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The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads

Food science & technology, 2013-10, Vol.53 (2), p.569-579

2013

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Psychrophilic superoxide dismutase from Pseudoalteromonas haloplanktis: biochemical characterization and identification of a highly reactive cysteine residue

Biochimie, 2006-10, Vol.88 (10), p.1377-1389

2006

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Determinants of health-related quality of life in morbid obese candidates to gastric banding

Eating and weight disorders, 2012-06, Vol.17 (2), p.e93-e100

2012

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Nutritional values, metabolic profile and radical scavenging capacities of wild asparagus ( A. acutifolius L.)

Journal of food composition and analysis, 2011-05, Vol.24 (3), p.326-333

2011

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The Role of Microbial Aspartic Protease Enzyme in Food and Beverage Industries

Journal of food quality, 2018-01, Vol.2018, p.1-15

2018

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Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes)

Journal of food quality, 2022-12, Vol.2022, p.1-9

2022

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Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt

Journal of food quality, 2022-03, Vol.2022, p.1-12

2022

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Characterization of Lactic Bacteria Isolated from Raw Milk and Their Antibacterial Activity against Bacteria as the Cause of Clinical Bovine Mastitis

Journal of food quality, 2021-12, Vol.2021, p.1-8

2021

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Functional Dehydrated Foods for Health Preservation

Journal of food quality, 2018-01, Vol.2018, p.1-29

2018

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Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran

Journal of food quality, 2021-07, Vol.2021, p.1-9

2021

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An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Journal of food quality, 2021-02, Vol.2021, p.1-8

2021

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Comparison of DNA Extraction Methods for the Detection of Canned Tuna Species with DNA Mini-Barcoding

Journal of food quality, 2023-11, Vol.2023, p.1-9

2023

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Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Journal of food quality, 2021, Vol.2021, p.1-12

2021

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Consumers’ Knowledge of Food Adulteration and Commonly Used Methods of Detection

Journal of food quality, 2022-04, Vol.2022, p.1-10

2022

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Rapid Determination of Pachymic Acid Content by Near-Infrared Spectroscopy

Journal of food quality, 2022-02, Vol.2022, p.1-7

2022

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Importance of New Edible Oil Extracted from Seeds of Seven Cereals Species

Journal of food quality, 2021-05, Vol.2021, p.1-8

2021

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Fruit By-Product Processing and Bioactive Compounds

Journal of food quality, 2021-09, Vol.2021, p.1-9

2021

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The Effect of Thermal Processing on the Saponin Profiles of Momordica charantia L

Journal of food quality, 2020-09, Vol.2020, p.1-7

2020

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Development of New Chip Products from Brewer’s Spent Grain

Journal of food quality, 2021, Vol.2021, p.1-6

2021

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Evaluation of Nutritional and Antinutritional Properties of African Yam Bean (Sphenostylis stenocarpa (Hochst ex. A. Rich.) Harms.) Seeds

Journal of food quality, 2020, Vol.2020, p.1-11

2020

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Quality Assessment of Five Different Brands of Chyawanprash Marketed in Nepal

Journal of food quality, 2021-11, Vol.2021, p.1-8

2021

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Production of Attieke by the Technique of Drying of Cassava Ferment

Journal of food quality, 2021-03, Vol.2021, p.1-7

2021

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Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Journal of food quality, 2018-01, Vol.2018, p.1-9

2018

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Quantitation of Phenolic Compounds Related to Antioxidant and Antiosteoporosis Activities in Ripe and Unripe Maesil (Prunus mume)

Journal of food quality, 2020, Vol.2020, p.1-13

2020

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Chemical Cleavage of an Asp-Cys Sequence Allows Efficient Production of Recombinant Peptides with an N‑Terminal Cysteine Residue

Bioconjugate chemistry, 2018-04, Vol.29 (4), p.1373-1383

2018

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The effects of ohmic and conventional blanching on the nutritional, bioactive compounds and quality parameters of artichoke heads

Psychrophilic superoxide dismutase from Pseudoalteromonas haloplanktis: biochemical characterization and identification of a highly reactive cysteine residue

Determinants of health-related quality of life in morbid obese candidates to gastric banding

Nutritional values, metabolic profile and radical scavenging capacities of wild asparagus ( A. acutifolius L.)

The Role of Microbial Aspartic Protease Enzyme in Food and Beverage Industries

Effects of Blanching and Drying Condition on the Quality of Small Shrimp (Acetes)

Encapsulation of Different Types of Probiotic Bacteria within Conventional/Multilayer Emulsion and Its Effect on the Properties of Probiotic Yogurt

Characterization of Lactic Bacteria Isolated from Raw Milk and Their Antibacterial Activity against Bacteria as the Cause of Clinical Bovine Mastitis

Functional Dehydrated Foods for Health Preservation

Effects of Steaming, Microwaving, and Hot-Air Drying on the Physicochemical Properties and Storage Stability of Oat Bran

An Investigation of Moroccan Vinegars: Their Physicochemical Properties and Antioxidant and Antibacterial Activities

Comparison of DNA Extraction Methods for the Detection of Canned Tuna Species with DNA Mini-Barcoding

Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing

Consumers’ Knowledge of Food Adulteration and Commonly Used Methods of Detection

Rapid Determination of Pachymic Acid Content by Near-Infrared Spectroscopy

Importance of New Edible Oil Extracted from Seeds of Seven Cereals Species

Fruit By-Product Processing and Bioactive Compounds

The Effect of Thermal Processing on the Saponin Profiles of Momordica charantia L

Development of New Chip Products from Brewer’s Spent Grain

Evaluation of Nutritional and Antinutritional Properties of African Yam Bean (Sphenostylis stenocarpa (Hochst ex. A. Rich.) Harms.) Seeds

Quality Assessment of Five Different Brands of Chyawanprash Marketed in Nepal

Production of Attieke by the Technique of Drying of Cassava Ferment

Characterization of Volatile Compounds of Bulgur (Antep Type) Produced from Durum Wheat

Quantitation of Phenolic Compounds Related to Antioxidant and Antiosteoporosis Activities in Ripe and Unripe Maesil (Prunus mume)

Chemical Cleavage of an Asp-Cys Sequence Allows Efficient Production of Recombinant Peptides with an N‑Terminal Cysteine Residue

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