Differentiation of cultured and wild sea bass (Dicentrarchus labrax): Total lipid content, fatty acid and trace mineral composition

Development of several hybrid drying methods used to obtain red beetroot powder

Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings

A novel fluorescence microscopy approach to estimate quality loss of stored fruit fillings as a result of browning

Limited proteolysis as a tool for the improvement of the functionality of sunflower (Helianthus annus L.) protein isolates produced by seeds or industrial by-products (solvent cake)

Oxidative stability of oil-in-water emulsions containing iron chelates: Transfer of iron from chelates to milk proteins at interface

Influence of different drying methods on the physicochemical properties of red beetroot (Beta vulgaris L. var. Cylindra)