[HTML][HTML] Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification
HSO Darko, L Ismaiel, B Fanesi, D Pacetti, P Lucci - Foods, 2024 - pmc.ncbi.nlm.nih.gov
Along the food production chain of animal, fish, and vegetable products, a huge amount of
by-products are generated every year. Major nutritional, financial, and environmental …
by-products are generated every year. Major nutritional, financial, and environmental …
[HTML][HTML] A Study on the Regioselective Acetylation of Flavonoid Aglycons Catalyzed by Immobilized Lipases
A Papanikolaou, AV Chatzikonstantinou, R Fotiadou… - Biomolecules, 2024 - mdpi.com
This study aimed to explore the capacity of immobilized lipases on the acetylation of six
aglycon flavonoids, namely myricetin, quercetin, luteolin, naringenin, fisetin and morin. For …
aglycon flavonoids, namely myricetin, quercetin, luteolin, naringenin, fisetin and morin. For …