In Silico 3D/4D QSAR Prediction of 5-O-Caffeoylquinic Acid, Cyanidin-3-O-Galactoside Chloride and L-Epicatechin Anti-Inflammatory Activity, Cytotoxicity and Metabolism by Yoana Kiselova-Kaneva, Irina Potoroko, Diana Ivanova

Get full text

The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread by Natalia Naumenko, Irina Potoroko, Irina Kalinina, Rinat Fatkullin, Eva Ivanisova

Get full text

The Effect of Ultrasonic Water Treatment on the Change in the Microstructure of Wheat Grain, Dough, and Wheat Flour Bread by Natalia Naumenko, Irina Potoroko, Irina Kalinina, Ekaterina Naumenko, Eva Ivanisova

Get full text

Explaining Consumer Intentions for Foods with Antioxidant Properties: Predictors of Choice and Purchase Barriers by Rinat Fatkullin, Natalya Naumenko, Natalia Popova, Alena Ruskina, Irina Kalinina, Irina Potoroko

Get full text

Ultrasound-Assisted Stable Curcumin Nanoemulsion and Its Application in Bakery Product by Uday Bagale, Ammar Kadi, Artem Malinin, Irina Potoroko, Shirish Sonawane, Shital Potdar

Get full text

Plant metabolites and functional foods in metastatic breast cancer: a supportive strategy for management by Pritya Jha, Varisha Anjum, Ahmed Adnan AL.-Khafagi, Sweta Joshi, Ammar Kadi, Areefa Anjum, Kamran Javed Naquvi, Irina Potoroko

Get full text