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Food Chemistry: X|December 25, 2023
Development of "Smart Foods" for health by nanoencapsulation: Novel technologies and challengesAkhilesh Kumar Singh, Priti Pal, Brijesh Pandey, et al.Foods (Basel, Switzerland)|November 11, 2020
What Is the Color of Milk and Dairy Products and How Is It Measured?Bojana Milovanovic, Ilija Djekic, Jelena Miocinovic, et al.Food Research International (Ottawa, Ont.)|February 14, 2018
Thermal and non-thermal preservation techniques of tiger nuts' beverage "horchata de chufa". Implications for food safety, nutritional and quality propertiesElena Roselló-Soto, Mahesha M Poojary, Francisco J Barba, et al.Journal of the Science of Food and Agriculture|June 3, 2020
Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approachGabriele Rocchetti, Mirian Pateiro, Paulo Cb Campagnol, et al.Foods (Basel, Switzerland)|August 12, 2022
Antioxidant Effect of Pumpkin Flower (Cucurbita maxima) in Chicken PattiesEva María Santos, Jose A Rodriguez, Jose M Lorenzo, et al.Plants (Basel, Switzerland)|May 28, 2022
Selenium Nanoparticles (Se-NPs) Alleviates Salinity Damages and Improves Phytochemical Characteristics of Pineapple Mint (Mentha suaveolens Ehrh.)Fatemeh Kiumarzi, Mohammad Reza Morshedloo, Seyed Morteza Zahedi, et al.Journal of the Science of Food and Agriculture|July 23, 2019
Pulsed electric field and mild heating for milk processing: a review on recent advancesKazem Alirezalu, Paulo E S Munekata, Oleksii Parniakov, et al.Food Research International (Ottawa, Ont.)|September 10, 2018
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A reviewMirian Pateiro, Francisco J Barba, Rubén Domínguez, et al.Foods (Basel, Switzerland)|July 7, 2018
Novel Food Processing and Extraction Technologies of High-Added Value Compounds from Plant MaterialsPredrag Putnik, Jose M Lorenzo, Francisco J Barba, et al.Molecules (Basel, Switzerland)|January 22, 2021
Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices, Colour Stability, Shelf Life and Health BenefitsArun K Das, Pramod Kumar Nanda, Nilabja Roy Chowdhury, et al.Pageof 15