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SUSTAINABLE EXPLOITATION OF INTEGRAL FORAGE PALM FLOUR OBTAINED BY MICROWAVE DEHYDRATION ON WHOLE MAIZE FLOUR EXTRUDED SNACKS
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OPTIMIZATION OF EXTRACTING SOLUTION OF TOTAL SOLUBLE PHENOLIC COMPOUNDS FROM RYEGRASS USING WHITE TECHNOLOGY ASSISTED BY LOW-FREQUENCY ULTRASOUND
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DETERMINATION OF MINIMUM INHIBITORY CONCENTRATION (MIC) AND MINIMUM BACTERICIDAL CONCENTRATION (MBC) OF CLOVE ESSENTIAL OIL AGAINST Staphylococcus aureus AND Pseudomonas sp.
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OHMIC HEATING PROVIDES NEW INSIGHTS INTO THE PRE-GELATINIZATION OF WHOLE FABA BEAN FLOUR: FOOD GELS COMPATIBLE WITH THE IDDSI
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INTEGRATED GREEN TECHNOLOGIES AND MULTICRITERIA EVALUATION FOR ECOSCALE EXTRACTION OF PHENOLIC AND ANTIOXIDANT COMPOUNDS FROM Coffea arabica HUSK
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