Show
Sort by
-
Tef protein : solubility characterization, in-vitro digestibility and its suitability as a gluten free ingredient
-
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
-
The influence of natural oils of blackcurrant, black cumin seed, thyme and wheat germ on dough and bread technological and microbiological quality
-
Chlorine dioxide as water disinfectant during fresh-cut iceberg lettuce washing : disinfectant demand, disinfection efficiency, and chlorite formation
-
Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread
-
Inhibitory activity of fermentates towards Zygosaccharomyces bailii and their potential to replace potassium sorbate in dressings
-
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
-
Antifungal activity of fermentates and their potential to replace propionate in bread
-
Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate
-
3-Chlorotyrosine formation versus other molecular changes induced by hypochlorous acid in proteins: a study using dairy proteins as a model