Production and characterization of vegetable protein-polysaccharide based oleogels
Reducing sodium chloride in fermented sausage: effect of salt substitutes (potassi...
Technical feasibility of the use of cocoa shells in the food industry: fat thermal...
Free radical polymerization mediated by nitroxides in emulsion and miniemulsion at...
Nutrition effect on the development of hypopharyngeal glands on Apis mellifera L. ...
Impact of the protein restriction on estrous cycle and sex steroid receptors in th...
TransVaccIL - Vacination per skin permeation of antigenic proteins, structured and...