Utilization of nanosensors and nanomaterials to revolutionize the food industry: boosting product safety, quality, and sustainability. [PDF]
El-Sayed SM, Youssef AM.
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Application of an improved analytical protocol for the evaluation of biogenic amines in wines produced in the Canary Islands. [PDF]
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Mixed Fermentation Using <i>Saccharomyces cerevisiae</i> var. <i>boulardii</i> and Kombucha Culture as a Strategy for the Production of Mead with Antimicrobial Activity. [PDF]
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A comparative study on quality and flavor of plum wine under different aging techniques. [PDF]
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