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Journal of the Science of Food and Agriculture|May 13, 2026
Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storageRaquel Lucas-González, Nuria Muñoz-Tébar, Gema Martínez-Navarrete, et al.
Oxidative Medicine and Cellular Longevity|October 4, 2022
Potential Role of Phytochemical Extract from Saffron in Development of Functional Foods and Protection of Brain-Related DisordersZahra Maqbool, Muhammad Sajid Arshad, Anwar Ali, et al.
Medicina Clinica|July 15, 2009
[Low mortality rate in an outbreak of Legionnaires' disease: correlation with the cytopathogenity study]Joaquín Gómez, Josep Mòdol, Marian García-Núñez, et al.
Foods (Basel, Switzerland)|March 20, 2020
Effect of Breed and Diet Type on the Freshness and Quality of the Eggs: A Comparison between Mos (Indigenous Galician Breed) and Isa Brown HensDaniel Franco, Diego Rois, Anisia Arias, et al.
Animals : an Open Access Journal From MDPI|August 28, 2020
Volatile Organic Compounds, Oxidative and Sensory Patterns of Vacuum Aged Foal MeatAlessandra Tateo, Aristide Maggiolino, Ruben Domínguez, et al.
Foods (Basel, Switzerland)|March 10, 2022
Chemometric Valorization of Strawberry (Fragaria x ananassa Duch.) cv. 'Albion' for the Production of Functional Juice: The Impact of Physicochemical, Toxicological, Sensory, and Bioactive ValueAnica Bebek Markovinović, Predrag Putnik, Boris Duralija, et al.
Foods (Basel, Switzerland)|January 18, 2020
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef BurgersJulliane Carvalho Barros, Paulo E S Munekata, Francisco Allan Leandro de Carvalho, et al.
Molecules (Basel, Switzerland)|January 21, 2023
Biological Properties, Phenolic Profile, and Botanical Aspect of Nigella sativa L. and Nigella damascena L. Seeds: A Comparative StudyLeila Benazzouz-Smail, Sabiha Achat, Fatiha Brahmi, et al.
Meat Science|June 12, 2021
Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked baconThais Cardoso Merlo, José Manuel Lorenzo, Erick Saldaña, et al.
Meat Science|May 16, 2020
Using chitosan and radish powder to improve stability of fermented cooked sausagesMaristela Midori Ozaki, Paulo E S Munekata, Aline de Souza Lopes, et al.
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