Applied Food Research

Работ: 2

Журнал · ISSN 2772-5022

1. Green synthesis of high-value fatty acid homologues from food-derived precursors: A sustainable approach to nervonic acid production

   Shutao Sun, X.D. Xue, Yan-ao Wang +9

   СтатьяEnzyme Catalysis and ImmobilizationApplied Food Research2025Цитирований: 0

   ABIABI:AkademIndex/openalex/2025.article.009193

2. Jerusalem artichoke extract as a functional ingredient in margarine: physicochemical properties, stability, microbiological, and toxicological assessment

   Shakhnozakhon Salijonova, Sarvar Khodjaev, Akbarali Ruzibayev +5

   СтатьяMicrobial Metabolites in Food BiotechnologyApplied Food Research2026Цитирований: 0

   ABIABI:AkademIndex/openalex/2026.article.003563