Людмила Надточий

Часть публикаций из профиля, по году от новых к старым. Это не полный список последних работ автора; работы без года — в конце.

• A Human Oral Bacterial β-Glucosidase Involved in Aroma Release from Glycosides2026
• Chitosan-Coated Liposomes of Chia Seed (Salvia hispanica L.) Phenolic Extract: Maximising Bioaccessibility and Shelf-Life Stability in Functional Yoghurt2025
• The Ability of Basic and Glycosylated Proline-Rich Proteins to Protect Oral Enzymes from Polyphenol Inhibition2025
• Molecular Mechanism of Microgravity-Induced Intestinal Flora Dysbiosis on the Abnormalities of Liver and Brain Metabolism2025
• ASSESSMENT OF QUALITY AND SAFETY OF CAMEL MILK AND ITS PROCESSED PRODUCTS2025
• Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing2023 · аннотациясвернуть

  Aroma is among of the most important criteria that indicate the quality of food and beverage products. Aroma compounds can be found as free molecules or glycosides. Notably, a significant portion of aroma precursors…

• Probiotics viability in frozen food products2022
• Encapsulation of bioactive compounds extracted from date palm seeds (Phoenix dactylifera L.) and their use in functional food2022 · аннотациясвернуть

  Liposomes have been used as a novel phytoconstituent delivery system to encapsulate lyophilized palm seed phenolic extract (PSPE) and incorporate it into yogurt as a food model to enhance the bioavailability of PSPE.…