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  1. Pubblicazioni

FOOD CHEMISTRY

Rivista
Codice:
E066369
ISSN:
0308-8146
  • Dati Generali

Dati Generali

Pubblicazioni (16)

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Adhesive microbeads for the targeting delivery of anticaries agents of vegetable origin
Articolo
Anti- and pro-oxidant activity of Cichorium genus vegetables and effect of thermal treatment in biological systems.
Articolo
Anti- and pro-oxidant activity of Cichorium genus vegetablesand effect of thermal treatment in biological systems
Articolo
Antibacterial and antifungal activities of thymol: A brief review of the literature
Articolo
Calcium redistribution contributes to the hard-to-cook phenotype and increases PHA-L lectin thermal stability in common bean low phytic acid 1 mutant seeds
Articolo
Characterisation of table olive cultivar by NIR spectroscopy
Articolo
Cytotoxicity of α-dicarbonyl compounds submitted to in vitro simulated digestion process
Articolo
Hydrophilic interaction chromatography in food matrices analysis: an updated review
Articolo
Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria
Articolo
Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry
Articolo
Immobilized lysozyme for the continuous lysis of lactic bacteria in wine: Bench-scale fluidized-bed reactor study
Articolo
Isolation of red wine components with anti-adhesion and anti-biofilm activity against Streptococcus mutans
Articolo
Metabolite characterization of powdered fruits and leaves from Adansonia digitata L. (baobab): A multi-methodological approach
Articolo
Plants belonging to the genus Thymus as antibacterial agents: From farm to pharmacy
Articolo
Role of quercetin as an alternative for obesity treatment: You are what you eat!
Articolo
Understanding genistein in cancer: The "good" and the "bad" effects: A review
Articolo
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