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Technological properties and biological activities of camel α-lactalbumin – A review
Technological properties and biological activities of camel α-lactalbumin – A review
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Technological properties and biological activities of camel α-lactalbumin – A review

Lajnaf, Roua ; Attia, Hamadi ; Ayadi, Mohamed Ali

International dairy journal, 2023-04, Vol.139, p.105563, Article 105563 [Periódico revisado por pares]

Elsevier Ltd

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2
Utilization of cereal-based husks to achieve sustainable development goals: Treatment of wastewater, biofuels, and biodegradable packaging
Utilization of cereal-based husks to achieve sustainable development goals: Treatment of wastewater, biofuels, and biodegradable packaging
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Utilization of cereal-based husks to achieve sustainable development goals: Treatment of wastewater, biofuels, and biodegradable packaging

Hassan, Syed Ali ; Abbas, Mueen ; Mujahid, Waqar ; Ahmed, Waqar ; Ahmad, Saeed ; Maan, Abid Aslam ; Shehzad, Aamir ; Bhat, Zuhaib ; Aadil, Rana Muhammad

Trends in food science & technology, 2023-10, Vol.140 [Periódico revisado por pares]

Elsevier

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3
The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)
The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)
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The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)

Naqvi, Zahra ; Campbell, Michael ; Latif, Sajid ; Thomson, Peter ; Astruc, Thierry ; Friend, Michael ; Vaskoska, Rozita ; Warner, Robyn

Meat science, 2022-04, Vol.186 [Periódico revisado por pares]

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4
Probiotics: mechanism of action, health benefits and their application in food industries
Probiotics: mechanism of action, health benefits and their application in food industries
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Probiotics: mechanism of action, health benefits and their application in food industries

Latif, Anam ; Shehzad, Aamir ; Niazi, Sobia ; Zahid, Asna ; Ashraf, Waqas ; Iqbal, Muhammad Waheed ; Rehman, Abdur ; Riaz, Tahreem ; Aadil, Rana Muhammad ; Khan, Imran Mahmood ; Özogul, Fatih ; Rocha, João Miguel ; Esatbeyoglu, Tuba ; Korma, Sameh

Frontiers in microbiology, 2023-08, Vol.14 [Periódico revisado por pares]

Frontiers Media

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5
Gelation of whey protein fractal aggregates induced by the interplay between added HCl, CaCl2 and NaCl
Gelation of whey protein fractal aggregates induced by the interplay between added HCl, CaCl2 and NaCl
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Gelation of whey protein fractal aggregates induced by the interplay between added HCl, CaCl2 and NaCl

Kharlamova, Anna ; Nicolai, Taco ; Chassenieux, Christophe

International dairy journal, 2020-12, Vol.111, p.104824, Article 104824 [Periódico revisado por pares]

Elsevier Ltd

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6
Impact of plasticizers on lignin-carrageenan formulation properties and on phosphorus release from a coated TSP fertilizer
Impact of plasticizers on lignin-carrageenan formulation properties and on phosphorus release from a coated TSP fertilizer
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Impact of plasticizers on lignin-carrageenan formulation properties and on phosphorus release from a coated TSP fertilizer

Fertahi, Saloua ; Bertrand, Isabelle ; Ilsouk, Mohamed ; Oukarroum, Abdallah ; Amjoud, M'Barek ; Zeroual, Youssef ; Barakat, Abdellatif

Industrial & engineering chemistry research, 2020-08, Vol.6 (31), p.14172-14179 [Periódico revisado por pares]

American Chemical Society

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7
PERMANOVA testing and Poisson Log-Normal modelling unravel how two traditional cheeses are distinguished through sorting and verbalization tasks
PERMANOVA testing and Poisson Log-Normal modelling unravel how two traditional cheeses are distinguished through sorting and verbalization tasks
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PERMANOVA testing and Poisson Log-Normal modelling unravel how two traditional cheeses are distinguished through sorting and verbalization tasks

Grollemund, P.-M. ; Lenoir, L. ; Benoit, J. ; Chassard, Christophe ; Bord, C.

Food quality and preference, 2022-10, Vol.104 (1) [Periódico revisado por pares]

Elsevier

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8
Bioactive edible films for food applications : Inluence of the bioactive compounds on film structure and properties
Bioactive edible films for food applications : Inluence of the bioactive compounds on film structure and properties
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Bioactive edible films for food applications : Inluence of the bioactive compounds on film structure and properties

Benbettaieb, Nasreddine ; Karbowiak, Thomas ; Debeaufort, Frédéric

Critical reviews in food science and nutrition, 2019, Vol.59 (7), p.1137-1153 [Periódico revisado por pares]

Taylor & Francis

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9
Polar lipid composition of bioactive dairy co-products buttermilk and butterserums: emphasis on sphingolipid and ceramide isoforms
Polar lipid composition of bioactive dairy co-products buttermilk and butterserums: emphasis on sphingolipid and ceramide isoforms
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Polar lipid composition of bioactive dairy co-products buttermilk and butterserums: emphasis on sphingolipid and ceramide isoforms

Bourlieu-Lacanal, Claire ; Cheillan, David ; Blot, Marielle ; Daira, Patricia ; Trauchessec, Michelle ; Ruet, Séverine ; Gassi, Jean-Yves ; Beaucher, Eric ; Robert, Benoit ; Leconte, Nadine ; Bouhallab, Said ; Gaucheron, Frederic ; Gésan-Guiziou, Geneviève ; Michalski, Marie-Caroline

Food chemistry, 2018, Vol.240, p.67-74 [Periódico revisado por pares]

Elsevier

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10
Green extraction of natural products. Origins, current status, and future challenges
Green extraction of natural products. Origins, current status, and future challenges
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Green extraction of natural products. Origins, current status, and future challenges

Chemat, Farid ; Abert-Vian, Maryline ; Fabiano-Tixier, Anne Sylvie ; Strube, Jochen ; Uhlenbrock, Lukas ; Gunjevic, Veronika ; Cravotto, Giancarlo

TrAC, Trends in analytical chemistry (Regular ed.), 2019-09, Vol.118, p.248-263 [Periódico revisado por pares]

Elsevier B.V

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