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Oligosaccharide production by hydrolysis of polysaccharides: a review
Online Contents | 2015|Publisher: Blackwell, Oxford -
Ultrasound‐induced changes in physical and functional properties of whey proteins
Online Contents | 2017|Publisher: Blackwell, Oxford -
Fruit snacks from raspberries: influence of drying parameters on colour degradation and bioactive potential
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effects of high hydrostatic pressure processing and subsequent storage on phenolic contents and antioxidant activity in fruit and vegetable products
Online Contents | 2017|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 -
Using soy protein SiOx nanocomposite film coating to extend the shelf life of apple fruit
Online Contents | 2017|Publisher: Blackwell, Oxford -
Descriptive analysis of bacterial profile, physicochemical and sensory characteristics of grape juice containing Saccharomyces cerevisiae cell wall‐coated probiotic microcapsules during storage
Online Contents | 2017|Publisher: Blackwell, Oxford -
A review of the impact of processing on nutrient bioaccessibility and digestion of almonds
Online Contents | 2016|Publisher: Blackwell, Oxford -
The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa
Online Contents | 2016|Publisher: Blackwell, Oxford -
Pigmented rice a potential source of bioactive compounds: a review
Online Contents | 2017|Publisher: Blackwell, Oxford -
Extraction and microencapsulation of bioactive compounds from pomegranate (Punica granatum var. Wonderful) residues
Online Contents | 2017|Publisher: Blackwell, Oxford -
Improvement of the quality of gluten‐free sponge cake using different levels and particle sizes of carrot pomace powder
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effect of sugar replacement with stevianna and inulin on the texture and predictive glycaemic response of muffins
Online Contents | 2016|Publisher: Blackwell, Oxford -
Application of common wheat bran for the industrial production of high‐fibre pasta
Online Contents | 2015|Publisher: Blackwell, Oxford -
Coeliacs cannot live by gluten-free bread alone - every once in awhile they need antioxidants
Online Contents | 2016|Publisher: Blackwell, Oxford -
Influence of pineapple, apple and melon by‐products on cookies: physicochemical and sensory aspects
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates
Online Contents | 2015|Publisher: Blackwell, Oxford -
Modification of insoluble dietary fibres in soya bean okara and their physicochemical properties
Online Contents | 2015|Publisher: Blackwell, Oxford -
p‐Coumaric acid in cereals: presence, antioxidant and antimicrobial effects
Online Contents | 2015|Publisher: Blackwell, Oxford -
Antimicrobial and antibiofilm activities of procyanidins extracted from laurel wood against a selection of foodborne microorganisms
Online Contents | 2017|Publisher: Blackwell, Oxford
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