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Carboxymethyl cellulose/okara protein influencing microstructure, rheological properties and stability of O/W emulsions
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A comparison of the nutritional value of Einkorn, Emmer, Khorasan and modern wheat : whole grains, processed in bread, and population-level intake implications
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Impact of fungicides and weather on cyclodepsipeptide-producing Fusarium spp. and beauvericin and enniatin levels in wheat grains
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Reducing polycyclic aromatic hydrocarbon contamination in smoked fish in the Global South : a case study of an improved kiln in Ghana
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Differences in muscle histidine‐containing dipeptides in broilers
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Physical compatibility between wax esters and triglycerides in hybrid shortenings and margarines prepared in rice bran oil
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Nutritional composition of black soldier fly (Hermetia illucens) prepupae reared on different organic waste substrates
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Bioaccessibility of selenium from cooked rice as determined in a simulator of the human intestinal tract (SHIME)
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Influence of growing altitude, shade and harvest period on quality and biochemical composition of Ethiopian specialty coffee
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Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage