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Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

Food hydrocolloids, 2017-04, Vol.65, p.157-164

2017

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Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin

Industrial crops and products, 2018-01, Vol.111, p.219-225

2018

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Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

CYTA: journal of food, 2017-07, Vol.15 (3), p.409-417

2017

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Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough

Gels, 2022-10, Vol.8 (11), p.689

2022

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Evaluation of the liquid, solid and total fractions of beer, cider and wine lees as economic nutrient for xylitol production

Journal of chemical technology and biotechnology (1986), 2015-06, Vol.90 (6), p.1027-1039

2015

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Are There Benefits from Thermal Bacteria for Health? The Hydrogenome Role

Water (Basel), 2021-06, Vol.13 (11), p.1439

2021

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Spain's Budget Neglects Research

Science (American Association for the Advancement of Science), 2010-02, Vol.327 (5969), p.1078-1079

2010

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Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates

Food research international, 2011-06, Vol.44 (5), p.1419-1426

2011

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Red seaweed proteins: Valuable marine-origin compounds with encouraging applications

Algal research (Amsterdam), 2023-09, Vol.75, p.103262, Article 103262

2023

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Simulating Washoff of Cu-Based Fungicide Sprays by Using a Rotating Shear Device

Journal of agricultural and food chemistry, 2008-07, Vol.56 (14), p.5795-5800

2008

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Xylitol production in immobilized cultures: a recent review

Critical reviews in biotechnology, 2016-07, Vol.36 (4), p.691-704

2016

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Treatment of an Acid Soil with Bentonite Used for Wine Fining: Effects on Soil Properties and the Growth of Lolium multiflorum

Journal of agricultural and food chemistry, 2007-09, Vol.55 (18), p.7541-7546

2007

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Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage

Innovative food science & emerging technologies, 2013-10, Vol.20, p.64-72

2013

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Undetoxified hemicellulosic hydrolysates from grape marc enhances lactic acid fermentation compared with commercial hemicellulosic sugars

Journal of biotechnology, 2007-09, Vol.131 (2), p.S137-S137

2007

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Biosurfactants from grape marc: Stability study

Journal of biotechnology, 2007-09, Vol.131 (2), p.S136-S136

2007

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Antimicrobial activity of nisin adsorbed to surfaces commonly used in the food industry

Journal of food protection, 2005-05, Vol.68 (5), p.1012-1019

2005

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Development of a Factorial Design To Study the Effect of the Major Hemicellulosic Sugars on the Production of Surface-Active Compounds by L. pentosus

Journal of agricultural and food chemistry, 2009-10, Vol.57 (19), p.9057-9062

2009

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Modelling the fed-batch production of pediocin using mussel processing wastes

Process biochemistry (1991), 2005-03, Vol.40 (3), p.1071-1083

2005

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Chapter 10 - Use of Aspergillus niger Extracts Obtained by Solid-State Fermentation

Mushroom Biotechnology, 2016, p.173-190

2016

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Use of Aspergillus niger Extracts Obtained by Solid-State Fermentation

Mushroom Biotechnology, 2015

Petre, Marian

2015

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Physico-chemical characterization and evaluation of bio-efficacies of black pepper essential oil encapsulated in hydroxypropyl-beta-cyclodextrin

Antioxidant and antimicrobial properties of encapsulated guava leaf oil in hydroxypropyl-beta-cyclodextrin

Encapsulation of yarrow essential oil in hydroxypropyl-beta-cyclodextrin: physiochemical characterization and evaluation of bio-efficacies

Influence of Casein Hydrolysates and Yeast on the Rheological Properties of Wheat Dough

Evaluation of the liquid, solid and total fractions of beer, cider and wine lees as economic nutrient for xylitol production

Are There Benefits from Thermal Bacteria for Health? The Hydrogenome Role

Spain's Budget Neglects Research

Solid-state fermentation of red raspberry (Rubus ideaus L.) and arbutus berry (Arbutus unedo, L.) and characterization of their distillates

Red seaweed proteins: Valuable marine-origin compounds with encouraging applications

Simulating Washoff of Cu-Based Fungicide Sprays by Using a Rotating Shear Device

Xylitol production in immobilized cultures: a recent review

Treatment of an Acid Soil with Bentonite Used for Wine Fining: Effects on Soil Properties and the Growth of Lolium multiflorum

Overall quality properties in pressurized kiwi purée: Microbial, physicochemical, nutritive and sensory tests during refrigerated storage

Undetoxified hemicellulosic hydrolysates from grape marc enhances lactic acid fermentation compared with commercial hemicellulosic sugars

Biosurfactants from grape marc: Stability study

Antimicrobial activity of nisin adsorbed to surfaces commonly used in the food industry

Development of a Factorial Design To Study the Effect of the Major Hemicellulosic Sugars on the Production of Surface-Active Compounds by L. pentosus

Modelling the fed-batch production of pediocin using mussel processing wastes

Chapter 10 - Use of Aspergillus niger Extracts Obtained by Solid-State Fermentation

Use of Aspergillus niger Extracts Obtained by Solid-State Fermentation

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