Applied Food Research

2 ta ish

Jurnal · 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

   MaqolaOAOchiq kirishEnzyme Catalysis and ImmobilizationApplied Food Research20250 iqtibos

   ABIABI:AkademIndex/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

   MaqolaOAOchiq kirishMicrobial Metabolites in Food BiotechnologyApplied Food Research20260 iqtibos

   ABIABI:AkademIndex/2026.article.003563