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p‐Coumaric acid in cereals: presence, antioxidant and antimicrobial effects
Online Contents | 2015|Publisher: Blackwell, Oxford -
Quality characteristics of angel food cake and muffin using lentil protein as egg/milk replacer
Online Contents | 2017|Publisher: Blackwell, Oxford -
Structure, composition and functional properties of storage proteins extracted from bambara groundnut (Vigna subterranea) landraces
Online Contents | 2017|Publisher: Blackwell, Oxford -
Chitosan nanoparticle coatings reduce microbial growth on fresh‐cut apples while not affecting quality attributes
Online Contents | 2015|Publisher: Blackwell, Oxford -
Characterisation of composite edible films based on wheat starch and whey‐protein isolate
Online Contents | 2015|Publisher: Blackwell, Oxford -
Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysates from seabass (Lates calcarifer) skins
Online Contents | 2016|Publisher: Blackwell, Oxford -
How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta
Online Contents | 2016|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 -
Evaluation of the stability of Bacillus coagulans MTCC 5856 during processing and storage of functional foods
Online Contents | 2016|Publisher: Blackwell, Oxford -
Influence of ethanol/water ratio in ultrasound and high‐pressure/high‐temperature phenolic compound extraction from agri‐food waste
Online Contents | 2016|Publisher: Blackwell, Oxford -
Physical, antimicrobial and antioxidant properties of starch‐based film containing ethanolic propolis extract
Online Contents | 2015|Publisher: Blackwell, Oxford -
Dynamic changes in phytochemical composition and antioxidant capacity in green and black mung bean (Vigna radiata) sprouts
Online Contents | 2016|Publisher: Blackwell, Oxford -
Potential of lactic acid bacteria to improve the fermentation and quality of coffee during on‐farm processing
Online Contents | 2016|Publisher: Blackwell, Oxford -
Identification of angiotensin converting enzyme inhibitory and antioxidant peptides in a whey protein concentrate hydrolysate produced at semi‐pilot scale
Online Contents | 2017|Publisher: Blackwell, Oxford -
Phytochemical composition, cellular antioxidant capacity and antiproliferative activity in mango (Mangifera indica L.) pulp and peel
Online Contents | 2017|Publisher: Blackwell, Oxford -
Improving the quality of meat-free sausages using [kappa]-carrageenan, konjac mannan and xanthan gum
Online Contents | 2017|Publisher: Blackwell, Oxford -
Effect of autochthonous starter cultures on the volatile flavour compounds of Chinese traditional fermented fish (Suan yu)
Online Contents | 2016|Publisher: Blackwell, Oxford -
Degradation kinetics of total phenolic compounds, capsaicinoids and antioxidant activity in red pepper during hot air and infrared drying process
Online Contents | 2016|Publisher: Blackwell, Oxford
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