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International journal of molecular sciences, 22(21) (2021-11-14)
Despite more than a century of research on the hydration of biomolecules, the hydration of carbohydrates is insufficiently studied. An approach to studying dynamic hydration shells of carbohydrates in aqueous solutions based on terahertz time-domain spectroscopy assay is developed in
Journal of food science, 83(7), 1921-1932 (2018-06-16)
Blueberry pomace (BP) and cranberry pomace (CP) are good sources of dietary fiber and phenolics. This study aimed to develop berry fruit pomace (FP)-fortified specialty mustard with elevated bioactive compounds and ascertain consumer acceptance of a new product. Wet BP
Food science and technology international = Ciencia y tecnologia de los alimentos internacional, 23(1), 36-45 (2016-06-28)
The effect of a pasteurization treatment at 90 ± 2 ℃ for 35 s provided by continuous microwave under different doses (low power/long time and high power/short time) or conventional pasteurization on the quality of orange-colored smoothies and their changes throughout 45 days of
Plant cell walls are complex structures that offer structural and mechanical support to plant cells and are ultimately responsible for plant architecture and form. Pectins are a large group of complex polysaccharides of the plant cell wall that are made
Journal of inorganic biochemistry, 188, 102-112 (2018-05-29)
We have compared the anti-proliferative activity in vitro, of R2SnGala (1-3) [R = Me, n-Bu, Ph] and novel R3SnGala (4, 5) [R = Me, n-Bu] with D-(+)-Galacturonic acid [HGala; Galaq-, q = (2) and (1) for R2SnGala and R3SnGala, respectively] compounds, towards human tumor cell lines
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