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Fabrication of antioxidative food packaging films using cellulose nanofibers, kappa‐Carrageenan, and gallic acid
Journal of food processing and preservation, 2021-05, Vol.45 (5), p.n/a
2021
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Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut
Journal of food processing and preservation, 2019-08, Vol.43 (8), p.n/a
2019
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Antioxidant Peptidic Particles for Delivery of Gallic Acid
Journal of food processing and preservation, 2017-02, Vol.41 (1), p.np-n/a
2017
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Antioxidant Peptidic Particles for Delivery of Gallic Acid: Antioxidant Peptidic Particles
Journal of food processing and preservation, 2017-02, Vol.41 (1), p.e12767
2017
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Optimization of Antioxidant Compounds Extraction from Fruit By‐Products: Apple Pomace, Orange and Banana Peel
Journal of food processing and preservation, 2016-02, Vol.40 (1), p.103-115
2016
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Effect of Garlic Oil on Lipid Oxidation, Fatty Acid Profiles and Microstructure of Salted Duck Eggs
Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2897-2911
2015
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Optimization of Ultrasound-Assisted Extraction of Phenolic Compounds from Areca Husk
Journal of food processing and preservation, 2014-02, Vol.38 (1), p.90-96
2014
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Bioactive Properties of Mushroom (Agaricus bisporus) Stipe Extracts
Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2225-2233
2015
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Effect of Ultrafiltration and Concentration Processes on the Physical and Chemical Composition of Blood Orange Juice
Journal of food processing and preservation, 2014-06, Vol.38 (3), p.1321-1329
2014
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Effect of Jam Processing and Storage on Phytochemicals and Physiochemical Properties of Cherry at Different Temperatures
Journal of food processing and preservation, 2014-02, Vol.38 (1), p.247-254
2014
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Stabilization of Groundnut Oil with Natural Antioxidants Extracted from Bauhinia Species and Piliostigma reticulatum
Journal of food processing and preservation, 2015-12, Vol.39 (6), p.2142-2151
2015
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Phenolic, flavonoid, and amino acid compositions reveal that selected tropical seaweeds have the potential to be functional food ingredients
Journal of food processing and preservation, 2019-12, Vol.43 (12), p.n/a
2019
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Phenolic compounds, amino acid profiles, and antibacterial properties of kefir prepared using freeze‐dried Arbutus unedo L. and Tamarindus indica L. fruits and sweetened with stevia, monk fruit sweetener, and aspartame
Journal of food processing and preservation, 2022-08, Vol.46 (8), p.n/a
2022
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Characterization of Organic Acids and Phenolic Compounds of Cereal Vinegars and Fruit Vinegars in China
Journal of food processing and preservation, 2017-06, Vol.41 (3), p.n/a
2017
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Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions
Journal of food processing and preservation, 2020-07, Vol.44 (7), p.n/a
2020
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Phenolic acid composition of flaxseed cultivars by ultra‐performance liquid chromatography (UPLC) and their antioxidant activities: Effect of sand roasting and microwave heating
Journal of food processing and preservation, 2017-10, Vol.41 (5), p.e13181-n/a
2017
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Bioactive compounds, minerals, fatty acids, color, and sensory profile of roasted date (Phoenix dactylifera L.) seed
Journal of food processing and preservation, 2020-07, Vol.44 (7), p.n/a
2020
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Phenolic acid composition, antioxidant and antimicrobial activities of green gram (vigna radiata) exudate, husk, and germinated seed of different stages
Journal of food processing and preservation, 2017-12, Vol.41 (6), p.e13273-n/a
2017
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Effect of date varieties on physico‐chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils
Journal of food processing and preservation, 2018-04, Vol.42 (4), p.e13584-n/a
2018
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Variations in bioactive properties, fatty acid compositions, and phenolic compounds of quinoa grain and oils roasted in a pan
Journal of food processing and preservation, 2022-01, Vol.46 (1), p.n/a
2022
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Fatty acids profile, antioxidant properties, phytosterols, induction period, and sensory characteristics of olein and super olein fractions of date seed oil
Journal of food processing and preservation, 2022-07, Vol.46 (7), p.n/a
2022
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Comparison of bioactive properties, phenolic compounds, and fatty acid profiles of outer and inner parts of blue‐green moldy cheese
Journal of food processing and preservation, 2022-11, Vol.46 (11), p.n/a
2022
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Physicochemical properties, fatty acids, phenolic compounds, and mineral contents of 12 Serbia regional and commercial almond cultivars
Journal of food processing and preservation, 2021-01, Vol.45 (1), p.n/a
2021
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Bioactive properties, fatty acid compositions, and phenolic compounds of some date palm (Phoenix dactylifera L.) cultivars
Journal of food processing and preservation, 2020-05, Vol.44 (5), p.n/a
2020
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Physico‐chemical and bioactive properties, fatty acids, phenolic compounds, mineral contents, and sensory properties of cookies enriched with carob flour
Journal of food processing and preservation, 2020-10, Vol.44 (10), p.n/a
2020
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