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The mechanical and sensory signature of plant-based and animal meat
npj Science of Food
2024-11-17
A new method for protein extraction from sea lettuce (Ulva fenestrata) via surfactants and alkaline aqueous solutions
Food Chemistry
2024-11-14
Myokines and Their Potential Protective Role Against Oxidative Stress in Metabolic Dysfunction-Associated Steatotic Liver Disease (MASLD)
Antioxidants
2024-11-12
Re‐evaluation of saccharin and its sodium, potassium and calcium salts (E 954) as food additives
EFSA Journal
2024-11-17
The Impact of Green Tea Kombucha on the Intestinal Health, Gut Microbiota, and Serum Metabolome of Individuals with Excess Body Weight in a Weight Los
Foods
2024-11-17
Assessment of soy leghemoglobin produced from genetically modified Komagataella phaffii, under Regulation (EC) No 1829/2003 (application EFSA‐GMO‐NL‐2
EFSA Journal
2024-11-17
The use of dextran in 3D printing for dysphagia foods: Relationships between its structure and physicochemical properties
Food Hydrocolloids
2024-11-09
Novel time-resolved fluorescent-based multiplex immunochromatography test strip for simultaneous detection of pesticides in vegetables
Food Chemistry
2024-11-09
Microbiological quality of plant-based meat-alternative products collected at retail level in Switzerland
Journal of Food Protection
2024-11-14
Metabolomic characteristics and anthraquinones accumulation patterns of Rhubarb in different tissues and roots from different developmental stages
Food Bioscience
2024-11-12
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