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New insights into non-extractable phenolic compounds analysis.
Food Res Int. 2022 Jul;157:111487. doi: 10.1016/j.foodres.2022.111487. Epub 2022 Jun 7.
Food Res Int. 2022.
PMID: 35761711
Free article.
Review.
Phycocyanin from Spirulina: A review of extraction methods and stability.
Pez Jaeschke D, Rocha Teixeira I, Damasceno Ferreira Marczak L, Domeneghini Mercali G.
Pez Jaeschke D, et al. Among authors: domeneghini mercali g.
Food Res Int. 2021 May;143:110314. doi: 10.1016/j.foodres.2021.110314. Epub 2021 Mar 17.
Food Res Int. 2021.
PMID: 33992333
Free article.
Review.
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Formation of advanced glycation end products by novel food processing technologies: A review.
Prestes Fallavena L, Poerner Rodrigues N, Damasceno Ferreira Marczak L, Domeneghini Mercali G.
Prestes Fallavena L, et al. Among authors: domeneghini mercali g.
Food Chem. 2022 Nov 1;393:133338. doi: 10.1016/j.foodchem.2022.133338. Epub 2022 May 28.
Food Chem. 2022.
PMID: 35661466
Review.
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