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How Maillard Reaction Influences Sensorial Properties (Color, Flavor and Texture) of Food Products?
Taylor & Francis Verlag | 2019| -
Purification, Structure and Biological Activity of Pumpkin Polysaccharides: A Review
Taylor & Francis Verlag | 2023| -
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| -
Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry
Taylor & Francis Verlag | 2018| -
Nutritional Aspects and Health Benefits of Bioactive Plant Compounds against Infectious Diseases: A Review
Taylor & Francis Verlag | 2023| -
Red and green macroalgae for fish and animal feed and human functional food development
Taylor & Francis Verlag | 2016| -
Natural red pigments from plants and their health benefits: A review
Taylor & Francis Verlag | 2018| -
Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges
Taylor & Francis Verlag | 2017| -
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| -
Functional properties and health benefits of bioactive peptides derived from Spirulina: A review
Taylor & Francis Verlag | 2018| -
Electrostatic interaction between proteins and polysaccharides: Physicochemical aspects and applications in emulsion stabilization
Taylor & Francis Verlag | 2019| -
Antimicrobial Activity of Ginger (Zingiber Officinale) and Its Application in Food Products
Taylor & Francis Verlag | 2019| -
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
Taylor & Francis Verlag | 2022|
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