Food science & nutrition

[1] Improvement of gluten-free bread and cake properties using natural hydrocolloids: A review.

[2] Antimicrobial activities of green synthesized gums-stabilized nanoparticles loaded with flavonoids.

[3] Technological properties of xanthan gums obtained from waste bread using as a carbon source and performance in pudding as model food

[4] effect of three commercially available chewing gums on salivary flow rate and ph in caries-active and caries-free children: an in vivo study

[5] rheological and quality characteristics of taftoon bread as affected by salep and persian gums

[6] antiplaque efficacy of tooth and gums tonic, hiora-ga gel, and spirogyl gum paint in comparison with chlorhexidine m gel: a double-blind randomized control trial

[7] resins and gums in historical iatrosophia texts from cyprus - a botanical and medico-pharmacological approach