Discover open access scientific publications

Search, annotate, share and cite publications

Publications by João Luiz Andreotti Dagostin

Lactobionic Acid as a Potential Food Ingredient: Recent Studies and Applications

Journal of Food Science

English

Related publications

Biological Production of Lactobionic Acid for Food

Nippon Shokuhin Kagaku Kogaku Kaishi

English

Boysenberry as a Functional Food Ingredient

Journal for the Integrated Study of Dietary Habits

English

Whey Proteins: A Potential Ingredient for Food Industry- A Review

Asian Journal of Dairy and Food Research

English

Nutritional and Antioxidant Potential of Psidium Guajava as a Functional Ingredient

International Journal of Trend in Scientific Research and Development

English

Some Perspectives on the Use of Cheese as a Food Ingredient

Dairy Science and Technology

English

Evaluation of the Potential of Chicoric Acid as a Natural Food Antioxidant

Experimental and Therapeutic Medicine

Cancer Research

English

Oleogelation Using Pulse Protein-Stabilized Foams and Their Potential as a Baking Ingredient

Chemical Engineering

English

Pectin as a Functional Food Ingredient in the Composition of Marshmallow M.N.

Bulletin of the South Ural State University Series Food and Biotechnology

English

Artificial Placenta: Recent Advances and Potential Clinical Applications

Pediatric Pulmonology

Respiratory Medicine

English