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Improvement of physicochemical and textural properties of soy-based meat analogues by the addition of potato starch : relationships with the secondary structure of proteins
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Development of plasma-polymerized nanocomposite coatings with targeted antimicrobial activity utilizing glycine-coated ZnO nanoparticles
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Low-intensity pulsed electromagnetic field stimulation enhances fusion in bovine myoblasts and improves tensile properties of engineered skeletal muscle tissue
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- Journal Article
- A1
- open access
Changes in the structural and physicochemical characterization of pea starch modified by Bacillus-produced α-amylase
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Effect of gastric pH and bile acids on the survival of Listeria monocytogenes and Salmonella Typhimurium during simulated gastrointestinal digestion
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Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages
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Internal and external factors affecting the crystallization, gelation and applicability of wax-based oleogels in food industry
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Baobab fruit pulp and mopane worm as potential functional ingredients to improve the iron and zinc content and bioaccessibility of fermented cereals
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- Journal Article
- A1
- open access
Inactivation of Salmonella, Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO2 drying
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Effect of post-harvest starvation and rinsing on the microbial numbers and the bacterial community composition of mealworm larvae (Tenebrio molitor)