Probing the Effect of Ultrasonication, Probiotic Lacto-Fermentation, and Blanching on Bioactive Compounds, Antioxidants Activities, and Antinutrients of Tomato. [PDF]
Food Sci NutrAyub AR +10 more
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Phytic Acid and Its Derivatives as Valuable Flame Retardants for Polymer Systems: Current State of the Art and Perspectives. [PDF]
Polymers (Basel)Bifulco A, Malucelli G.
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Chromatographic Study of Mineral–phytate and Protein–phytate Interactions in Soymilk
Food Science and Technology Research, 2018 Toda, Kyoko, Hajika, Makita
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Preservative Effectiveness of Lactic Acid Bacteria on Fruits and Vegetables. [PDF]
Int J Cell BiolAmenu D, Nugusa A, Tafesse T.
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Physicochemical, Nutritional, and Antinutritional Properties of Pretreated Pulp and Whole Fruit Flours From a Plantain-Like Hybrid (<i>CARBAP K74</i>) and a Plantain Landrace (<i>Batard</i>) at Different Post-Harvest Ripening Stages. [PDF]
Food Sci NutrTakam Ngouno A +7 more
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Energy potential, health benefits, antinutrient reduction methods, and nutritional properties of Indian millets: a review. [PDF]
Front NutrGatkal NR +6 more
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More is not always merrier: Enhanced atmospheric CO2 reduces nutritional seed quality in oak trees. [PDF]
Plant PhysiolSharma G.
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Antioxidant Properties and Antinutritional Components of Flowers from Five Pumpkin Species. [PDF]
Antioxidants (Basel)Stryjecka M +3 more
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Higher fat-soluble vitamin and phosphorus intake are associated with less dental caries among children and adolescents in the United States, NHANES 2011-2018. [PDF]
Front Oral HealthKhan D +5 more
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