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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|
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