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Publications in Food Science
The Bioavailability, Transport, and Bioactivity of Dietary Flavonoids: A Review From a Historical Perspective
Comprehensive Reviews in Food Science and Food Safety
Food Science
Extending in Vitro Digestion Models to Specific Human Populations: Perspectives, Practical Tools and Bio-Relevant Information
Trends in Food Science and Technology
Biotechnology
Food Science
Progress in Microencapsulation of Probiotics: A Review
Comprehensive Reviews in Food Science and Food Safety
Food Science
Influence of Pectin Structural Properties on Interactions With Divalent Cations and Its Associated Functionalities
Comprehensive Reviews in Food Science and Food Safety
Food Science
Effects of High Hydrostatic Pressure Processing on Hen Egg Compounds and Egg Products
Comprehensive Reviews in Food Science and Food Safety
Food Science
Bisphenol A: Food Exposure and Impact on Human Health
Comprehensive Reviews in Food Science and Food Safety
Food Science
Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms
Comprehensive Reviews in Food Science and Food Safety
Food Science
Cultivated Ancient Wheats (Triticum Spp.): A Potential Source of Health-Beneficial Food Products
Comprehensive Reviews in Food Science and Food Safety
Food Science
Oxidation During Digestion of Meat: Interactions With the Diet andHelicobacter pyloriGastritis, and Implications on Human Health
Comprehensive Reviews in Food Science and Food Safety
Food Science
Fresh-Cut Onion: A Review on Processing, Health Benefits, and Shelf-Life
Comprehensive Reviews in Food Science and Food Safety
Food Science
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