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Publications by Mark Pickard

Characterization of Anthocyanin‐containing Purple Wheat Prototype Products as Functional Foods With Potential Health Benefits

Cereal Chemistry

Organic Chemistry

English

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Functional Foods, Health Benefits and Health Claims

ATHENS JOURNAL OF HEALTH

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Health Benefits of Milk and Functional Dairy Products

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Foods With Functional Properties and Their Potential Uses in Human Health

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Potential Elimination of Human Gut Resistome by Exploiting the Benefits of Functional Foods

Frontiers in Microbiology

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An Overview on the Health Benefits and Production of Fermented Functional Foods

Journal of Advanced Medical Sciences and Applied Technologies

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Postbiotics as Novel Health-Promoting Ingredients in Functional Foods

Health Promotion Perspectives

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Functional Foods Enriched With an Omega-3 Nanoemulsion – Potential to Improve the Long-Term Health of Vegetarians?

Proceedings of the Nutrition Society

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Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

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Bio-Functional and Structural Properties of Pasta Enriched With a Debranning Fraction From Purple Wheat

Health Professions

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