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Graphene quantum dots as singlet oxygen producer or radical quencher The matter of functionalization with urea/thiourea
(Elsevier, Amsterdam, 2020)
Due to their low cost and possible green synthesis, high stability and resistance to photobleaching, graphene quantum dots (GQDs) can be considered as one of the class of carbon nanomaterials which may have great potential ...
Bioactivity and Sensory Properties of Probiotic Yogurt Fortified with Apple Pomace Flour
(MDPI, BASEL, 2020)
To meet the demand for new functional foods in line with the trend of sustainable development, a novel probiotic yogurt fortified with 1%, 3%, and 5% apple pomace flour (APF) added immediately after inoculation with ...
Protein composition and textural properties of inulin-enriched tofu produced by hydrothermal process
(Elsevier, Amsterdam, 2020)
Tofu protein composition changes induced by a pilot plant processing method involving hydrothermal cooking, commercial rennet as coagulant and inulin as functional ingredient were assessed. Glycoproteins (gamma-, ...