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- 2021
-
Mark
A comprehensive review on the controlled release of encapsulated food ingredients; fundamental concepts to design and applications
(
- Contribution to journal › Scientific review
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Mark
Xylooligosaccharides Increase Bifidobacteria and Lachnospiraceae in Mice on a High-Fat Diet, with a Concomitant Increase in Short-Chain Fatty Acids, Especially Butyric Acid
(
- Contribution to journal › Article
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Mark
Application of infrared radiation in the drying of food products
(
- Contribution to journal › Scientific review
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Mark
The effect of nanosecond pulsed electric field on the production of metabolites from lactic acid bacteria in fermented watermelon juice
(
- Contribution to journal › Article
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Mark
Autochthonous microorganisms of white quinoa grains with special attention to novel functional properties of lactobacilli strains
(
- Contribution to journal › Article
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Mark
The effect of ph and storage temperature on the stability of emulsions stabilized by rapeseed proteins
(
- Contribution to journal › Article
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Mark
In vitro digestibility and Caco-2 cell bioavailability of sea lettuce (Ulva fenestrata) proteins extracted using pH-shift processing
(
- Contribution to journal › Article
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Mark
Modification of EDC method for increased labeling efficiency and characterization of low-content protein in gum acacia using asymmetrical flow field-flow fractionation coupled with multiple detectors
(
- Contribution to journal › Article
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Mark
Resveratrol loaded Pickering emulsions stabilized by OSA modified rice starch granules
(
- Contribution to journal › Article
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Mark
Short-Chain Fatty Acid Starch Stabilized Pickering Emulsions : Design, Properties and Applications
2021)(
- Thesis › Doctoral thesis (compilation)