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Continuous-Flow High-Pressure Homogenization of Blueberry Juice Enhances Anthocyanin and Ascorbic Acid Stability during Cold Storage.
J Agric Food Chem. 2024 May 13. doi: 10.1021/acs.jafc.4c01289. Online ahead of print.
J Agric Food Chem. 2024.
PMID: 38739462
A comparison of fatty acid and sensory profiles of raw and roasted pecan cultivars.
Murley T, Kelly B, Adhikari J, Reid W, Koppel K.
Murley T, et al. Among authors: adhikari j.
J Food Sci. 2020 Sep;85(9):2665-2672. doi: 10.1111/1750-3841.15389. Epub 2020 Aug 24.
J Food Sci. 2020.
PMID: 32839966
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Interactions of Carvacrol, Caprylic Acid, Habituation, and Mild Heat for Pressure-Based Inactivation of O157 and Non-O157 Serogroups of Shiga Toxin-Producing Escherichia coli in Acidic Environment.
Kabir MN, Aras S, Allison A, Adhikari J, Chowdhury S, Fouladkhah A.
Kabir MN, et al. Among authors: adhikari j.
Microorganisms. 2019 May 23;7(5):145. doi: 10.3390/microorganisms7050145.
Microorganisms. 2019.
PMID: 31126074
Free PMC article.
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