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Knowledge and Perception of Butchers/Meat Sellers in Tema, Ghana on Microbiological Meat Safety, Antibiotic Resistance and Residues
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Innovative yogurt fortification: Impact of fortification with roasted barley, oats, and quinoa on physicochemical, nutritional, antioxidant, and sensory qualities as well as microbiological perspectives
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Optimization of Chicken–Fish Protein Ratios in Crackers: Effects on Chemical Composition, Physical Properties, and Sensory Quality
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Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety
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Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 24: Suitability of taxonomic units notified to EFSA until March 2026
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A Perspective of Soy Isoflavones on Analytical, Biological, and Chemical Attributes
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Cucurbita maxima Pumpkin Seed Oil: Chemical Properties and Profile Characterization
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The Blind Spot in Nutrition and Drug Discovery: Overlooking Nature’s Chemical Intelligence
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A blend of microencapsulated essential oils improves performance, economic index, meat fatty acid profile, carcass characteristics, and immune index of broilers
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Growth and yield responses of bell pepper to combined chemical and organic fertilizer applications
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Studies on the Physico-Chemical Properties and Development of Noodles from Enriched Cassava Flours of Cassava Mosaic Disease (CMD) Resistant Varieties
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Chemical Composition and Biological Activities of Seeds from Four Vitis vinifera Tunisian Varieties
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Effect of chemical and organic fertilisation on yield and macro-micro content of Chickpea (Cicer arietinum L.) cultivars
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A Narrative Review of Foeniculum vulgare: Mechanisms of Action, Biological and Chemical Properties, and Therapeutic Applications in Dysmenorrhea
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Effects of Organic and Chemical Farming on Growth, Yield Components and Bioactive Compounds of Three Fragrant Thai Rice Varieties
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Exploration of the chemical composition and physical properties of dried bakery products from six different processing plants in the United States
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Targeting chemical carcinogenesis: α-pinene and D-limonene as chemopreventive agents against NNK/ TCDD- and urethane-induced lung tumorigenesis
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Ultrasonication as a Green Processing Technology for Modulating the Physico‐Chemical, Rheological and Proximate Properties of Pearl Millet and Bambara Groundnut Flours
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Representativeness and quality of food composition and related data
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Effects of powdered enoki mushroom extract on sleep quality in aging men with age-related hormonal symptoms: A clinical study
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Model development to predict environmental concentrations of chemical substances in marine sediment when the substance is applied via feed in marine aquaculture: Task 1.4. Model setup and analysis
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Sanitary and Nutritional Quality Assessment of Edible Mushrooms from Benin
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Genomic prediction of beef quality using GWAS-prioritized markers
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Optimization of Gemifloxacin Immediate-Release Tablets Using Quality by Design
