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Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

Food hydrocolloids, 2011-08, Vol.25 (6), p.1424-1432

2011

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Nano- and micro-structured assemblies for encapsulation of food ingredients

Chemical Society reviews, 2009-01, Vol.38 (4), p.902-912

2009

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Fermentation for tailoring the technological and health related functionality of food products

Critical reviews in food science and nutrition, 2020-09, Vol.60 (17), p.2887-2913

2020

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Advances in Dairy Ingredients

1. Aufl., 2013

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Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains

Frontiers in nutrition (Lausanne), 2020-04, Vol.7, p.34-34

2020

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Protection of Epigallocatechin Gallate against Degradation during in Vitro Digestion Using Apple Pomace as a Carrier

Journal of agricultural and food chemistry, 2014-12, Vol.62 (50), p.12265-12270

2014

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Impact of Co-Delivery of EGCG and Tuna Oil within a Broccoli Matrix on Human Gut Microbiota, Phenolic Metabolites and Short Chain Fatty Acids In Vitro

Molecules (Basel, Switzerland), 2022-01, Vol.27 (3), p.656

2022

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Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree

Journal of functional foods, 2019-10, Vol.61, p.103461, Article 103461

2019

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Food Matrix Effects on in Vitro Digestion of Microencapsulated Tuna Oil Powder

Journal of agricultural and food chemistry, 2011-08, Vol.59 (15), p.8442-8449

2011

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Chitosan−Glucose Conjugates: Influence of Extent of Maillard Reaction on Antioxidant Properties

Journal of agricultural and food chemistry, 2010-12, Vol.58 (23), p.12449-12455

2010

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Industrial hemp seed: from the field to value-added food ingredients

Journal of cannabis research, 2022-07, Vol.4 (1), p.45-13, Article 45

2022

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Food for an Urban Planet: Challenges and Research Opportunities

Frontiers in nutrition (Lausanne), 2018-01, Vol.4, p.73-73

2018

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Extrusion of a Curcuminoid‐Enriched Oat Fiber‐Corn‐Based Snack Product

Journal of food science, 2019-02, Vol.84 (2), p.284-291

2019

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Maillard reaction products as encapsulants for fish oil powders

Journal of food science, 2006-03, Vol.71 (2), p.E25-E32

2006

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Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage

Journal of food science, 2010-11, Vol.75 (9), p.E588-E595

2010

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Food Safety and Health

Engineering (Beijing, China), 2020-04, Vol.6 (4), p.391-392

2020

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Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

Journal of functional foods, 2013-01, Vol.5 (1), p.98-105

2013

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Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

Biomolecules (Basel, Switzerland), 2021-02, Vol.11 (2), p.321

2021

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Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and Broccoli

Foods, 2021-09, Vol.10 (10), p.2298

2021

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In vitro lipolysis of fish oil microcapsules containing protein and resistant starch

Food chemistry, 2011-02, Vol.124 (4), p.1480-1489

2011

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Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

Foods, 2020-12, Vol.9 (12), p.1803

2020

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Naturally p-Hydroxybenzoylated Lignins in Palms

Bioenergy research, 2015-09, Vol.8 (3), p.934-952

2015

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Degradation of Curcuminoids by in Vitro Pure Culture Fermentation

Journal of agricultural and food chemistry, 2014-11, Vol.62 (45), p.11005-11015

2014

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Delivering food safety

Frontiers of Agricultural Science and Engineering, 2017-03, Vol.4 (1), p.1-4

2017

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Oxidative Stability of Microencapsulated Fish Oil Powders Stabilized by Blends of Chitosan, Modified Starch, and Glucose

Journal of agricultural and food chemistry, 2010-04, Vol.58 (7), p.4487-4493

2010

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Deamidated wheat protein–dextran Maillard conjugates: Effect of size and location of polysaccharide conjugated on steric stabilization of emulsions at acidic pH

Nano- and micro-structured assemblies for encapsulation of food ingredients

Fermentation for tailoring the technological and health related functionality of food products

Advances in Dairy Ingredients

Advancing the Role of Food Processing for Improved Integration in Sustainable Food Chains

Protection of Epigallocatechin Gallate against Degradation during in Vitro Digestion Using Apple Pomace as a Carrier

Impact of Co-Delivery of EGCG and Tuna Oil within a Broccoli Matrix on Human Gut Microbiota, Phenolic Metabolites and Short Chain Fatty Acids In Vitro

Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree

Food Matrix Effects on in Vitro Digestion of Microencapsulated Tuna Oil Powder

Chitosan−Glucose Conjugates: Influence of Extent of Maillard Reaction on Antioxidant Properties

Industrial hemp seed: from the field to value-added food ingredients

Food for an Urban Planet: Challenges and Research Opportunities

Extrusion of a Curcuminoid‐Enriched Oat Fiber‐Corn‐Based Snack Product

Maillard reaction products as encapsulants for fish oil powders

Microencapsulated Lactobacillus rhamnosus GG Powders: Relationship of Powder Physical Properties to Probiotic Survival during Storage

Food Safety and Health

Microencapsulated Lactobacillus rhamnosus GG in whey protein and resistant starch matrices: Probiotic survival in fruit juice

Thermosonication for the Production of Sulforaphane Rich Broccoli Ingredients

Nutrient-Dense Shelf-Stable Vegetable Powders and Extruded Snacks Made from Carrots and Broccoli

In vitro lipolysis of fish oil microcapsules containing protein and resistant starch

Fermentation by Probiotic Lactobacillus gasseri Strains Enhances the Carotenoid and Fibre Contents of Carrot Juice

Naturally p-Hydroxybenzoylated Lignins in Palms

Degradation of Curcuminoids by in Vitro Pure Culture Fermentation

Delivering food safety

Oxidative Stability of Microencapsulated Fish Oil Powders Stabilized by Blends of Chitosan, Modified Starch, and Glucose

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