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Journal of Food Science|January 17, 2019
Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack ProductSara Sayanjali, Luz Sanguansri, Danyang Ying, et al.Foods (Basel, Switzerland)|January 21, 2022
High Pressure Processing Applications in Plant FoodsMilan Houška, Filipa Vinagre Marques Silva, Evelyn, et al.Nutrients|January 8, 2023
In Vitro Digestion and Colonic Fermentation of UHT Treated Faba Protein Emulsions: Effects of Enzymatic Hydrolysis and Thermal Processing on Proteins and PhenolicsJingyu Gu, Minhao Li, Malik Adil Nawaz, et al.Applied and Environmental Microbiology|May 5, 2006
High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperatureDirk Margosch, Matthias A Ehrmann, Roman Buckow, et al.Foods (Basel, Switzerland)|December 11, 2025
Structure and Functionality of Fermented Faba Bean: Influence of Particle Size and <i>Rhizopus</i> sppDeepa Agarwal, Priyanka Kharangarh, Pengfei Alfie Hao, et al.Pageof 4