Show
Sort by
-
Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture
-
Enhancing iodine delivery through sourdough wheat bread : influence of biofortified flour and iodized salt on iodine concentration and bioaccessibility
-
- Journal Article
- A1
- open access
Acidic hydrothermal processing of wheat using citrate buffer largely enhances iron and zinc bioaccessibility and bioavailability to Caco-2 cells
-
- Journal Article
- A1
- open access
Pectin-chitosan hydrogels with modified properties for the encapsulation of strawberry phenolic compounds
-
- Journal Article
- A1
- open access
High-precision Cu isotopic analysis of human dietary Cu sources via multi-collector ICP-mass spectrometry
-
High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion
-
- Journal Article
- A1
- open access
Effects of nitrogen and sulfur fertilizer treatment on the structure and physicochemical properties of resistant starch in buckwheat
-
- Journal Article
- A1
- open access
The stability of isothiocyanates in broccoli extract : oxidation from erucin to sulforaphane was discovered
-
- Journal Article
- A1
- open access
Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains
-
- Journal Article
- A1
- open access
Hydrolysis of plasma-polymerized poly(ethylene glycol)/ZnO nanocomposites in food simulants : identification of components and potential toxicity