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Polyphenol–cellulose interactions: effects of pH, temperature and salt
Online Contents | 2016|Publisher: Blackwell, Oxford -
Enhancement of the antioxidant and starch hydrolase inhibitory activities of king coconut water (Cocos nucifera var. aurantiaca) by fermentation with kombucha ‘tea fungus’
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effect of mixed kojis on physiochemical and sensory properties of rapid‐fermented fish sauce made with freshwater fish by‐products
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effects of state/phase transitions on the quality attributes of mango (Mangifera indica L.) during frozen storage
Online Contents | 2017|Publisher: Blackwell, Oxford -
Powdered barley sprouts: composition, functionality and polyphenol digestibility
Online Contents | 2017|Publisher: Blackwell, Oxford -
Production and characterisation of skate skin gelatin films incorporated with thyme essential oil and their application in chicken tenderloin packaging
Online Contents | 2016|Publisher: Blackwell, Oxford -
Physicochemical parameters, bioactive compounds and microbial quality of sonicated pear juice
Online Contents | 2016|Publisher: Blackwell, Oxford -
Phytochemical composition and bioactivities of lupin: a review
Online Contents | 2015|Publisher: Blackwell, Oxford -
Influence of jambolan (Syzygium cumini) and xanthan gum incorporation on the physicochemical, antioxidant and sensory properties of gluten‐free eggless rice muffins
Online Contents | 2015|Publisher: Blackwell, Oxford -
Characterisation of microemulsion nanofilms based on Tilapia fish skin gelatine and ZnO nanoparticles incorporated with ginger essential oil: meat packaging application
Online Contents | 2017|Publisher: Blackwell, Oxford -
Improving the quality of meat‐free sausages using κ‐carrageenan, konjac mannan and xanthan gum
Online Contents | 2017|Publisher: Blackwell, Oxford -
Comparison of simulated parallel transmit body arrays at 3 T using excitation uniformity, global SAR, local SAR, and power efficiency metrics
Free accessDSpace@MIT | 2015|Publisher: Wiley Blackwell -
Thermosonication: a potential technique that influences the quality of grapefruit juice
Online Contents | 2015|Publisher: Blackwell, Oxford -
Physicochemical, functional, thermal and structural properties of isolated Kabuli chickpea proteins as affected by processing approaches
Online Contents | 2017|Publisher: Blackwell, Oxford -
Reuse potential of vegetable wastes (broccoli, green bean and tomato) for the recovery of antioxidant phenolic acids and flavonoids
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effects of UV‐C irradiation on the physiological and antioxidant responses of button mushrooms (Agaricus bisporus) during storage
Online Contents | 2016|Publisher: Blackwell, Oxford -
Effect of preprocessing techniques on pearl millet flour and changes in technological properties
Online Contents | 2017|Publisher: Blackwell, Oxford -
Synergistic Prevention of Biofouling in Seawater Desalination by Zwitterionic Surfaces and Low-Level Chlorination
Free accessDSpace@MIT | 2013|Publisher: Wiley Blackwell -
The phenolic composition and antioxidant capacity of soluble and bound extracts in selected dietary spices and medicinal herbs
Online Contents | 2016|Publisher: Blackwell, Oxford -
Stable Dropwise Condensation for Enhancing Heat Transfer via the Initiated Chemical Vapor Deposition (iCVD) of Grafted Polymer Films
Free accessDSpace@MIT | 2013|Publisher: Wiley Blackwell
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