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Publications by A.L. Garcia

Antioxidant Properties of Breads Prepared With Β-Glucan and Black Tea

Proceedings of the Nutrition Society

English

Ácidos Orgânicos No Controle Da Murcha Bacteriana Do Pimentão

Revista Brasileirade Ciencias Agrarias

Biological Sciences

English

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Quality Characteristics and Antioxidant Properties of Breads Supplemented With Sugar Beet Molasses-Based Ingredients

International Journal of Food Properties

English

Freeze-Thaw Properties of Β-Glucan Gels

Journal of Food and Nutrition Research

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Evaluation and Comparison of Antioxidant Potential of Β-Glucan From Bacillus Cereus LVK13 With Synthetic Antioxidants

Biosciences Biotechnology Research Asia

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Evaluation on Prebiotic Properties of Β-Glucan and Oligo-Β-Glucan From Mushrooms by Human Fecal Microbiota in Fecal Batch Culture

Functional Foods in Health and Disease

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Effect of Supplementation With Green and Black Tea on Microbiological Characteristics, Antimicrobial and Antioxidant Activities of Drinking Yoghurt

Tarim Bilimleri Dergisi

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Physicochemical Properties of Partbaked Breads

International Journal of Food Properties

English

Evaluation of Antioxidant Profile and Phytochemical Constituents of Some Herb-Supplemented Black Tea Infusions

International Journal of Pharmacy and Pharmaceutical Sciences

Pharmaceutical Science

English

Variations of Antioxidant Properties and NO Scavenging Abilities During Fermentation of Tea

International Journal of Molecular Sciences

Organic Chemistry

Molecular Biology

Theoretical Chemistry

Inorganic Chemistry

Computer Science Applications

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Bioactive Compounds and Antioxidant Capacity of Tea Infusion Prepared From Whole and Ground Medicinal Herb Parts

CYTA - Journal of Food

Manufacturing Engineering

Chemical Engineering

English