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Green fabrication of stable lead-free bismuth based perovskite solar cells using a non-toxic solvent
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general -
Aqueous solutions of glycolic, propionic, or lactic acid in substitution of acetic acid to prepare chitosan dispersions: a study based on rheological and physicochemical properties
Springer Verlag | 2021|Keywords: Food hydrocolloids, Food organic acids, Food polysaccharides, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Bioactive food derived peptides: a review on correlation between structure of bioactive peptides and their functional properties
Springer Verlag | 2019|Keywords: Food protein hydrolysis, Food Science, Chemistry/Food Science, general -
How formaldehyde reacts with amino acids
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general -
Production and characterization of nanostructured lipid carriers and solid lipid nanoparticles containing lycopene for food fortification
Springer Verlag | 2017|Keywords: Food fortification, Food Science, Chemistry/Food Science, general -
Biogenic amines in seafood: a review
Springer Verlag | 2016|Keywords: Food Science, Chemistry/Food Science, general -
Effect of atmospheric pressure plasma jet on the foodborne pathogens attached to commercial food containers
Springer Verlag | 2015|Keywords: Food container, Food Science, Chemistry/Food Science, general -
Marine Collagen: An Emerging Player in Biomedical applications
Springer Verlag | 2014|Keywords: Food Science, Chemistry/Food Science, general -
Performance of nanofiltration process during concentration of strawberry juice
Springer Verlag | 2019|Keywords: Food process modelling, Food Science, Chemistry/Food Science, general -
Approaches and challenges in the synthesis of three-dimensional covalent-organic frameworks
Free accessSpringer Verlag | 2018|Keywords: Chemistry/Food Science, general -
Functional and antioxidant properties of protein hydrolysates obtained from white shrimp (Litopenaeus vannamei)
Springer Verlag | 2017|Keywords: Food Science, Chemistry/Food Science, general -
Robust and biocompatible catalysts for efficient hydrogen-driven microbial electrosynthesis
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general -
Effect of ingredients on the quality of gluten-free steamed bread based on potato flour
Springer Verlag | 2019|Keywords: Food physical properties, Food process modeling, Food Science, Chemistry/Food Science, general -
Edible coatings as encapsulating matrices for bioactive compounds: a review
Springer Verlag | 2014|Keywords: Functional food, Food Science, Chemistry/Food Science, general -
A review on traditional technology and safety challenges with regard to antinutrients in legume foods
Springer Verlag | 2021|Keywords: Food legume, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Physico-chemical changes during progressive ripening of mango (Mangifera indica L.) cv. Dashehari under different temperature regimes
Springer Verlag | 2017|Keywords: Food Science, Chemistry/Food Science, general -
Development of a Method Based on Natural Deep Eutectic Solvents for Extraction of Flavonoids from Food Samples
Free accessSpringer Verlag | 2017|Keywords: Food samples, Food analysis, Food Science, Chemistry/Food Science, general -
Simple and Sensitive Spectrophotometric Method for Phytic Acid Determination in Grains
Springer Verlag | 2016|Keywords: Food, Food Science, Chemistry/Food Science, general -
Atomistics of pre-nucleation layering of liquid metals at the interface with poor nucleants
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general -
The impact of clothing on ozone and squalene ozonolysis products in indoor environments
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general
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