Marc Pignitter

2 ta ish

University of Vienna

1. Effect of Hydrothermal Cooking Combined with High-Pressure Homogenization and Enzymatic Hydrolysis on the Solubility and Stability of Peanut Protein at Low pH

   Jiaxiao Li, Aimin Shi, Hongzhi Liu +5

   MaqolaOAOchiq kirish20222 iqtibos

   ABIABI:AkademIndex/2026.other.045817

2. Vegetable oils: Classification, quality analysis, nutritional value and lipidomics applications

   Xiang Fei, Caixia Ding, Miao Wang +8

   Sharh maqola20232 iqtibos

   ABIABI:AkademIndex/2026.other.045839