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Meat alternatives: an integrative comparison

Cor van der Weele , Peter Feindt , Atze Jan van der Goot , Barbara van Mierlo , Martinus van Boekel - Trends in Food Science and Technology, 2019

Peter H. Feindt Barbara van Mierlo 56
Hui Hong(洪惠) 48
Extraction of bioactive compounds from plant materials using combination of various novel methods: A review

Avinash Kumar Jha , Nandan Sit , Nandan Sit - Trends in Food Science \& Technology, 2022

Nandan Sit 286
Sandra R. S. Ferreira 39
Kashika Arora Andrea Polo Raffaella Di Cagno Carlo Giuseppe Rizzello 4
Tome Eftimov Gorjan Popovski 13
Pulses for bread fortification: A necessity or a choice?

Fatma Boukid , Emanuele Zannini , Eleonora Carini , Elena Vittadini - Trends in Food Science and Technology, 2019

Fatma Boukid Emanuele Zannini Eleonora Carini 42
Isabel C.F.R. Ferreira 24
Prem Prakash Srivastav 183
Seema Patel Hafiz Ansar Rasul Suleria Abdur Rauf 36
Dr. Saikat Sen Dr. RAJA CHAKRABORTY Pratap Kalita 10
Federica Blando 22
Eggshell calcium: a cheap alternative to expensive supplements

Marium Waheed , Masood Sadiq Butt , Aamir Shehzad , Noranizan Mohd Adzahan , Muhammad Asim Shabbir , Hafiz Ansar Rasul Suleria , Rana Muhammad Aadil - Trends in Food Science and Technology, 2019

Noranizan Mohd Adzahan Hafiz Ansar Rasul Suleria Rana Muhammad Aadil 18
Gulay Ozkan Iolanda De Marco Jianbo Xiao Esra Capanoglu 127
faramarz khodaiyan 106
Miona Belović, PhD Diego A Moreno, Ph.D.  (ORCID:0000-0002-6547-8764) Cristina Garcia-Viguera 63
Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil.

Marjana Radünz , Maria Luiza Martins da Trindade , Taiane Mota Camargo , André Luiz Radünz , Caroline Dellinghausen Borges , Eliezer Avila Gandra , Elizabete Helbig - Food Chemistry, 2019

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Shen Mingyue 47
Jayachandran Muthukumaran Baojun Xu 39
Morteza Soleimani Aghdam Yavar Sharafi Boukaga Farmani farhang razavi 64