Show
Sort by
-
Enhancing iodine delivery through sourdough wheat bread : influence of biofortified flour and iodized salt on iodine concentration and bioaccessibility
-
Exploring the potential of citrus pectin as stabilizers for fat-free set yogurt : accelerating fermentation, reducing syneresis, and improving texture
-
Processing affects the oxidative and nutritional quality of yellow mealworm (Tenebrio molitor) before and after in vitro gastrointestinal digestion
-
- Journal Article
- A1
- open access
Wort optimisation for non-alcoholic beer production with maltose-negative yeasts : incorporation of malted, flaked, and unmalted adjuncts
-
Foxtail millet bran dietary fibres foster in vitro beneficial gut microbes and metabolites while suppressing pathobionts
-
High-moisture extruded pea balls exhibit lower (glyc)oxidative stability than pork balls following barbecuing and simulated gastrointestinal digestion
-
- Journal Article
- A1
- open access
Valorization of transgenic Tomaffron-based products enriched in saffron apocarotenoids
-
- Journal Article
- A1
- open access
High-precision Cu isotopic analysis of human dietary Cu sources via multi-collector ICP-mass spectrometry
-
Elucidating the occurrence patterns of Alternaria toxin tenuazonic acid in individual tomatoes through MALDI-MSI and LC-MS/MS
-
- Journal Article
- A1
- open access
The stability of isothiocyanates in broccoli extract : oxidation from erucin to sulforaphane was discovered