has been cited by the following article(s):
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[1]
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Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage
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Torrella, JJ Gallardo-Chacón, B Juan… - Foods,
2023 |
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[2]
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A comparative analysis of plant-based milk alternatives Part 1: Composition, sensory, and nutritional value. Sustainability. 2022; 14: 7996
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doi. org/10.3390 …,
2022 |
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[3]
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A comparative analysis of plant-based milk alternatives part 1: composition, sensory, and nutritional value
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Sustainability,
2022 |
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[4]
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The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production
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Lejko, M Zbylut-Górska - Molecules,
2022 |
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[5]
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Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis
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2019 |
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[6]
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The development of semiochemical lures for rats Rattus spp. and the Australian brushtail possum Trichosurus vulpecula
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2017 |
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[7]
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Potential application of ultra-high pressure homogenization in the physico-chemical stabilization of tiger nuts' milk beverage
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Innovative Food Science & Emerging Technologies,
2016 |
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[1]
|
Effect of Ultra-High Pressure Homogenization (UHPH) and Conventional Thermal Pasteurization on the Volatile Composition of Tiger Nut Beverage
Foods,
2023
DOI:10.3390/foods12040683
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|
|
|
|
[2]
|
The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production
Molecules,
2022
DOI:10.3390/molecules27051516
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|
|
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[3]
|
A Comparative Analysis of Plant-Based Milk Alternatives Part 1: Composition, Sensory, and Nutritional Value
Sustainability,
2022
DOI:10.3390/su14137996
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|
|
|
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[4]
|
Determination of Volatile Compounds in Nut-Based Milk Alternative Beverages by HS-SPME Prior to GC-MS Analysis
Molecules,
2019
DOI:10.3390/molecules24173091
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