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Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation
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Pod storage with roasting : a tool to diversifying the flavor profiles of dark chocolates produced from ‘bulk’ cocoa beans? (Part II : quality and sensory profiling of chocolates)
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Chemical composition, antioxidant, antimicrobial and antiproliferative activities of the extracts isolated from the pomace of rowanberry (Sorbus aucuparia L.)
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Release of amino acids encapsulated in PGPR-stabilized W/O/W emulsions is affected by temperature and hydrophobicity
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
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Burden of disease associated with dietary exposure to carcinogenic aflatoxins in Portugal using human biomonitoring approach
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Fat crystallization of blends of palm oil and anhydrous milk fat : a comparison between static and dynamic-crystallization
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Gap analysis of nickel bioaccessibility and bioavailability in different food matrices and its impact on the nickel exposure assessment
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The impact of calorie and physical activity labelling on consumer’s emo-sensory perceptions and food choices
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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products