Functional Innovation in Bakery Products: Nutritional Reformulation and Ingredient Valorization for Healthier Snacking
Author : Maria D Elia
Pages : 6
From Waste to Worth: Green Extraction and Circular Valorization of Artichoke By-products for Functional Ingredients and Biopolymer Applications
Author : Luca Rastrelli
Pages : 7
Microbial Fermentation for Value-Added Production of Rhubarb Anthraquinones and Derived Potential in Parkinson's Disease Treatment
Author : Tzu-Kuan Lien, Bor-Yann Chen, Po-Wei Tsai, Cheng-Yang Hsieh, Chung-Chuan Hsueh
Pages : 20
Feasibility Study of Electrochemical Processing for Value-Added Production of Traditional Chinese Medicine
Author : Bor-Yann Chen, Shi-Zhen Hong, Po-Wei Tsai, Cheng-Yang Hsieh, Chung-Chuan Hsueh
Pages : 19
Electrochemical and Neuroprotective Evaluation of Anthocyanin-Rich Extracts: Toward Functional Dietary Agents for Parkinson’s Disease
Author : Wei-Zhun Lu, Bor-Yann Chen, Po-Wei Tsai, Cheng-Yang Hsieh, Chung-Chuan Hsueh
Pages : 17
Production, purification and characterization of thermostable xylanase from thermophilic Bacillus licheniformis 3CA
Author : Fatma Matpan Bekler
Pages : 21
