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Wort optimisation for non-alcoholic beer production with maltose-negative yeasts : incorporation of malted, flaked, and unmalted adjuncts
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Preparation and characterization of antimicrobial nanocomposite material based on polylactic acid (PLA)-graphene oxide (GO) used for pasteurized milk packaging
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Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork
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How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?
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Navigating yeast selection for NABLAB production : comparative study of commercial maltose- and maltotriose-negative strains
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Probing long-range forces in neutrino oscillations at the ESSnuSB experiment
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Sensory profiles of Robusta coffee (Coffea canephora) genetic resources from the Democratic Republic of the Congo
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A comparative study on stabilizing and releasing thymol by pre-formed V-type starch and β-cyclodextrin
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Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
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An in-depth multiphasic analysis of the chocolate production chain, from bean to bar, demonstrates the superiority of Saccharomyces cerevisiae over Hanseniaspora opuntiae as functional starter culture during cocoa fermentation