[Elsevier] Evaluation of the potential of annatto seed powder to reduce the formation of heterocyclic amines in charcoal-grilled and pan-fried beef patties |
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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
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Physicochemical, morphological, thermal and pasting properties of a novel native starch obtained from annatto seeds
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Encapsulation efficiency and thermal stability of norbixin microencapsulated by spray-drying using different combinations of wall materials
