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Antimicrobial and antibiofilm activities of procyanidins extracted from laurel wood against a selection of foodborne microorganisms
Online Contents | 2016|Publisher: Blackwell, Oxford -
The influence of flaxseed gum on the retrogradation of maize starch
Online Contents | 2017|Publisher: Blackwell, Oxford -
In vitro release and antioxidant activity of Satsuma mandarin (Citrus reticulata Blanco cv. unshiu) peel flavonoids encapsulated by pectin nanoparticles
Online Contents | 2017|Publisher: Blackwell, Oxford -
Powdered barley sprouts: composition, functionality and polyphenol digestibility
Online Contents | 2017|Publisher: Blackwell, Oxford -
Antioxidant and anticancer capacity of saponin‐enriched Carica papaya leaf extracts
Online Contents | 2015|Publisher: Blackwell, Oxford -
Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effects of the spray drying conditions of chokeberry (Aronia melanocarpa L.) juice concentrate on the physicochemical properties of powders
Online Contents | 2017|Publisher: Blackwell, Oxford -
Carboxymethylation of corn bran polysaccharide and its bioactive property
Online Contents | 2017|Publisher: Blackwell, Oxford -
Phytosterols in banana (Musa spp.) flower inhibit [alpha]-glucosidase and [alpha]-amylase hydrolysations and glycation reaction
Online Contents | 2017|Publisher: Blackwell, Oxford -
Application of cold oxygen plasma for the reduction of Cladosporium cladosporioides and Penicillium citrinum on the surface of dried filefish (Stephanolepis cirrhifer) fillets
Online Contents | 2015|Publisher: Blackwell, Oxford -
Viability of Lactobacillus acidophilus in rice bran-enriched stirred yoghurt and the physicochemical and sensory characteristics of product during refrigerated storage
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effects of chitosan coating combined with essential oils on quality and antioxidant enzyme activities of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C
Online Contents | 2017|Publisher: Blackwell, Oxford -
Pediococcus acidilactici as a potential probiotic to be used in food industry
Online Contents | 2015|Publisher: Blackwell, Oxford -
Optimisation of process parameters to develop nutritionally rich spray‐dried honey powder with vitamin C content and antioxidant properties
Online Contents | 2015|Publisher: Blackwell, Oxford -
Influence of ultrasound pretreatments on diffusion coefficients, texture and colour of osmodehydrated sweet potato (Ipomea batatas)
Online Contents | 2017|Publisher: Blackwell, Oxford -
Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils
Online Contents | 2017|Publisher: Blackwell, Oxford -
How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products
Online Contents | 2017|Publisher: Blackwell, Oxford -
Influence of malting and lactic acid fermentation on functional bioactive components in cereal‐based raw materials: a review paper
Online Contents | 2016|Publisher: Blackwell, Oxford -
Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
Online Contents | 2016|Publisher: Blackwell, Oxford -
Relationship between protein characteristics and film‐forming properties of kidney bean, field pea and amaranth protein isolates
Online Contents | 2015|Publisher: Blackwell, Oxford
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