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Food Research International (Ottawa, Ont.)|September 4, 2017
Polysaccharides from macroalgae: Recent advances, innovative technologies and challenges in extraction and purificationM Garcia-Vaquero, G Rajauria, J V O'Doherty, et al.
Food Research International (Ottawa, Ont.)|September 4, 2017
Protein and carbohydrate extraction from S. platensis biomass by ultrasound and mechanical agitationAnne Luize Lupatini, Larissa de Oliveira Bispo, Luciane Maria Colla, et al.
Food Research International (Ottawa, Ont.)|September 4, 2017
C-phycocyanin extraction assisted by pulsed electric field from Artrosphira platensisJuan Manuel Martínez, Elisa Luengo, Guillermo Saldaña, et al.
Food Research International (Ottawa, Ont.)|September 4, 2017
A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy propertiesS Cofrades, J Benedí, A Garcimartin, et al.
Food Research International (Ottawa, Ont.)|September 11, 2017
Thermal Pest Control in 'Tannat' grapes: Effect on anthocyanins, sensory and color of one-year-old winesTaísa Ceratti Treptow, Carine Gláucia Comarella, Fernanda Wouters Franco, et al.
Food Research International (Ottawa, Ont.)|September 11, 2017
Apple pectin-derived oligosaccharides produce carbon dioxide radical anion in Fenton reaction and prevent growth of Escherichia coli and Staphylococcus aureusJelena Martinov, Miodrag Krstić, Snežana Spasić, et al.
Food Research International (Ottawa, Ont.)|September 11, 2017
Flow properties and chemical composition of carob (Ceratonia siliqua L.) flours as related to particle size and seed presenceMaja Benković, Ana Belščak-Cvitanović, Ingrid Bauman, et al.
Food Research International (Ottawa, Ont.)|September 11, 2017
Effect of explosion-puffed coffee on locomotor activity and behavioral patterns in Drosophila melanogasterBong Soo Ko, So Hyun Ahn, Dong Ouk Noh, et al.
Food Research International (Ottawa, Ont.)|September 11, 2017
Extraordinarily soft, medium-hard and hard Indian wheat varieties: Composition, protein profile, dough and baking propertiesMehak Katyal, Narpinder Singh, Amardeep Singh Virdi, et al.
Food Research International (Ottawa, Ont.)|September 11, 2017
Impact of boiling on free and bound phenolic profile and antioxidant activity of commercial gluten-free pastaGabriele Rocchetti, Luigi Lucini, Giulia Chiodelli, et al.
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