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Page 1
Extrusion cooking of protein-based products: potentials and challenges.
Crit Rev Food Sci Nutr. 2022;62(9):2526-2547. doi: 10.1080/10408398.2020.1854674. Epub 2020 Dec 10.
Crit Rev Food Sci Nutr. 2022.
PMID: 33297728
Review.
Oxidizability of Oils Recovered from Olive Seeds by Isothermal Calorimetry.
Mosibo OK, Laopeng S, Ferrentino G, Scampicchio M.
Mosibo OK, et al.
Foods. 2022 Mar 30;11(7):1016. doi: 10.3390/foods11071016.
Foods. 2022.
PMID: 35407102
Free PMC article.
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Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges.
Mosibo OK, Ferrentino G, Udenigwe CC.
Mosibo OK, et al.
Foods. 2024 Feb 28;13(5):733. doi: 10.3390/foods13050733.
Foods. 2024.
PMID: 38472846
Free PMC article.
Review.
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