1) Food Chemistry
The loss and fate of BaA, Chr, BbF, and BaP (PAH4) tracked by stable isotope during frying
J. Liu, M. Shen, X. Liu, L. Liang, Y. Wu, J. Zhang, X. Xu and G. Liu, Food Chem., 2022, 374, 131769.
- DOI:
http://dx.doi.org/10.1016/j.foodchem.2021.131769
Modelling Mixed Microbial Culture Polyhydroxyalkanoate Accumulation Bioprocess towards Novel Methods for Polymer Production Using Dilute Volatile Fatty Acid Rich Feedstocks
A. Werker, L. Lorini, M. Villano, F. Valentino and M. Majone, Bioengineering, 2022, 9, 125.
- DOI:
http://dx.doi.org/10.3390/bioengineering9030125
Candelilla wax-based oleogels versus palm oil: evaluation of physical properties of innovative and conventional lipids using optical techniques
I. Szymańska, A. Żbikowska and S. Onacik-Gür, J. Sci. Food Agric., 2022, 102, 2309–2320.
- DOI:
http://dx.doi.org/10.1002/jsfa.11569