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Characteristics of bioactive materials in edible Tenebrio molitor larvae
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Ye Hyun Lee, Hyun Ju Kim and Seong Ho Choi
Elif Dagdemir, Firat Yilmaz and Ali Adnan Hayaloglu
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Use of hydrogen peroxide to remove sulfur dioxide from over-sulfite dried apricots
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Chuang Pan, Shoichiro Ishizaki and Yuji Nagashima
Changes in anthocyanins and color of strawberry juice concentrates during storage
Ayse Navruz, Damla Oyku Halici, Elif Semerci, Nazan Gulmez, Betul Erkan Koc, Meltem Turkyilmaz and Mehmet Ozkan
Analysis of bisphenols migrating from food packaging materials using HPLC-MS/MS
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Investigation of microbial contamination levels in health functional food
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Performance analyses for evaporation process in ohmic heating assisted vacuum system
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Concentration of apple juice by vacuum microwave evaporator and in comparison to rotary evaporator
Hamza Bozkir and Taner Baysal
Hamza Bozkir and Taner Baysal
Sensors for micronutrient diagnostics in resource-limited settings: A systematic review
Anna W Waller, Shashank Gaur, Jennifer Lotton, and Juan E Andrade
Green extraction of phenolic compounds from food by-products and their biological activity
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In vivo immunostimulatory activity of chitosan oligosaccharides
Xingchen Zhai, Xin Yang and Jing Wang
Effects of electric field strength on characteristics of pineapple juice during ohmic heating
Hilal Ahmad Makroo, Juhi Saxena, Chuan Yu Wu, Navin K Rastogi and Brijesh Srivastava
Evaluation of total phenol, total flavonoid and ascorbic acid in Iranian commercial orange juice
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Biogenic amine production in Gat Kimchi, a Korean traditional fermented leaf mustard
Jae Hyung Mah, Jun Hee Lee, Young Hun Jin and Jae Hoan Lee
Pelin Onsekizoglu Bagci, H Ali Gulec and Ufuk Bagci
Adsorption and concentration of antioxidants from an industrial wine making by-product using PVPP
Christian Folch Cano, Pamela Gonzalez, M C Zuniga Lopez and M Isabel Moenne
Gustavo Gonzalez Neves, Maria Perez Serratosa, Guzman Favre and Diego Piccardo
Color and pigment composition of Uruguayan red wines made by different winemaking procedures
Gustavo Gonzalez Neves, Guzman Favre and Diego Piccardo
Possibility of Platycodon grandiflorum ethanol extract as cancer-preventing functional food
Su Hyun Hong and Yung Hyun Choi
Galina S Dicheva, Totyo I Kolev, Teodora S Angelova and Jivko A Krastanov
Influence of length of the suckling period on the quantity and cheese quality of sheep′s milk
Daniela N Miteva, Daniela S Yordanova, Teodora S Angelova, Georgi I Kalaydzhiev and Zhivko A Krastanov
Stability of encapsulated β-carotene during baking
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Cecibel Alava Pincay, Samuel Verdu, Raul Grau and J M Barat
Gulsum Balcik-Misir and Buket Busra Dagtekin
Leguminous flour of native Argentinean forest: their contribution to antioxidant defense
Silvina Generoso, Costa K, Rosas D, Lescano N and Macias S
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