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2024
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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
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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
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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
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Red beetroot juice fermented by water kefir grains: physicochemical, antioxidant profile and anticancer activity
European Food Research and Technology,
2022
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Assessment of Potential Benefits of Functional Food Characteristics of Beetroot Energy Drink and Flavored Milk
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Manufacturing and characterization of whey and stevia-based popsicles enriched with concentrated beetroot juice
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2022
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A comprehensive review of beetroot (Beta vulgaris L.) bioactive components in the food and pharmaceutical industries
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2022
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2022
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2022
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2021
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2021
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Journal of the Korean Society of Food Science and Nutrition,
2021
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2020
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2020
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