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Method for beta-carotene extraction from processed baby foods as a model for plant-based fatty food products
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Deoxynivalenol exposure assessment through a modelling approach of food intake and biomonitoring data-A contribution to the risk assessment of an enteropathogenic mycotoxin
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Replacing vegetable oil by insect oil in food products : effect of deodorization on the sensory evaluation
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Kinetic modeling of malondialdehyde reactivity in oil to simulate actual malondialdehyde formation upon lipid oxidation
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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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The impact of calorie and physical activity labelling on consumer’s emo-sensory perceptions and food choices
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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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Impact of whey protein hydrolysates on the formation of 2,5-dimethylpyrazine in baked food products
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Maillard conjugation of whey protein isolate with water-soluble fraction of almond gum or flaxseed mucilage by dry heat treatment
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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