Phenolic composition, antioxidant capacity and antibacterial activity of white wormwood (Artemisia herba-alba)
Whey proteins as a potential co-surfactant with aesculus hippocastanum l. As a stabilizer in nanoemulsions derived from hempseed oil
A rapid gas-chromatography/mass-spectrometry technique for determining odour activity values of volatile compounds in plant proteins: Soy, and allergen-free pea and brown rice protein
Characterization of continuous-flow pulsed UV light reactors for processing of liquid foods in annular tube and coiled tube configurations using actinometry and computational fluid dynamics
Multicomponent column optimization of ternary adsorption based removal of phenolic compounds using modified activated carbon