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food additive
9
"Effect of xantham gum, steviosides, clove, and cinnamon essential oils on the sensory and microbiological quality of a low sugar tomato jam" (2016) Gliemmo, M.F.;Montagnani, M.A.;Schelegueda, L.I. (...)Campos, C.A. Food Science and Technology International. 22(2):122-131
"Degradation of β-carotene in amorphous polymer matrices. Effect of water sorption properties and physical state" (2011) Ramoneda, X.A.; Ponce-Cevallos, P.A.; Buera, M.D.P.; Elizalde, B.E. Journal of the Science of Food and Agriculture. 91(14):2587-2593
"Isolation of pectin-enriched products from red beet (Beta vulgaris L. var. conditiva) wastes: Composition and functional properties" (2011) Fissore, E.N.;Ponce, N.M.A.;Matkovic, L. (...)Gerschenson, L.N. Food Science and Technology International. 17(6):517-527
"Phase solubility studies and stability of cholesterol/β-cyclodextrin inclusion complexes" (2011) dos Santos, C.; Buera, M.P.; Mazzobre, M.F. Journal of the Science of Food and Agriculture. 91(14):2551-2557
"World Health Organization - Technical Report Series: Introduction" (2010) Alexander, J.;Baines, J.;Bolger, M. (...)Walker, R. World Health Organization - Technical Report Series(959):1-105
"Enzyme-catalyzed preparation of novel fatty acid derivatives of pyridoxine with surfactant activity" (2002) Baldessari, A.; Mangone, C.P. Biocatalysis and Biotransformation. 20(4):275-279
"Effect of potassium sorbate and pH on the survival of Staphylococcus aureus in saturated sugar solutions." (1993) Chirife, J.; Herszage, L.; Joseph, A.; Kohn, E.S. Revista Argentina de microbiología. 25(2):80-87
"Lipid-linked intermediates in the biosynthesis of xanthan gum" (1981) Ielpi, L.; Couso, R.; Dankert, M. FEBS Letters. 130(2):253-256