New dimensions in dining: A review of the gastronomic evolution of 3D printed foods from 2013 to 2024 and beyondINTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCEIF3.62024-12-011OAAI
Proximate composition and anti-nutritional factors of fava-bean (Vicia faba), green-pea and yellow-pea (Pisum sativum) flourJOURNAL OF FOOD COMPOSITION AND ANALYSISIF4.62019-09-01138PREAI
Dough properties and baking characteristics of white bread, as affected by addition of raw, germinated and toasted pea flour白面包的面团特性和烘焙特性,受生,发芽和烤豌豆面粉的影响INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESIF6.82019-08-0191PREAI
Effect of olive mill wastewater phenolic extract, whey protein isolate and xanthan gum on the behaviour of olive O/W emulsions using response surface methodologyFOOD HYDROCOLLOIDSIF12.42016-12-0139PREAI
Physical and oxidative stability of functional olive oil-in-water emulsions formulated using olive mill wastewater biophenols and whey proteinsFOOD & FUNCTIONIF5.42016-01-0128PREAI
Sensory and chemical interactions of food pairings (basmati rice, bacon and extra virgin olive oil) with bananaFOOD RESEARCH INTERNATIONALIF82013-11-0116PRE