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Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing
Online Contents | 2016|Verlag: Blackwell, Oxford -
Effects of pineapple pomace fibre on physicochemical properties of composite flour and dough, and consumer acceptance of fibre‐enriched wheat bread
Online Contents | 2016|Verlag: Blackwell, Oxford -
Antioxidant and anti‐acetylcholinesterase activities of anchovy (Coilia mystus) protein hydrolysates and their memory‐improving effects on scopolamine‐induced amnesia mice
Online Contents | 2017|Verlag: Blackwell, Oxford -
Wine authentication with Fourier Transform Infrared Spectroscopy: a feasibility study on variety, type of barrel wood and ageing time classification
Online Contents | 2017|Verlag: Blackwell, Oxford -
Antioxidant and antibacterial activities of peptide fractions from flaxseed protein hydrolysed by protease from Bacillus altitudinis HK02
Online Contents | 2016|Verlag: Blackwell, Oxford -
The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs
Online Contents | 2016|Verlag: Blackwell, Oxford -
Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers
Online Contents | 2017|Verlag: Blackwell, Oxford -
Effect of salt content on gelation of normal and wooden breast myopathy chicken pectoralis major meat batters
Online Contents | 2017|Verlag: Blackwell, Oxford -
The impact of desmin on texture and water‐holding capacity of ice‐stored grass carp (Ctenopharyngodon idella) fillet
Online Contents | 2017|Verlag: Blackwell, Oxford -
Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’
Online Contents | 2016|Verlag: Blackwell, Oxford -
Polyphenol–cellulose interactions: effects of pH, temperature and salt
Online Contents | 2016|Verlag: Blackwell, Oxford -
Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products
Online Contents | 2017|Verlag: Blackwell, Oxford -
Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage
Online Contents | 2017|Verlag: Blackwell, Oxford -
Powdered barley sprouts: composition, functionality and polyphenol digestibility
Online Contents | 2017|Verlag: Blackwell, Oxford -
Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging
Online Contents | 2016|Verlag: Blackwell, Oxford -
Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice
Online Contents | 2016|Verlag: Blackwell, Oxford -
Phytochemical composition and bioactivities of lupin: a review
Online Contents | 2015|Verlag: Blackwell, Oxford -
Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins
Online Contents | 2015|Verlag: Blackwell, Oxford -
Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application
Online Contents | 2017|Verlag: Blackwell, Oxford -
Improving the quality of meat‐free sausages using κ‐carrageenan, konjac mannan and xanthan gum
Online Contents | 2017|Verlag: Blackwell, Oxford
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