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FoodsCong K, Suo A, Li T, Zhou D.
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Integrated Phytochemical, Anthocyanin, Organic Acid and Colour Profiling of Plant-Derived Syrups as Potential Natural Food Ingredients. [PDF]
FoodsCinkmanis I +3 more
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Tri-frequency ultrasound-assisted extraction of phenolic compounds from Citrus maxima/grandis peels: Process optimization and cultivar-dependent phytochemical profiling. [PDF]
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Effects of Se Application on Antioxidants and L-DOPA Contents of Plant Parts in Faba Bean Cultivars (<i>Vicia faba</i> L.) in Salt Conditions. [PDF]
Food Sci NutrTopal N, Topuz A.
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Development of Grape Seed Extract-Fortified Biscuits: Effects on Dough Rheology, Biscuit Quality, Antioxidant Activity, and Sensory Evaluation. [PDF]
FoodsJiao R, Zhang F, Yang L, Wang C.
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Development of a Sustainable Natural Brown Colorant from Date Seed Waste: Taguchi Optimization and Storage Stability. [PDF]
FoodsHasan WS +4 more
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Isolation of Kombucha Microorganisms for Application in Perilla Beverage Fermentation. [PDF]
Food Sci NutrChi NTY, Duong NA, Nguyen TTK, Nho TQ.
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Increasing Bioactive Compound Production in Lettuce by Application of <i>Trichoderma</i> sp. Strain STP8. [PDF]
BiomoleculesBenko B +4 more
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Natural Deep Eutectic Solvent-Based Extraction of Flavonoids from <i>Citrus Aurantium</i> L. By-Products: Process Optimization and Physicochemical Characterization of Optimal System. [PDF]
MoleculesFernández-Cabal J +4 more
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Stress phenotyping of wild desert legume <i>Acacia senegal</i> with machine learning application and phytochemical characterization of bipinnate leaves. [PDF]
Front NutrSingh K +7 more
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