Comprehensive allergen screening and semi-quantification in plant based Milk alternatives by mass spectrometry. [PDF]
Food Chem XMcElroy C, Singh M, Corless S, Hopley C.
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The Health Benefits of Nutrients and Bioactive Compounds in Functional Foods and Beverages. [PDF]
NutrientsVicas SI.
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Effect of Homogenization and Pectin on Chemical, Textural, Antioxidant and Sensory Characteristics of <i>L. bulgaricus</i>-Fermented Oat-Based Product. [PDF]
FoodsKhrundin DV, Nikitina EV.
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Scleroglucan as Structure Forming Agent of Low-Fat Yogurt: Effects on Functional Properties, Bacterial Activity and Sensory Profile. [PDF]
MoleculesAljewicz M +4 more
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From dairy to plant products: Understanding their structural fingerprints with X-rays. [PDF]
NPJ Sci FoodOlsmats E, Rennie AR.
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Exploring the utilization of oat by-products in the circular bioeconomy: the potential for the development of extruded snacks enriched with β-glucan. [PDF]
Bioresour BioprocessLin CR, Huang PH, Chang WC.
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Effect of the Food Matrix on the Survival to the Gastrointestinal Transit of Lacticaseibacillus rhamnosus CRL1505: A Randomized, Controlled, Crossover Study. [PDF]
Mol Nutr Food ResMangieri N +13 more
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