3-hydroxyflavone has been researched along with maltodextrin in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 2 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Lavelli, V; Spigno, G; Sri Harsha, PS | 1 |
| de Andrade Neves, N; García-Romero, E; Gómez-Alonso, S; Hermosín-Gutiérrez, I; Moser, P; Telis, VRN | 1 |
2 other study(ies) available for 3-hydroxyflavone and maltodextrin
| Article | Year |
|---|---|
Modelling the stability of maltodextrin-encapsulated grape skin phenolics used as a new ingredient in apple puree.
Topics: Anthocyanins; Flavonoids; Flavonols; Food Additives; Food Storage; Food Technology; Food, Preserved; Malus; Models, Theoretical; Phenols; Polyphenols; Polysaccharides; Vitis | 2016 |
Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends.
Topics: Anthocyanins; Drug Compounding; Flavonols; Food Storage; Fruit and Vegetable Juices; Phenols; Polyphenols; Polysaccharides; Vitis | 2017 |