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141by Pedro Reis Costa, Jorge Giráldez, Susana Margarida Rodrigues, José Manuel Leão, Estefanía Pinto, Lucía Soliño, Ana Gago-Martínez“...-edible portion raising concerns regarding food safety if a proper evisceration is not carried out...”
Published 2021-03-01
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142“...1. Introduction 2. Basic characteristics of derivative spectrophotometry 2.1. Increase...”
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143by Uliana Kuzmyk, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach, Roman Shvaiko“... that the introduction of sublimated fruits in an amount of less than 5 % does not give a pronounced taste and smell...”
Published 2021-05-01
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144“...The quantitative determination of multiple pesticide residues in food is an iterative process given...”
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145“... applications in COVID-19. The article is divided into three parts, an introduction to biosensing technologies...”
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146by Marta Natalia Skrajda“...Introduction: Edible flowers has been used for thousands of years. They increase aesthetic...”
Published 2017-08-01
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147by Mostafa Delavar, Majid Ramezani, Mahdi Abdollahi, Atefeh Navabi, Abdolreza Baderestani, Shoukofeh Hadavand, Masoodeh Sadeghi“... was injected to the FAAS by microsampler introduction. Results: ILs, containing imidazoliumcation...”
Published 2014-06-01
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148by Grzegorz Kowalski, Karolina Kijowska, Mariusz Witczak, Łukasz Kuterasiński, Marcin Łukasiewicz“... particles. The results showed that introduction of small amount of pectin (up to 6.7 wt %) to poly(acrylic...”
Published 2019-01-01
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149by Gerhard Liebisch, Josef Ecker, Sebastian Roth, Sabine Schweizer, Veronika Öttl, Hans-Frieder Schött, Hongsup Yoon, Dirk Haller, Ernst Holler, Ralph Burkhardt, Silke Matysik“... of stable isotope labelled internal standards. The specificity was demonstrated by the introduction of a...”
Published 2019-03-01
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150by Tatiana Eugenia SESAN“..., for food, nutrition and health security, respectively a plant with extended benefits in domains...”
Published 2020-12-01
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151by Shuli Man, Li Yang, Hao Xiang, Guanyu Lu, Yijia Wang, Changxiao Liu, Wenyuan Gao“...Introduction: According to previous reports, hypertension has become the most common chronic...”
Published 2020-05-01
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152by Witold Gładkowski, Monika Siepka, Tomasz Janeczko, Edyta Kostrzewa-Susłow, Jarosław Popłoński, Marcelina Mazur, Barbara Żarowska, Wojciech Łaba, Gabriela Maciejewska, Czesław Wawrzeńczyk“..., the introduction of lactone function increased the activity of the compound compared to its flavonoid precursors...”
Published 2019-11-01
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153“...Introduction: High bleeding due to hypolemia may cause early death. If injured persons hospitalized...”
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154“... of the extracellular fluids. In turn, introduction of physical cues in the cell culture environment modulates...”
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155by Martino, Lucrezia <1985>“... and introduction of branching to yield complex architectures have been investigated. The present work on PHAs...”
Published 2014
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Doctoral Thesis -
156by Bahare Salehi, Alessandro Venditti, Mehdi Sharifi-Rad, Dorota Kręgiel, Javad Sharifi-Rad, Alessandra Durazzo, Massimo Lucarini, Antonello Santini, Eliana B. Souto, Ettore Novellino, Hubert Antolak, Elena Azzini, William N. Setzer, Natália Martins“... of in vivo research. In addition to an introduction to its chemistry, nutraceutical features have also been...”
Published 2019-03-01
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157by Roma Antonella De, Miletti Gianluca, D’Alessio Nicola, Rossini Carmela, Vangone Lucia, Galiero Giorgio, Esposito Mauro“...Introduction: Intentional and accidental poisoning of animals is often caused by readily available...”
Published 2017-09-01
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158by Maryam Ranjbar, Reza Nedaeinia, Mohammad Goli, Mostafa Manian, Mohammad Reza Meracy, Mansour Feizi, Nafiseh Kargaran“...Introduction: Bacterial strains present in food products undergo different thermal processes...”
Published 2016-06-01
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159by Poli Radusheva, Krastena Nikolova, Nadezhda Petkova, Radoslava Gabrova, Darina Naydenova“...Introduction: The natural woody syrup is a typical product from the Canary Islands and America...”
Published 2018-11-01
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160“... of modifications of ELISA and their applications in many fields, including the clinic diagnosis and the food...”
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