文章名稱引用次數(shù)

• Non-thermal technologies and its current and future application in the food industry: a review44
• Gluten-free bakery and pasta products: prevalence and quality improvement20
• Identification of antioxidant and anti-inflammatory peptides obtained by simulated gastrointestinal digestion of three edible insects species (Gryllodes sigillatus, Tenebrio molitor, Schistocerca gragaria)19
• Food waste as a source of value-added chemicals and materials: abiorefinery perspective17
• Valorisation of grape pomace: an approach that is increasingly reaching its maturity - a review17
• Stability of the phenolic compounds and antioxidant capacity of five fruit (apple, orange, grape, pomelo and kiwi) juices during invitro-simulated gastrointestinal digestion16
• Reducing the glycaemic index and increasing the slowly digestible starch content in gluten-free cereal-based foods: a review16
• Inhibition of the in vitro activities of alpha-amylase, alpha-glucosidase and pancreatic lipase by yellow field pea (Pisum sativum L.) protein hydrolysates15
• Pomegranate seed powder as a functional component of gluten-free bread (Physical, sensorial and antioxidant evaluation)14
• Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages14