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- Conference Paper
- open access
Impact of tempering process on the yield and composition of quinoa flour
(2021) -
Non-food applications of natural dyes extracted from agro-food residues : a critical review
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- Journal Article
- open access
Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
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- Journal Article
- A1
- open access
Comparison of the chemical and technological characteristics of wholemeal flours obtained from amaranth (Amaranthus sp.), quinoa (Chenopodium quinoa) and buckwheat (Fagopyrum sp.) seeds
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Bioprocessing of marine crustacean side-streams into bioactives : a review
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Bioactivity screening of hydrolysates from brown crab processing side streams fermented by marine Pseudoalteromonas strains
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Impact of tempering process on yield and composition of quinoa flour
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Isolation of pectin from clementine peel : a new approach based on green extracting agents of citric acid/sodium citrate solutions
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A comparative study on the photophysical properties of anthocyanins and pyranoanthocyanins
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Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk