Results 201 to 210 of about 7,561 (221)
Some of the next articles are maybe not open access.
Development of antioxidant edible films based on mung bean protein enriched with pomegranate peel
Food Hydrocolloids, 2020Maryam Moghadam +2 more
exaly
The functional role of lactic acid bacteria in cocoa bean fermentation
2010This title represents a broad review of current research on LAB and their novel applications with contributions from a number of well-known leading scientists. The book encompasses a wide range of topics including both traditional and novel developing fields, and provides unparalleled, comprehensive information on new advances of genomics, proteomics ...
De Vuyst, Luc +3 more
openaire +2 more sources
Pathogenomics of Xanthomonas: understanding bacterium–plant interactions
Nature Reviews Microbiology, 2011Robert P Ryan +2 more
exaly
A reference genome for common bean and genome-wide analysis of dual domestications
Nature Genetics, 2014Jeremy Schmutz +2 more
exaly
Extraction, physicochemical characteristics and functional properties of Mung bean protein
Food Hydrocolloids, 2018Jian-Hua xie
exaly
Cocoa (Theobroma cacao L.) pod husk: Renewable source of bioactive compounds
Trends in Food Science and Technology, 2018Rocio Campos-Vega, Bassoodeo Dave Oomah
exaly
Factors influencing quality variation in cocoa (Theobroma cacao) bean flavour profile — A review
Food Research International, 2016John Edem Kongor +2 more
exaly