Bookmark (0)
Please login to bookmark
Close
Publication date: December 2025
Source: Food Research International, Volume 222, Part 2
Author(s): Román Cardona-Herrera, Esther Pérez-Carrillo, Empar Llorca, Tannia Alexandra Quiñones-Muñoz, Fabio Macías-Gallardo, César Ozuna
Publication date: December 2025Source: Food Research International, Volume 222, Part 2Author(s): Román Cardona-Herrera, Esther Pérez-Carrillo, Empar Llorca, Tannia Alexandra Quiñones-Muñoz, Fabio Macías-Gallardo, César Ozuna Read More
Related posts:
Antioxidant potential of Mexican edible flowers: In vitro characterization, KEAP1–NRF2 docking, and ADME/T predictions
Impact of high shear extrusion on the structural and rheological properties of cereals, pseudocereals, and legume flours
Impact of spray-drying and adjuvants addition on antinutrients, phenolics profile and bioactivity of chickpea beverage bases
Modulating oral breakdown and digestibility of wheat pasta through pea protein incorporation
Easy-to-manufacture sustainable films based on chitosan/HPMC containing biosynthesized silver nanoparticles obtained via green chemistry for the potential antimicrobial control of Moniliophthora roreri in cocoa pods
Thermophysical properties of eutectic mixtures composed by oleic acid and components of essential oils