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HS-GC-IMS with sensory evaluation technique to analyze volatile flavor compounds of jujube flowers. [PDF]
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Upcycling of Pomegranate By-Products: Pomegranate Juice Enrichment With Phenolics-Rich Pomegranate By-Product Extracts Obtained by Green Extraction Methods. [PDF]
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Wettability and morphology of proboscises interweave with hawkmoth evolutionary history.
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ORAC: The Method of Choice for Determining Antioxidant Capacity of Food Products? [PDF]
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Exploring lactic acid bacteria from fresh fruits, vegetables, and edible flowers: from biodiversity valorisation to food applications. [PDF]
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Investigation of accumulation of element contents in some wild and cultivated dried fruits. [PDF]
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