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“... ozonation process on the bran phenolic compound content and on the antioxidant capacity. The DON degradation...”
Ozone technology as an alternative for reducing mycotoxin contamination in wheat products
Tese
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“... and antioxidant capacity (DPPH and ABTS). Such behaviors reflected in the cookie formulations. Eight...”
Use of fruit processing by-products for the development of cookies: physicochemical, nutritional, technological and sensory aspects
Tese