Developing functional emulsion gels for application in low fat low sodium bologna ...
Physical, chemical and sensory characteristics as affected by pork fat reduction i...
Application of phenolipids to increase oxidative stability of n3 polyunsaturated f...
Application of phenolipids to increase oxidative stability of n-3 polyunsaturated ...
Use of green technology to optimize the extraction of prickly pear (Opuntia ficus-...
Antioxidant and flavor enhancer potential of shiitake (Lentinula edodes) stipe ext...
Effect of the administration of ezetimibe or phytosterol on oxidative stress and i...