The use of propolis as a functional food ingredient: A review-Reference-Cited by-同舟云学术

The use of propolis as a functional food ingredient: A review

Published:2021-09 Issue: Volume:115 Page:297-306
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Irigoiti Yanet,Navarro Alba^ORCID,Yamul Diego^ORCID,Libonatti Carina,Tabera Anahi,Basualdo Marina^ORCID

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference85 articles.

1. Evaluation of the antibacterial activity of cellulose nanofibers/polylactic acid composites coated with ethanolic extract of propolis;Abdulkhani;Polymer Composites,2017

2. Antimicrobial activities of European propolis collected from various geographic origins alone and in combination with antibiotics;AL-Ani;Medicine,2018

3. Physical treatments and propolis extract to enhance quality attributes of freshcut mixed vegetables;Alvarez;Journal of Food Processing and Preservation,2017

4. Development and characterization of microencapsules containing spray dried powder obtained from Brazilian brown, green and red propolis;Andrade;Food Research International,2018

5. Composition and functional properties of propolis (bee glue): A review;Anjum;Saudi Journal of Biological Sciences,2019

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1. β-Cyclodextrin-assisted mechanical inclusion extraction of lipophilic flavonoids and hydrophilic terpenoids from functional food;Food Chemistry;2024-03

2. Construction of propolis flavonoids-phospholipid complex loaded O/W submicron emulsion for enhancing in-vivo dilution stability and gastrointestinal absorption efficiency;Journal of Food Engineering;2024-03

3. Proteome analysis of propolis deciphering the origin and function of its proteins;Journal of Food Composition and Analysis;2024-02

4. Red Propolis Prevents Lipid Oxidation and Reduces Microbial Growth in Fish Nuggets with Green Banana Flour;Journal of Aquatic Food Product Technology;2024-01-26

5. Impact of biodiversification on propolis composition, functionality, and application in foods as natural preservative: A review;Food Control;2024-01