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| Polyphenolic fractions improve the oxidative stability of microencapsulated linseed oil | | European journal of lipid science and technology |
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| Flavonoid microparticles by spray-drying: Influence of enhancers of the dissolution rate on properties and stability | | Journal of food engineering |
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| Study on the spray-drying encapsulation of lutein in the porous starch and gelatin mixture | | European food research and technology |
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| Stable Molluscicide Formulation of an Aqueous Extract of Euphorbia myrsinites | | Phytotherapy research |
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| Microwave-assisted extraction of phenolic compounds from wine lees and spray-drying of the extract | | Food chemistry |
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| Black currant polyphenols: Their storage stability and microencapsulation | | Industrial crops and products |
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| Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts | | Food chemistry |
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| Effect of the matrix system in the delivery and in vitro bioactivity of microencapsulated Oregano essential oil | | Journal of food engineering |
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| Production of caffeinated and decaffeinated green tea catechin powders from underutilised old tea leaves | | Journal of food engineering |
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| Ascorbic acid and anthocyanin retention during spray drying of acerola pomace extract | | Journal of food processing and preservation |
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| The influence of drying methods on the stabilization of fish oil microcapsules: Comparison of spray granulation, spray drying, and freeze drying | | Journal of food engineering |
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| Optimization of emulsification and microencapsulation of evening primrose oil and its oxidative stability during storage by response surface methodology | | Journal of food quality |
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| Inulin potential for encapsulation and controlled delivery of Oregano essential oil | | Food hydrocolloids |
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| Influence of different pectins on powder characteristics of microencapsulated anthocyanins and their impact on drug retention of shellac coated granulate | | Journal of food engineering |
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| Characterisation of Aronia powders obtained by different drying processes | | Food chemistry |
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| Fermentation and quality of yellow pigments from golden brown rice solid culture by a selected Monascus mutant | | Applied microbiology and biotechnology |
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| Properties of oregano (Origanum vulgare L.), citronella (Cymbopogon nardus G.) and marjoram (Majorana hortensis L.) flavors encapsulated into milk protein-based matrices | | Food research international |
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| Microencapsulation of anthocyanin pigments of black carrot (Daucus carota L.) by spray drier | | Journal of food engineering |
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| Flavor Retention of Peppermint (Mentha piperita L.) Essential Oil Spray-Dried in Modified Starches during Encapsulation and Storage | | Journal of agricultural and food chemistry |
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| DSC thermo-oxidative stability of red chili oleoresin microencapsulated in blended biopolymers matrices | | Journal of food engineering |
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| Process development of Gac powder by using different enzymes and drying techniques | | Journal of food engineering |
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| Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae Mart.) powder produced by spray drying | | Journal of food engineering |
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| Characterization of Steam Volatiles in the Essential Oil of Black Currant Buds and the Antioxidant Properties of Different Bud Extracts | | Journal of agricultural and food chemistry |
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| Production of a red-purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems | | Journal of food engineering |
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