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Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

Applications of Wine Pomace in the Food Industry: Approaches and Functions

Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

The effects of heat treatment on the phenolic composition and antioxidant capacity of red wine pomace seasonings

Bioavailability of phenolic compounds and antioxidant effects of wine pomace seasoning after oral administration in rats

Total antioxidant capacity of new natural powdered seasonings after gastrointestinal and colonic digestion

Wine pomace seasoning attenuates hyperglycaemia-induced endothelial dysfunction and oxidative damage in endothelial cells

Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry

Adaptation and Validation of QUick, Easy, New, CHEap, and Reproducible (QUENCHER) Antioxidant Capacity Assays in Model Products Obtained from Residual Wine Pomace

Colour removal from beet molasses by ultrafiltration with activated charcoal

A practical and chemoselective Mo-catalysed sulfoxide reduction protocol using a 3- mercaptopropyl-functionalized silica gel (MPS)

A Selective, Efficient and Environmentally Friendly Method for the Oxidative Cleavage of Glycols

Synthesis of α-functionalized α-indol-3-yl carbonyls through direct SN reactions of indol-3-yl α-acyloins

Prediction of Zamorano cheese quality by near-infrared spectroscopy assessing false non-compliance and false compliance at minimum permitted limits stated by designation of origin regulations

Ad-hoc blocked design for the robustness study in the determination of dichlobenil and 2,6-dichlorobenzamide in onions by programmed temperature vaporization-gas chromatography–mass spectrometry

D-optimal experimental design coupled with parallel factor analysis 2 decomposition a useful tool in the determination of triazines in oranges by programmed temperature vaporization–gas chromatography–mass spectrometry when using dispersive-solid phase extraction

Modelling phenolic and technological maturities of grapes by means of the multivariate relation between organoleptic and physicochemical properties

On the construction of experimental designs for a given task by jointly optimizing several quality criteria: Pareto-optimal experimental designs

Selectivity of a thiosemicarbazonatocopper(II) complex towards duplex RNA. Relevant noncovalent interactions both in solid state and solution

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