[Elsevier] Overview of membrane technology |
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2026-8-15
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Evaluation of coloration, nitrite residue and antioxidant capacity of theaflavins, tea polyphenols in cured sausage
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Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity
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Systematic review and meta-analysis of predictors of adjustment disorders in adults
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Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods
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Effect of natural pigments on the oxidative stability of sausages stored under refrigeration
