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Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

Food Science and Technology, 01 January 2016 [Peer Reviewed Journal]

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Stability of bioactive compounds in minimally processed beet according to the cooking methods

Food Science and Technology, 01 October 2017 [Peer Reviewed Journal]

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Bioactive compounds in the peel of camu camu genotypes from Embrapa’s active germplasm bank

Food Science and Technology, 01 October 2017 [Peer Reviewed Journal]

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Lipid oxidation in meat: mechanisms and protective factors – a review

Food Science and Technology, 01 December 2018 [Peer Reviewed Journal]

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Characterization and development of marolo (Annona crassiflora, Mart.)

Food Science and Technology, 01 December 2013, Vol.33(4), pp.666-675 [Peer Reviewed Journal]

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Effect of postharvest temperature on the shelf life of gabiroba fruit (Campomanesia pubescens)

Food Science and Technology, 01 December 2013, Vol.33(4), pp.632-637 [Peer Reviewed Journal]

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The influence of extraction methods on composition and antioxidant properties of rice bran oil

Food Science and Technology, 01 August 2015, Vol.35(3), pp.493-501 [Peer Reviewed Journal]

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Investigation of cytotoxic and mutagenic effects of Malpighia glabra L. (barbados cherry) fruit pulp and vitamin C on plant and animal test systems

Food Science and Technology, 01 May 2012, Vol.32(2), pp.405-411 [Peer Reviewed Journal]

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Production of hydrolysate from processed Nile tilapia (Oreochromis niloticus) residues and assessment of its antioxidant activity

Food Science and Technology, 01 August 2016, Vol.36(4), pp.709-716 [Peer Reviewed Journal]

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Flavonoids, phenolic content, and antioxidant activity of propolis from various areas of Guanajuato, Mexico

Food Science and Technology, 01 April 2018 [Peer Reviewed Journal]

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