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Pulses: an overview
Free accessSpringer Verlag | 2017|Keywords: Food Science, Chemistry/Food Science, general -
Microplastics: an emerging threat to food security and human health
Springer Verlag | 2020|Keywords: Food security, Food contamination, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
The application of PEF technology in food processing and human nutrition
Free accessSpringer Verlag | 2021|Keywords: Food processing, Functional food, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Characterization of starch-based bioplastics from jackfruit seed plasticized with glycerol
Springer Verlag | 2017|Keywords: Food preservation, Food Science, Chemistry/Food Science, general -
Prodigiosin and its potential applications
Springer Verlag | 2015|Keywords: Food colorant, Food Science, Chemistry/Food Science, general -
The importance of antioxidants and place in today’s scientific and technological studies
Springer Verlag | 2019|Keywords: Food, Science, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Oxygen absorbers in food preservation: a review
Springer Verlag | 2014|Keywords: Food packaging, Food preservation, Food industry, Food and beverages, Food Science, Chemistry/Food Science, general -
In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products
Free accessBASE | 2016|Keywords: Food Science -
Probiotics - the versatile functional food ingredients
Springer Verlag | 2015|Keywords: Functional food, Food Science, Chemistry/Food Science, general -
Metal-organic framework functionalization and design strategies for advanced electrochemical energy storage devices
Free accessSpringer Verlag | 2019|Keywords: Chemistry/Food Science, general -
In vitro bioaccessibility, transepithelial transport and antioxidant activity of Urtica dioica L. phenolic compounds in nettle based food products
Free accessBASE | 2016|Keywords: Food Science -
Characterization of Flavonoid Compounds in Common Swedish Berry Species
Free accessBASE | 2020|Keywords: Food Science -
Synbiotics: a technological approach in food applications
Springer Verlag | 2021|Keywords: Food technology, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Electronic Nose as a Tool for Monitoring the Authenticity of Food. A Review
Free accessSpringer Verlag | 2016|Keywords: Food authenticity, Food adulteration, Food aroma, Food Science, Chemistry/Food Science, general -
An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical
Springer Verlag | 2020|Keywords: Food and nutraceutical, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Antimicrobial peptides as natural bio-preservative to enhance the shelf-life of food
Springer Verlag | 2016|Keywords: Food preservation, Food Science, Chemistry/Food Science, general -
Antioxidant and antimicrobial activity of bioactive prodigiosin produces from Serratia marcescens using agricultural waste as a substrate
Springer Verlag | 2018|Keywords: Food preservative, Food Science, Chemistry/Food Science, general -
An overview of paper and paper based food packaging materials: health safety and environmental concerns
Springer Verlag | 2019|Keywords: Food packaging, Food Science, Chemistry/Food Science, general -
Contamination of vegetables with heavy metals across the globe: hampering food security goal
Springer Verlag | 2020|Keywords: Food security, Food Science, Chemistry/Food Science, general, Chemistry and Materials Science -
Advancements in nanotechnology for food science and industry
Free accessWiley | 2022|Keywords: food science (general), food package, food safety, food toxicology, food processing, food technology and sustainability
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