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Page 1
Use of Micronization and Complex Coacervation to Preserve Antioxidant Properties of Flavonoids.
Int J Food Sci. 2023 Sep 15;2023:9456931. doi: 10.1155/2023/9456931. eCollection 2023.
Int J Food Sci. 2023.
PMID: 37745180
Free PMC article.
Explaining Consumer Intentions for Foods with Antioxidant Properties: Predictors of Choice and Purchase Barriers.
Fatkullin R, Naumenko N, Popova N, Ruskina A, Kalinina I, Potoroko I.
Fatkullin R, et al.
Int J Food Sci. 2021 Jul 12;2021:9971425. doi: 10.1155/2021/9971425. eCollection 2021.
Int J Food Sci. 2021.
PMID: 34336998
Free PMC article.
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The Influence of the Use of Whole Grain Flour from Sprouted Wheat Grain on the Rheological and Microstructural Properties of Dough and Bread.
Naumenko N, Potoroko I, Kalinina I, Fatkullin R, Ivanisova E.
Naumenko N, et al. Among authors: fatkullin r.
Int J Food Sci. 2021 Jul 28;2021:7548759. doi: 10.1155/2021/7548759. eCollection 2021.
Int J Food Sci. 2021.
PMID: 34368343
Free PMC article.
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