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Journal of Clinical Neuroscience : Official Journal of the Neurosurgical Society of Australasia|October 2, 2023
Critical illness-associated cerebral microbleeds: What we learned after the COVID-19 pandemic. A systematic reviewEduardo Mariño, Carlos Hervás, Manuel Lorenzo, et al.Comprehensive Reviews in Food Science and Food Safety|December 13, 2021
Improving oxidative stability of foods with apple-derived polyphenolsOlalla López-Fernández, Benjamin M Bohrer, Paulo E S Munekata, et al.Meat Science|October 15, 2021
Proteomic analysis to understand the relationship between the sarcoplasmic protein patterns and meat organoleptic characteristics in different horse muscles during agingAntonella Della Malva, Aristide Maggiolino, Pasquale De Palo, et al.International Journal of Biological Macromolecules|January 7, 2023
Mucilage polysaccharide as a plant secretion: Potential trends in food and biomedical applicationsGulden Goksen, Didem Demir, Kuldeep Dhama, et al.Plants (Basel, Switzerland)|June 2, 2021
24-Epibrasinolide Modulates the Vase Life of Lisianthus Cut Flowers by Modulating ACC Oxidase Enzyme Activity and Physiological ResponsesMohammad Darvish, Habib Shirzad, Mohammadreza Asghari, et al.Food Research International (Ottawa, Ont.)|June 10, 2026
pH and temperature-dependent gelation of Torreya grandis nut protein: Molecular interactions and gel network formationAbel Wend-Soo Zongo, Kaili Gao, Xiaohua Nie, et al.Antioxidants (Basel, Switzerland)|May 28, 2022
Introducing Three New Fruit-Scented Mints to Farmlands: Insights on Drug Yield, Essential-Oil Quality, and Antioxidant PropertiesHosein Ahmadi, Mohammad Reza Morshedloo, Roya Emrahi, et al.Animals : an Open Access Journal From MDPI|January 16, 2020
Effect of Increasing Dietary Aminoacid Concentration in Late Gestation on Body Condition and Reproductive Performance of Hyperprolific SowsSenén Seoane, Pasquale De Palo, José Manuel Lorenzo, et al.Applied Biochemistry and Biotechnology|August 24, 2023
Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat ProductsSlim Smaoui, Noemí Echegaray, Manoj Kumar, et al.Journal of Food Science and Technology|November 30, 2017
Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storagePaulo Eduardo Sichetti Munekata, Rubén Domínguez, Paulo Cezar Bastianello Campagnol, et al.Pageof 18