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The antioxidative capacities of Lactobacillus and its potential mechanisms via chemical and cellular assessments
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Evaluation of the composition and quality of watermelon and mango juices fermented by Levilactobacillus brevis, Lacticaseibacillus casei and Pediococcus pentosaceus and subsequent simulated digestion and storage
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Quantitative study of food integrity climate in Belgian and Saudi Arabian food businesses in view of their organisational characteristics
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Production of reduced‐fat whipped toppings by solid fat‐based W/O/W double emulsions : proof of concept
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Clinical aspects of egg bioactive peptide research : a review
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In vitro antioxidant activity and phenolic profiles of tropical fruit by-products
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Functionality of inulin and polydextrose as sucrose replacers in sugar-free dark chocolate manufacture : effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties
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Effect of muscle, ageing time and modified atmosphere packaging conditions on the colour, oxidative and microbiological stability of packed beef
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Optimisation of processing conditions and rheological properties using Stephan mixer as conche in small-scale chocolate processing
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In vitro gastrointestinal digestion of polyphenols from different molasses (pekmez) and leather (pestil) varieties