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FOOD BIOSCIENCE
Rivista
Codice:
E222582
ISSN:
2212-4292
Dati Generali
Dati Generali
Pubblicazioni (9)
Assessment of sensory properties and in vitro antimicrobial activity of monofloral Sicilian honey
Articolo
Development of a highly efficient oil degumming process using a novel phosphatidylinositol-specific phospholipase C enzyme from Bacillus thuringiensis PL14
Articolo
Effect of selected starter cultures on microbial dynamics, lipid profile, volatile aroma compounds and sensory properties in buffalo meat salami
Articolo
Exploring the chemical constituents and biological activities of leaf and twig extracts of two Amygdalus species from Turkey's flora: cell-free, in vitro and molecular docking approaches
Articolo
Flexixanthin: A next-generation rare microbial carotenoid for food applications
Articolo
Microbiological, chemical, and artificial sensory assessment of Sicilian cheeses made using different milk-clotting enzymes
Articolo
Nutritional profile, LC-PDA/ESI-MS analysis, antioxidant, and anti-enzymatic activities of hydromethanolic extracts of three Ficus carica varieties from Moroccan Pre-Rif-Taza
Articolo
Polyphenols from rose pepper spice: LC-MS/MS characterization and therapeutic potential in diabetes mellitus management
Articolo
Red torulene from yeast: Isolation, characterization, bioprocess development, and its underexplored pioneering application as a natural food colorant
Articolo
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