Bookmark (0)
Please login to bookmark
Close
Publication date: January 2026
Source: Innovative Food Science & Emerging Technologies, Volume 107
Author(s): Thisun Ranpatabendi, Ruth T. Ngadze, Melania Casertano, Ruud Verkerk, Antonio Martins, Vincenzo Fogliano
Publication date: January 2026Source: Innovative Food Science & Emerging Technologies, Volume 107Author(s): Thisun Ranpatabendi, Ruth T. Ngadze, Melania Casertano, Ruud Verkerk, Antonio Martins, Vincenzo Fogliano Read More
Related posts:
Biotransformation of agro-industrial waste via fungal co-culture: Unlocking nutritional and functional potentials
Leveraging foundation models and transfer learning for peptide transport prediction, molecular taste classification, and visual texture analysis
Blue light-assisted chlorine dioxide treatment: An innovative technology for enhancing the shelf-life and quality of large yellow croaker (Larimichthys crocea)
Amine-responsive colorimetric sensors for salmon spoilage monitoring: From indicating film to paper-based sensor
The impact of flavonoid-phycocyanin covalent conjugation on pigment properties and stability
Rheological and textural characterisation of high-pressure processed ready-to-drink dysphagia-friendly beverages