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Application of Cellulosic Nanofibers in Food Science Using Electrospinning and Its Potential Risk
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Cell membrane stability and biochemical response of seven wheat cultivars under salinity stress
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10.1007/s40415-014-0123-9 |
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Nanoencapsulation of food ingredients using carbohydrate based delivery systems
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Novel Caffeic Acid Nanocarrier Production Characterization and Release Modeling
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Cellular Automata Modeling of Hesperetin Release Phenomenon from Lipid Nanocarriers
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Novel hesperetin loaded nanocarriers for food fortification Production and characterization
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Pseudo-cereals as a functional ingredient effects on bread nutritional and physiological properties- Review
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Hesperetin loaded solid lipid nanoparticles and nanostructure lipid carriers for food fortification Preparation characterization and modeling
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Preparation of Carvedilol Nanoparticles by Emulsification Method and Optimization of Drug Release Surface Response Design versus Genetic Algorithm
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Effect of Different Processing Parameters on Quality Factors and Image Texture Features of Bread
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Nanoencapsulation of food ingredients using lipid based delivery systems
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Application of Image Analysis and Artificial Neural Network to Predict Mass Transfer Kinetics and Color Changes of Osmotically Dehydrated Kiwifruit
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Effect of Osmotic Dehydration and Air Drying on Physicochemical Properties of Dried Kiwifruit and Modeling of Dehydration Process Using Neural Network and Genetic Algorithm
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Prediction of moisture content in pre-osmosed and ultrasounded dried banana using genetic algorithm and neural network
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Genetic Algorithm Artificial Neural Network Modeling of Moisture and Oil Content of Pretreated Fried Mushroom
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Application of Fractal Theory for Prediction of Shrinkage of Dried Kiwifruit Using Artificial Neural Network and Genetic Algorithm
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Moisture-dependent physical properties of grape (Vitis vinifera L.) seed
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