Recent advancements in baking technologies to mitigate formation of toxic compounds: A review
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Rapid detection of adulteration in desiccated coconut powder: vis-NIR spectroscopy and chemometric approach.
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Ice-cream as a model system to evaluate the food colorant functionality of red beet extract emulsion.
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Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation
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Ozone Applications in Milk and Meat Industry
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Organocatalytic Esterification of Polysaccharides for Food Applications: A Review
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Onion (Allium cepa L.) peels: A review on bioactive compounds and biomedical activities
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Methylglyoxal induces ambience for cancer promotion in HepG2 cells via Warburg effect and promotes glycation.
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Insights into the composition, structure-function relationship, and molecular organization of surfactants from spent coffee grounds.
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In Vitro and In Vivo Studies Reveal the Beneficial Effects of Chlorogenic Acid against ER Stress Mediated Er-phagy and Associated Apoptosis in the Heart of Diabetic Rat
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