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Intersection of Nutrition, Food Science, and Restaurant Research. [PDF]
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Impact of Culinary Treatments on the Immunoreactivity of Soy Protein Isolates. [PDF]
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Edible Flowers in Modern Gastronomy: A Study of Their Volatilomic Fingerprint and Potential Health Benefits. [PDF]
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Computational gastronomy: capturing culinary creativity by making food computable. [PDF]
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Distinctive Behavior and Selective Modulation of PPARγ by Pentacyclic Triterpenoid Pomolic Acid and Hederagenin from <i>Rosa canina</i>. [PDF]
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3D-Printable Chontaduro (<i>Bactris gasipaes</i>) Gel Inks: Influence of Encapsulated <i>Lactiplantibacillus plantarum</i> on Rheological, Textural, and Sensory Properties. [PDF]
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Optimizing probiotic orange juice spherification: effects of sodium alginate, calcium lactate, and hardening time using Box-Behnken. [PDF]
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Preparation and Characterization of Bigels from Psyllium Husk Seed Hydrogel-Beeswax Oleogel: As a Fat Replacer in Cakes. [PDF]
ACS OmegaAkcicek A, Gultekin F, Karasu S.
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