Citations (37)
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Anallely López-Yerena, Inés Domínguez-López, Mohamed M. Abuhabib, Rosa M. Lamuela-Raventós, Anna Vallverdú-Queralt & Maria Pérez. (2023) Tomato wastes and by-products: upcoming sources of polyphenols and carotenoids for food, nutraceutical, and pharma applications. Critical Reviews in Food Science and Nutrition 0:0, pages 1-18.
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Haonan Wu, Yumeng Wu, Zhe Cui & Liandong Hu. (2023) Nutraceutical delivery systems to improve the bioaccessibility and bioavailability of lycopene: A review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-19.
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Ugo Picciotti, Alessandro Massaro, Angelo Galiano & Francesca Garganese. (2022) Cheese Fortification: Review and Possible Improvements. Food Reviews International 38:sup1, pages 474-500.
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Susmita Ghosh, Tanmay Sarkar, Runu Chakraborty, Mohammad Ali Shariati & Jesus Simal-Gandara. (2022) Nature’s palette: An emerging frontier for coloring dairy products. Critical Reviews in Food Science and Nutrition 0:0, pages 1-45.
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Articles from other publishers (32)
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Kamini Thakur, Swati Kapoor, Aakriti Kapoor, Poonam Aggarwal, Vikas Kumar & Sanjeev Kumar Tyagi. (2023) Tomato seed oil enriched mayonnaise: structural, rheological, and biochemical characterization. Journal of Food Science and Technology 60:9, pages 2486-2496.
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Aneela Shamshad, Iahtisham‐Ul‐Haq, Masood Sadiq Butt, Gulzar Ahmad Nayik, Sami Al Obaid, Mohammad Javed Ansari, Ioannis Konstantinos Karabagias, Nazmul Sarwar & Seema Ramniwas. (2023) Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot. Food Science & Nutrition 11:7, pages 3976-3988.
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Nadezhda Golubkina, Liubov Skrypnik, Lidia Logvinenko, Vladimir Zayachkovsky, Anna Smirnova, Leonid Krivenkov, Valery Romanov, Viktor Kharchenko, Pavel Poluboyarinov, Agnieszka Sekara, Alessio Tallarita & Gianluca Caruso. (2023) The ‘Edge Effect’ Phenomenon in Plants: Morphological, Biochemical and Mineral Characteristics of Border Tissues. Diversity 15:1, pages 123.
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Sylwia Maria Chudy, Dorota Cais-Sokolińska & Jolanta Tomaszewska-Gras. (2022) Physicochemical Characteristics and Consumers’ Preferences for Milk Fat Products. Applied Sciences 12:23, pages 11986.
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