Early View

 

Royal jelly: chemical composition, health benefits and food applications: A review

Ivelina Peykova-Shapkova, Mihaela Ivanova, Yulian Tumbarski

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New beer type produced by using bioactive compound - rich materials as an alternatives of hops

Saeid Chobdar Rahim, Hatice Kalkan Yıldırım

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Effect of pasteurization process and fermentation time on physico-chemical properties, antioxidant capacity and total phenolic content of tempeh-based soy sauce

Felix Widodo, Diana Lo

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Application of artificial intelligence in the food industry

Mariya Zhekova

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Adsorption and removal of Acid orange 7 using industrial essential oil solid by-products of melissa (Melissa officinalis) and yarrow (Achillea millefolium)

Ivanka Hambarliyska, Dimitrios Manousakis, Gergana Marovska, Adelina Bylianova, Anton Slavov

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