| no |
title |
author |
magazine |
year |
volume |
issue |
page(s) |
type |
| 1 |
Biochemical and functional properties of indigenous Australian herbal infusions
|
Nirmal, Nilesh Prakash
|
|
2018
|
26 |
C |
p. 133-138
|
article
|
| 2 |
Camel's milk concentrate inhibits streptozotocin induced diabetes
|
Ismail, Tariq
|
|
2018
|
26 |
C |
p. 73-79
|
article
|
| 3 |
Development of cumin essential oil nanoemulsions and its emulsion filled hydrogels
|
Rostami, Hosein
|
|
2018
|
26 |
C |
p. 126-132
|
article
|
| 4 |
Editorial Board
|
|
|
2018
|
26 |
C |
p. ii
|
article
|
| 5 |
Effect of beeswax and carnauba wax addition on properties of gelatin films: A comparative study
|
Zhang, Yi
|
|
2018
|
26 |
C |
p. 88-95
|
article
|
| 6 |
Effect of drying methods on gelatin from splendid squid (Loligo formosana) skins
|
Hamzeh, Ali
|
|
2018
|
26 |
C |
p. 96-103
|
article
|
| 7 |
Effect of potassium hydroxide on rheological and thermo-mechanical properties of semi-refined carrageenan (SRC) films
|
Ganesan, Abirami Ramu
|
|
2018
|
26 |
C |
p. 104-112
|
article
|
| 8 |
Effects of Amaranthus cruentus L. on aflatoxin B1- and oxidative stress-induced DNA damage in human liver (HepG2) cells
|
Odongo, Grace A.
|
|
2018
|
26 |
C |
p. 42-48
|
article
|
| 9 |
Efficient coffee beans mucilage layer removal using lactic acid fermentation in a stirred-tank bioreactor: Kinetic, metabolic and sensorial studies
|
de Carvalho Neto, Dão P.
|
|
2018
|
26 |
C |
p. 80-87
|
article
|
| 10 |
Enhancement of α-CGTase thermostability with the addition of calcium or barium ions
|
Li, Caiming
|
|
2018
|
26 |
C |
p. 139-144
|
article
|
| 11 |
Enhancing antioxidant capacity of Lactobacillus acidophilus-fermented milk fortified with pomegranate peel extracts
|
Chan, Chak-Lun
|
|
2018
|
26 |
C |
p. 185-192
|
article
|
| 12 |
Entrapment of β-carotene and zinc in whey protein nanoparticles using the pH cycle method: Evidence of sustained release delivery in intestinal and gastric fluids
|
Salem, Alshaimaa
|
|
2018
|
26 |
C |
p. 161-168
|
article
|
| 13 |
Enzymatic formation of galactooligosaccharides in goat milk
|
Zhu, Fan
|
|
2018
|
26 |
C |
p. 38-41
|
article
|
| 14 |
Limonia acidissima and Citrullus lanatus fruit seeds: Antimicrobial, thermal, structural, functional and protein identification study
|
Sonawane, Sachin K.
|
|
2018
|
26 |
C |
p. 8-14
|
article
|
| 15 |
Modification of ACE-inhibitory peptides from Acaudina molpadioidea using the plastein reaction and examination of its mechanism
|
Jiang, Suisui
|
|
2018
|
26 |
C |
p. 1-7
|
article
|
| 16 |
New plasmid calibrators for geminivirus-resistant (EMB-PV051-1 event) common bean (Phaseolus vulgaris L.) quantitation using simplex and duplex qPCR
|
Venturelli, Gustavo Luiz
|
|
2018
|
26 |
C |
p. 145-151
|
article
|
| 17 |
Polyphenol composition and antimicrobial activity of various solvent extracts from different plant parts of Moringa oleifera
|
Prabakaran, Mayakrishnan
|
|
2018
|
26 |
C |
p. 23-29
|
article
|
| 18 |
Prebiotics and synbiotics: Recent concepts in nutrition
|
Mohanty, Debapriya
|
|
2018
|
26 |
C |
p. 152-160
|
article
|
| 19 |
Preparation, characterization, and antioxidant capacities of selenium nanoparticles stabilized using polysaccharide–protein complexes from Corbicula fluminea
|
Wang, Yao-Yao
|
|
2018
|
26 |
C |
p. 177-184
|
article
|
| 20 |
Preparation, characterization and evaluation of an inclusion complex of steviolbioside with γ-cyclodextrin
|
Wan, Hui-da
|
|
2018
|
26 |
C |
p. 65-72
|
article
|
| 21 |
Production, physico-chemical characterization and antioxidant activity of natural melanin from submerged cultures of the mushroom Auricularia auricula
|
Wu, Zhichao
|
|
2018
|
26 |
C |
p. 49-56
|
article
|
| 22 |
Significance of traditional fermented foods in the lower Mekong subregion: A focus on lactic acid bacteria
|
Ly, Dalin
|
|
2018
|
26 |
C |
p. 113-125
|
article
|
| 23 |
Solid–state fermentation of germinated black bean (Rhynchosia nulubilis) using Lactobacillus pentosus SC65 and its immunostimulatory effect
|
Lee, Sulhee
|
|
2018
|
26 |
C |
p. 57-64
|
article
|
| 24 |
The effect of lactic acid bacteria and yeast usage on aroma development during tarhana fermentation
|
Özdemir, Nilgün
|
|
2018
|
26 |
C |
p. 30-37
|
article
|
| 25 |
Tomato pomace powder as a raw material for ketchup production
|
Belović, Miona
|
|
2018
|
26 |
C |
p. 193-199
|
article
|
| 26 |
Transglutaminase induced gels using bitter apricot kernel protein: Chemical, textural and release properties
|
Wen, Xiaoyu
|
|
2018
|
26 |
C |
p. 15-22
|
article
|
| 27 |
Yield and chemical composition of lipids extracted from solid residues of protein hydrolysis of Pacific white shrimp cephalothorax using ultrasound-assisted extraction
|
Sinthusamran, Sittichoke
|
|
2018
|
26 |
C |
p. 169-176
|
article
|
Journal description