20 LATEST RESOURCES (15 INDEXED)
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Barley: A Potential Cereal for Producing Healthy and Functional Foods · February 2022
Articles
Food Quality and Safety
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Black Goji Berry (Lycium Ruthenicum) Tea Has Higher Phytochemical Contents and In Vitro Antioxidant Properties than Red Goji Berry (Lycium Barbarum) Berry Tea · August 2020
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Food Quality and Safety
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Food Components and Diet Habits: Chief Factors of Cancer Development · November 2019
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Food Quality and Safety
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Coconut Oil: What Do We Really Know About It So Far? · April 2019
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Food Quality and Safety
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The Safety Perspective of Probiotic and Non-Probiotic Yoghurts: A Review · April 2019
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Food Quality and Safety
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Microbiological Safety of Spices and Their Interaction with Antibiotics: Implications for Antimicrobial Resistance and Their Role as Potential Antibiotic Adjuncts · April 2019
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Food Quality and Safety
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Exposures and Risks of Arsenic, Cadmium, Lead, and Mercury in Cocoa Beans and Cocoa-Based Foods: A Systematic Review · February 2019
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Food Quality and Safety
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Bioactive Compounds in Banana Fruits and Their Health Benefits · November 2018
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Food Quality and Safety
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Contents of Phytochemicals and Antinutritional Factors in Commercial Protein-Rich Plant Products · October 2018
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Food Quality and Safety
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Role of Nutritional Factors in Pathogenesis of Cancer · February 2018
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Food Quality and Safety
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Cumin (Cuminum Cyminum) and Black Cumin (Nigella Sativa) Seeds: Traditional Uses, Chemical Constituents, and Nutraceutical Effects · January 2018
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Food Quality and Safety
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Ellagic Acid in Strawberry (Fragaria Spp.): Biological, Technological, Stability, and Human Health Aspects · December 2017
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Food Quality and Safety