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  1. 1
    Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients
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  2. 2
    Study of the Electrooxidation of a Zinc Concentrate
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  3. 3
    Comparison of Physicochemical, Functional and Nutritional Properties between Proteins of Soybean and a Novel Mixture of Soybean-Maize
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  4. 4
    Importance of Downstream Processing of Natural Astaxanthin for Pharmaceutical Application
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  5. 5
    Methods for the Modification and Evaluation of Cereal Proteins for the Substitution of Wheat Gluten in Dough Systems
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  6. 6
    Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates
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  7. 7
    Legumes Protease Inhibitors as Biopesticides and Their Defense Mechanisms against Biotic Factors
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  8. 8
    Selenium in Germinated Chickpea (<i>Cicer arietinum</i> L.) Increases the Stability of Its Oil Fraction
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  9. 9
    Effect of Ultrasound Application on Protein Yield and Fate of Alkaloids during Lupin Alkaline Extraction Process
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  10. 10
    Nutritional content of edible grasshopper (Sphenarium purpurascens) fed on alfalfa (Medicago sativa) and maize (Zea mays)
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