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  1. 1
    Evaluation of physicochemical, textural, and microbial characteristics of probiotic soy cheese during storage Generation and isolation of bioactive peptides

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  2. 2
    Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia

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  3. 3
    Application of response surface methodology in the formulation of spreadable creams from beechnut seeds as sustainable ingredient

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  4. 4
    Physicochemical characterization, bioactive compounds, and antioxidant activity of the wild berry Ribes magellanicum

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  5. 5
    Exploring the antioxidant and antimicrobial efficacy of ethanolic extract of Terminalia arjuna in meat batter

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  6. 6
    Red and blue light-emitting diodes accelerate 2,4-D phytoremediation by Plenctranthus neochilus Schltr. and assist in homeostasis via antioxidant defense mechanisms

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  7. 7
    Evaluation of bioactivities of Pistacia vera L. hull extracts as a potential antimicrobial and antioxidant natural source

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  8. 8
    Probiotic set yogurt infused with orange pulp A multifaceted evaluation of nutritional, antioxidant, and physical attributes

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  9. 9
    Effect of corn silk powder on the baking and quality dynamics of muffins

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  10. 10
    Effect of different types of electrolyzed water on drying characteristics and quality of Spondias dulcis in oven drying

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  11. 11
    Sonication and thermal treatment of pineapple juice Comparative assessment of the physicochemical properties, antioxidant activities and microbial inactivation

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  12. 12
    Multimodal intelligent approach to low-temperature atmospheric plasma processing of apple slices before drying

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  13. 13
    Identification of a novel gene, Bryophyte Co-retained Gene 1, that has a positive role in desiccation tolerance in the moss Physcomitrium patens
    par Chen, Zexi
    Publié dans: Journal of experimental botany (2024)

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  14. 14
    Synergistic interaction of nanoparticles and probiotic delivery A review

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  15. 15
    Effect of different fibre addition on cookie dough and texture

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  16. 16
    Development of stability, antioxidant, and antimicrobial properties of biopolymeric chitosan modified starch nanocapsules containing essential oil

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  17. 17
    Zingiber officinale essential oil-loaded chitosan-tripolyphosphate nanoparticles Fabrication, characterization and in-vitro antioxidant and antibacterial activities

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  18. 18
    Combined effect of thermosonication and high hydrostatic pressure on bioactive compounds, microbial load, and enzyme activities of blueberry juice

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  19. 19
    Effect of oxalic acid and salicylic acid treatments on the post-harvest life of temperate grown apricot varieties (Prunus armeniaca) during controlled atmosphere storage

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  20. 20
    Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages Effects on physicochemical characteristics and acceptance

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