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How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
Taylor & Francis Verlag | 2019| -
Natural red pigments from plants and their health benefits: A review
Taylor & Francis Verlag | 2018| -
Purification, Structure and Biological Activity of Pumpkin Polysaccharides: A Review
Taylor & Francis Verlag | 2023| -
Red and green macroalgae for fish and animal feed and human functional food development
Taylor & Francis Verlag | 2016| -
An Insight into the Research Concerning Panax ginseng C. A. Meyer Polysaccharides: A Review
Taylor & Francis Verlag | 2022| -
Extraction, Characterisation, and Application of Pectin from Tropical and Sub-Tropical Fruits: A Review
Taylor & Francis Verlag | 2022| -
Pulp, Leaf, Peel and Seed of Avocado Fruit: A Review of Bioactive Compounds and Healthy Benefits
Taylor & Francis Verlag | 2021| -
Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry
Taylor & Francis Verlag | 2018| -
Cold Plasma as an Emerging Technique for Mycotoxin-Free Food: Efficacy, Mechanisms, and Trends
Taylor & Francis Verlag | 2020| -
A Review of Selection Criteria for Starter Culture Development in the Food Fermentation Industry
Taylor & Francis Verlag | 2020| -
A Comprehensive Review on Nutritional Value, Medicinal Uses, and Processing of Banana
Taylor & Francis Verlag | 2022| -
Postharvest ozone application for the preservation of fruits and vegetables
Taylor & Francis Verlag | 2017| -
New advances in active packaging incorporated with essential oils or their main components for food preservation
Taylor & Francis Verlag | 2017| -
Nutritional Aspects and Health Benefits of Bioactive Plant Compounds against Infectious Diseases: A Review
Taylor & Francis Verlag | 2023| -
Recent Advances in the Recovery Techniques of Plant-Based Proteins from Agro-Industrial By-Products
Taylor & Francis Verlag | 2021| -
The Concentration of Acrylamide in Different Food Products: A Global Systematic Review, Meta-Analysis, and Meta-Regression
Taylor & Francis Verlag | 2022| -
Irrigation water quality and microbial safety of leafy greens in different vegetable production systems: A review
Taylor & Francis Verlag | 2018| -
Functional properties and health benefits of bioactive peptides derived from Spirulina: A review
Taylor & Francis Verlag | 2018| -
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
Taylor & Francis Verlag | 2019| -
Antimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products
Taylor & Francis Verlag | 2019| -
Innovations in High-pressure Technologies for the Development of Clean Label Dairy Products: A Review
Taylor & Francis Verlag | 2023| -
Donkey milk: An overview on functionality, technology, and future prospects
Taylor & Francis Verlag | 2017| -
Postharvest Profile, Processing and Waste Utilization of Dragon Fruit (Hylocereus Spp.): A Review
Taylor & Francis Verlag | 2022| -
Exogenous opioid peptides derived from food proteins and their possible uses as dietary supplements: A critical review
Taylor & Francis Verlag | 2018| -
Fiber from fruit pomace: A review of applications in cereal-based products
Taylor & Francis Verlag | 2018| -
Nanomaterial-based Optical Biosensors for the Detection of Foodborne Bacteria
Taylor & Francis Verlag | 2022| -
Acrylamide Formation and Different Mitigation Strategies during Food Processing – A Review
Taylor & Francis Verlag | 2022| -
A Global Retrospective Study on Human Cases of Tetrodotoxin (TTX) Poisoning after Seafood Consumption
Taylor & Francis Verlag | 2020| -
Application of electronic tongue for fresh foods quality evaluation: A review
Taylor & Francis Verlag | 2018| -
Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges
Taylor & Francis Verlag | 2017| -
Phytochemical composition, health effects, and crop management of liquorice (Glycyrrhiza glabra L.): Α medicinal plant
Taylor & Francis Verlag | 2018|
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