<i>Mashua</i> (<i>Tropaeolum tuberosum</i> Ruiz & Pavón): Nutritional Composition, Bioactive Compounds, and Functional Potential as an Andean Natural Ingredient. [PDF]
FoodsLuera-Quiñones S +4 more
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From tradition to nutrition: wild and cultivated Aymara food plants as sustainable resources in the Andean neotropics of Bolivia. [PDF]
Front NutrCocarico S +4 more
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Proximate Composition, Health Benefits, and Food Applications in Bakery Products of Purple-Fleshed Sweet Potato (Ipomoea batatas L.) and Its By-Products: A Comprehensive Review. [PDF]
Antioxidants (Basel)Rosell MLÁ +4 more
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Effect of ultrasonic treatment on structure and physicochemical properties of starch: An updated review. [PDF]
Ultrason SonochemBei N +5 more
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Construction of Sensory Evaluation System of Purple Sweet Potato Rice Steamed Sponge Cake Based on Fuzzy Mathematics. [PDF]
FoodsCai H +6 more
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What do we know about acrylamide levels in rice and rice products? A general overview. [PDF]
Food Chem XNavruz-Varlı S, Aksu S, Çergel E.
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Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity. [PDF]
MoleculesPereira N +7 more
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Proximate Composition, Amino Acid Content and Antioxidant Activity of Different Potato Varieties from the Matese Plateau (Southern Italy). [PDF]
FoodsLandi N +8 more
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Quality and Digestibility of Gluten-Free Cookies Made From Rice Flour Substituted With Highly Enzyme-Resistant Mung Bean Starch. [PDF]
Int J Food SciHuong NTM +4 more
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