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articles

Original Research

Published on 30 May 2022

Whey as Food-Grade Culture Medium on an Industrial Scale That Protects Probiotics During In Vitro Digestion

in Food Characterization

Katherine Bauer Estrada
Miguel Caldas Abril
Valentina Bonilla Bravo
Monica Ruiz
María Ximena Quintanilla-Carvajal

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.894761

6,262 views
2 citations

Review

Published on 19 May 2022

The Presence of Flavonoids in Some Products and Fruits of the Genus Eugenia: An Integrative Review

in Food Characterization

Laiza Andrade Nogueira
Yuri Gomes Figueiredo
Ana Luiza Coeli Cruz Ramos
Vinícius Tadeu da Veiga Correia
Bruna Vieira Nunes
Lucas Victor Ribeiro
Ariele Oliveira Franco
Ricardo Boavida Ferreira
Isabel Sousa
Joana Mota

Frontiers in Food Science and Technology

doi 10.3389/frfst.2022.899492

4,391 views
7 citations