GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans

Brewery wastewater treatment using anaerobic inverse fluidized bed reactors

Moisture and temperature evolution during food drying: effect of variable properties

Variation in bioactive compounds and antiradical activity of Moringa oleifera leaves: influence of climatic factors, tree age, and soil parameters

Relationship between fermentation index and other biochemical changes evaluated during the fermentation of Mexican cocoa (Theobroma cacao) beans

Optimization of brewer’s yeast spray drying process