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Powder Technology, ISSN 0032-5910, 04/2019, Volume 347, pp. 179 - 185
The protection and stability of flavours is the great importance in the food industry in order to produce high-quality products. For this reason, the main goal... 
Spray drying | Freeze drying | Microencapsulation | Stability | Strawberry flavour | Fluid bed | ENGINEERING, CHEMICAL | ENCAPSULATION | PROTEINS | GUM | LIMONENE | Desiccants | Yogurt | Flavor | Powder | Strawberries | Moisture content | Microphotographs | Food industry | Water content | Flavors | Volatile compounds | Food processing industry | Drying agents | Microphotography | Drying
Journal Article
Powder Technology, ISSN 0032-5910, 10/2018, Volume 338, pp. 591 - 598
Microencapsulation, increasingly considered a good alternative for retaining flavours and protecting them from degradation, is destined to have a great impact... 
Spray drying | Cyclodextrins | Microencapsulation | Maltodextrins | Modified starch | Gums | MALTODEXTRIN | RETENTION | STABILITY | CARRIERS | PHYSICOCHEMICAL PROPERTIES | ENGINEERING, CHEMICAL | OIL | FOOD FLAVORS | EFFICIENCY | EXTRACT | WATER | Dextrins | Mass spectrometry | Analysis | Alcohols
Journal Article
RSC Advances, 05/2016, Volume 6, Issue 55, pp. 49567 - 49577
Inclusion complex formation of hydroxypropyl- gamma -cyclodextrin with benzoic, nicotinic and isomeric aminobenzoic acids in water was studied by calorimetry,... 
Binding | Stoichiometry | Molecular structure | Computer simulation | Ionization | Calorimetry | Inclusion complexes | Modelling
Journal Article
Nature, ISSN 0028-0836, 12/2016, Volume 540, Issue 7631, pp. 144 - 149
Journal Article
Cell, ISSN 0092-8674, 12/2016, Volume 167, Issue 7, pp. 1719 - 1733.e12
Journal Article
Cell, ISSN 0092-8674, 01/2017, Volume 168, Issue 3, pp. 473 - 486.e15
Journal Article
Journal Article
Journal of Food Biochemistry, ISSN 0145-8884, 08/2016, Volume 40, Issue 4, pp. 480 - 489
Soluble and membrane‐bound peroxidases (POD) were extracted from white cabbage. Optimum activity was obtained at pH 4.0 for both enzymes. The KM and Vm values... 
INACTIVATION | FRUIT | GRAPE | LATENT POLYPHENOL OXIDASE | BIOCHEMISTRY & MOLECULAR BIOLOGY | FOOD SCIENCE & TECHNOLOGY | CANCER-RISK | HYDROGEN-PEROXIDE | CYCLODEXTRINS | VEGETABLES | PARTIAL-PURIFICATION | EXPRESSION | Thermal properties | Enzymes | Cyclodextrins | Dextrins | Activation energy | Analysis
Journal Article
Journal of Plant Nutrition, ISSN 0190-4167, 01/2013, Volume 36, Issue 8, pp. 1247 - 1257
Total yield, physical, and phytochemical characterization of three yellow and five red-colored sweet pepper genotypes were analyzed under fully controlled... 
peroxidase activity | color | soilless | yield | protein | Capsicum annuum L | phenolics | GREENHOUSE | REGENERATION | PARAMETERS | PLANT SCIENCES | PEROXIDASE-ACTIVITY | PURIFICATION | PLANTS | CAPSICUM-ANNUUM | THERMAL INACTIVATION | TOMATO | Proteins | Enzymes | Food quality
Journal Article
Nature, ISSN 0028-0836, 2018, Volume 561, Issue 7722, pp. 243 - 270
Journal Article