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Evaluation of the physical, antioxidant, and organoleptic properties of biscuits fortified with edible flower powders.
- Published in:
- Food Science & Nutrition, 2024, v. 12, n. 5, p. 3265, doi. 10.1002/fsn3.3993
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- Article
Wild Blackberry Fruit (Rubus fruticosus L.) as Potential Functional Ingredient in Food: Ultrasound-Assisted Extraction Optimization, Ripening Period Evaluation, Application in Muffin, and Consumer Acceptance.
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- Foods, 2024, v. 13, n. 5, p. 666, doi. 10.3390/foods13050666
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- Article
Optimization and validation of HPLC–DAD method for simultaneous analysis of sweeteners, preservatives, and caffeine in sugar-free beverages.
- Published in:
- European Food Research & Technology, 2023, v. 249, n. 11, p. 2797, doi. 10.1007/s00217-023-04328-4
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- Article
Examining the Naringin Content and Sensory Characteristics of Functional Chocolate Fortified with Grapefruit Peel Extract.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 3, p. 533, doi. 10.1007/s11130-023-01091-5
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- Article
Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview.
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- European Food Research & Technology, 2022, v. 248, n. 2, p. 329, doi. 10.1007/s00217-021-03908-6
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- Article
Development of New HS–SPME–GC–MS Technique to the Measurement of Volatile Terpenoid Profile of Milk.
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- Food Analytical Methods, 2021, v. 14, n. 12, p. 2585, doi. 10.1007/s12161-021-02070-9
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- Article
Water Content of Acacia Honey Determined by Two Established Methods and by Optothermal Window.
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- Acta Chimica Slovenica, 2008, v. 55, n. 2, p. 273
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- Article
Determination of Total Selenium Content in Cereals and Bakery Products by Flow Injection Hydride Generation Graphite Furnace Atomic Absorption Spectrometry Applying in-situ Trapping on Iridium-Treated Graphite Platforms.
- Published in:
- Microchimica Acta, 2005, v. 150, n. 1, p. 1, doi. 10.1007/s00604-005-0330-y
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- Article