Search

Search

Suleivys M. Nuñez, Fanny Guzmán, Pedro Valencia, Sergio Almonacid, Constanza Cardenas
Collagen as a source of bioactive peptides: A bioinformatics approach
Ramona Massoud, Mohammad Rasoul Hadiani, Pegah Hamzehlou, Kianoush Khosravi-Darani
Bioremediation of heavy metals in food industry: Application of Saccharomyces cerevisiae
Araceli Olivares, Carmen Soto, Eduardo Caballero, Claudia Altamirano
Interactive 360° video to “Survival of microencapsulated Lactobacillus casei (prepared by vibration technology) in fruit juice during cold storage”
Judyta Cielecka-Piontek, Marcin Dziedziński, Oskar Szczepaniak, Joanna Kobus-Cisowska, Aleksandra Telichowska, Daria Szymanowska-Powalowska
Survival of commercial probiotic strains and their effect on dark chocolate synbiotic snack with raspberry content during the storage and after simulated digestion
Hourieh Tavakoli Hasanaklou, Barbara Pipan, Vladimir Meglic, Nevena Nagl, Lovro Sinkovic
47-56
Trypsin inhibitors in seeds and pods of Phaseolus vulgaris/coccineus: A comparative study of shaking and ultrasonic extraction methods
September 15, 2024
https://doi.org/10.1016/j.ejbt.2024.05.003
Daniel Ramón, Alicia Diamante, María Dolores Calvo
0-0
Food biotechnology and education
December 15, 2008
Mohsen Zareian, Afshin Ebrahimpour, Abdul Karim Sabo Mohammed, Nazamid Saari
Modeling of glutamic acid production by Lactobacillus plantarum MNZ
July 15, 2013
Sirichai Adisakwattana, Thavaree Thilavech, Weerachat Sompong, Porntip Pasukamonset
Interaction between ascorbic acid and gallic acid in a model of fructose-mediated protein glycation and oxidation
March 16, 2017
Wilbert Sybesma, Jeroen Hugenholtz, Willem M. de Vos, Eddy J. Smid
0-0
Safe use of genetically modified lactic acid bacteria in food. Bridging the gap between consumers, green groups, and industry
July 15, 2006
Amal Bakr Shori
Storage quality and antioxidant properties of yogurt fortified with polyphenol extract from nutmeg, black pepper, and white pepper

Search Parameters