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Clean-label techno-functional ingredients for baking products - a review.
Crit Rev Food Sci Nutr. 2023;63(25):7461-7476. doi: 10.1080/10408398.2022.2046541. Epub 2022 Mar 8.
Crit Rev Food Sci Nutr. 2023.
PMID: 35258383
Post-sprouting thermal treatment of green barley malt to produce functional clean-label ingredients: Impact on fermentation, bread-making properties and bread quality.
Polachini TC, Norwood EA, Le-Bail P, Le-Bail A.
Polachini TC, et al.
Food Res Int. 2023 May;167:112696. doi: 10.1016/j.foodres.2023.112696. Epub 2023 Mar 20.
Food Res Int. 2023.
PMID: 37087264
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Ultrasound-assisted acid hydrolysis of cassava (Manihot esculenta) bagasse: Kinetics, acoustic field and structural effects.
Polachini TC, Hernando I, Mulet A, Telis-Romero J, Cárcel JA.
Polachini TC, et al.
Ultrason Sonochem. 2021 Jan;70:105318. doi: 10.1016/j.ultsonch.2020.105318. Epub 2020 Aug 31.
Ultrason Sonochem. 2021.
PMID: 32890987
Free PMC article.
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Comparative study of ultrasound application versus mechanical agitation on pork belly brining for bacon production.
Ribeiro-Sanches MA, Martins MJN, Borges-Machado AL, de Almeida MJ, Fonseca BG, Polachini TC, Telis-Romero J.
Ribeiro-Sanches MA, et al. Among authors: polachini tc.
Meat Sci. 2024 Jun;212:109463. doi: 10.1016/j.meatsci.2024.109463. Epub 2024 Feb 21.
Meat Sci. 2024.
PMID: 38401357
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