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- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1683, doi. 10.1002/fsn3.2350
- Publication type:
- Article
Physiochemical, sensorial, and rheological characteristics of sauce developed from Kashmiri apples: Influence of cultivars and storage conditions.
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- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1685, doi. 10.1002/fsn3.2239
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- Publication type:
- Article
Novel nonthermal food processing practices: Their influences on nutritional and technological characteristics of cereal proteins.
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- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1725, doi. 10.1002/fsn3.2792
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- Publication type:
- Article
Impact of Romanov breed lamb gender on carcass traits and meat quality parameters including biogenic amines and malondialdehyde changes during storage.
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- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1745, doi. 10.1002/fsn3.2793
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- Publication type:
- Article
Fruit quality prediction based on soil mineral element content in peach orchard.
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- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1756, doi. 10.1002/fsn3.2794
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- Publication type:
- Article
Elaboration of an organic beverage based on grape juice with positive nutritional properties.
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- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1768, doi. 10.1002/fsn3.2795
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- Publication type:
- Article
Comprehensive evaluation of Luzhou‐flavor liquor quality based on fuzzy mathematics and principal component analysis.
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- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1780, doi. 10.1002/fsn3.2796
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- Publication type:
- Article
Traditional uses, pharmacological activities, and phytochemical constituents of the genus Syzygium: A review.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1789, doi. 10.1002/fsn3.2797
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- Publication type:
- Article
Effect of incorporation of snail meat powder on sensory attributes and consumer acceptability of sorghum‐wheat buns.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1820, doi. 10.1002/fsn3.2798
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- Publication type:
- Article
Effects of 4‐Oxo‐2‐nonenal on biochemical properties of bovine heart mitochondria.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1830, doi. 10.1002/fsn3.2799
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- Publication type:
- Article
Preparation of freeze‐dried bioluminescent bacteria and their application in the detection of acute toxicity of bisphenol A and heavy metals.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1841, doi. 10.1002/fsn3.2800
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- Publication type:
- Article
Influence of substrate formulation on some morphometric characters and biological efficiency of Pleurotus ostreatus EM‐1 (Ex. Fr) Kummer grown on rice wastes and "wawa" (Triplochiton scleroxylon) sawdust in Ghana.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1854, doi. 10.1002/fsn3.2802
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- Publication type:
- Article
Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1864, doi. 10.1002/fsn3.2803
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- Publication type:
- Article
Yogurt fortification by microencapsulation of beetroot extract (Beta vulgaris L.) using maltodextrin, gum arabic, and whey protein isolate.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1875, doi. 10.1002/fsn3.2804
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- Publication type:
- Article
Effect of steam explosion pretreatment on the composition and bioactive characteristic of phenolic compounds in Chrysanthemum morifolium Ramat cv. Hangbaiju powder with various sieve fractions.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1888, doi. 10.1002/fsn3.2805
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- Publication type:
- Article
Effects of propolis supplementation on irritable bowel syndrome with constipation (IBS‐C) and mixed (IBS‐M) stool pattern: A randomized, double‐blind clinical trial.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1899, doi. 10.1002/fsn3.2806
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- Publication type:
- Article
Rheological and functional characterization of gelatin and fat extracted from chicken skin for application in food technology.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1908, doi. 10.1002/fsn3.2807
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- Publication type:
- Article
Inhibitory effects of saeu‐jeot extract on NLRP3 inflammasome activation and radiation‐induced micronucleus formation.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1921, doi. 10.1002/fsn3.2808
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- Publication type:
- Article
Design and use of chimeric peptides in a new non‐destructive ecological process applied to the extraction of all trans/9‐cis β‐carotene isomers from Dunaliella salina.
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- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1928, doi. 10.1002/fsn3.2809
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- Publication type:
- Article
Geographical location and cultivar‐linked changes on chemical properties of olive oils from Algeria.
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- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1937, doi. 10.1002/fsn3.2810
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- Publication type:
- Article
Consumption of whole grains and risk of type 2 diabetes: A comprehensive systematic review and dose–response meta‐analysis of prospective cohort studies.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1950, doi. 10.1002/fsn3.2811
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- Publication type:
- Article
An overview of factors affecting the quality of beef meatballs: Processing and preservation.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1961, doi. 10.1002/fsn3.2812
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- Publication type:
- Article
Quality evaluation of oil by cold‐pressed peanut from different growing regions in China.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1975, doi. 10.1002/fsn3.2813
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- Publication type:
- Article
Bioactive content and phenolic compounds of common medlar (Mespilus germanica L.) and Stern's medlar (M. canescens Phipps).
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1988, doi. 10.1002/fsn3.2814
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- Publication type:
- Article
Assessing synergistic effect of Jerusalem Artichoke juice and antioxidant compounds on enhanced viability and persistence of Bifidobacterium species, palatability, and shelf life.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 1994, doi. 10.1002/fsn3.2815
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- Publication type:
- Article
Probiotic bacteria from 10 different traditional Iranian cheeses: Isolation, characterization, and investigation of probiotic potential.
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- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2009, doi. 10.1002/fsn3.2817
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- Publication type:
- Article
Process optimization and antioxidative activity of polyphenols derived from different seaweed species Sargassum Miyabei, Undaria Pinnatifida Suringar, and Sargassum Thunbergii.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2021, doi. 10.1002/fsn3.2818
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- Publication type:
- Article
Evaluation of the physicochemical parameters of edible oils sold in the three cities of Burkina Faso.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2029, doi. 10.1002/fsn3.2819
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- Publication type:
- Article
Mechanism of biogenic amine synthesis of Enterococcus faecium isolated from Sanchun ham.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2036, doi. 10.1002/fsn3.2820
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- Publication type:
- Article
Effect of different salt concentrations on the gamma‐aminobutyric‐acid content and glutamate decarboxylase activity in germinated sorghum (Sorghum bicolor L. Moench) grain.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2050, doi. 10.1002/fsn3.2821
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- Publication type:
- Article
Qualitative and quantitative analyses of chemical components of Citri Sarcodactylis Fructus from different origins based on UPLC–Q–Exactive Orbitrap–MS and GC–MS.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2057, doi. 10.1002/fsn3.2822
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- Publication type:
- Article
Are organic acids really related to the sour taste difference between Chinese black tea and green tea?
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2071, doi. 10.1002/fsn3.2823
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- Publication type:
- Article
Effect of low‐pressure cold plasma processing on decontamination and quality attributes of Saffron (Crocus sativus L.).
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2082, doi. 10.1002/fsn3.2824
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- Publication type:
- Article
Reduced dietary acid load in U.S. vegetarian adults: Results from the National Health and Nutrition Examination Survey.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2091, doi. 10.1002/fsn3.2825
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- Publication type:
- Article
Optimization of germination and ultrasonic‐assisted extraction for the enhancement of γ‐aminobutyric acid in pumpkin seed.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2101, doi. 10.1002/fsn3.2826
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- Publication type:
- Article
Evaluation of antioxidant activity of nano‐ and microencapsulated rosemary (Rosmarinus officinalis L.) leaves extract in cress (Lepidium sativum) and basil (Ocimum basilicum) seed gums for enhancing oxidative stability of sunflower oil.
- Published in:
- Food Science & Nutrition, 2022, v. 10, n. 6, p. 2111, doi. 10.1002/fsn3.2827
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- Publication type:
- Article