Results
1 -
3 of
3
(Click
here to explore results)
- Effect of formulations and fermentation processes on volatile organic compounds and prebiotic potential of gluten-free bread fortified by spirulina (Arthrospira platensis). Flavia Casciano, Lorenzo Nissen, Andrea Gianotti
, Food Funct.
, 2021
, 12
, 10226
- Carbon dioxide-promoted palladium-catalyzed dehydration of primary allylic alcohols: access to substituted 1,3-dienes. Yan-Kai Huang, Wen-Zhen Zhang, Ke Zhang, Wen-Le Wang, Xiao-Bing Lu
, Org. Chem. Front.
, 2021
, 8
, 941
- Lachancea fermentati FST 5.1: an alternative to baker's yeast to produce low FODMAP whole wheat bread. Lilit Ispiryan, MaĆgorzata Borowska, Aylin W. Sahin, Emanuele Zannini, Aidan Coffey, Elke K. Arendt
, Food Funct.
, 2021
, 12
, 11262