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Foods (Basel, Switzerland)|June 26, 2026
Valorization of Wine Lees in the Production of Reduced-Lipid Nutritive MuffinsAurica Chirsanova, Alina Boiștean, Xenia Pascari, et al.International Journal of Biological Macromolecules|January 14, 2024
Sensory signature of lignins, new generation of bio-based ingredients in cosmeticsCaroline Hadjiefstathiou, Audrey Manière, Joan Attia, et al.International Journal of Cosmetic Science|August 17, 2021
Bio-sourced polymers in cosmetic emulsions: a hidden potential of the alginates as thickeners and gelling agentsDaria Terescenco, Lalia Hadj Benali, Fabien Canivet, et al.Pageof 2