1. Functional exploration of bioactive moieties of fermented and non-fermented soy milk with reference to nutritional attributes;Ahsan;Journal of Microbiology, Biotechnology and Food Sciences,2021
2. The effect of adding different concentrations of cows' milk on the antioxidant properties of coffee;Al-Ghafari;Biosciences Biotechnology Research Asia,2017
3. Relationships between free radical scavenging and antioxidant activity in foods;Alamed;Journal of Agricultural and Food Chemistry,2009
4. Nut consumption and risk of cardiovascular disease, total cancer, all-cause and cause-specific mortality: A systematic review and dose-response meta-analysis of prospective studies;Aune;BMC Medicine,2016
5. Plant-based milk substitutes: Bioactive compounds, conventional and novel processes, bioavailability studies, and health effects;Aydar;Journal of Functional Foods,2020