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Tef protein : solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient
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Validation of in-vitro antifungal activity of thyme essential oil on Aspergillus niger and Penicillium paneum through application in par-baked wheat and sourdough bread
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The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
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Chlorine dioxide as water disinfectant during fresh-cut iceberg lettuce washing : disinfectant demand, disinfection efficiency, and chlorite formation
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Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
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Black carrot pomace as a source of polyphenols for enhancing the nutritional value of cake : an in vitro digestion study with a standardized static model
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Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings
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Antifungal activity of fermentates and their potential to replace propionate in bread
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Evaluation of the safety and quality of wash water during the batch washing of Pangasius fish (Pangasius hypophthalmus) in chlorinated and non-chlorinated water
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3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model