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Detailed Phytochemical Composition, Cyto-/Hepatotoxicity, and Antioxidant/Anti-Inflammatory Profile of Moroccan Spices: A Study on Coriander, Caraway, and Mystical Cumin.
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- Molecules, 2024, v. 29, n. 15, p. 3485, doi. 10.3390/molecules29153485
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- Article
Changes in the Composition of Olive Pomace after Fermentation: A Preliminary Study.
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- Fermentation (Basel), 2024, v. 10, n. 6, p. 287, doi. 10.3390/fermentation10060287
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- Article
Bioactive Compounds and Scavenging Capacity of Adansonia digitata L. (Baobab Fruit) Pulp Extracts against ROS and RNS of Physiological Relevance.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3408, doi. 10.3390/app14083408
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- Article
High-Value Compounds in Papaya By-Products (Carica papaya L. var. Formosa and Aliança): Potential Sustainable Use and Exploitation.
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- Plants (2223-7747), 2024, v. 13, n. 7, p. 1009, doi. 10.3390/plants13071009
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- Article
Bioactive Potential and Chemical Composition of Coffee By-Products: From Pulp to Silverskin.
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- Foods, 2023, v. 12, n. 12, p. 2354, doi. 10.3390/foods12122354
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- Article
Characterization of Chia Seeds, Cold-Pressed Oil, and Defatted Cake: An Ancient Grain for Modern Food Production.
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- Molecules, 2023, v. 28, n. 2, p. 723, doi. 10.3390/molecules28020723
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- Article
Nutritional and Chemical Characterization of Poppy Seeds, Cold-Pressed Oil, and Cake: Poppy Cake as a High-Fibre and High-Protein Ingredient for Novel Food Production.
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- Foods, 2022, v. 11, n. 19, p. 3027, doi. 10.3390/foods11193027
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- Article