| 1 |
Biological activity and development of functional foods fortified with okra (Abelmoschus esculentus)
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CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
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| 2 |
Selenium Nanoparticles (Se-NPs) Alleviates Salinity Damages and Improves Phytochemical Characteristics of Pineapple Mint (Mentha suaveolens Ehrh.)
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Plants-Basel
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| 3 |
Introducing Three New Fruit-Scented Mints to Farmlands: Insights on Drug Yield, Essential-Oil Quality, and Antioxidant Properties
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Antioxidants
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| 4 |
Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products
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Metabolites
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| 5 |
Exogenous Application of Proline and L-Cysteine Alleviates Internal Browning and Maintains Eating Quality of Cold Stored Flat ‘Maleki’ Peach Fruits
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Horticulturae
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| 6 |
Improving the Berry Quality and Antioxidant Potential of Flame Seedless Grapes by Foliar Application of Chitosan–Phenylalanine Nanocomposites (CS–Phe NCs)
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Nanomaterials
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| 7 |
Chitosan-Phenylalanine Nanoparticles (Cs-Phe Nps) Extend the Postharvest Life of Persimmon (Diospyros kaki) Fruits under Chilling Stress
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Coatings
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