1 |
2024 |
Anita Rejdlová, Martin Vašina, Eva Lorencová, Lumír Hružík, Richardos Nikolaos Salek. Assessment of Different Levels of Blackcurrant Juice and Furcellaran on the Quality of Fermented Whey-Based Beverages Using Rheological and Mechanical Vibration Damping Techniques, Foods. 2024; 13: 1855.
https://doi.org/10.3390/foods13121855 |
2 |
2024 |
Jahangir A. Rather, Hilal Ahmad Punoo, Najmeenah Akhter, Sabeera Muzzaffar, Firdous Ahmad Khanday, Gulden Goksen. Effect of storage on the physicochemical, rheological, antioxidant activity, and sensory properties of soy whey‐fortified pineapple juice beverages, Food Science & Nutrition. 2024; fsn3.4219.
https://doi.org/10.1002/fsn3.4219 |
3 |
2024 |
Angela Daniela Carboni, Jessica Noelia Perez, María Cecilia Puppo. Leguminous fractions as encapsulating agents of fat-soluble vitamins, Exploration of Foods and Foodomics. 2024; 2: 30.
https://doi.org/10.37349/eff.2024.00024 |
4 |
2024 |
Jahangir A Rather, Gurkirat Kaur, Irshad A Shah, Darakshan Majid, Hilal A Makroo, B.N. Dar. Sustainable gelatin-based packaging with nanoemulsified chilli seed oil for enhancing poultry meat preservation: An eco-friendly approach, Food Chemistry Advances. 2024; 5: 100761100761.
https://doi.org/10.1016/j.focha.2024.100761 |