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Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process
Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process
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Sustainable fish oil extraction from catfish visceral biomass: A comparative study between high-shear homogenization and high-frequency ultrasound on wet rendering process

Dave, Jaydeep ; Kumar, Nishant ; Upadhyay, Ashutosh ; Purba, Daniel Tua ; Kudre, Tanaji ; Nukthamna, Pikunthong ; Sa-nguanpuag, Sampatee ; Moula Ali, Ali Muhammed ; Bavisetty, Sri Charan Bindu

Foods and raw materials, 2025-01, p.94-106 [Periódico revisado por pares]

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2
Formulation and characterization of herbal tea from hibiscus ( hibiscus sabdariffa L.) and lemon verbena ( aloysia citrodora )
Formulation and characterization of herbal tea from hibiscus ( hibiscus sabdariffa L.) and lemon verbena ( aloysia citrodora )
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Formulation and characterization of herbal tea from hibiscus ( hibiscus sabdariffa L.) and lemon verbena ( aloysia citrodora )

Atlaw, Tegene ; Befa Kinki, Abdela ; Belay, Dessie ; Meiso, Beriso ; Haile, Tamene ; Wei, Calvin R.

CYTA: journal of food, 2024-12, Vol.22 (1) [Periódico revisado por pares]

Taylor & Francis Group

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3
Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial
Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial
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Efficacy and anti-inflammatory properties of low-molecular-weight fucoidan in patients with atopic dermatitis: a randomized double-blinded placebo-controlled trial

Shih, Huei-Ling ; Wang, Pin-Han ; Shih, I-Hsin ; Hu, Sindy ; Lin, Jr-Rung ; Hsu, Pei-Yu ; Yang, Sien-Hung

International journal of food properties, 2024-12, Vol.27 (1), p.88-105 [Periódico revisado por pares]

Taylor & Francis Group

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4
Valorization of potato peel: a sustainable eco-friendly approach
Valorization of potato peel: a sustainable eco-friendly approach
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Valorization of potato peel: a sustainable eco-friendly approach

Ijaz, Nabia ; Bashir, Shahid ; Ikram, Ali ; Zafar, Aimen ; Ul Ain, Huma Bader ; Ambreen, Saadia ; Ahmad, Muhammad ; Almalki, Riyadh S. ; Khalid, Muhammad Zubair ; Khalid, Waseem ; Madilo, Felix Kwashie

CYTA: journal of food, 2024-12, Vol.22 (1) [Periódico revisado por pares]

Taylor & Francis Group

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5
Recent advancements in cross-linked starches for food applications- a review
Recent advancements in cross-linked starches for food applications- a review
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Recent advancements in cross-linked starches for food applications- a review

Punia Bangar, Sneh ; Sunooj, K.V. ; Navaf, Muhammed ; Phimolsiripol, Yuthana ; Whiteside, William Scott

International journal of food properties, 2024-12, Vol.27 (1), p.411-430 [Periódico revisado por pares]

Taylor & Francis Group

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6
Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability
Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability
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Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability

Subroto, Edy ; Zaida, Zaida ; Indiarto, Rossi ; Harlina, Putri Widyanti ; Andoyo, Robi ; Geng, Fang ; Rahmawati, Fathi

International journal of food properties, 2024-12, Vol.27 (1), p.300-313 [Periódico revisado por pares]

Taylor & Francis Group

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7
Genetic and biotechnological approaches to preserve food quality against climate change
Genetic and biotechnological approaches to preserve food quality against climate change
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Genetic and biotechnological approaches to preserve food quality against climate change

Laezza, Carmen ; Francesca, Silvana ; Barone, Amalia ; Rigano, Maria Manuela

Food and agricultural immunology, 2024-12, Vol.35 (1) [Periódico revisado por pares]

Taylor & Francis Group

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8
Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro
Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro
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Effect of hot processing on taste quality, starch structure, and pasting properties of areca taro

Zhang, Yuqiao ; Shang, Fei’fei ; Kryzhska, Tetyana ; Fan, Linlin ; Li, Lili ; Cheng, Qianwei ; Duan, Zhenhua ; Chen, Shanshan

CYTA: journal of food, 2024-12, Vol.22 (1) [Periódico revisado por pares]

Taylor & Francis Group

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9
Physicochemical and cup quality of coffee as affected by processing methods and growing locations
Physicochemical and cup quality of coffee as affected by processing methods and growing locations
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Physicochemical and cup quality of coffee as affected by processing methods and growing locations

Banti, Misgana ; Atlaw, Tegene

CYTA: journal of food, 2024-12, Vol.22 (1) [Periódico revisado por pares]

Taylor & Francis Group

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10
Assessing the antioxidant potential of soft beverages in the Turkish market: a comprehensive study
Assessing the antioxidant potential of soft beverages in the Turkish market: a comprehensive study
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Assessing the antioxidant potential of soft beverages in the Turkish market: a comprehensive study

Yeniçağ, Rümeysa ; Rakıcıoğlu, Neslişah

International journal of food properties, 2024-12, Vol.27 (1), p.478-492 [Periódico revisado por pares]

Taylor & Francis Group

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