Structural characterization of pectin obtained by different purification methods von Muhidinov, Zayniddin K., Ikromi, Khurshed I., Jonmurodov, Abduvali S., Nasriddinov, Abubakr S., Usmanova, Surayo R., Bobokalonov, Jamshed T., Strahan, Gary D., Liu, LinShu

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Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese von Kačániová, Miroslava, Joanidis, Patrícia, Lakatošová, Jana, Kunová, Simona, Benešová, Lucia, Ikromi, Khurshed, Akhmedov, Farkhod, Boboev, Khayyol, Gulmahmad, Mirzozoda, Niyatbekzoda, Fariza, Toshkhodjaev, Nasimjon, Bobokalonov, Farkhod, Kamolov, Nasimdzhon, Čmiková, Natália

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Macromolecular composition of inulins of various origin in concentrated solution von Ashurov, A. I., Sherova, Z. U., Nasriddinov, A. S., Usmanova, S. R., Ikromi, K. I., Muhidinov, Z. K.

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Pectin: New science and forthcoming applications of the most valued hydrocolloid von Ciriminna, Rosaria, Fidalgo, Alexandra, Scurria, Antonino, Ilharco, Laura M., Pagliaro, Mario

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Cavitation as a zero-waste circular economy process to convert citrus processing waste into biopolymers in high demand von Ciriminna, Rosaria, Angellotti, Giuseppe, Li Petri, Giovanna, Meneguzzo, Francesco, Riccucci, Cristina, Carlo, Gabriella Di, Pagliaro, Mario

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