value-added Products
Recent Advances in Food, Nutrition & Agriculture,
2023
DOI:10.2174/2772574X14666230725110541
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[6]
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Equilibrium isotherms of red beetroots
BIO Web of Conferences,
2023
DOI:10.1051/bioconf/20235803002
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[7]
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Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity
European Food Research and Technology,
2023
DOI:10.1007/s00217-022-04185-7
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[8]
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Different parts from the whole red beet (Beta vulgaris L.) valorization with stimulatory effects on probiotic lactobacilli and protection against gastrointestinal conditions
Food Bioscience,
2023
DOI:10.1016/j.fbio.2023.102439
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[9]
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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
DOI:10.1016/j.foodres.2023.112998
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[10]
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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
DOI:10.1177/10820132221137386
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[11]
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Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity
European Food Research and Technology,
2022
DOI:10.1007/s00217-022-04185-7
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[12]
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A comprehensive review of beetroot (Beta vulgaris L.) bioactive components in the food and pharmaceutical industries
Critical Reviews in Food Science and Nutrition,
2022
DOI:10.1080/10408398.2022.2108367
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[13]
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Differences in preferences, water content, and dietary fibre of jackfruit seed crackers enriched with red beetroot (Beta vulgaris)
IOP Conference Series: Earth and Environmental Science,
2022
DOI:10.1088/1755-1315/969/1/012009
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[14]
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Beetroot as a novel ingredient for its versatile food applications
Critical Reviews in Food Science and Nutrition,
2022
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[15]
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Assessment of Potential Benefits of Functional Food Characteristics of Beetroot Energy Drink and Flavored Milk
BioMed Research International,
2022
DOI:10.1155/2022/1971018
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[16]
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Structural characterization of red beet fiber and pectin
Food Hydrocolloids,
2022
DOI:10.1016/j.foodhyd.2022.107549
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[17]
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Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice
Journal of Food Science and Technology,
2022
DOI:10.1007/s13197-022-05364-w
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[18]
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A comprehensive review of beetroot (Beta vulgaris L.) bioactive components in the food and pharmaceutical industries
Critical Reviews in Food Science and Nutrition,
2022
DOI:10.1080/10408398.2022.2108367
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[19]
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Distribution of Biodiversity of Wild Beet Species (Genus Beta L.) in Armenia under Ongoing Climate Change Conditions
Plants,
2022
DOI:10.3390/plants11192502
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[20]
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The change of phytochemical profile in beet juice and the influence of different storage conditions during one year
Notulae Botanicae Horti Agrobotanici Cluj-Napoca,
2022
DOI:10.15835/nbha50312761
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[21]
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Evaluation of the nutritional value of processed plant-based foods
IOP Conference Series: Earth and Environmental Science,
2021
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[22]
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Ability of Yeast Metabolic Activity to Reduce Sugars and Stabilize Betalains in Red Beet Juice
Fermentation,
2021
DOI:10.3390/fermentation7030105
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[23]
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Red Beetroot’s NMR-Based Metabolomics: Phytochemical Profile Related to Development Time and Production Year
Foods,
2021
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[24]
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Red beetroot: Health benefits, production techniques, and quality maintaining for food industry
Journal of Food Processing and Preservation,
2021
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[25]
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Antioxidant and Anti-Inflammatory Effects of Merin Beet Sprout Extract
Journal of the Korean Society of Food Science and Nutrition,
2021
DOI:10.3746/jkfn.2021.50.9.921
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[26]
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Survival of Lactobacillus casei and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes
International Journal of Dairy Technology,
2021
DOI:10.1111/1471-0307.12741
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[27]
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Yield parameters, antioxidant activity, polyphenol and total soluble solids content of beetroot cultivars with different flesh colours
Folia Horticulturae,
2020
DOI:10.2478/fhort-2020-0030
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[28]
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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
LWT,
2020
DOI:10.1016/j.lwt.2020.109851
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[29]
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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,
2020
DOI:10.3923/tasr.2020.87.96
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[30]
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Survival of
Lactobacillus casei
and functional characteristics of reduced sugar red beetroot yoghurt with natural sugar substitutes
International Journal of Dairy Technology,
2020
DOI:10.1111/1471-0307.12741
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[31]
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Yield parameters, antioxidant activity, polyphenol and total soluble solids content of beetroot cultivars with different flesh colours
Folia Horticulturae,
2020
DOI:10.2478/fhort-2020-0030
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