Results 201 to 210 of about 30,802 (258)

Mixed Food Waste as a Low-Cost Carbon Source for Kombucha Bacterial Cellulose. [PDF]

ACS Omega
Alidu M, Alexander SLM.
europepmc   +1 more source

The Influence of Osmotic Treatment, Edible Coatings Application, and Reduced Pressure on Microwave-Vacuum-Dried Carrot Properties. [PDF]

Molecules
Ignaczak A, Woźniak Ł, Marzec A, Kowalska J, Chobot M, Kowalska H.   +5 more
europepmc   +1 more source

Seed Priming with Carrot Extract Improves Early Physiological Responses to Salinity in Rice. [PDF]

Plants (Basel)
Teixeira SB, Souza FR, Pires SN, Avila GE, Deuner C, Meneghello GE, Deuner S.   +6 more
europepmc   +1 more source

Quality Changes in Chicken Meat Marinated With Antioxidant-Rich Fruit and Vegetable Juices. [PDF]

Food Sci Nutr
Çelik İ, Alagöz E, Şen Arslan H, Sarıçoban C.   +3 more
europepmc   +1 more source

Embodied myopia. [PDF]

Schmitt, Julien, Van den Bergh, Bram, Warlop, Luk   +2 more
core  

Innovative Non-Thermal Processing Technologies for Shelf Life Extension and Retention of Bioactive Compounds in Liquid Foods: Current Status and Future Prospects. [PDF]

Foods
Arslan M, Zareef M, Afzal M, Tahir HE, Li Z, Aalim H, Abaker HMA, Zou X.   +7 more
europepmc   +1 more source

A new method for Phytophthora cactorum culturing using host plant materials to prepare agar medium. [PDF]

Sci Rep
Zhang S, Cheng Y, Zhao J, Liang K, Pu Y, Xu G, Yang Z.   +6 more
europepmc   +1 more source

Comparative Evaluation of Drying Methods for Vegetable Waste Aimed at Producing Natural Functional Food Ingredients. [PDF]

Molecules
Tultabayeva T, Zhumanova U, Makangali K, Sagandyk A, Muldasheva A, Shoman A, Tultabayev M.   +6 more
europepmc   +1 more source

A New Fluorescence Band of Anthocyanins as a Simple Oxidation Biomarker of Food Products. [PDF]

Molecules
Rak M, Bartosz G, Sadowska-Bartosz I.
europepmc   +1 more source