2021Academic literature191 citationsDOI
The improving effects of cold plasma on multi-scale structure, physicochemical and digestive properties of dry heated red adzuki bean starch
Xiangzhen Ge, Huishan Shen, Chunyan Su +4
Food Chemistry
Food composition and properties
Health-Promoting Role of Lactiplantibacillus plantarum Isolated from Fermented Foods
Natalia García-González, Natalia Battista, Roberta Prete +1
Microorganisms
Probiotics and Fermented Foods
Fermentation processes have been used for centuries for food production and preservation. Besides the contribution of fermentation to food quality, recently, scientific interest in the beneficial...