Bookmark (0)
Please login to bookmark
Close
Publication date: May 2026
Source: Innovative Food Science & Emerging Technologies, Volume 109
Author(s): Arianna Ressa, Laura Nyhan, Rosa Sanchez, Dustie N. Lombardi, Patrick O’Riordan, Elke K. Arendt
Publication date: May 2026Source: Innovative Food Science & Emerging Technologies, Volume 109Author(s): Arianna Ressa, Laura Nyhan, Rosa Sanchez, Dustie N. Lombardi, Patrick O’Riordan, Elke K. Arendt Read More
Related posts:
Cake fortification with dietary fibre: Impact of fibre ingredients in a cake model system
Ultrasound-assisted nanoemulgel preparation: A one-step approach for enhanced rheo-tribological properties
Comparison of spinning cone column versus low-temperature vacuum distillation as wine dealcoholization techniques: Influence in volatile compounds and sensory properties of Tempranillo and Chardonnay wines
Antioxidant assessment of a glutathione-rich extract obtained from electroporated cells of Saccharomyces cerevisiae in white grape must
Sequential extraction optimization of compounds of interest from spent brewer’s yeast biomass treated by Pulsed Electric Fields
Pea-wheat composite bread: Effects of milling methods and NIR spectral insights