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  1. 1
    Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains

    Effect of pH Changes on Antioxidant Capacity and the Content of Betalain Pigments During the Heating of a Solution of Red Beet Betalains by Mikołajczyk-Bator Katarzyna, Czapski Janusz

    Published 2017-06-01
    Subjects: “…red beet…”
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  2. 2
    Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract

    Thermal Decarboxylation of Betacyanins in Red Beet Betalain-Rich Extract by Agnieszka Kumorkiewicz, Katarzyna Sutor, Boris Nemzer, Zbigniew Pietrzkowski, Sławomir Wybraniec

    Published 2020-02-01
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  3. 3
    Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood Plasma and Urine?

    Profile of Phenolic Acids and Flavonoids of Red Beet and Its Fermentation Products. Does Long-Term Consumption of Fermented Beetroot Juice Affect Phenolics Profile in Human Blood P... by Natalia Płatosz, Tomasz Sawicki, Wiesław Wiczkowski

    Published 2020-02-01
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