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Impact of Sourdough from a Commercial Starter Culture on Quality Characteristics and Shelf Life of Gluten-Free Rice Breads Supplemented with Chickpea Flour.
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- Foods, 2024, v. 13, n. 14, p. 2300, doi. 10.3390/foods13142300
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- Article
Assessment of Antioxidant and Antibacterial Potential of Phenolic Extracts from Post-Distillation Solid Residues of Oregano, Rosemary, Sage, Lemon Balm, and Spearmint.
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- Processes, 2024, v. 12, n. 1, p. 140, doi. 10.3390/pr12010140
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- Article
Enhancement of Textural and Sensory Characteristics of Wheat Bread Using a Chickpea Sourdough Fermented with a Selected Autochthonous Microorganism.
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- Foods, 2023, v. 12, n. 16, p. 3112, doi. 10.3390/foods12163112
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- Article
Inclusion Complexes of β-Cyclodextrin with Salvia officinalis Bioactive Compounds and Their Antibacterial Activities.
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- Plants (2223-7747), 2023, v. 12, n. 13, p. 2518, doi. 10.3390/plants12132518
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- Article
Amelioration of growth, nutritional value, and microbial load of Tenebrio molitor (Coleoptera: Tenebrionidae) through probiotic supplemented feed.
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- European Food Research & Technology, 2022, v. 248, n. 3, p. 727, doi. 10.1007/s00217-021-03925-5
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- Article
Sensory analysis, volatile profiles and antimicrobial properties of Origanum vulgare L. essential oils.
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- Flavour & Fragrance Journal, 2022, v. 37, n. 1, p. 43, doi. 10.1002/ffj.3680
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- Article
Emmer-Based Beverage Fortified with Fruit Juices.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 7, p. 3116, doi. 10.3390/app11073116
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- Article
Synergistic antifungal activity and substitution of sorbate with cyclodextrin‐based aqueous extracts of propolis bioactives.
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- Journal of Food Processing & Preservation, 2021, v. 45, n. 2, p. 1, doi. 10.1111/jfpp.15145
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- Article
Compositional characteristics and volatile organic compounds of traditional PDO Feta cheese made in two different mountainous areas of Greece.
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- International Journal of Dairy Technology, 2018, v. 71, n. 3, p. 673, doi. 10.1111/1471-0307.12497
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- Article