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Why is sea buckthorn (Hippophae rhamnoides L.) so exceptional? A review.
Food Res Int. 2020 Jul;133:109170. doi: 10.1016/j.foodres.2020.109170. Epub 2020 Mar 17.
Food Res Int. 2020.
PMID: 32466930
Review.
Acrylamide and 5-hydroxymethylfurfural in thermally treated non-wheat flours and respective breads.
Ciesarová Z, Kukurová K, Torbica A, Belović M, Horváthová J, Daško Ľ, Jelemenská V.
Ciesarová Z, et al. Among authors: dasko l.
Food Chem. 2021 Dec 15;365:130491. doi: 10.1016/j.foodchem.2021.130491. Epub 2021 Jun 28.
Food Chem. 2021.
PMID: 34243127
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Antioxidative Capacity of and Contaminant Concentrations in Processed Plum Products Consumed in Romania.
Constantin OE, Râpeanu G, Kukurová K, Turturică M, Dubová Z, Tobolková B, Daško L, Ciesarová Z, Croitoru C.
Constantin OE, et al.
J Food Prot. 2018 Aug;81(8):1313-1320. doi: 10.4315/0362-028X.JFP-18-066.
J Food Prot. 2018.
PMID: 30019955
Free article.
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Modelling Contaminant Formation during Thermal Processing of Sea Buckthorn Purée.
Constantin OE, Kukurová K, Daško Ľ, Stănciuc N, Ciesarová Z, Croitoru C, Râpeanu G.
Constantin OE, et al. Among authors: dasko l.
Molecules. 2019 Apr 20;24(8):1571. doi: 10.3390/molecules24081571.
Molecules. 2019.
PMID: 31010039
Free PMC article.
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