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Dietary foundations for pollinators: nutritional profiling of plants for bee health
Frontiers in Sustainable Food Systems
2024-06-30
Thermal isomerization of astaxanthin esters in the green alga Haematococcus lacustris without any chemicals
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Assessment of the exposure to cytotoxic Bacillus cereus group genotypes through HTST milk consumption
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Supplementation with a Probiotic Formula Having β-Glucuronidase Activity Modulates Serum Estrogen Levels in Healthy Peri- and Postmenopausal Women
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Next-Generation Plant-Based Foods: Challenges and Opportunities
Annual Review of Food Science and Technology
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Neuroprotective Effects of Curcumin in Neurodegenerative Diseases
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Microbial lysates repurposed as liquid egg substitutes
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Bioactive Compounds and Antioxidant Capacity of Pulp, Peel and Seeds from Jeriva (Syagrus romanzoffiana)
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Starter Culture Development and Innovation for Novel Fermented Foods
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Gen Z’s Willingness to Adopt Plant-Based Diets: Empirical Evidence from Greece, India, and the UK
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