Yu Wu, Yugang Shi, Lu-Yao Zeng, Ying Pan, Xin-ying Huang, Li-qing Bian, Yun-jie Zhu, Run-run Zhang, Juan Zhang
págs. 3-15
págs. 16-23
Stability and antimicrobial activity of eucalyptus essential oil emulsions
Angélica Clavijo-Romero, María Ximena Quintanilla Carvajal, Yolanda Ruiz
págs. 24-37
págs. 38-46
Modulating the bitterness of Empeltre olive oil by partitioning polyphenols between oil and water phases: Effect on quality and shelf life
Maria Abenoza Giménez, Javier Raso, R. Oria, Ana Cristina Sánchez Gimeno
págs. 47-55
Effect of industrial freezing on the physical and nutritional quality traits in broccoli
Inés González Hidalgo, Diego A. Moreno Fernández, Cristina García Viguera, José María Ros García
págs. 56-65
Flax and wattle seed powders enhance volume and softness of gluten-free bread
Revathy Krishna Kumar, Manmath Bejkar, Shanshan Du, Luca Serventi
págs. 66-75
Phenolic content and some physical properties of dried broccoli as affected by drying method
Merve Sılanur Yılmaz, Özge Şakiyan, I. Barutçu Mazı, Bekir Gökçen Mazi
págs. 76-88
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