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The effect of temperature on structure formation in three insect batters
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Effect of meat type, animal fat type, and cooking temperature on microstructural and macroscopic properties of cooked sausages
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Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles
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Tuning the aroma profiles of FORASTERO cocoa liquors by varying pod storage and bean roasting temperature
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Influence of cooling rate on partial coalescence in natural dairy cream
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Modification of wheat bran particle size and tissue composition affects colonisation and metabolism by human faecal microbiota
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- Journal Article
- A1
- open access
KIRA1 and ORESARA1 terminate flower receptivity by promoting cell death in the stigma of Arabidopsis
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Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality : Gel microstructure and stiffness
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Unravelling the structure of serum pectin originating from thermally and mechanically processed carrot-based suspensions
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Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles