Black mahlab (Monechma ciliatum L.) seeds: processing effects on chemical composition and nutritional value

Por Abdalbasit Adam Mariod, Eshraga Mustafa Abdalrahman, Mahdi Abbas Shakak
Publicado em 2022-01-01

Effects of adulterated palm cooking oil on the quality of fried chicken nuggets

Por Sook Ling Tan, Syazwan Hanani Meriam Suhaimy, Nur Azimah Abd Samad, Nor Aliya Hamizi
Publicado em 2022-01-01

Mead fermentation parameters: Optimization by response surface methodology

Por Saša Papuga, Igor Pećanac, Maja Stojković, Aleksandar Savić, Ana Velemir
Publicado em 2022-01-01

Fermented oat milk as a base for lactose-free sauce

Por Dmitrii V. Khrundin, Vsevolod Ya. Ponomarev, Eduard Sh. Yunusov
Publicado em 2022-04-01

Kumquat fruit and leaves extracted with different solvents: phenolic content and antioxidant activity

Por Çağrı Büyükkormaz, F. Zehra Küçükbay
Publicado em 2022-01-01

Properties of serum albumin in electrolyzed water

Por Alexander G. Pogorelov, Larisa G. Ipatova, Maria A. Pogorelova, Alexander L. Kuznetsov, Oleg A. Suvorov
Publicado em 2022-01-01

Bioassay of oxidative properties and toxic side effects of apple juice

Por Artem V. Samoylov, Natal’ya M. Suraeva, Mariya V. Zaytseva, Andrey N. Petrov
Publicado em 2022-04-01

Muffins fortified with Dacryodes macrophylla L. fruit: quality and sensory evaluation

Por Alvine Sandrine Ndinchout, Debapriya Chattopadhyay, Nyegue Maximilienne Ascension, Varinder Kaur, Narpinder Singh, Moundipa Fewou Paul
Publicado em 2022-01-01

137Cs and 40K activity concentrations in edible wild mushrooms from China regions during the 2014–2016 period

Por Michał Saniewski, Jerzy Falandysz, Tamara Zalewska
Publicado em 2022-01-01

Optimizing enzymatic hydrolysis for feed production from catfish by-products

Por Bui Thi Thu Hien, Pham Thi Diem, Le Anh Tung, Tran Thi Huong, Nguyen Huu Hoang, Nguyen Khac Bat, Nguyen Viet Nghia
Publicado em 2022-01-01

Biostability of binder-free wood and plant plastics protected with antiseptics

Por Victor G. Buryndin, Аrtyem V. Artyemov, Аndrei V. Savinovskih, Pavel S. Krivonogov, Аnna S. Krivonogova
Publicado em 2022-01-01

Improving the nutritional properties of Brassica L. vegetables by spontaneous fermentation

Por Romina B. Parada, Emilio Marguet, Carmen A. Campos, Marisol Vallejo
Publicado em 2022-01-01

Zeboid cow milk: physicochemical quality indicators

Por Sergey V. Beketov, Anatoly P. Kaledin, Stepan A. Senator, Vladimir P. Upelniek, Sergey B. Kuznetsov, Yury A. Stolpovsky
Publicado em 2022-04-01

White, beige and brown adipose tissue: structure, function, specific features and possibility formation and divergence in pigs

Por Irina M. Chernukha, Liliya V. Fedulova, Elena A. Kotenkova
Publicado em 2021-11-01

Egg-free low-fat mayonnaise from virgin coconut oil

Por Nameer Khairullah Mohammed, Hemala Ragavan, Nurul Hawa Ahmad, Anis Shobirin Meor Hussin
Publicado em 2022-01-01

Enzyme complexes for activating yeast generation and ethanol fermentation

Por Liubov V. Rimareva, Elena M. Serba, Marina B. Overchenko, Nataliya V. Shelekhova, Nadezhda I. Ignatova, Anzhelika A. Pavlova
Publicado em 2022-01-01

Effects of high-protein feed supplements on lamb productivity

Por Aleksandr P. Marynich, Batyrkhan T. Abilov, Vladimir V. Semenov, Novruz M. O. Dzhafarov, Valery V. Kulintsev, Igor G. Serdyukov
Publicado em 2022-04-01

Innovative use of date (Phoenix dactylifera L.) press cake in the food industry

Por Marwa A. Sheir
Publicado em 2021-11-01

Bovine serum albumin with gallic acid: Molecular modeling and physicochemical profiling

Por Nikita M. Fedortsov, Elena V. Budkevich, Ivan A. Evdokimov, Svetlana A. Ryabtseva, Roman O. Budkevich
Publicado em 2022-04-01

Structure and properties of antimicrobial peptides produced by antagonist microorganisms isolated from Siberian natural objects

Por Olga O. Babich, Irina S. Milentyeva, Lyubov S. Dyshlyuk, Elena V. Ostapova, Olga G. Altshuler
Publicado em 2022-01-01