<?xml version="1.0" encoding="UTF8"?>
<articles-list xmlns="https://pbn.nauka.gov.pl/polindex/schema/polindex-format">
  <journal>
    <journal-title>Acta Scientiarum Polonorum Technologia Alimentaria</journal-title>
    <publisher-name>Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu</publisher-name>
    <issn>1644-0730</issn>
    <eissn>1898-9594</eissn>
  </journal>
  <article>
    <title>The industrial potential of herbs and spices ? a mini review</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>353-365</pages>
    <language>en</language>
    <journal-issue>
      <year>2016</year>
      <volume>15</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Katarzyna B.</forenames>
        <surname>Leja</surname>
      </author>
      <author>
        <forenames>Katarzyna</forenames>
        <surname>Czaczyk</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Aboaba, O. O., Smith, S. I., &amp; Olude, F. O. (2006). Antibacterial effect of edible plant extract on escherichia coli 0157:H7. Pakistan Journal of Nutrition, 5(4), 325-327. doi:10.3923/pjn.2006.325.327</reference-text>
      <reference-text>Acevedo-Fani, A., Salvia-Trujillo, L., Rojas-Graü, M. A., &amp; Martín-Belloso, O. (2015). Edible films from essential-oil-loaded nanoemulsions: Physicochemical characterization and antimicrobial properties. Food Hydrocolloids, 47, 168-177. doi:10.1016/j.foodhyd.2015.01.032</reference-text>
      <reference-text>Adeyinka, A., &amp; Richard, F. (2015). Application of phytochemical extracts and essential oils in food products: A review. Int.J.Biotechn.Food Sci., 3, 31-35.</reference-text>
      <reference-text>Ali, M., Bordia, T., &amp; Mustafa, T. (1999). Effect of raw versus boiled aqueous extract of garlic and onion on platelet aggregation. Prostaglandins Leukotrienes and Essential Fatty Acids, 60(1), 43-47. doi:10.1054/plef.1998.0006</reference-text>
      <reference-text>Ankri, S., &amp; Mirelman, D. (1999). Antimicrobial properties of allicin from garlic. Microbes and Infection, 1(2), 125-129. doi:10.1016/S1286-4579(99)80003-3</reference-text>
      <reference-text>Arora, D. S., &amp; Kaur, J. (1999). Antimicrobial activity of spices. International Journal of Antimicrobial Agents, 12(3), 257-262. doi:10.1016/S0924-8579(99)00074-6</reference-text>
      <reference-text>Assaf, A. M., Haddadin, R. N., Aldouri, N. A., Alabbassi, R., Mashallah, S., Mohammad, M., &amp; Bustanji, Y. (2013). Anti-cancer, anti-inflammatory and anti-microbial activities of plant extracts used against hematological tumors in traditional medicine of jordan. Journal of Ethnopharmacology, 145(3), 728-736. doi:10.1016/j.jep.2012.11.039</reference-text>
      <reference-text>Atarés, L., &amp; Chiralt, A. (2016). Essential oils as additives in biodegradable films and coatings for active food packaging. Trends in Food Science and Technology, 48, 51-62. doi:10.1016/j.tifs.2015.12.001</reference-text>
      <reference-text>Bakkali, F., Averbeck, S., Averbeck, D., &amp; Idaomar, M. (2008). Biological effects of essential oils - A review. Food and Chemical Toxicology, 46(2), 446-475. doi:10.1016/j.fct.2007.09.106</reference-text>
      <reference-text>Ballabh, B., &amp; Chaurasia, O. P. (2007). Traditional medicinal plants of cold desert ladakh-used in treatment of cold, cough and fever. Journal of Ethnopharmacology, 112(2), 341-349. doi:10.1016/j.jep.2007.03.020</reference-text>
      <reference-text>Banerjee, S. K., &amp; Maulik, S. K. (2002). Effect of garlic on cardiovascular disorders: A review. Nutrition Journal, 1, 1-14. doi:10.1186/1475-2891-1-1</reference-text>
      <reference-text>Barre, D. E. (2001). Potential of evening primrose, borage, black currant, and fungal oils in human health. Annals of Nutrition and Metabolism, 45(2), 47-57. doi:10.1159/000046706</reference-text>
      <reference-text>Beck, V., Unterrieder, E., Krenn, L., Kubelka, W., &amp; Jungbauer, A. (2003). Comparison of hormonal activity (estrogen, androgen and progestin) of standardized plant extracts for large scale use in hormone replacement therapy. Journal of Steroid Biochemistry and Molecular Biology, 84(2-3), 259-268. doi:10.1016/S0960-0760(03)00034-7</reference-text>
      <reference-text>Bisset, N. G. (1994). Herbal Drugs and Phytopharmaceuticals,</reference-text>
      <reference-text>Bordia, A., Verma, S. K., &amp; Srivastava, K. C. (1998). Effect of garlic (allium sativum) on blood lipids, blood sugar, fibrinogen and fibrinolytic activity in patients with coronary artery disease. Prostaglandins Leukotrienes and Essential Fatty Acids, 58(4), 257-263. doi:10.1016/S0952-3278(98)90034-5</reference-text>
      <reference-text>Boshra, S. A., &amp; Hussein, M. A. (2016). Cranberry extract as a supplemented food in treatment of oxidative stress and breast cancer induced by N-methyl-N-nitrosourea in female virgin rats. International Journal of Phytomedicine, 8(2), 217-227.</reference-text>
      <reference-text>Budeiri, D., Li Wan Po, A., &amp; Dornan, J. C. (1996). Is evening primrose oil of value in the treatment of premenstrual syndrome? Controlled Clinical Trials, 17(1), 60-68. doi:10.1016/0197-2456(95)00082-8</reference-text>
      <reference-text>Cauffield, J. S., &amp; Forbes, H. J. (1999). Dietary supplements used in the treatment of depression, anxiety, and sleep disorders. Lippincott's Primary Care Practice, 3(3), 290-304.</reference-text>
      <reference-text>Cazzola, R., &amp; Cestaro, B. (2013). Antioxidant spices and herbs used in diabetes. Diabetes: Oxidative stress and dietary antioxidants (pp. 89-97) doi:10.1016/B978-0-12-405885-9.00009-7</reference-text>
      <reference-text>Chanchal, D., &amp; Swarnlata, S. (2008). Novel approaches in herbal cosmetics. Journal of Cosmetic Dermatology, 7(2), 89-95. doi:10.1111/j.1473-2165.2008.00369.x</reference-text>
      <reference-text>Cho, H. -., Lee, M. -., Lee, J. W., No, K. -., Park, S. -., Lee, H. -., . . . Hong, J. T. (2007). Anti-wrinkling effects of the mixture of vitamin C, vitamin E, pycnogenol and evening primrose oil, and molecular mechanisms on hairless mouse skin caused by chronic ultraviolet B irradiation. Photodermatology Photoimmunology and Photomedicine, 23(5), 155-162. doi:10.1111/j.1600-0781.2007.00298.x</reference-text>
      <reference-text>Craig, W. J. (1999). Health-promoting properties of common herbs. American Journal of Clinical Nutrition, 70(3 SUPPL.), 491S-499S.</reference-text>
      <reference-text>Cushnie, T. P. T., &amp; Lamb, A. J. (2005). Antimicrobial activity of flavonoids. International Journal of Antimicrobial Agents, 26(5), 343-356. doi:10.1016/j.ijantimicag.2005.09.002</reference-text>
      <reference-text>Davison, C., Levendal, R. A., &amp; Frost, C. L. (2012). Cardiovascular benefits of an organic extract of tulbaghia violacea: Its anticoagulant and anti-platelet properties. Journal of Medicinal Plants Research, 6(33), 4815-4824.</reference-text>
      <reference-text>de Medeiros Barbosa, I., da Costa Medeiros, J. A., de Oliveira, K. T. R., Gomes-Neto, N. J., Tavares, J. F., Magnani, M., &amp; de Souza, E. L. (2016). Efficacy of the combined application of oregano and rosemary essential oils for the control of escherichia coli, listeria monocytogenes and salmonella enteritidis in leafy vegetables. Food Control, 59, 468-477. doi:10.1016/j.foodcont.2015.06.017</reference-text>
      <reference-text>Dimitrijević, S. I., Mihajlovski, K. R., Antonović, D. G., Milanović-Stevanović, M. R., &amp; Mijin, D. Z. (2007). A study of the synergistic antilisterial effects of a sub-lethal dose of lactic acid and essential oils from thymus vulgaris L., rosmarinus officinalis L. and origanum vulgare L. Food Chemistry, 104(2), 774-782. doi:10.1016/j.foodchem.2006.12.028</reference-text>
      <reference-text>Duke, J. A. (1997). The green pharmacy. In: J.A.Duke (Ed.), New Discoveries in Herbal Remedies for Common Diseases and Conditions from the World's Foremost Authority on Healing Herbs, , 16-398.</reference-text>
      <reference-text>Elgayyar, M., Draughon, F. A., Golden, D. A., &amp; Mount, J. R. (2001). Antimicrobial activity of essential oils from plants against selected pathogenic and saprophytic microorganisms. Journal of Food Protection, 64(7), 1019-1024.</reference-text>
      <reference-text>Embuscado, M. E. (2015). Herbs and spices as antioxidants for food preservation. Handbook of antioxidants for food preservation (pp. 251-283) doi:10.1016/B978-1-78242-089-7.00011-7</reference-text>
      <reference-text>Embuscado, M. E. (2015). Spices and herbs: Natural sources of antioxidants - A mini review. Journal of Functional Foods, 18, 811-819. doi:10.1016/j.jff.2015.03.005</reference-text>
      <reference-text>Farzaei, M. H., Abdollahi, M., &amp; Rahimi, R. (2015). Role of dietary polyphenols in the management of peptic ulcer. World Journal of Gastroenterology, 21(21), 6499-6517. doi:10.3748/wjg.v21.i21.6499</reference-text>
      <reference-text>Firouzi, R., Shekarforoush, S. S., Nazer, A. H. K., Borumand, Z., &amp; Jooyandeh, A. R. (2007). Effects of essential oils of oregano and nutmeg on growth and survival of yersinia enterocolitica and listeria monocytogenes in barbecued chicken. Journal of Food Protection, 70(11), 2626-2630.</reference-text>
      <reference-text>Flora, K., Hahn, M., Rosen, H., &amp; Benner, K. (1998). Milk thistle (silybum marianum) for the therapy of liver disease. American Journal of Gastroenterology, 93(2), 139-143. doi:10.1111/j.1572-0241.1998.00139.x</reference-text>
      <reference-text>García-Lafuente, A., Guillamón, E., Villares, A., Rostagno, M. A., &amp; Martínez, J. A. (2009). Flavonoids as anti-inflammatory agents: Implications in cancer and cardiovascular disease. Inflammation Research, 58(9), 537-552. doi:10.1007/s00011-009-0037-3</reference-text>
      <reference-text>Giles, J. T., Palat III, C. T., Chien, S. H., Chang, Z. G., &amp; Kennedy, D. T. (2000). Evaluation of echinacea for treatment of the common cold. Pharmacotherapy, 20(6 I), 690-697.</reference-text>
      <reference-text>Goel, V., Lovlin, R., Barton, R., Lyon, M. R., Bauer, R., Lee, T. D. G., &amp; Basu, T. K. (2004). Efficacy of a standardized echinacea preparation (echinilin?) for the treatment of the common cold: A randomized, double-blind, placebo-controlled trial. Journal of Clinical Pharmacy and Therapeutics, 29(1), 75-83. doi:10.1111/j.1365-2710.2003.00542.x</reference-text>
      <reference-text>Goel, V., Lovlin, R., Chang, C., Slama, J. Y., Barton, R., Gahler, R., . . . Basu, T. K. (2005). A proprietary extract from the echinacea plant (echinacea purpurea) enhances systemic immune response during a common cold. Phytotherapy Research, 19(8), 689-694. doi:10.1002/ptr.1733</reference-text>
      <reference-text>Govaris, A., Botsoglou, E., Sergelidis, D., &amp; Chatzopoulou, P. S. (2011). Antibacterial activity of oregano and thyme essential oils against listeria monocytogenes and escherichia coli O157:H7 in feta cheese packaged under modified atmosphere. LWT - Food Science and Technology, 44(4), 1240-1244. doi:10.1016/j.lwt.2010.09.022</reference-text>
      <reference-text>Haloui, M., Louedec, L., Michel, J. -., &amp; Lyoussi, B. (2000). Experimental diuretic effects of rosmarinus officinalis and centaurium erythraea. Journal of Ethnopharmacology, 71(3), 465-472. doi:10.1016/S0378-8741(00)00184-7</reference-text>
      <reference-text>Hashiguchi, M., Ohta, Y., Shimizu, M., Maruyama, J., &amp; Mochizuki, M. (2015). Meta-analysis of the efficacy and safety of ginkgo biloba extract for the treatment of dementia. J.Pharmaceutic.Health Care Sci., 1</reference-text>
      <reference-text>Hinneburg, I., Damien Dorman, H. J., &amp; Hiltunen, R. (2006). Antioxidant activities of extracts from selected culinary herbs and spices. Food Chemistry, 97(1), 122-129. doi:10.1016/j.foodchem.2005.03.028</reference-text>
      <reference-text>Jacobs, B. P., Dennehy, C., Ramirez, G., Sapp, J., &amp; Lawrence, V. A. (2002). Milk thistle for the treatment of liver disease: A systematic review and meta-analysis. American Journal of Medicine, 113(6), 506-515. doi:10.1016/S0002-9343(02)01244-5</reference-text>
      <reference-text>Jäger, A. K., Gauguin, B., Andersen, J., Adsersen, A., &amp; Gudiksen, L. (2013). Screening of plants used in danish folk medicine to treat depression and anxiety for affinity to the serotonin transporter and inhibition of MAO-A. Journal of Ethnopharmacology, 145(3), 822-825. doi:10.1016/j.jep.2012.12.021</reference-text>
      <reference-text>Kanowski, S., Herrmann, W. M., Stephan, K., Wierich, W., &amp; Hörr, R. (1996). Proof of efficacy of the ginkgo biloba special extract EGb 761 in outpatients suffering from mild to moderate primary degenerative dementia of the alzheimer type or multi-infarct dementia. Pharmacopsychiatry, 29(2), 47-56.</reference-text>
      <reference-text>Kapoor, V. P. (2005). Herbal cosmetics for skin and hair care. Natural Product Radiance, 4(4), 306-314.</reference-text>
      <reference-text>Kendler, B. S. (1987). Garlic (allium sativum) and onion (allium cepa): A review of their relationship to cardiovascular disease. Preventive Medicine, 16(5), 670-685. doi:10.1016/0091-7435(87)90050-8</reference-text>
      <reference-text>Keßler, T., Jansen, B., &amp; Hesse, A. (2002). Effect of blackcurrant-, cranberry- and plum juice consumption on risk factors associated with kidney stone formation. European Journal of Clinical Nutrition, 56(10), 1020-1023. doi:10.1038/sj.ejcn.1601442</reference-text>
      <reference-text>Kleijnen, J., Knipschild, P., &amp; Ter Riet, G. (1989). Garlic, onions and cardiovascular risk factors. A review of the evidence from human experiments with emphasis on commercially available preparations [see comments]. British Journal of Clinical Pharmacology, 28(5), 535-544. doi:10.1111/j.1365-2125.1989.tb03539.x</reference-text>
      <reference-text>Kris-Etherton, P. M., Hecker, K. D., Bonanome, A., Coval, S. M., Binkoski, A. E., Hilpert, K. F., . . . Etherton, T. D. (2002). Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer. American Journal of Medicine, 113(9 SUPPL. 2), 71S-88S.</reference-text>
      <reference-text>Llana-Ruiz-Cabello, M., Pichardo, S., Bermúdez, J. M., Ba?os, A., Nú?ez, C., Guillamón, E., . . . Cameán, A. M. (2016). Development of PLA films containing oregano essential oil (origanum vulgare L. virens) intended for use in food packaging. Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, 33(8), 1374-1386. doi:10.1080/19440049.2016.1204666</reference-text>
      <reference-text>McIntyre, G. T., &amp; McIntyre, G. M. (2002). Teething troubles? British Dental Journal, 192(5), 251-255.</reference-text>
      <reference-text>Miller, A. L. (1998). Botanical influences on cardiovascular disease. Alternative Medicine Review, 3(6), 422-431.</reference-text>
      <reference-text>Motilva, M. -., Serra, A., &amp; Maci?, A. (2013). Analysis of food polyphenols by ultra high-performance liquid chromatography coupled to mass spectrometry: An overview. Journal of Chromatography A, 1292, 66-82. doi:10.1016/j.chroma.2013.01.012</reference-text>
      <reference-text>Nanasombat, S., &amp; Lohasupthawee, P. (2005). Antibacterial activity of crude ethanolic extracts and essential oils of spices against salmonellae and other enterobacteria. KMITL Sci.Tech.J, 5(3), 527-538.</reference-text>
      <reference-text>Nascimento, G. G. F., Locatelli, J., Freitas, P. C., &amp; Silva, G. L. (2000). Antibacterial activity of plant extracts and phytochemicals on antibiotic-resistant bacteria. Brazilian Journal of Microbiology, 31(4), 247-256.</reference-text>
      <reference-text>Ncube, N. S., Afolayan, A. J., &amp; Okoh, A. I. (2008). Assessment techniques of antimicrobial properties of natural compounds of plant origin: Current methods and future trends. African Journal of Biotechnology, 7(12), 1797-1806.</reference-text>
      <reference-text>Negi, P. S. (2012). Plant extracts for the control of bacterial growth: Efficacy, stability and safety issues for food application. International Journal of Food Microbiology, 156(1), 7-17. doi:10.1016/j.ijfoodmicro.2012.03.006</reference-text>
      <reference-text>Pascu, M., Pascu, D. -., Cozea, A., Bunaciu, A. A., Miron, A. R., &amp; Nechifor, C. A. (2015). Biologically active extracts with kidney affections applications. Applied Surface Science, 358, 647-654. doi:10.1016/j.apsusc.2015.09.087</reference-text>
      <reference-text>Patel, C. J., Satyanand, T., Umesh, K., Patel, P., Bharat, C., Shreya, P., &amp; Dhruv, M. (2013). Importance of different herbal plants in field of cosmetics: A recent review. J.Drug Discov.Therapeut., 1, 19-27.</reference-text>
      <reference-text>Piscitelli, S. C., Formentini, E., Burstein, A. H., Alfaro, R., Jagannatha, S., &amp; Falloon, J. (2002). Effect of milk thistle on the pharmacokinetics of indinavir in healthy volunteers. Pharmacotherapy, 22(5), 551-556.</reference-text>
      <reference-text>Pokorný, J., &amp; Pánek, J. (2012). The effect of natural antioxidants in herbs and spices on food shelf-life. Handbook of herbs and spices: Second edition (pp. 51-71) doi:10.1533/9780857095688.51</reference-text>
      <reference-text>Rahman, K. (2001). Historical perspective on garlic and cardiovascular disease. J.Nutr., 1, 9775-9775.</reference-text>
      <reference-text>Sarris, J. (2007). Herbal medicines in the treatment of psychiatric disorders: A systematic review. Phytotherapy Research, 21(8), 703-716. doi:10.1002/ptr.2187</reference-text>
      <reference-text>Scholey, A., Ibarra, A., He, K., Roller, M., &amp; Dikansky, J. (2015). Application of american ginseng to enhance neurocognitive function. United States Patent Application 20150306119,</reference-text>
      <reference-text>Schuppan, D., Jia, J. I. -., Brinkhaus, B., &amp; Hahn, E. G. (1999). Herbal products for liver diseases: A therapeutic challenge for the new millennium. Hepatology, 30(4), 1099-1104. doi:10.1002/hep.510300437</reference-text>
      <reference-text>Seeff, L. B., Lindsay, K. L., Bacon, B. R., Kresina, T. F., &amp; Hoofnagle, J. H. (2001). Complementary and alternative medicine in chronic liver disease. Hepatology, 34(3), 595-603. doi:10.1053/jhep.2001.27445</reference-text>
      <reference-text>Shan, B., Cai, Y. -., Brooks, J. D., &amp; Corke, H. (2007). The in vitro antibacterial activity of dietary spice and medicinal herb extracts. International Journal of Food Microbiology, 117(1), 112-119. doi:10.1016/j.ijfoodmicro.2007.03.003</reference-text>
      <reference-text>Shanmugam, M. K., Dai, X., Kumar, A. P., Tan, B. K. H., Sethi, G., &amp; Bishayee, A. (2013). Ursolic acid in cancer prevention and treatment: Molecular targets, pharmacokinetics and clinical studies. Biochemical Pharmacology, 85(11), 1579-1587. doi:10.1016/j.bcp.2013.03.006</reference-text>
      <reference-text>Skarzyński, A. (1994). Ziola Czynia Cuda,</reference-text>
      <reference-text>Solanki, I., Parihar, P., Mansuri, M. L., &amp; Parihar, M. S. (2015). Flavonoid-based therapies in the early management of neurodegenerative diseases. Advances in Nutrition, 6(1), 64-72. doi:10.3945/an.114.007500</reference-text>
      <reference-text>Spencer, J. P. E., Abd El Mohsen, M. M., &amp; Rice-Evans, C. (2004). Cellular uptake and metabolism of flavonoids and their metabolites: Implications for their bioactivity. Archives of Biochemistry and Biophysics, 423(1), 148-161. doi:10.1016/j.abb.2003.11.010</reference-text>
      <reference-text>Stafford, G. I., Pedersen, M. E., van Staden, J., &amp; Jäger, A. K. (2008). Review on plants with CNS-effects used in traditional south african medicine against mental diseases. Journal of Ethnopharmacology, 119(3), 513-537. doi:10.1016/j.jep.2008.08.010</reference-text>
      <reference-text>Subashini, R., Sruthi, S., Sindhuja, P., Santhini, S., &amp; Gnanaprakash, D. (2015). Biosynthesis of silver nanoparticles using garcinia mangostana fruit extract and their antibacterial, antioxidant activity. Int J Curr Microbiol Appl Sci, 4(1), 944-952.</reference-text>
      <reference-text>Tajkarimi, M. M., Ibrahim, S. A., &amp; Cliver, D. O. (2010). Antimicrobial herb and spice compounds in food. Food Control, 21(9), 1199-1218. doi:10.1016/j.foodcont.2010.02.003</reference-text>
      <reference-text>Vickers, A., &amp; Zollman, C. (1999). Homoeopathy. BMJ, 319(7217), 1115-1118. doi:10.1136/bmj.319.7217.1115</reference-text>
      <reference-text>Volak, L. P., Hanley, M. J., Masse, G., Hazarika, S., Harmatz, J. S., Badmaev, V., &amp; Court, M. H. (2012). Effect of a herbal extract containing curcumin and piperine on midazolam, flurbiprofen and paracetamol (acetaminophen) pharmacokinetics in healthy volunteers. Br.J.Clin.Pharmacol,</reference-text>
      <reference-text>Wallace, R. J. (2004). Antimicrobial properties of plant secondary metabolites. Proceedings of the Nutrition Society, 63(4), 621-629. doi:10.1079/PNS2004393</reference-text>
      <reference-text>Yanishlieva, N. V., Marinova, E., &amp; Pokorný, J. (2006). Natural antioxidants from herbs and spices. European Journal of Lipid Science and Technology, 108(9), 776-793. doi:10.1002/ejlt.200600127</reference-text>
      <reference-text>Zachariah, T. J., Leela, N. K., &amp; Shamina, A. (2012). Methods of analysis of herbs and spices. Handbook of herbs and spices: Second edition (pp. 89-117) doi:10.1533/9780857095688.89</reference-text>
    </references-list>
    <keywords>herbs, species, antimicrobial activity, food, natural cosmetics, natural medicine</keywords>
    <article-doi>10.17306/J.AFS.34</article-doi>
  </article>
  <article>
    <title>Properties of ice-cream fortified with zinc and Lactobacillus casei</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>367-377</pages>
    <language>en</language>
    <journal-issue>
      <year>2016</year>
      <volume>15</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Hamid R.</forenames>
        <surname>Gheisari</surname>
      </author>
      <author>
        <forenames>Leila</forenames>
        <surname>Ahadi</surname>
      </author>
      <author>
        <forenames>Sanaz</forenames>
        <surname>Khezli</surname>
      </author>
      <author>
        <forenames>Tayebeh</forenames>
        <surname>Dehnavi</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Dietary reference intakes for vitamin. (2001). Standing Committee on the Scientific Evaluation of Dietary Reference Intakes, National Academy Press, , 442-501.</reference-text>
      <reference-text>Abd-Rabou, N. S., Zaghloul, A. H., Seleet, F. L., &amp; El-Hofi, M. A. (2010). Properties of edam cheese fortified by dietary zinc salts. Journal of American Science, 6(10), 441-446.</reference-text>
      <reference-text>Abghari, A., Sheikh-Zeinoddin, M., &amp; Soleimanian-Zad, S. (2011). Nonfermented ice cream as a carrier for lactobacillus acidophilus and lactobacillus rhamnosus. International Journal of Food Science and Technology, 46(1), 84-92. doi:10.1111/j.1365-2621.2010.02453.x</reference-text>
      <reference-text>Akalin, A. S., &amp; Erişir, D. (2008). Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science, 73(4), M184-M188. doi:10.1111/j.1750-3841.2008.00728.x</reference-text>
      <reference-text>Akin, M. B., Akin, M. S., &amp; Kirmaci, Z. (2007). Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream. Food Chemistry, 104(1), 93-99. doi:10.1016/j.foodchem.2006.11.030</reference-text>
      <reference-text>Christiansen, P. S., Edelsten, D., Kristiansen, J. R., &amp; Nielsen, E. W. (1996). Some properties of ice cream containing bifidobacterium bifidum and lactobacillus acidophilus. Milchwissenschaft, 51(9), 502-504.</reference-text>
      <reference-text>Cruz, A. G., Antunes, A. E. C., Sousa, A. L. O. P., Faria, J. A. F., &amp; Saad, S. M. I. (2009). Ice-cream as a probiotic food carrier. Food Research International, 42(9), 1233-1239. doi:10.1016/j.foodres.2009.03.020</reference-text>
      <reference-text>Degheidi, M. A., &amp; Abd-Rabou, N. S. (1998). Effect of zinc salts on the ripening process of ras cheese. 7 Egyptian Conference for Dairy Science and Technology (Pp., , 403-416.</reference-text>
      <reference-text>El-Nagar, G., Clowes, G., Tudoric, C. M., Kuri, V., &amp; Brennan, C. S. (2002). Rheological quality and stability of yog-ice cream with added inulin. International Journal of Dairy Technology, 55(2), 89-93. doi:10.1046/j.1471-0307.2002.00042.x</reference-text>
      <reference-text>Fang, Y. -., Yang, S., &amp; Wu, G. (2002). Free radicals, antioxidants, and nutrition. Nutrition, 18(10), 872-879. doi:10.1016/S0899-9007(02)00916-4</reference-text>
      <reference-text>Ferraz, J. L., Cruz, A. G., Cadena, R. S., Freitas, M. Q., Pinto, U. M., Carvalho, C. C., . . . Bolini, H. M. (2012). Sensory acceptance and survival of probiotic bacteria in ice cream produced with different overrun levels. Journal of Food Science, 77(1), S24-S28. doi:10.1111/j.1750-3841.2011.02508.x</reference-text>
      <reference-text>Gibson, G. R., Probert, H. M., Van Loo, J., Rastall, R. A., &amp; Roberfroid, M. B. (2004). Dietary modulation of the human colonic microbiota: Updating the concept of prebiotics. Nutrition Research Reviews, 17(2), 259-275. doi:10.1079/NRR200479</reference-text>
      <reference-text>Girotti, A. W., Thomas, J. P., &amp; Jordan, J. E. (1985). Inhibitory effect of zinc(II) on free radical lipid peroxidation in erythrocyte membranes. Journal of Free Radicals in Biology and Medicine, 1(5-6), 395-401. doi:10.1016/0748-5514(85)90152-7</reference-text>
      <reference-text>Güven, M., &amp; Karaca, O. B. (2002). The effects of varying sugar content and fruit concentration on the physical properties of vanilla and fruit ice-cream-type frozen yogurts. International Journal of Dairy Technology, 55(1), 27-31. doi:10.1046/j.1471-0307.2002.00034.x</reference-text>
      <reference-text>Hagen, M., &amp; Narvhus, J. A. (1999). Production of ice cream containing probiotic bacteria. Milchwissenschaft, 54(5), 265-268.</reference-text>
      <reference-text>Han, X., Zhang, L., Du, M., Yi, H., Li, J., &amp; Zhang, L. (2012). Effects of copper on the post acidification of fermented milk by st. thermophilus. Journal of Food Science, 77(1), M25-M28. doi:10.1111/j.1750-3841.2011.02481.x</reference-text>
      <reference-text>Hashemi, M., Gheisari, H. R., &amp; Shekarforoush, S. (2015). Preparation and evaluation of low-calorie functional ice cream containing inulin, lactulose and bifidobacterium lactis. International Journal of Dairy Technology, 68(2), 183-189. doi:10.1111/1471-0307.12173</reference-text>
      <reference-text>Hasler, C. M. (2002). Functional foods: Benefits, concerns and challenges - A position paper from the american council on science and health. Journal of Nutrition, 132(12), 3772-3781.</reference-text>
      <reference-text>Hekmat, S., &amp; McMahon, D. J. (1997). Manufacture and quality of iron-fortified yogurt. Journal of Dairy Science, 80(12), 3114-3122. doi:10.3168/jds.S0022-0302(97)76282-9</reference-text>
      <reference-text>Hermansen, J. E., Larsen, T., &amp; Andersen, J. O. (1995). Does zinc play a role in the resistance of milk to spontaneous lipolysis? International Dairy Journal, 5(5), 473-481. doi:10.1016/0958-6946(95)00023-V</reference-text>
      <reference-text>Homayouni, A., Azizi, A., Javadi, M., Mahdipour, S., &amp; Ejtahed, H. (2012). Factors influencing probiotic survival in ice cream: A review. International Journal of Dairy Science, 7(1), 1-10. doi:10.3923/ijds.2012.1.10</reference-text>
      <reference-text>Hotz, C., DeHaene, J., Woodhouse, L. R., Villalpando, S., Rivera, J. A., &amp; King, J. C. (2005). Zinc absorption from zinc oxide, zinc sulfate, zinc oxide + EDTA, or sodium-zinc EDTA does not differ when added as fortificants to maize tortillas. Journal of Nutrition, 135(5), 1102-1105.</reference-text>
      <reference-text>Hunt, C. D., &amp; Nielsen, F. H. (2009). Nutritional aspects of minerals in bovine and human milks. Advanced dairy chemistry (pp. 391-456) doi:10.1007/978-0-387-84865-5_10</reference-text>
      <reference-text>JACKSON, L. S., &amp; LEE, K. (1991). Microencapsulated iron for food fortification. Journal of Food Science, 56(4), 1047-1050. doi:10.1111/j.1365-2621.1991.tb14638.x</reference-text>
      <reference-text>Jayasekara, S., Samarajeewa, U., &amp; Jayakody, A. (1992). Trace metals in foods of animal origin in sri lanka. ASEAN Food J.(Malaysia, 7(2), 105-107.</reference-text>
      <reference-text>Jeejeebhoy, K. (2009). Zinc: An essential trace element for parenteral nutrition. Gastroenterology, 137(5 SUPPL), S7-S12. doi:10.1053/j.gastro.2009.08.014</reference-text>
      <reference-text>Kahraman, O., &amp; Ustunol, Z. (2012). Effect of zinc fortification on cheddar cheese quality. Journal of Dairy Science, 95(6), 2840-2847. doi:10.3168/jds.2011-4945</reference-text>
      <reference-text>Kailasapathy, K., &amp; Sultana, K. (2003). Survival and ?-D-galactosidase activity of encapsulated and free lactobacillus acidophilus and bifidobacterium lactis in ice-cream. Australian Journal of Dairy Technology, 58(3), 223-227.</reference-text>
      <reference-text>Kim, S. J., Ahn, J., Seok, J. S., &amp; Kwak, H. S. (2003). Microencapsulated iron for drink yogurt fortification. Asian-Australasian Journal of Animal Sciences, 16(4), 581-587.</reference-text>
      <reference-text>Kwak, H. S., Ju, Y. S., Ahn, H. J., Ahn, J., &amp; Lee, S. (2003). Microencapsulated iron fortification and flavor development in cheddar cheese. Asian-Australasian Journal of Animal Sciences, 16(8), 1205-1211.</reference-text>
      <reference-text>Lima, K. G. d. C., Kruger, M. F., Behrens, J., Destro, M. T., Landgraf, M., &amp; Gombossy de Melo Franco, B. D. (2009). Evaluation of culture media for enumeration of lactobacillus acidophilus, lactobacillus casei and bifidobacterium animalis in the presence of lactobacillus delbrueckii subsp bulgaricus and streptococcus thermophilus. LWT - Food Science and Technology, 42(2), 491-495. doi:10.1016/j.lwt.2008.08.011</reference-text>
      <reference-text>Marshall, R. T., Goff, H. D., &amp; Hartesl, R. W. (2003).</reference-text>
      <reference-text>Qin, Y., Melse-Boonstra, A., Shi, Z., Pan, X., Yuan, B., Dai, Y., . . . Zhou, M. (2009). Dietary intake of zinc in the population of jiangsu province, china. Asia Pacific Journal of Clinical Nutrition, 18(2), 193-199.</reference-text>
      <reference-text>Rink, L., &amp; Gabriel, P. (2000). Zinc and the immune system. Proceedings of the Nutrition Society, 59(4), 541-552.</reference-text>
      <reference-text>Rosmini, M. R., Perlo, F., Pérez-Alvarez, J. A., Pagán-Moreno, M. J., Gago-Gago, A., López-Santove?a, F., &amp; Aranda-Catalá, V. (1996). TBA test by an extractive method applied to 'paté'. Meat Science, 42(1), 103-110. doi:10.1016/0309-1740(95)00010-0</reference-text>
      <reference-text>Salgueiro, M. J., Zubillaga, M., Lysionek, A., Sarabia, M. I., Caro, R., De Paoli, T., . . . Boccio, J. (2000). Zinc as an essential micronutrient: A review. Nutrition Research, 20(5), 737-755. doi:10.1016/S0271-5317(00)00163-9</reference-text>
      <reference-text>Saper, R. B., &amp; Rash, R. (2009). Zinc: An essential micronutrient. American Family Physician, 79(9), 768-772.</reference-text>
      <reference-text>Saxelin, M., Korpela, R., &amp; Mäyrä-Mäkinen, A. (2003). Introduction: Classifying functional dairy products. Functional Dairy Products, 1, 1-16. doi:10.1016/B978-1-85573-584-2.50005-5</reference-text>
      <reference-text>Seleet, F. L., El-Kholy, W. I., &amp; Abd-Rabou, N. S. (2011). Evaluation of milk drinks fermented by probiotic bacteria and fortified with zinc salts. Polish Journal of Food and Nutrition Sciences, 61(1), 55-60.</reference-text>
      <reference-text>Shah, N. P., &amp; Ravula, R. R. (2000). Microencapsulation of probiotic bacteria and their survival in frozen fermented dairy desserts. Australian Journal of Dairy Technology, 55(3), 139-144.</reference-text>
      <reference-text>Shamberger, R. J., Shamberger, B. A., &amp; Willis, C. E. (1977). Malonaldehyde content of food. Journal of Nutrition, 107(8), 1404-1409.</reference-text>
      <reference-text>SIMMER, K., &amp; THOMPSON, R. P. H. (1985). Zinc in the fetus and newborn. Acta P?diatrica, 74, 158-163. doi:10.1111/j.1651-2227.1985.tb10126.x</reference-text>
      <reference-text>Talavera, K., Ninomiya, Y., Winkel, C., Voets, T., &amp; Nilius, B. (2007). Influence of temperature on taste perception. Cellular and Molecular Life Sciences, 64(4), 377-381. doi:10.1007/s00018-006-6384-0</reference-text>
      <reference-text>Turgut, T., &amp; Cakmakci, S. (2009). Investigation of the possible use of probiotics in ice cream manufacture. International Journal of Dairy Technology, 62(3), 444-451. doi:10.1111/j.1471-0307.2009.00494.x</reference-text>
      <reference-text>Van de Guchte, M., Serror, P., Chervaux, C., Smokvina, T., Ehrlich, S. D., &amp; Maguin, E. (2002). Stress responses in lactic acid bacteria. Antonie Van Leeuwenhoek, International Journal of General and Molecular Microbiology, 82(1-4), 187-216. doi:10.1023/A:1020631532202</reference-text>
      <reference-text>Walingo, M. K. (2009). Indigenous food processing methods that improve zinc absorption and bioavailability of plant diets consumed by the kenyan population. Afric.J.Food Agric.Nutr.Devel., 9(1), 523-535.</reference-text>
      <reference-text>Zago, M. P., &amp; Oteiza, P. I. (2001). The antioxidant properties of zinc: Interactions with iron and antioxidants. Free Radical Biology and Medicine, 31(2), 266-274. doi:10.1016/S0891-5849(01)00583-4</reference-text>
    </references-list>
    <keywords>ice cream, zinc, fortification, Lactobacillus casei</keywords>
    <article-doi>10.17306/J.AFS.35</article-doi>
  </article>
  <article>
    <title>The changes of proteins fractions shares in milk and fermented milk drinks</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>379-389</pages>
    <language>en</language>
    <journal-issue>
      <year>2016</year>
      <volume>15</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Genowefa</forenames>
        <surname>Bonczar</surname>
      </author>
      <author>
        <forenames>Maria</forenames>
        <surname>Walczycka</surname>
      </author>
      <author>
        <forenames>Iwona</forenames>
        <surname>Duda</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Official methods of analysis. (1990). Arlington: A.Press.,</reference-text>
      <reference-text>Alhaj, O. A., Kanekanian, A. D., &amp; Peters, A. C. (2007). Investigation on whey proteins profile of commercially available milk-based probiotics health drinks using fast protein liquid chromatography (FPLC). British Food Journal, 109(6), 469-480. doi:10.1108/00070700710753526</reference-text>
      <reference-text>Barlowska, J., Szwajkowska, M., Litwińczuk, Z., &amp; Król, J. (2011). Nutritional value and technological suitability of milk from various animal species used for dairy production. Comprehensive Reviews in Food Science and Food Safety, 10(6), 291-302. doi:10.1111/j.1541-4337.2011.00163.x</reference-text>
      <reference-text>Barlowska, J., Wolanciuk, A., Litwinczuk, Z., &amp; Król, J. (2012). Milk proteins' polymorphism in various species of animals associated with milk production utility. Milk Proteins' Polymorphism in various Species of Animals Associated with Milk Production Utility, , 235-264.</reference-text>
      <reference-text>Bertrand-Harb, C., Ivanova, I. V., Dalgalarrondo, M., &amp; Haertllé, T. (2003). Evolution of ?-lactoglobulin and ?-lactalbumin content during yoghurt fermentation. International Dairy Journal, 13(1), 39-45. doi:10.1016/S0958-6946(02)00140-1</reference-text>
      <reference-text>Brodziak, A., Król, J., &amp; Litwińczuk, Z. (2015). Whey protein content and fatty acids profile in milk of cows used in intensive and conventional production systems with regard to stage of lactation. Turkish Journal of Veterinary and Animal Sciences, 39(6), 745-750. doi:10.3906/vet-1509-48</reference-text>
      <reference-text>Caira, S., Pizzano, R., Picariello, G., Pinto, G., Cuollo, M., Chianese, L., &amp; Addeo, F. (2012). Allergenicity of milk proteins. InTech Ht, , 173-214.</reference-text>
      <reference-text>Creamer, L. K. (2003). Casein nomenclature, structure and association properties. Encyclopedia of Dairy Sciences, , 1895-1902.</reference-text>
      <reference-text>Crudden, A., Afoufa-Bastien, D., Fox, P. F., Brisson, G., &amp; Kelly, A. L. (2005). Effect of hydrolysis of casein by plasmin on the heat stability of milk. International Dairy Journal, 15(10), 1017-1025. doi:10.1016/j.idairyj.2004.11.001</reference-text>
      <reference-text>Hachana, Y., Kraiem, K., &amp; Paape, M. J. (2010). Effect of plasmin, milk somatic cells and psychrotrophic bacteria on casein fractions of ultra high temperature treated milk. Food Science and Technology Research, 16(1), 79-86. doi:10.3136/fstr.16.79</reference-text>
      <reference-text>Ismail, B., &amp; Nielsen, S. S. (2010). Invited review: Plasmin protease in milk: Current knowledge and relevance to dairy industry. Journal of Dairy Science, 93(11), 4999-5009. doi:10.3168/jds.2010-3122</reference-text>
      <reference-text>Król, J., Brodziak, A., &amp; Litwinczuk, A. (2011). Podstawowy sklad chemiczny i zawartosc wybranych bialek serwatkowych w mleku krów róznych ras i w serwatce podpuszczkowej. zywn. Nauka Techn.Jakosc, 3(76), 74-83.</reference-text>
      <reference-text>Kuczyńska, B., Puppel, K., Golebiewski, M., Kordyasz, M., Grodzki, H., &amp; Brzozowski, P. (2012). Comparison of fat and protein fractions of milk constituents in montbeliarde and polish holstein-friesian cows from one farm in poland. Acta Veterinaria Brno, 81(2), 139-144. doi:10.2754/avb201281020139</reference-text>
      <reference-text>Kuczyńska, B., Puppel, K., Goł?biewski, M., Metera, E., Sakowski, T., &amp; Słoniewski, K. (2012). Differences in whey protein content between cow's milk collected in late pasture and early indoor feeding season from conventional and organic farms in poland. Journal of the Science of Food and Agriculture, 92(14), 2899-2904. doi:10.1002/jsfa.5663</reference-text>
      <reference-text>Laemmli, U. K. (1970). Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature, 227(5259), 680-685. doi:10.1038/227680a0</reference-text>
      <reference-text>Liu, E., Zheng, H., Hao, P., Konno, T., Yu, Y., Kume, H., . . . Ji, Z. -. (2012). A model of proteolysis and amino acid biosynthesis for lactobacillus delbrueckii subsp. bulgaricus in whey. Current Microbiology, 65(6), 742-751. doi:10.1007/s00284-012-0214-4</reference-text>
      <reference-text>Lorenzen, P. C., Clawin-Rädecker, I., Einhoff, K., Hammer, P., Hartmann, R., Hoffmann, W., . . . Devrese, M. (2011). A survey of the quality of extended shelf life (ESL) milk in relation to HTST and UHT milk. International Journal of Dairy Technology, 64(2), 166-178. doi:10.1111/j.1471-0307.2010.00656.x</reference-text>
      <reference-text>Meisel, H. (1997). Biochemical properties of bioactive peptides derived from milk proteins: Potential nutraceuticals for food and pharmaceutical applications. Livestock Production Science, 50(1-2), 125-138.</reference-text>
      <reference-text>Meisel, H. (1998). Overview on milk protein-derived peptides. International Dairy Journal, 8(5-6), 363-373. doi:10.1016/S0958-6946(98)00059-4</reference-text>
      <reference-text>Ng-Kwai-Hang, K. F. (2003). Milk proteins. heterogeneity, fractionation and isolation. in H. roginski. Encyclopedia of Dairy Science, , 1881-1894.</reference-text>
      <reference-text>Pescuma, M., Hébert, E. M., Bru, E., De Valdez, G. F., &amp; Mozzi, F. (2012). Diversity in growth and protein degradation by dairy relevant lactic acid bacteria species in reconstituted whey. Journal of Dairy Research, 79(2), 201-208. doi:10.1017/S0022029912000040</reference-text>
      <reference-text>Pescuma, M., Hébert, E. M., Mozzi, F., &amp; Font de Valdez, G. (2008). Whey fermentation by thermophilic lactic acid bacteria: Evolution of carbohydrates and protein content. Food Microbiology, 25(3), 442-451. doi:10.1016/j.fm.2008.01.007</reference-text>
      <reference-text>Pinto, G., Caira, S., Cuollo, M., Lilla, S., Chianese, L., &amp; Addeo, F. (2012). Bioactive casein phosphopeptides in dairy products as nutraceuticals functional foods. Milk Protein.InTech Open Science Open., , 3-44.</reference-text>
      <reference-text>Reguła, A., &amp; Bonczar, G. (2005). Proteolytic activity of different starter cultures in ewe's milk. Milchwissenschaft, 60(3), 267-270.</reference-text>
      <reference-text>Sfaxi, I. H., El-Ghaish, S., Ahmadova, A., Rabesona, H., Haertlé, T., &amp; Chobert, J. -. (2012). Characterization of new strain lactobacillus paracasei I-N-10 with proteolytic activity: Potential role in decrease in ?-casein immuno-reactivity. European Food Research and Technology, 235(3), 447-455. doi:10.1007/s00217-012-1772-1</reference-text>
      <reference-text>Szwajkowska, M., Wolanciuk, A., Barlowska, J., Król, J., &amp; Litwińczuk, Z. (2011). Bovine milk proteins as the source of bioactive peptides influencing the consumers' immune system-a review. Animal Science Papers and Reports, 29(4), 269-280.</reference-text>
      <reference-text>Tzvetkova, I., Dalgalarrondo, M., Danova, S., Iliev, I., Ivanova, I., Chobert, J. -., &amp; Haertlé, T. (2007). Hydrolysis of major dairy proteins by lactic acid bacteria from bulgarian yogurts. Journal of Food Biochemistry, 31(5), 680-702. doi:10.1111/j.1745-4514.2007.00137.x</reference-text>
      <reference-text>Wróblewska, B., &amp; Kaliszewska, A. (2011). Immunoreactive and allergenic properties of fermented milk products present on the polish market. Milchwissenschaft, 66(3), 300-303.</reference-text>
      <reference-text>Yadav, H., Jain, S., &amp; Sinha, P. R. (2007). Evaluation of changes during storage of probiotic dahi at 7°C. International Journal of Dairy Technology, 60(3), 205-210. doi:10.1111/j.1471-0307.2007.00325.x</reference-text>
      <reference-text>Zú?iga, R. N., Tolkach, A., Kulozik, U., &amp; Aguilera, J. M. (2010). Kinetics of formation and physicochemical characterization of thermally-induced ?-lactoglobulin aggregates. Journal of Food Science, 75(5), E261-E268. doi:10.1111/j.1750-3841.2010.01617.x</reference-text>
    </references-list>
    <keywords>aw milk, pasteurised milk, fermented milks, probiotic fermented milks, protein</keywords>
    <article-doi>10.17306/J.AFS.36</article-doi>
  </article>
  <article>
    <title>The antioxidant and phenolic profiles of five green vegetables grown in Southern Nigeria</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>391-397</pages>
    <language>en</language>
    <journal-issue>
      <year>2016</year>
      <volume>15</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Abiola M.</forenames>
        <surname>Adeosun</surname>
      </author>
      <author>
        <forenames>Osasenaga M.</forenames>
        <surname>Ighodaro</surname>
      </author>
      <author>
        <forenames>Abiola O.</forenames>
        <surname>Aminu</surname>
      </author>
      <author>
        <forenames>Aminat I.</forenames>
        <surname>Ogunlana</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Ademiluyi, A. O., Oboh, G., Aragbaiye, F. P., Oyeleye, S. I., &amp; Ogunsuyi, O. B. (2015). Antioxidant properties and in vitro ?-amylase and ?-glucosidase inhibitory properties of phenolics constituents from different varieties of corchorus spp. Journal of Taibah University Medical Sciences, 10(3), 278-287. doi:10.1016/j.jtumed.2014.11.005</reference-text>
      <reference-text>Blatt, A. D., Roe, L. S., &amp; Rolls, B. J. (2011). Hidden vegetables: An effective strategy to reduce energy intake and increase vegetable intake in adults. American Journal of Clinical Nutrition, 93(4), 756-763. doi:10.3945/ajcn.110.009332</reference-text>
      <reference-text>Brand-Williams, W., Cuvelier, M. E., &amp; Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30. doi:10.1016/S0023-6438(95)80008-5</reference-text>
      <reference-text>Chanda, S., Dave, R., &amp; Kaneria, M. (2011). In vitro antioxidant property of some indian medicinal plants. Research Journal of Medicinal Plant, 5(2), 169-179. doi:10.3923/rjmp.2011.169.179</reference-text>
      <reference-text>Chang, C. -., Yang, M. -., Wen, H. -., &amp; Chern, J. -. (2002). Estimation of total flavonoid content in propolis by two complementary colometric methods. Journal of Food and Drug Analysis, 10(3), 178-182.</reference-text>
      <reference-text>Colonna, E., Rouphael, Y., Barbieri, G., &amp; De Pascale, S. (2016). Nutritional quality of ten leafy vegetables harvested at two light intensities. Food Chemistry, 199, 702-710. doi:10.1016/j.foodchem.2015.12.068</reference-text>
      <reference-text>Halliwell, B., &amp; Gutteridge, J. M. C. (1981). Formation of a thiobarbituric-acid-reactive substance from deoxyribose in the presence of iron salts. the role of superoxide and hydroxyl radicals. FEBS Letters, 128(2), 347-352. doi:10.1016/0014-5793(81)80114-7</reference-text>
      <reference-text>Halliwell, B., &amp; Gutteridge, J. M. C. (1984). Oxygen toxicity, oxygen radicals, transition metals and disease. Biochemical Journal, 219(1), 1-14.</reference-text>
      <reference-text>Harman, D. (1998). Free radical theory of aging; current status., 3-7.</reference-text>
      <reference-text>Ighodaro, O., Agunbiade, S., &amp; Akintobi, O. (2010). Phytotoxic and antimicrobial activities of flavonoids in ocimum gratissimum. Eur.J.Appl.Sci., 2, 37-40.</reference-text>
      <reference-text>Kar, A. (2007). Pharmacognosy and pharmacobiotechnology. Pharmacognosy and Pharmacobiotechnology, , 332-600.</reference-text>
      <reference-text>Katerere, D. R., Graziani, G., Thembo, K. M., Nyazema, N. Z., &amp; Ritieni, A. (2012). Antioxidant activity of some african medicinal and dietary leafy african vegetables. African Journal of Biotechnology, 11(17), 4103-4108. doi:10.5897/AJB11.3674</reference-text>
      <reference-text>Kwenin, W. K. J., Wolli, M., &amp; Dzomeku, B. M. (2011). Assessing the nutritional value of some africa indigenous green leafy vegetables in ghana. Journal of Animal and Plants Sciences., 10(2), 1300-1305.</reference-text>
      <reference-text>Lim, S. -., Sohn, S. -., Kim, D. -., Kim, J. K., Lee, J. -., Kim, Y. -., &amp; Ha, S. -. (2012). Use of an anthocyanin production phenotype as a visible selection marker system in transgenic tobacco plant. Plant Biotechnology Reports, 6(3), 203-211. doi:10.1007/s11816-012-0215-6</reference-text>
      <reference-text>Lu, Y., &amp; Yeap Foo, L. (2000). Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chemistry, 68(1), 81-85. doi:10.1016/S0308-8146(99)00167-3</reference-text>
      <reference-text>Muhammad, S., &amp; Shinkafi, M. A. (2014). Ethnobotanical survey of some medicinal important leafy vegetables in north western nigeria. J.Med.Plants Res., 8(1), 6-8.</reference-text>
      <reference-text>Nunes, P. X., Silva, S. F., Guedes, R. J., &amp; Almeida, S. (2012). Biological oxidations and antioxidant activity of natural products. Biological Oxidations and Antioxidant Activity of Natural Products,</reference-text>
      <reference-text>Opabode, J. T., &amp; Adebooye, O. C. (2005). Application of biotechnology for the improvement of nigerian indigenous leaf vegetables. African Journal of Biotechnology, 4(2), 138-142.</reference-text>
      <reference-text>Singleton, V. L., Orthofer, R., &amp; Lamuela-Raventós, R. M. (1998). Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent doi:10.1016/S0076-6879(99)99017-1</reference-text>
      <reference-text>Smirnoff, N., &amp; Cumbes, Q. J. (1989). Hydroxyl radical scavenging activity of compatible solutes. Phytochemistry, 28(4), 1057-1060. doi:10.1016/0031-9422(89)80182-7</reference-text>
      <reference-text>Tamil Selvi, M., Thirugnanasampandan, R., &amp; Sundarammal, S. (2015). Antioxidant and cytotoxic activities of essential oil of ocimum canum sims. from india. Journal of Saudi Chemical Society, 19(1), 97-100. doi:10.1016/j.jscs.2011.12.026</reference-text>
      <reference-text>Umamaheswari, M., &amp; Chatterjee, T. K. (2008). In vitro antioxidant activities of the fractions of coccinia grandis L. leaf extract. African Journal of Traditional, Complementary and Alternative Medicines, 5(1), 61-73.</reference-text>
      <reference-text>Yan, H., &amp; Liu, T. (2006). Vitamin A's action of anti-oxidation and promoting oxidation. China Pharmac., 15, 3-5.</reference-text>
    </references-list>
    <keywords>flavonoid, Nigeria, phenolic, vegetable, oxidative stress, south</keywords>
    <article-doi>10.17306/J.AFS.37</article-doi>
  </article>
  <article>
    <title>Evaluation of the potential use of probiotic strain Lactobacillus plantarum 299v in lactic fermentation of button mushroom fruiting bodies</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>399-407</pages>
    <language>en</language>
    <journal-issue>
      <year>2016</year>
      <volume>15</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Ewa</forenames>
        <surname>Jabłońska-Ryś</surname>
      </author>
      <author>
        <forenames>Aneta</forenames>
        <surname>Sławińska</surname>
      </author>
      <author>
        <forenames>Wojciech</forenames>
        <surname>Radzki</surname>
      </author>
      <author>
        <forenames>Waldemar</forenames>
        <surname>Gustaw</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>(1955). Taylor and Francis.Mering, A.,</reference-text>
      <reference-text>Mikrobiologia zywnosci i pasz. horyzontalna metoda oznaczania liczby mezofilnych bakterii fermentacji mlekowej. (0000). Metoda Plytkowa w Temperaturze 30°C [Mikrobiology of Food and Feed.Horizontal Method for Determination of the Count of Mesophilic Lactic Fermentation Bacteria,</reference-text>
      <reference-text>Barros, L., Baptista, P., Correia, D. M., Morais, J. S., &amp; Ferreira, I. C. F. R. (2007). Effects of conservation treatment and cooking on the chemical composition and antioxidant activity of portuguese wild edible mushrooms. Journal of Agricultural and Food Chemistry, 55(12), 4781-4788. doi:10.1021/jf070407o</reference-text>
      <reference-text>Bernaś, E., &amp; Jaworska, G. (2015). Use of onion extract to prevent enzymatic browning of frozen agaricus bisporus mushrooms. [Utilisation de l'extrait d'oignon pour prévenir le brunissement enzymatique des champignons Agaricus bisporus congelés] International Journal of Refrigeration, 57, 257-264. doi:10.1016/j.ijrefrig.2015.04.022</reference-text>
      <reference-text>Bernas, E., Jaworska, G., &amp; Lisiewska, Z. (2006). Edible mushrooms as a source of valuable nutritive constituents. Acta Scientiarum Polonorum, Technologia Alimentaria, 5(1), 5-20.</reference-text>
      <reference-text>Damiecka, J., &amp; Szudyga, K. (2006). Jakosc owocników pieczarki dla przetwórstwa a sposób uprawy [quality of mushroom (agaricus bisporus) fruit bodies for processing and the way of its cultivation]. Przem.Spoz., 12, 38-40.</reference-text>
      <reference-text>Dubost, N. J., Ou, B., &amp; Beelman, R. B. (2007). Quantification of polyphenols and ergothioneine in cultivated mushrooms and correlation to total antioxidant capacity. Food Chemistry, 105(2), 727-735. doi:10.1016/j.foodchem.2007.01.030</reference-text>
      <reference-text>Galazka-Czarnecka, I., &amp; Krala, L. (2009). Wplyw blanszowania na jakosc mrozonych pieczarek agaricus bisporus sing. [the influence of blanching on white mushrooms agricus bisporus sing. quality]. Chlodnictwo, 44(6), 56-59.</reference-text>
      <reference-text>Ghahremani-Majd, H., &amp; Dashti, F. (2015). Chemical composition and antioxidant properties of cultivated button mushrooms (agaricus bisporus). Horticulture Environment and Biotechnology, 56(3), 376-382. doi:10.1007/s13580-015-0124-z</reference-text>
      <reference-text>Hedberg, M., Hasslöf, P., Sjöström, I., Twetman, S., &amp; Stecksén-Blicks, C. (2008). Sugar fermentation in probiotic bacteria - an in vitro study. Oral Microbiology and Immunology, 23(6), 482-485. doi:10.1111/j.1399-302X.2008.00457.x</reference-text>
      <reference-text>Jablonska-Rys, E., Kalbarczyk, J., &amp; Sztaba, A. (2005). Zastosowanie kultur starterowych bakterii mlekowych i propionowych w procesie kwaszenia owocników pieczarki. The use of Starter Cultures of Lactic and Propionic Acid Bacteria in the Process of Button Mushrooms Fermentation, , 23-24.</reference-text>
      <reference-text>Jablonska-Rys, E., &amp; Slawinska, A. (2012). Possibilities of use of lactic fermentation in bio conservation of edible mushrooms fruit bodies. Abstracts: 2th International Conference and Workshop, 18(20)</reference-text>
      <reference-text>Jabłońska-Ryś, E., Sławińska, A., &amp; Szwajgier, D. (2016). Effect of lactic acid fermentation on antioxidant properties and phenolic acid contents of oyster (pleurotus ostreatus) and chanterelle (cantharellus cibarius) mushrooms. Food Science and Biotechnology, 25(2), 439-444. doi:10.1007/s10068-016-0060-4</reference-text>
      <reference-text>Jaworska, G., Bernaś, E., Cichoń, Z., &amp; Possinger, P. (2008). Establishing the optimal period of storage for frozen agaricus bisporus, depending on the preliminary processing applied. International Journal of Refrigeration, 31(6), 1042-1050. doi:10.1016/j.ijrefrig.2007.12.010</reference-text>
      <reference-text>Jaworska, G., Pogoń, K., Bernaś, E., &amp; Duda-Chodak, A. (2015). Nutraceuticals and antioxidant activity of prepared for consumption commercial mushrooms agaricus bisporus and pleurotus ostreatus. Journal of Food Quality, 38(2), 111-122. doi:10.1111/jfq.12132</reference-text>
      <reference-text>Joshi, V. K., Kaur, M., &amp; Thakur, N. S. (1996). Lactic acid fermentation of mushroom (agaricus bisporus) for preservation and preparation of sauce. Acta Alimentaria, 25(1), 1-11.</reference-text>
      <reference-text>Kreb, M., &amp; Lelley, J. (1991). Preservation of oyster mushrooms by lactic acid fermentation. Science and Cultivation of Fungi, , 665-671.</reference-text>
      <reference-text>Kyung, Y. Y., Woodams, E. E., &amp; Hang, Y. D. (2005). Fermentation of beet juice by beneficial lactic acid bacteria. LWT - Food Science and Technology, 38(1), 73-75. doi:10.1016/j.lwt.2004.04.008</reference-text>
      <reference-text>Milanovic, N., Davidovic, A., &amp; Savic, A. (2010). Lactic acid fermentation of mushroom (agaricus bisporus) with lactobacillus plantarum. In: 9th Savjetovanje Hemicara i Tehnologa Republike Srpske, , 338-345.</reference-text>
      <reference-text>Molin, G. (2001). Probiotics in foods not containing milk or milk constituents, with special reference to lactobacillus plantarum 299v. American Journal of Clinical Nutrition, 73(2 SUPPL.), 380S-385S.</reference-text>
      <reference-text>Neffe-Skocińska, K., Jaworska, D., Kołozyn-Krajewska, D., Dolatowski, Z., &amp; Jachacz-Jówko, L. (2015). The effect of LAB as probiotic starter culture and green tea extract addition on dry fermented pork loins quality. BioMed Research International, 2015 doi:10.1155/2015/452757</reference-text>
      <reference-text>Niksic, M., Stojanovic, M., Zivanovic, S., &amp; Veljic, S. (1997). Ecological approach in preservation of edible mushrooms by lactic acid fermentation. Ecology in Food Industry and Biotechnology, , 217-223.</reference-text>
      <reference-text>Palacios, I., Lozano, M., Moro, C., D'Arrigo, M., Rostagno, M. A., Martínez, J. A., . . . Villares, A. (2011). Antioxidant properties of phenolic compounds occurring in edible mushrooms. Food Chemistry, 128(3), 674-678. doi:10.1016/j.foodchem.2011.03.085</reference-text>
      <reference-text>Prado, F. C., Parada, J. L., Pandey, A., &amp; Soccol, C. R. (2008). Trends in non-dairy probiotic beverages. Food Research International, 41(2), 111-123. doi:10.1016/j.foodres.2007.10.010</reference-text>
      <reference-text>Rajewska, J., &amp; Balasinska, B. (2004). Biologically active compounds of edible mushrooms and their beneficial impact on health. Postepy Hig Med Dosw, 58, 352-357.</reference-text>
      <reference-text>Rubio, R., Aymerich, T., Bover-Cid, S., Gu?rdia, M. D., Arnau, J., &amp; Garriga, M. (2013). Probiotic strains lactobacillus plantarum 299V and lactobacillus rhamnosus GG as starter cultures for fermented sausages. LWT - Food Science and Technology, 54(1), 51-56. doi:10.1016/j.lwt.2013.05.014</reference-text>
      <reference-text>Skapska, S., Owczarek, L., Jasinska, U., Hasinska, A., Danielczuk, J., &amp; Sokolowska, B. (2008). Zmiany pojemnosci przeciwutleniajacej grzybów jadalnych w procesie kiszenia [changes in the antioxidant capacity of edible mushrooms during lactic acid fermentation]. Food.Sci.Techn.Qual., 59, 243-250.</reference-text>
      <reference-text>Stadnik, J., &amp; Dolatowski, Z. J. (2015). Free amino acids and biogenic amines content during ageing of dry-cured pork loins inoculated with lactobacillus casei ŁoCK 0900 probiotic strain. Food Science and Technology Research, 21(2), 167-174. doi:10.3136/fstr.21.167</reference-text>
      <reference-text>Stojanovic, M., Niksic, M., Veres, M., &amp; Petrovic, L. (1994). Preservation of edible mushrooms (agaricus bisporus) by lactic acid fermentation. Microbiologia, 21, 16-21.</reference-text>
      <reference-text>Tajalli, F., Malekzadeh, K., Soltanian, H., Janpoor, J., Rezaeian, S., &amp; Pourianfar, H. R. (2015). Antioxidant capacity of several iranian, wild and cultivated strains of the button mushroom. Brazilian Journal of Microbiology, 46(3), 769-776. doi:10.1590/S1517-838246320140180</reference-text>
      <reference-text>Tsai, S. -., Wu, T. -., Huang, S. -., &amp; Mau, J. -. (2007). Nonvolatile taste components of agaricus bisporus harvested at different stages of maturity. Food Chemistry, 103(4), 1457-1464. doi:10.1016/j.foodchem.2006.10.073</reference-text>
      <reference-text>Wang, X. Y., Tan, J. C., &amp; Wang, J. (2014). Effect of precooling temperature on physiological quality of cold stored agaricus bisporus. International Journal of Agricultural and Biological Engineering, 7(2), 108-114. doi:10.3965/j.ijabe.20140702.013</reference-text>
      <reference-text>Yoon, K. Y., Woodams, E. E., &amp; Hang, Y. D. (2004). Probiotication of tomato juice by lactic acid bacteria. Journal of Microbiology, 42(4), 315-318.</reference-text>
      <reference-text>Yoon, K. Y., Woodams, E. E., &amp; Hang, Y. D. (2006). Production of probiotic cabbage juice by lactic acid bacteria. Bioresource Technology, 97(12), 1427-1430. doi:10.1016/j.biortech.2005.06.018</reference-text>
    </references-list>
    <keywords>Agaricus bisporus, fermented mushroom, probiotic bacteria, phenolic compound, antioxidant activity, colour</keywords>
    <article-doi>10.17306/J.AFS.38</article-doi>
  </article>
  <article>
    <title>Effect of roasting degree on the antioxidant activity of different Arabica coffee quality classes</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>409-417</pages>
    <language>en</language>
    <journal-issue>
      <year>2016</year>
      <volume>15</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Božana</forenames>
        <surname>Odžaković</surname>
      </author>
      <author>
        <forenames>Natalija</forenames>
        <surname>Džinić</surname>
      </author>
      <author>
        <forenames>Zoran</forenames>
        <surname>Kukrić</surname>
      </author>
      <author>
        <forenames>Slavica</forenames>
        <surname>Grujić</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Cavin, C., Marin-Kuan, M., Langouët, S., Bezençon, C., Guignard, G., Verguet, C., . . . Schilter, B. (2008). Induction of Nrf2-mediated cellular defenses and alteration of phase I activities as mechanisms of chemoprotective effects of coffee in the liver. Food and Chemical Toxicology, 46(4), 1239-1248. doi:10.1016/j.fct.2007.09.099</reference-text>
      <reference-text>Del Castillo, M. D., Ames, J. M., &amp; Gordon, M. H. (2002). Effect of roasting on the antioxidant activity of coffee brews. Journal of Agricultural and Food Chemistry, 50(13), 3698-3703. doi:10.1021/jf011702q</reference-text>
      <reference-text>Dziki, D., Gawlik-Dziki, U., Pecio, T., Rózyło, R., Świeca, M., Krzykowski, A., &amp; Rudy, S. (2015). Ground green coffee beans as a functional food supplement - preliminary study. LWT - Food Science and Technology, 63(1), 691-699. doi:10.1016/j.lwt.2015.03.076</reference-text>
      <reference-text>Farah, A., &amp; Donangelo, C. M. (2006). Phenolic compounds in coffee. Brazilian Journal of Plant Physiology, 18(1), 23-36. doi:10.1590/S1677-04202006000100003</reference-text>
      <reference-text>Fereez Eduzan, A. M., Noor Aliah, A. M., &amp; Bong, H. L. (2015). Physical and chemical property changes of coffee beans during roasting. Am.J.Chem., 5(3), 56-60.</reference-text>
      <reference-text>Górnaś, P., Dwiecki, K., Siger, A., Tomaszewska-Gras, J., Michalak, M., &amp; Polewski, K. (2016). Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity. European Food Research and Technology, 242(5), 641-653. doi:10.1007/s00217-015-2572-1</reference-text>
      <reference-text>Hečimović, I., Belščak-Cvitanović, A., Horžić, D., &amp; Komes, D. (2011). Comparative study of polyphenols and caffeine in different coffee varieties affected by the degree of roasting. Food Chemistry, 129(3), 991-1000. doi:10.1016/j.foodchem.2011.05.059</reference-text>
      <reference-text>Illy, A., &amp; Viani, R. (2005). Espresso coffee: The science of quality. San Diego CA: Elsevier Academic Press.Klensporf-Pawlik, D., Przybylski, R.(2015).Antioxidant Activity of Selected Wild Canadian Prairie Fruits.Acta Sci.Pol.Technol.Aliment., 14(4), 357-366.</reference-text>
      <reference-text>Kumaran, A., &amp; Joel Karunakaran, R. (2007). In vitro antioxidant activities of methanol extracts of five phyllanthus species from india. LWT - Food Science and Technology, 40(2), 344-352. doi:10.1016/j.lwt.2005.09.011</reference-text>
      <reference-text>Liyana-Pathirana, C. M., &amp; Shahidi, F. (2005). Antioxidant activity of commercial soft and hard wheat (triticum aestivum L.) as affected by gastric pH conditions. Journal of Agricultural and Food Chemistry, 53(7), 2433-2440. doi:10.1021/jf049320i</reference-text>
      <reference-text>Mišík, M., Hoelzl, C., Wagner, K. -., Cavin, C., Moser, B., Kundi, M., . . . Knasmüller, S. (2010). Impact of paper filtered coffee on oxidative DNA-damage: Results of a clinical trial. Mutation Research - Fundamental and Molecular Mechanisms of Mutagenesis, 692(1-2), 42-48. doi:10.1016/j.mrfmmm.2010.08.003</reference-text>
      <reference-text>Nicoli, M. C., Anese, M., Manzocco, L., &amp; Lerici, C. R. (1997). Antioxidant properties of coffee brews in relation to the roasting degree. LWT - Food Science and Technology, 30(3), 292-297. doi:10.1006/fstl.1996.0181</reference-text>
      <reference-text>Noor Aliah, A. M., Fareez Edzuan, A. M., &amp; Noor Diana, A. M. (2015). A review of quality coffee roasting degree evaluation. Journal of Applied Science and Agriculture, 10(7), 18-23.</reference-text>
      <reference-text>Ordo?ez, A. A. L., Gomez, J. D., Vattuone, M. A., &amp; Isla, M. I. (2006). Antioxidant activities of sechium edule (jacq.) swartz extracts. Food Chemistry, 97(3), 452-458. doi:10.1016/j.foodchem.2005.05.024</reference-text>
      <reference-text>Parras, P., Martínez-Tomé, M., Jiménez, A. M., &amp; Murcia, M. A. (2007). Antioxidant capacity of coffees of several origins brewed following three different procedures. Food Chemistry, 102(3), 582-592. doi:10.1016/j.foodchem.2006.05.037</reference-text>
      <reference-text>Pérez-Hernández, L. M., Chávez-Quiroz, K., Medina-Juárez, L. Á., &amp; Gámez Meza, N. (2012). Phenolic characterization, melanoidins, and antioxidant activity of some commercial coffees from coffea arabica and coffea canephora. Journal of the Mexican Chemical Society, 56(4), 430-435.</reference-text>
      <reference-text>Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., &amp; Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine, 26(9-10), 1231-1237. doi:10.1016/S0891-5849(98)00315-3</reference-text>
      <reference-text>Sacchetti, G., Di Mattia, C., Pittia, P., &amp; Mastrocola, D. (2009). Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. Journal of Food Engineering, 90(1), 74-80. doi:10.1016/j.jfoodeng.2008.06.005</reference-text>
      <reference-text>Sikora, E., Cieślik, E., Filipiak-Florkiewicz, A., &amp; Leszczyńska, T. (2012). Effect of hydrothermal processing on phenolic acids and flavonols contents in selected brassica vegetables. Acta Scientiarum Polonorum, Technologia Alimentaria, 11(1), 45-51.</reference-text>
      <reference-text>Sikora, E., Cieślik, E., &amp; Topolska, K. (2008). The sources of natural antioxidants. Acta Sci.Pol., Technol.Aliment., 7(1), 5-17.</reference-text>
      <reference-text>Svilaas, A., Sakhi, A. K., Andersen, L. F., Svilaas, T., Ström, E. C., Jacobs Jr., D. R., . . . Blomhoff, R. (2004). Intakes of antioxidants in coffee, wine, and vegetables are correlated with plasma carotenoids in humans. Journal of Nutrition, 134(3), 562-567.</reference-text>
      <reference-text>Trandafir, I., Nour, V., &amp; Ionica, M. E. (2013). Antioxidant capacity, phenolic acids and caffeine contents of some commercial coffees available on the romanian market. Archivos Latinoamericanos De Nutricion, 63(1), 87-94.</reference-text>
      <reference-text>Vignoli, J. A., Bassoli, D. G., &amp; Benassi, M. T. (2011). Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material. Food Chemistry, 124(3), 863-868. doi:10.1016/j.foodchem.2010.07.008</reference-text>
      <reference-text>Votavova, L., Voldrich, M., Sevcik, R., Cizkova, H., Mlejnecka, J., Stolar, M., &amp; Fleisman, T. (2009). Changes of antioxidant capacity of robusta coffee during roastin. Czech J.Food Sci., 27, Special Issue.Wolfe, K., Wu, X., Liu, R.H.(2003).Antioxidant Activity of Apple Peels.J.Agric.Food Chem., 51(3), 609-614.</reference-text>
      <reference-text>Yashin, A., Yashin, Y., Wang, J. Y., &amp; Nemzer, B. (2013). Antioxidant and antiradical activity of coffee. Antioxidants, 2(4), 230-245.</reference-text>
    </references-list>
    <keywords>coffee, coffee roasting, phenolic compounds, antioxidant activity</keywords>
    <article-doi>10.17306/J.AFS.39</article-doi>
  </article>
  <article>
    <title>Influence of different extraction conditions on antioxidant properties of soursop peel</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>419-428</pages>
    <language>en</language>
    <journal-issue>
      <year>2016</year>
      <volume>15</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Wei Zin</forenames>
        <surname>Lee</surname>
      </author>
      <author>
        <forenames>Sui Kiat</forenames>
        <surname>Chang</surname>
      </author>
      <author>
        <forenames>Hock Eng</forenames>
        <surname>Khoo</surname>
      </author>
      <author>
        <forenames>Chiaw Mei</forenames>
        <surname>Sia</surname>
      </author>
      <author>
        <forenames>Hip Seng</forenames>
        <surname>Yim</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Anwar, F., &amp; Przybylski, R. (2012). Effect of solvents extraction on total phenolics and antioxidant activity of extracts from flaxseed (linum usitatissimum L.). Acta Scientiarum Polonorum, Technologia Alimentaria, 11(3), 293-302.</reference-text>
      <reference-text>Arts, I. C. W., &amp; Hollman, P. C. H. (1998). Optimization of a quantitative method for the determination of catechins in fruits and legumes. Journal of Agricultural and Food Chemistry, 46(12), 5156-5162.</reference-text>
      <reference-text>Ayit, K. H. A. (2009). Physical properties of soursop (annona muricata) powder produced by spray drying. Bachelor Thesis,</reference-text>
      <reference-text>Dembitsky, V. M., Poovarodom, S., Leontowicz, H., Leontowicz, M., Vearasilp, S., Trakhtenberg, S., &amp; Gorinstein, S. (2011). The multiple nutrition properties of some exotic fruits: Biological activity and active metabolites. Food Research International, 44(7), 1671-1701. doi:10.1016/j.foodres.2011.03.003</reference-text>
      <reference-text>Enweani, I. B., Obroku, J., Enahoro, T., &amp; Omoifo, C. (2004). The biochemical analysis of soursop (annona muricata L.) and sweetsop (A. squamosa L.) and their potential use as oral rehydration therapy. Journal of Food, Agriculture &amp; Environment, 2(1), 39-43.</reference-text>
      <reference-text>Gao, X., Bjork, L., Trajkovski, V., &amp; Uggla, M. (2000). Evaluation of antioxidant activities of rosehip ethanol extracts in different test systems. Journal of the Science of Food and Agriculture, 80(14), 2021-2027. doi:10.1002/1097-0010(200011)80:14&lt;2021::AID-JSFA745&gt;3.0.CO;2-2</reference-text>
      <reference-text>Halliwell, B. (2012). Free radicals and antioxidants: Updating a personal view. Nutrition Reviews, 70(5), 257-265. doi:10.1111/j.1753-4887.2012.00476.x</reference-text>
      <reference-text>Hassimotto, N. M. A., Genovese, M. I., &amp; Lajolo, F. M. (2005). Antioxidant activity of dietary fruits, vegetables, and commercial frozen fruit pulps. Journal of Agricultural and Food Chemistry, 53(8), 2928-2935.</reference-text>
      <reference-text>Hertog, M. G. L., Feskens, E. J. M., Kromhout, D., Hertog, M. G. L., Hollman, P. C. H., Hertog, M. G. L., &amp; Katan, M. B. (1993). Dietary antioxidant flavonoids and risk of coronary heart disease: The zutphen elderly study. The Lancet, 342(8878), 1007-1011. doi:10.1016/0140-6736(93)92876-U</reference-text>
      <reference-text>Huang, D., Boxin, O. U., &amp; Prior, R. L. (2005). The chemistry behind antioxidant capacity assays. Journal of Agricultural and Food Chemistry, 53(6), 1841-1856. doi:10.1021/jf030723c</reference-text>
      <reference-text>Jaramillo, M. C., Arango, G. J., González, M. C., Robledo, S. M., &amp; Velez, I. D. (2000). Cytotoxicity and antileishmanial activity of annona muricata pericarp. Fitoterapia, 71(2), 183-186. doi:10.1016/S0367-326X(99)00138-0</reference-text>
      <reference-text>Kim, H., Moon, J. Y., Kim, H., Lee, D. -., Cho, M., Choi, H. -., . . . Cho, S. K. (2010). Antioxidant and antiproliferative activities of mango (mangifera indica L.) flesh and peel. Food Chemistry, 121(2), 429-436. doi:10.1016/j.foodchem.2009.12.060</reference-text>
      <reference-text>Kuljarachanan, T., Devahastin, S., &amp; Chiewchan, N. (2009). Evolution of antioxidant compounds in lime residues during drying. Food Chemistry, 113(4), 944-949. doi:10.1016/j.foodchem.2008.08.026</reference-text>
      <reference-text>Li, D. -., Yu, J. -., Zhu, J. -., Yu, D. -., Luo, X. -., Sun, L., &amp; Yang, S. -. (2001). Annonaceous acetogenins of the seeds from annona muricata. Journal of Asian Natural Products Research, 3(4), 267-276.</reference-text>
      <reference-text>Liaw, C. -., Chang, F. -., Lin, C. -., Chou, C. -., Chiu, H. -., Wu, M. -., &amp; Wu, Y. -. (2002). New cytotoxic monotetrahydrofuran annonaceous acetogenins from annona muricata. Journal of Natural Products, 65(4), 470-475. doi:10.1021/np0105578</reference-text>
      <reference-text>Liyana-Pathirana, C., &amp; Shahidi, F. (2005). Optimization of extraction of phenolic compounds from wheat using response surface methodology. Food Chemistry, 93(1), 47-56. doi:10.1016/j.foodchem.2004.08.050</reference-text>
      <reference-text>Naczk, M., &amp; Shahidi, F. (2004). Extraction and analysis of phenolics in food. Journal of Chromatography A, 1054(1-2), 95-111. doi:10.1016/j.chroma.2004.08.059</reference-text>
      <reference-text>Onimawo, I. A. (2002). Proximate composition and selected physicochemical properties of the seed, pulp and oil of sour sop (annona muricata). Plant Foods for Human Nutrition, 57(2), 165-171. doi:10.1023/A:1015228231512</reference-text>
      <reference-text>Othman, A., Ismail, A., Abdul Ghani, N., &amp; Adenan, I. (2007). Antioxidant capacity and phenolic content of cocoa beans. Food Chemistry, 100(4), 1523-1530. doi:10.1016/j.foodchem.2005.12.021</reference-text>
      <reference-text>Pinelo, M., Rubilar, M., Jerez, M., Sineiro, J., &amp; Nú?ez, M. J. (2005). Effect of solvent, temperature, and solvent-to-solid ratio on the total phenolic content and antiradical activity of extracts from different components of grape pomace. Journal of Agricultural and Food Chemistry, 53(6), 2111-2117. doi:10.1021/jf0488110</reference-text>
      <reference-text>Prior, R. L., Wu, X., &amp; Schaich, K. (2005). Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements. Journal of Agricultural and Food Chemistry, 53(10), 4290-4302. doi:10.1021/jf0502698</reference-text>
      <reference-text>Shahidi, F., &amp; Ambigaipalan, P. (2015). Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review. Journal of Functional Foods, 18, 820-897. doi:10.1016/j.jff.2015.06.018</reference-text>
      <reference-text>Shui, G., &amp; Leong, L. P. (2006). Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals. Food Chemistry, 97(2), 277-284. doi:10.1016/j.foodchem.2005.03.048</reference-text>
      <reference-text>Silva, E. M., Rogez, H., &amp; Larondelle, Y. (2007). Optimization of extraction of phenolics from inga edulis leaves using response surface methodology. Separation and Purification Technology, 55(3), 381-387. doi:10.1016/j.seppur.2007.01.008</reference-text>
      <reference-text>Spigno, G., Tramelli, L., &amp; De Faveri, D. M. (2007). Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics. Journal of Food Engineering, 81(1), 200-208. doi:10.1016/j.jfoodeng.2006.10.021</reference-text>
      <reference-text>Tabart, J., Kevers, C., Sipel, A., Pincemail, J., Defraigne, J. -., &amp; Dommes, J. (2007). Optimisation of extraction of phenolics and antioxidants from black currant leaves and buds and of stability during storage. Food Chemistry, 105(3), 1268-1275. doi:10.1016/j.foodchem.2007.03.005</reference-text>
      <reference-text>Tachakittirungrod, S., Okonogi, S., &amp; Chowwanapoonpohn, S. (2007). Study on antioxidant activity of certain plants in thailand: Mechanism of antioxidant action of guava leaf extract. Food Chemistry, 103(2), 381-388. doi:10.1016/j.foodchem.2006.07.034</reference-text>
      <reference-text>Thaipong, K., Boonprakob, U., Crosby, K., Cisneros-Zevallos, L., &amp; Hawkins Byrne, D. (2006). Comparison of ABTS, DPPH, FRAP, and ORAC assays for estimating antioxidant activity from guava fruit extracts. Journal of Food Composition and Analysis, 19(6-7), 669-675. doi:10.1016/j.jfca.2006.01.003</reference-text>
      <reference-text>Thoo, Y. Y., Ho, S. K., Liang, J. Y., Ho, C. W., &amp; Tan, C. P. (2010). Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (morinda citrifolia). Food Chemistry, 120(1), 290-295. doi:10.1016/j.foodchem.2009.09.064</reference-text>
      <reference-text>Toh, P. Y., Leong, F. S., Chang, S. K., Khoo, H. E., &amp; Yim, H. S. (2016). Optimization of extraction parameters on the antioxidant properties of banana waste. Acta Scientiarum Polonorum, Technologia Alimentaria, 15(1), 65-78. doi:10.17306/J.AFS.2016.1.7</reference-text>
      <reference-text>Toor, R. K., &amp; Savage, G. P. (2006). Effect of semi-drying on the antioxidant components of tomatoes. Food Chemistry, 94(1), 90-97. doi:10.1016/j.foodchem.2004.10.054</reference-text>
      <reference-text>Vasco, C., Ruales, J., &amp; Kamal-Eldin, A. (2008). Total phenolic compounds and antioxidant capacities of major fruits from ecuador. Food Chemistry, 111(4), 816-823. doi:10.1016/j.foodchem.2008.04.054</reference-text>
      <reference-text>Wong, Y. S., Sia, C. M., Khoo, H. E., Ang, Y. K., Chang, S. K., &amp; Yim, H. S. (2014). Influence of extraction conditions on antioxidant properties of passion fruit (passiflora edulis) peel. Acta Scientiarum Polonorum, Technologia Alimentaria, 13(3), 257-265.</reference-text>
      <reference-text>Xie, J., &amp; Schaich, K. M. (2014). Re-evaluation of the 2,2-diphenyl-1-picrylhydrazyl free radical (DPPH) assay for antioxidant activity. Journal of Agricultural and Food Chemistry, 62(19), 4251-4260. doi:10.1021/jf500180u</reference-text>
      <reference-text>Xu, B. J., &amp; Chang, S. K. C. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of Food Science, 72(2), S159-S166. doi:10.1111/j.1750-3841.2006.00260.x</reference-text>
      <reference-text>Yawadio Nsimba, R., Kikuzaki, H., &amp; Konishi, Y. (2008). Antioxidant activity of various extracts and fractions of chenopodium quinoa and amaranthus spp. seeds. Food Chemistry, 106(2), 760-766. doi:10.1016/j.foodchem.2007.06.004</reference-text>
      <reference-text>Yim, H. S., Chye, F. Y., Ho, S. K., &amp; Ho, C. W. (2009). Phenolic profiles of selected edible wild mushrooms as affected by extraction solvent, time and temperature. Asian Journal of Food and Agro-Industry, 2(3), 392-401.</reference-text>
      <reference-text>Yoo, K. M., Lee, C. H., Lee, H., Moon, B., &amp; Lee, C. Y. (2008). Relative antioxidant and cytoprotective activities of common herbs. Food Chemistry, 106(3), 929-936. doi:10.1016/j.foodchem.2007.07.006</reference-text>
      <reference-text>Zhang, Z. -., Li, D., Wang, L. -., Ozkan, N., Chen, X. D., Mao, Z. -., &amp; Yang, H. -. (2007). Optimization of ethanol-water extraction of lignans from flaxseed. Separation and Purification Technology, 57(1), 17-24. doi:10.1016/j.seppur.2007.03.006</reference-text>
      <reference-text>Zhi, P. R., Liang, L. Z., &amp; Yi, M. L. (2008). Evaluation of the antioxidant activity of syzygium cumini leaves. Molecules, 13(10), 2545-2556. doi:10.3390/molecules13102545</reference-text>
      <reference-text>Zieliński, H., &amp; Kozłowska, H. (2000). Antioxidant activity and total phenolics in selected cereal grains and their different morphological fractions. Journal of Agricultural and Food Chemistry, 48(6), 2008-2016. doi:10.1021/jf990619o</reference-text>
    </references-list>
    <keywords>antioxidant capacity, Annona muricata, extraction parameters, soursop peel, total phenolic content, waste products</keywords>
    <article-doi>10.17306/J.AFS.40</article-doi>
  </article>
  <article>
    <title>The effect of microwave roasting on the antioxidant properties of the Bangladeshi groundnut cultivar</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>429-438</pages>
    <language>en</language>
    <journal-issue>
      <year>2016</year>
      <volume>15</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Abbas</forenames>
        <surname>Ali</surname>
      </author>
      <author>
        <forenames>Anowarul</forenames>
        <surname>Islam</surname>
      </author>
      <author>
        <forenames>Tarun K.</forenames>
        <surname>Pal</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Adom, K. K., Sorrells, M. E., &amp; Rui, H. L. (2005). Phytochemicals and antioxidant activity of milled fractions of different wheat varieties. Journal of Agricultural and Food Chemistry, 53(6), 2297-2306. doi:10.1021/jf048456d</reference-text>
      <reference-text>Atmani, D., Chaher, N., Berboucha, M., Ayouni, K., Lounis, H., Boudaoud, H., . . . Atmani, D. (2009). Antioxidant capacity and phenol content of selected algerian medicinal plants. Food Chemistry, 112(2), 303-309. doi:10.1016/j.foodchem.2008.05.077</reference-text>
      <reference-text>Baba, W. N., Rashid, I., Shah, A., Ahmad, M., Gani, A., Masoodi, F. A., . . . Wani, S. M. (2016). Effect of microwave roasting on antioxidant and anticancerous activities of barley flour. Journal of the Saudi Society of Agricultural Sciences, 15(1), 12-19. doi:10.1016/j.jssas.2014.06.003</reference-text>
      <reference-text>Bandyopadhyay, A., &amp; Desai, S. (2000). Groundnut as a source of oil and food-the facts and national perpespective. Nat.Sem.Oilseeds and Oils-Res.Develop.Needs in the Milleniam, , 72-87.</reference-text>
      <reference-text>Behera, S., Nagarajan, S., &amp; Jagan Mohan Rao, L. (2004). Microwave heating and conventional roasting of cumin seeds (cuminum cyminum L.) and effect on chemical composition of volatiles. Food Chemistry, 87(1), 25-29. doi:10.1016/j.foodchem.2003.10.012</reference-text>
      <reference-text>Chandrasekara, N., &amp; Shahidi, F. (2011). Oxidative stability of cashew oils from raw and roasted nuts. JAOCS, Journal of the American Oil Chemists' Society, 88(8), 1197-1202. doi:10.1007/s11746-011-1782-3</reference-text>
      <reference-text>Chowdhury, M. F. N., Hossain, M. D., Hosen, M., &amp; Rahman, M. S. (2015). Comparative study on chemical composition of five varieties of groundnut (arachis hypogaea). World J.Agric.Sci., 11, 247-254.</reference-text>
      <reference-text>Craft, B. D., Kosińska, A., Amarowicz, R., &amp; Pegg, R. B. (2010). Antioxidant properties of extracts obtained from raw, dry-roasted, and oil-roasted US peanuts of commercial importance. Plant Foods for Human Nutrition, 65(3), 311-318. doi:10.1007/s11130-010-0160-x</reference-text>
      <reference-text>Davis, J. P., Dean, L. L., Price, K. M., &amp; Sanders, T. H. (2010). Roast effects on the hydrophilic and lipophilic antioxidant capacities of peanut flours, blanched peanut seed and peanut skins. Food Chemistry, 119(2), 539-547. doi:10.1016/j.foodchem.2009.06.057</reference-text>
      <reference-text>Dietrych-Szostak, D., &amp; Oleszek, W. (1999). Effect of processing on the flavonoid content in buckwheat (fagopyrum esculentum moench) grain. Journal of Agricultural and Food Chemistry, 47(10), 4384-4387. doi:10.1021/jf990121m</reference-text>
      <reference-text>Durmaz, G., &amp; Gökmen, V. (2011). Changes in oxidative stability, antioxidant capacity and phytochemical composition of pistacia terebinthus oil with roasting. Food Chemistry, 128(2), 410-414. doi:10.1016/j.foodchem.2011.03.044</reference-text>
      <reference-text>Gaydou, E. M., Ratovohery, J. V., &amp; Bianchini, J. -. (1983). Triterpene alcohols, methyl sterols, sterols, and fatty acids in five malagasy legume seed oils. Journal of Agricultural and Food Chemistry, 31(4), 833-836. doi:10.1021/jf00118a039</reference-text>
      <reference-text>Górnaś, P., Dwiecki, K., Siger, A., Tomaszewska-Gras, J., Michalak, M., &amp; Polewski, K. (2016). Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity. European Food Research and Technology, 242(5), 641-653. doi:10.1007/s00217-015-2572-1</reference-text>
      <reference-text>Guo, T., Wei, L., Sun, J., Hou, C. -., &amp; Fan, L. (2011). Antioxidant activities of extract and fractions from tuber indicum cooke &amp; massee. Food Chemistry, 127(4), 1634-1640. doi:10.1016/j.foodchem.2011.02.030</reference-text>
      <reference-text>Hu, S., Kim, B. -., &amp; Baik, M. -. (2016). Physicochemical properties and antioxidant capacity of raw, roasted and puffed cacao beans. Food Chemistry, 194, 1089-1094. doi:10.1016/j.foodchem.2015.08.126</reference-text>
      <reference-text>Jeong, S. -., Kim, S. -., Kim, D. -., Nam, K. C., Ahn, D. U., &amp; Lee, S. -. (2004). Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts. Journal of Food Science, 69(5), C377-C381.</reference-text>
      <reference-text>Juntachote, T., &amp; Berghofer, E. (2005). Antioxidative properties and stability of ethanolic extracts of holy basil and galangal. Food Chemistry, 92(2), 193-202. doi:10.1016/j.foodchem.2004.04.044</reference-text>
      <reference-text>Latimer, G. W. (2012). Official methods of analysis of AOAC international. Official Methods of Analysis of AOAC International,</reference-text>
      <reference-text>Lin, J. -., Liu, S. -., Hu, C. -., Shyu, Y. -., Hsu, C. -., &amp; Yang, D. -. (2016). Effects of roasting temperature and duration on fatty acid composition, phenolic composition, maillard reaction degree and antioxidant attribute of almond (prunus dulcis) kernel. Food Chemistry, 190, 520-528. doi:10.1016/j.foodchem.2015.06.004</reference-text>
      <reference-text>Mahatma, M. K., Thawait, L. K., Bishi, S. K., Khatediya, N., Rathnakumar, A. L., Lalwani, H. B., &amp; Misra, J. B. (2016). Nutritional composition and antioxidant activity of spanish and virginia groundnuts (arachis hypogaea L.): A comparative study. Journal of Food Science and Technology, 53(5), 2279-2286. doi:10.1007/s13197-016-2187-y</reference-text>
      <reference-text>Mira, L., Fernandez, M. T., Santos, M., Rocha, R., Flor?ncio, M. H., &amp; Jennings, K. R. (2002). Interactions of flavonoids with iron and copper ions: A mechanism for their antioxidant activity. Free Radical Research, 36(11), 1199-1208. doi:10.1080/1071576021000016463</reference-text>
      <reference-text>Negro, C., Tommasi, L., &amp; Miceli, A. (2003). Phenolic compounds and antioxidant activity from red grape marc extracts. Bioresource Technology, 87(1), 41-44. doi:10.1016/S0960-8524(02)00202-X</reference-text>
      <reference-text>Nicoli, M. C., Anese, M., &amp; Parpinel, M. (1999). Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science and Technology, 10(3), 94-100. doi:10.1016/S0924-2244(99)00023-0</reference-text>
      <reference-text>Pandey, H., &amp; Awasthi, P. (2013). Effect of processing techniques on nutritional composition and antioxidant activity of fenugreek (trigonella foenum-graecum) seed flour. Journal of Food Science and Technology, 52(2), 1054-1060. doi:10.1007/s13197-013-1057-0</reference-text>
      <reference-text>Prieto, P., Pineda, M., &amp; Aguilar, M. (1999). Spectrophotometric quantitation of antioxidant capacity through the formation of a phosphomolybdenum complex: Specific application to the determination of vitamin E. Analytical Biochemistry, 269(2), 337-341. doi:10.1006/abio.1999.4019</reference-text>
      <reference-text>Rashid, U., Gani, A., Shah, A., Ahmad, M., Baba, W. N., &amp; Masoodi, F. A. (2015). Effect of sand roasting on the antioxidant and antiproliferative activity of barley (hordeum vulgare). Nutrafoods, 14, 227-236.</reference-text>
      <reference-text>Rodrigues, A. C., Ströher, G. L., Freitas, A. R., Visentainer, J. V., Oliveira, C. C., &amp; de Souza, N. E. (2011). The effect of genotype and roasting on the fatty acid composition of peanuts. Food Research International, 44(1), 187-192. doi:10.1016/j.foodres.2010.10.042</reference-text>
      <reference-text>Ruch, R. J., Cheng, S. -., &amp; Klaunig, J. E. (1989). Prevention of cytotoxicity and inhibition of intercellular communication by antioxidant catechins isolated from chinese green tea. Carcinogenesis, 10(6), 1003-1008. doi:10.1093/carcin/10.6.1003</reference-text>
      <reference-text>Sacchetti, G., Di Mattia, C., Pittia, P., &amp; Mastrocola, D. (2009). Effect of roasting degree, equivalent thermal effect and coffee type on the radical scavenging activity of coffee brews and their phenolic fraction. Journal of Food Engineering, 90(1), 74-80. doi:10.1016/j.jfoodeng.2008.06.005</reference-text>
      <reference-text>Sasipriya, G., &amp; Siddhuraju, P. (2012). Effect of different processing methods on antioxidant activity of underutilized legumes, entada scandens seed kernel and canavalia gladiata seeds. Food and Chemical Toxicology, 50(8), 2864-2872. doi:10.1016/j.fct.2012.05.048</reference-text>
      <reference-text>Siddhuraju, P. (2006). The antioxidant activity and free radical-scavenging capacity of phenolics of raw and dry heated moth bean (vigna aconitifolia) (jacq.) marechal seed extracts. Food Chemistry, 99(1), 149-157. doi:10.1016/j.foodchem.2005.07.029</reference-text>
      <reference-text>Škerget, M., Kotnik, P., Hadolin, M., Hraš, A. R., Simonič, M., &amp; Knez, Z. (2005). Phenols, proanthocyanidins, flavones and flavonols in some plant materials and their antioxidant activities. Food Chemistry, 89(2), 191-198. doi:10.1016/j.foodchem.2004.02.025</reference-text>
      <reference-text>Smirnoff, N., &amp; Cumbes, Q. J. (1989). Hydroxyl radical scavenging activity of compatible solutes. Phytochemistry, 28(4), 1057-1060. doi:10.1016/0031-9422(89)80182-7</reference-text>
      <reference-text>Wani, I. A., Gani, A., Tariq, A., Sharma, P., Masoodi, F. A., &amp; Wani, H. M. (2016). Effect of roasting on physicochemical, functional and antioxidant properties of arrowhead (sagittaria sagittifolia L.) flour. Food Chemistry, 197, 345-352. doi:10.1016/j.foodchem.2015.10.125</reference-text>
      <reference-text>Win, M. M., Abdul-Hamid, A., Baharin, B. S., Anwar, F., &amp; Saari, N. (2011). Effects of roasting on phenolics composition and antioxidant activity of peanut (arachis hypogaea L.) kernel flour. European Food Research and Technology, 233(4), 599-608. doi:10.1007/s00217-011-1544-3</reference-text>
      <reference-text>Woffenden, H. M., Ames, J. M., Chandra, S., Anese, M., &amp; Nicoli, M. C. (2002). Effect of kilning on the antioxidant and prooxidant activities of pale malts. Journal of Agricultural and Food Chemistry, 50(17), 4925-4933. doi:10.1021/jf020312g</reference-text>
      <reference-text>Wu, S. -., &amp; Ng, L. T. (2008). Antioxidant and free radical scavenging activities of wild bitter melon (momordica charantia linn. var. abbreviata ser.) in taiwan. LWT - Food Science and Technology, 41(2), 323-330. doi:10.1016/j.lwt.2007.03.003</reference-text>
      <reference-text>Zhao, Y., Du, S. -., Wang, H., &amp; Cai, M. (2014). In vitro antioxidant activity of extracts from common legumes. Food Chemistry, 152, 462-466. doi:10.1016/j.foodchem.2013.12.006</reference-text>
      <reference-text>Zheng, C., Yang, M., Zhou, Q., Liu, C. -., &amp; Huang, F. -. (2014). Changes in the content of canolol and total phenolics, oxidative stability of rapeseed oil during accelerated storage. European Journal of Lipid Science and Technology, 116(12), 1675-1684. doi:10.1002/ejlt.201300229</reference-text>
      <reference-text>Zou, Y., Yang, M., Zhang, G., He, H., &amp; Yang, T. (2015). Antioxidant activities and phenolic compositions of wheat germ as affected by the roasting process. JAOCS, Journal of the American Oil Chemists' Society, 92(9), 1303-1312. doi:10.1007/s11746-015-2689-1</reference-text>
    </references-list>
    <keywords>antioxidant activity, groundnut, roasting, microwave</keywords>
    <article-doi>10.17306/J.AFS.41</article-doi>
  </article>
  <article>
    <title>The effect of alcohol consumption on maternal and cord blood electrolyte and trace element levels</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>439-445</pages>
    <language>en</language>
    <journal-issue>
      <year>2016</year>
      <volume>15</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Anatoly V.</forenames>
        <surname>Skalny</surname>
      </author>
      <author>
        <forenames>Elena S.</forenames>
        <surname>Berezkina</surname>
      </author>
      <author>
        <forenames>Elena V.</forenames>
        <surname>Kiyaeva</surname>
      </author>
      <author>
        <forenames>Inara E.</forenames>
        <surname>Alidzhanova</surname>
      </author>
      <author>
        <forenames>Andrew R.</forenames>
        <surname>Grabeklis</surname>
      </author>
      <author>
        <forenames>Alexey A.</forenames>
        <surname>Tinkov</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Arinola, O. G. (2008). Essential trace elements and metal binding proteins in nigerian consumers of alcoholic beverages. Pakistan Journal of Nutrition, 7(6), 763-765. doi:10.3923/pjn.2008.763.765</reference-text>
      <reference-text>Baker, H., Leevy, C. B., DeAngelis, B., Frank, O., &amp; Baker, E. R. (1998). Cobalamin (vitamin B12) and holotranscobalamin changes in plasma and liver tissue in alcoholics with liver disease. Journal of the American College of Nutrition, 17(3), 235-238. doi:10.1080/07315724.1998.10718752</reference-text>
      <reference-text>Bouchard, M., Mergler, D., Baldwin, M., Sassine, M. -., Bowler, R., &amp; MacGibbon, B. (2003). Blood manganese and alcohol consumption interact on mood states among manganese alloy production workers. Neurotoxicology, 24(4-5), 641-647. doi:10.1016/S0161-813X(03)00028-7</reference-text>
      <reference-text>Burd, L., Roberts, D., Olson, M., &amp; Odendaal, H. (2007). Ethanol and the placenta: A review. Journal of Maternal-Fetal and Neonatal Medicine, 20(5), 361-375. doi:10.1080/14767050701298365</reference-text>
      <reference-text>Carmel, R. (2000). Current concepts in cobalamin deficiency doi:10.1146/annurev.med.51.1.357</reference-text>
      <reference-text>Cook, C. C. H., Walden, R. J., Graham, B. R., Gillham, C., Davies, S., &amp; Prichard, B. N. C. (1991). Trace element and vitamin deficiency in alcoholic and control subjects. Alcohol and Alcoholism, 26(5-6), 541-548.</reference-text>
      <reference-text>Cylwik, B., Czygier, M., Daniluk, M., Chrostek, L., &amp; Szmitkowski, M. (2010). Vitamin B12 concentration in the blood of alcoholics. [St?żenie witaminy B1 we krwi alkoholików] Polski Merkuriusz Lekarski, 28(164), 122-125.</reference-text>
      <reference-text>Degenhardt, L., Chiu, W. -., Sampson, N., Kessler, R. C., Anthony, J. C., Angermeyer, M., . . . Wells, J. E. (2008). Toward a global view of alcohol, tobacco, cannabis, and cocaine use: Findings from the WHO world mental health surveys. PLoS Medicine, 5(7), 1053-1067. doi:10.1371/journal.pmed.0050141</reference-text>
      <reference-text>Ethen, M. K., Ramadhani, T. A., Scheuerle, A. E., Canfield, M. A., Wyszynski, D. F., Druschel, C. M., &amp; Romitti, P. A. (2009). Alcohol consumption by women before and during pregnancy. Maternal and Child Health Journal, 13(2), 274-285. doi:10.1007/s10995-008-0328-2</reference-text>
      <reference-text>Fall, C. H. D., Yajnik, C. S., Rao, S., Davies, A. A., Brown, N., &amp; Farrant, H. J. W. (2003). Micronutrients and fetal growth. Journal of Nutrition, 133(5 SUPPL. 1), 1747S-1756S.</reference-text>
      <reference-text>Fragasso, A. (2013). Vitamin B12 deficiency in alcoholics. Alcohol, nutrition, and health consequences (pp. 131-134) doi:10.1007/978-1-62703-047-2_10</reference-text>
      <reference-text>González-Reimers, E., Martín-González, C., Galindo-Martín, L., García-Valdecasas, E., Hernández-Betancor, I., Fernández-Rodríguez, C., . . . Fari?a Gómez, N. (2010). Serum trace elements and brain atrophy in alcoholics. Trace Elements and Electrolytes, 27(4), 240-245.</reference-text>
      <reference-text>Jorde, R., Sundsfjord, J., &amp; B?naa, K. H. (2002). Determinants of serum calcium in men and women. the troms? study. European Journal of Epidemiology, 17(12), 1117-1123. doi:10.1023/A:1021272831251</reference-text>
      <reference-text>Mekhjian, H. S., Sury, T., &amp; Baba, N. (1975). Chronic ethanol intake blocks intestinal transport of sodium in man. gastroenterology.68, 953-953.</reference-text>
      <reference-text>Pathak, P., &amp; Kapil, U. (2004). Role of trace elements zinc, copper and magnesium during pregnancy and its outcome. Indian Journal of Pediatrics, 71(11), 1003-1005.</reference-text>
      <reference-text>Riley, E. P., Infante, M. A., &amp; Warren, K. R. (2011). Fetal alcohol spectrum disorders: An overview. Neuropsychology Review, 21(2), 73-80. doi:10.1007/s11065-011-9166-x</reference-text>
      <reference-text>Serwin, A. B., Waşowicz, W., Gromadzińska, J., &amp; Chodynicka, B. (2002). Selenium status in psoriasis and its relationship with alcohol consumption. Biological Trace Element Research, 89(2), 127-137. doi:10.1385/BTER:89:2:127</reference-text>
      <reference-text>Sherlock, J. C., &amp; White, G. F. (1986). Lead in alcoholic beverages. Food Additives and Contaminants, 3(4), 347-354. doi:10.1080/02652038609373601</reference-text>
      <reference-text>Shukla, G. S., Singh, S., &amp; Chandra, S. V. (1978). The interaction between manganese and ethanol in rats. Acta Pharmacologica Et Toxicologica, 43(5), 354-362. doi:10.1111/j.1600-0773.1978.tb02278.x</reference-text>
      <reference-text>Simonsen, L. O., Harbak, H., &amp; Bennekou, P. (2012). Cobalt metabolism and toxicology-A brief update. Science of the Total Environment, 432, 210-215. doi:10.1016/j.scitotenv.2012.06.009</reference-text>
      <reference-text>Skalny, A. V. (1990). Investigation of the influence of chronic alcohol intoxication on zinc. Copper and Lithium Exchange in the Organism,</reference-text>
      <reference-text>Skalny, A. V., &amp; Skosyreva, A. M. (1987). Maternal, fetal and offspring zinc deficiency in alcohol abuse (review). Obstet.Gynecol., 4, 6-8.</reference-text>
      <reference-text>Thompson, J., &amp; Bannigan, J. (2008). Cadmium: Toxic effects on the reproductive system and the embryo. Reproductive Toxicology, 25(3), 304-315. doi:10.1016/j.reprotox.2008.02.001</reference-text>
      <reference-text>Wood, R. J. (2009). Manganese and birth outcome. Nutrition Reviews, 67(7), 416-420. doi:10.1111/j.1753-4887.2009.00214.x</reference-text>
      <reference-text>Zarski, J. -., Arnaud, J., &amp; Dumolard, L. (1985). Trace-elements (zinc, copper, manganese) in alcoholic cirrhosis: Chronic alcoholic influence. [OLIGO-ELEMENTS (ZINC, CUIVRE, MANGANESE) DANS LA CIRRHOSE ALCOOLIQUE: INFLUENCE DE L'ALCOOLISME CHRONIQUE] Gastroenterologie Clinique Et Biologique, 9(10), 664-669.</reference-text>
    </references-list>
    <keywords>alcohol, cobalt, manganese, pregnancy, fetal alcohol syndrome</keywords>
    <article-doi>10.17306/J.AFS.42</article-doi>
  </article>
  <article>
    <title>Research on the effect of culture time on the kombucha tea beverage?s antiradical capacity and sensory value</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>447-457</pages>
    <language>en</language>
    <journal-issue>
      <year>2016</year>
      <volume>15</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Anna</forenames>
        <surname>Gramza-Michałowska</surname>
      </author>
      <author>
        <forenames>Bartosz</forenames>
        <surname>Kulczyński</surname>
      </author>
      <author>
        <forenames>Yuan</forenames>
        <surname>Xindi</surname>
      </author>
      <author>
        <forenames>Małgorzata</forenames>
        <surname>Gumienna</surname>
      </author>
    </authors-list>
    <references-list>
      <reference-text>Mikrobiologia zywnosci i pasz - przygotowanie próbek, zawiesiny wyjsciowej i rozcienczen dziesieciokrotnych do badan mikrobiologicznych. (2000). Preparation of Test Samples, Ini Tial Suspension and Decimal Dilutions for Microbiologi Cal Examination,</reference-text>
      <reference-text>Sensory analysis-guidelines for the use of quantitative response scale, 2003. (2003). Sensory Analysis - Guidelines for the use of Quantitative Response Scales ISO,</reference-text>
      <reference-text>Tea - preparation of ground sample of known dry matter content. (1980).</reference-text>
      <reference-text>Afsharmanesh, M., &amp; Sadaghi, B. (2014). Effects of dietary alternatives (probiotic, green tea powder, and kombucha tea) as antimicrobial growth promoters on growth, ileal nutrient digestibility, blood parameters, and immune response of broiler chickens. Comparative Clinical Pathology, 23(3), 717-724. doi:10.1007/s00580-013-1676-x</reference-text>
      <reference-text>Battikh, H., Chaieb, K., Bakhrouf, A., &amp; Ammar, E. (2013). Antibacterial and antifungal activities of black and green kombucha teas. Journal of Food Biochemistry, 37(2), 231-236. doi:10.1111/j.1745-4514.2011.00629.x</reference-text>
      <reference-text>Bauer-Petrovska, B., &amp; Petrushevska-Tozi, L. (2000). Mineral and water soluble vitamin content in the kombucha drink. International Journal of Food Science and Technology, 35(2), 201-205.</reference-text>
      <reference-text>Bhattacharya, S., Gachhui, R., &amp; Sil, P. C. (2013). Effect of kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats. Food and Chemical Toxicology, 60, 328-340. doi:10.1016/j.fct.2013.07.051</reference-text>
      <reference-text>Blanc, P. J. (1996). Characterization of the tea fungus metabolites. Biotechnology Letters, 18(2), 139-142. doi:10.1007/BF00128667</reference-text>
      <reference-text>Chen, C., &amp; Liu, B. Y. (2000). Changes in major components of tea fungus metabolites during prolonged fermentation. Journal of Applied Microbiology, 89(5), 834-839. doi:10.1046/j.1365-2672.2000.01188.x</reference-text>
      <reference-text>Choi, M. A., Kim, J. O., &amp; Choi, K. H. (1996). Effects of saccharides and incubation temperature on pH and total acidity of fermented black tea with tea fungus. Korean J Food Sci Technol, 28, 405-410.</reference-text>
      <reference-text>Chu, S. -., &amp; Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3), 502-507. doi:10.1016/j.foodchem.2005.05.080</reference-text>
      <reference-text>Chu, S. -., &amp; Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3), 502-507. doi:10.1016/j.foodchem.2005.05.080</reference-text>
      <reference-text>Dufresne, C., &amp; Farnworth, E. (2000). Tea, kombucha, and health: A review. Food Research International, 33(6), 409-421. doi:10.1016/S0963-9969(00)00067-3</reference-text>
      <reference-text>Gramza-Michałowska, A. (2014). Caffeine in tea camellia sinensis - content, absorption, benefits and risks of consumption. Journal of Nutrition, Health and Aging, 18(2), 143-149. doi:10.1007/s12603-013-0404-1</reference-text>
      <reference-text>Gramza-Michałowska, A., Kobus-Cisowska, J., Kmiecik, D., Korczak, J., Helak, B., Dziedzic, K., &amp; Górecka, D. (2016). Antioxidative potential, nutritional value and sensory profiles of confectionery fortified with green and yellow tea leaves (camellia sinensis). Food Chemistry, 211, 448-454. doi:10.1016/j.foodchem.2016.05.048</reference-text>
      <reference-text>Gramza-Michalowska, A., Korczak, J., &amp; Regula, J. (2007). Use of plant extracts in summer and winter season butter oxidative stability improvement. Asia Pacific Journal of Clinical Nutrition, 16(SUPPL.1), 85-88.</reference-text>
      <reference-text>Gramza-Michalowska, A., Sidor, A., Regula, J., &amp; Kulczynski, B. (2015). PCL assay application in superoxide anion-radical scavenging capacity of tea camellia sinensis extracts. Acta Scientiarum Polonorum, Technologia Alimentaria, 14(4), 331-341. doi:10.17306/J.AFS.2015.4.33</reference-text>
      <reference-text>Holo, H., Jeknic, Z., Daeschel, M., Stevanovic, S., &amp; Nes, I. F. (2001). Plantaricin W from lactobacillus plantarum belongs to a new family of two-peptide lantibiotics. Microbiology, 147(3), 643-651.</reference-text>
      <reference-text>Hoon, L. Y., Choo, C., Watawana, M. I., Jayawardena, N., &amp; Waisundara, V. Y. (2014). Kombucha 'tea fungus' enhances the tea polyphenol contents, antioxidant activity and alpha-amylase inhibitory activity of five commonly consumed teas. Journal of Functional Foods, doi:10.1016/j.jff.2014.07.010</reference-text>
      <reference-text>Jayabalan, R., Chen, P. -., Hsieh, Y. -., Prabhakaran, K., Pitchai, P., Marimuthu, S., . . . Yun, S. E. (2011). Effect of solvent fractions of kombucha tea on viability and invasiveness of cancer cells-characterization of dimethyl 2-(2-hydroxy-2-methoxypropylidine) malonate and vitexin. Indian Journal of Biotechnology, 10(1), 75-82.</reference-text>
      <reference-text>Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., &amp; Sathishkumar, M. (2014). A review on kombucha tea-microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538-550. doi:10.1111/1541-4337.12073</reference-text>
      <reference-text>Jayabalan, R., Marimuthu, S., &amp; Swaminathan, K. (2007). Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry, 102(1), 392-398. doi:10.1016/j.foodchem.2006.05.032</reference-text>
      <reference-text>Jayabalan, R., Subathradevi, P., Marimuthu, S., Sathishkumar, M., &amp; Swaminathan, K. (2008). Changes in free-radical scavenging ability of kombucha tea during fermentation. Food Chemistry, 109(1), 227-234. doi:10.1016/j.foodchem.2007.12.037</reference-text>
      <reference-text>Kim, D. -., Kang, H. -., &amp; Park, S. -. (1994). Characterization of ?-glucosidase and ?-glucuronidase of alkalotolerant intestinal bacteria. Biological and Pharmaceutical Bulletin, 17(3), 423-426. doi:10.1248/bpb.17.423</reference-text>
      <reference-text>Kujawska, M., Ewertowska, M., Adamska, T., Ignatowicz, E., Gramza-Michalowska, A., &amp; Jodynis-Liebert, J. (2016). Protective effect of yellow tea extract on N-nitrosodiethylamine- induced liver carcinogenesis. Pharm.Biol, 3, 1-10.</reference-text>
      <reference-text>Kujawska, M., Ewertowska, M., Ignatowicz, E., Adamska, T., Szaefer, H., Gramza-Michałowska, A., . . . Jodynis-Liebert, J. (2016). Evaluation of safety and antioxidant activity of yellow tea (camellia sinensis) extract for application in food. Journal of Medicinal Food, 19(3), 330-336. doi:10.1089/jmf.2015.0114</reference-text>
      <reference-text>Liu, C. -., Hsu, W. -., Lee, F. -., &amp; Liao, C. -. (1996). The isolation and identification of microbes from a fermented tea beverage, haipao, and their interactions during haipao fermentation. Food Microbiology, 13(6), 407-415. doi:10.1006/fmic.1996.0047</reference-text>
      <reference-text>Malbaša, R., Lončar, E., &amp; Djurić, M. (2008). Comparison of the products of kombucha fermentation on sucrose and molasses. Food Chemistry, 106(3), 1039-1045. doi:10.1016/j.foodchem.2007.07.020</reference-text>
      <reference-text>Malbaša, R. V., Lončar, E. S., Vitas, J. S., &amp; Čanadanović-Brunet, J. M. (2011). Influence of starter cultures on the antioxidant activity of kombucha beverage. Food Chemistry, 127(4), 1727-1731. doi:10.1016/j.foodchem.2011.02.048</reference-text>
      <reference-text>Mcdonnell, G., &amp; Russell, A. D. (1999). Antiseptics and disinfectants: Activity, action, and resistance. Clinical Microbiology Reviews, 12(1), 147-179.</reference-text>
      <reference-text>Mester, T., &amp; Tien, M. (2000). Oxidation mechanism of ligninolytic enzymes involved in the degradation of environmental pollutants. International Biodeterioration and Biodegradation, 46(1), 51-59. doi:10.1016/S0964-8305(00)00071-8</reference-text>
      <reference-text>Mika, M., Kostogrys, R. B., Franczyk-Zarów, M., &amp; Wikiera, A. (2015). Wplyw dawki katechin modyfikowanych termicznie na hamowanie rozwoju miazdzycy u myszy apoE-knockout. Dose Effect of Thermally Modified Catechins on the Inhibition of Atherosclerosis,</reference-text>
      <reference-text>Mo, H., Zhu, Y., &amp; Chen, Z. (2008). Microbial fermented tea - a potential source of natural food preservatives. Trends in Food Science and Technology, 19(3), 124-130. doi:10.1016/j.tifs.2007.10.001</reference-text>
      <reference-text>Reiss, J. (1994). Influence of different sugars on the metabolism of the tea fungus. Zeitschrift Für Lebensmittel-Untersuchung Und -Forschung, 198(3), 258-261. doi:10.1007/BF01192606</reference-text>
      <reference-text>Sánchez-Moreno, C., Larrauri, J. A., &amp; Saura-Calixto, F. (1998). A procedure to measure the antiradical efficiency of polyphenols. Journal of the Science of Food and Agriculture, 76(2), 270-276. doi:10.1002/(SICI)1097-0010(199802)76:2&lt;270::AID-JSFA945&gt;3.0.CO;2-9</reference-text>
      <reference-text>Shahidi, F., &amp; Naczk, M. (1995). Methods of analysis and quantifications of phenolic compounds. food phenolic: Sources. Chemistry, Effects and Applications.Lancaster: Technomic Publishing., , 287-293.</reference-text>
      <reference-text>Shenoy K., C. (2000). Hypoglycemic activity of bio-tea in mice. Indian Journal of Experimental Biology, 38(3), 278-279.</reference-text>
      <reference-text>Sievers, M., Lanini, C., Weber, A., Schuler-Schmid, U., &amp; Teuber, M. (1995). Microbiology and fermentation balance in a kombucha beverage obtained from a tea fungus fermentation. Systematic and Applied Microbiology, 18(4), 590-594. doi:10.1016/S0723-2020(11)80420-0</reference-text>
      <reference-text>Sreeramulu, G., Zhu, Y., &amp; Knol, W. (2000). Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry, 48(6), 2589-2594. doi:10.1021/jf991333m</reference-text>
      <reference-text>Velićanski, A., Cvetković, D., &amp; Markov, S. (2013). Characteristics of kombucha fermentation on medicinal herbs from lamiaceae family. Romanian Biotechnological Letters, 18(1), 8034-8042.</reference-text>
      <reference-text>Vijayaraghavan, R., Singh, M., Rao, P. V. L., Bhattacharya, R., Kumar, P., Sugendran, K., . . . Singh, R. (2000). Subacute (90 days) oral toxicity studies of kombucha tea. Biomedical and Environmental Sciences, 13(4), 293-299.</reference-text>
      <reference-text>Yang, Z. -., Ji, B. -., Zhou, F., Li, B., Luo, Y., Yang, L., &amp; Li, T. (2009). Hypocholesterolaemic and antioxidant effects of kombucha tea in high-cholesterol fed mice. Journal of the Science of Food and Agriculture, 89(1), 150-156. doi:10.1002/jsfa.3422</reference-text>
      <reference-text>Yavari, N., Assadi, M. M., Larijani, K., &amp; Moghadam, M. B. (2010). Response surface methodology for optimization of glucuronic acid production using kombucha layer on sour cherry juice. Australian Journal of Basic and Applied Sciences, 4(8), 3250-3256.</reference-text>
    </references-list>
    <keywords>tea, Camellia sinensis, kombucha, antioxidant, radical scavenging activity, polyphenols, sensory value</keywords>
    <article-doi>10.17306/J.AFS.43</article-doi>
  </article>
</articles-list>
