Influence of baking time and formulation of part-baked wheat sourdough bread on the physical characteristics, sensory quality, glycaemic index and appetite sensationsFRONTIERS IN NUTRITIONIF5.12024-06-032OAAI
Egg white proteins/lignin-DAP intumescent multilayer nanocoating for flame retardant cotton fabricPROGRESS IN ORGANIC COATINGSIF7.32024-01-0111PRE
Inulinase immobilization on polyethylene glycol/polypyrrole multiwall carbon nanotubes producing a catalyst with enhanced thermal and operational stabilityENGINEERING IN LIFE SCIENCESIF32019-07-1510OAAI
Purification of bacterial inulinase in aqueous two-phase systemsENGINEERING IN LIFE SCIENCESIF32018-03-3010OAAI