Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Effect of Interaction Phenolic Compounds with Milk Proteins on Cell Line"
written by Nayra Shaker Mehanna, Zakaria Mohamed Rezk Hassan, Hala Mohamed Faker El-Din, Ali Abd-Elaziz Ali, Ryszard Amarowicz, Tamer Mohammed El-Messery,
published by Food and Nutrition Sciences, Vol.5 No.22, 2014
has been cited by the following article(s):
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[22] Adding functionality to milk-based protein: Preparation, and physico-chemical characterization of β-lactoglobulin-phenolic conjugates
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[23] Nutritional and Functional Properties of Extruded Cassava‐Soy Composite with Grape Pomace
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[24] Green Synthesis of Ag Nanoparticles Using Grape Stalk Waste Extract for the Modification of Screen-Printed Electrodes
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[26] Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
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[27] Molecular interactions of milk protein with phenolic components in oat‐based liquid formulations following UHT treatment and prolonged storage
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[28] Handling and managing bleeding wounds using tissue adhesive hydrogel: a comparative assessment on two different hydrogels
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[29] ENCAPSULATION OF ANTIOXIDANT PHENOLIC COMPOUNDS EXTRACTED FROM SPENT COFFEE GROUNDS BY FREEZE-DRYING AND SPRAY …
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