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Foods (Basel, Switzerland)|October 16, 2024
Antioxidant Activity of Bougainvillea spectabilis Bracts as an Alternative to Nitrites in Cooked Pork HamT Alexandra Ferreira, Jose A Rodriguez, Irais Sánchez-Ortega, et al.Journal of the Science of Food and Agriculture|March 24, 2018
From 'green' technologies to 'red' antioxidant compounds extraction of purple corn: a combined ultrasound-ultrafiltration-purification approachTian Jiang, Shaoying Zhan, Shuyi Li, et al.Molecules (Basel, Switzerland)|May 1, 2019
Optimization of Spray-Drying Process of Jerusalem artichoke Extract for Inulin ProductionZhenzhou Zhu, Mailing Wu, Jie Cai, et al.Biomolecules|August 23, 2020
Dietary Supplementation with Sugar Beet Fructooligosaccharides and Garlic Residues Promotes Growth of Beneficial Bacteria and Increases Weight Gain in Neonatal LambsNarciso M Quijada, Raúl Bodas, Jose M Lorenzo, et al.Critical Reviews in Food Science and Nutrition|April 28, 2023
A critical review on protein-based smart packaging systems: Understanding the development, characteristics, innovations, and potential applicationsNoemí Echegaray, Gulden Goksen, Manoj Kumar, et al.Biomolecules|February 9, 2020
Nutritional Characterization of Sea Bass Processing By-ProductsPaulo E S Munekata, Mirian Pateiro, Rubén Domínguez, et al.Meat Science|November 12, 2016
Effect of natural antioxidants in Spanish salchichón elaborated with encapsulated n-3 long chain fatty acids in konjac glucomannan matrixP E S Munekata, R Domínguez, D Franco, et al.Journal of Food Science and Technology|September 2, 2021
Characterisation of changes in physicochemical, textural and microbiological properties of Njeguška sausage during ripeningStefan Simunovic, Vesna Đorđević, Francisco J Barba, et al.Journal of the Science of Food and Agriculture|February 6, 2024
Interactions between proteins and phenolics: effects of food processing on the content and digestibility of phenolic compoundsElifsu Nemli, Gulay Ozkan, Busra Gultekin Subasi, et al.Microorganisms|June 24, 2020
The Role of Essential Oils against Pathogenic Escherichia coli in Food ProductsPaulo E S Munekata, Mirian Pateiro, David Rodríguez-Lázaro, et al.Pageof 15