Transcriptomic signatures of subcutaneous adipose tissue in patients with diabetes and coronary artery disease: a pilot study by Ilias P. Doulamis, Bernard Pan, Aspasia Tzani, Jorge Plutzky, G. William Wong, Ahmet Kilic, Risa M. Wolf

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Quality improvement of plant-based white chocolate enriched with encapsulated blueberry juice by Rossi Indiarto, Natallina Wiranto Putri, Fetriyuna Fetriyuna, Edy Subroto, Arif Nanda Irawan, Dimas Rahadian Aji Muhammad, Mohd Nizam Lani

“…The quality attributes evaluated included color, texture, polymorphism, particle size distribution, melting point, microstructure, protein content, fat content, phenolic content, flavonoid content, antioxidant activity, and sensory characteristics. …”
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