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An insight into curcumin-based photosensitization as a promising and green food preservation technology.
Compr Rev Food Sci Food Saf. 2020 Jul;19(4):1727-1759. doi: 10.1111/1541-4337.12583. Epub 2020 Jun 9.
Compr Rev Food Sci Food Saf. 2020.
PMID: 33337095
Review.
Curcumin-Based Photosensitization, a Green Treatment in Inactivating Aspergillus flavus Spores in Peanuts.
Mukubesa N, Nguenha R, Hong HT, Seididamyeh M, Netzel ME, Sultanbawa Y.
Mukubesa N, et al.
Foods. 2022 Jan 26;11(3):354. doi: 10.3390/foods11030354.
Foods. 2022.
PMID: 35159505
Free PMC article.
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Hydrolysable tannins, physicochemical properties, and antioxidant property of wild-harvested Terminalia ferdinandiana (exell) fruit at different maturity stages.
Phan ADT, Zhang J, Seididamyeh M, Srivarathan S, Netzel ME, Sivakumar D, Sultanbawa Y.
Phan ADT, et al.
Front Nutr. 2022 Jul 29;9:961679. doi: 10.3389/fnut.2022.961679. eCollection 2022.
Front Nutr. 2022.
PMID: 35967775
Free PMC article.
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Impact of Ohmic-Assisted Decoction on Bioactive Components Extracted from Yacon (Smallanthus sonchifolius Poepp.) Leaves: Comparison with Conventional Decoction.
Khajehei F, Niakousari M, Seidi Damyeh M, Merkt N, Claupein W, Graeff-Hoenninger S.
Khajehei F, et al. Among authors: seidi damyeh m.
Molecules. 2017 Nov 23;22(12):2043. doi: 10.3390/molecules22122043.
Molecules. 2017.
PMID: 29168734
Free PMC article.
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