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1
Application of Thymol Vapors to Control Postharvest Decay Caused by IPenicillium digitatum/I and ILasiodiplodia theobromae/I in Grapefruit
Application of Thymol Vapors to Control Postharvest Decay Caused by IPenicillium digitatum/I and ILasiodiplodia theobromae/I in Grapefruit
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Application of Thymol Vapors to Control Postharvest Decay Caused by IPenicillium digitatum/I and ILasiodiplodia theobromae/I in Grapefruit

Foods, 2023-09, Vol.12 (19) [Peer Reviewed Journal]

COPYRIGHT 2023 MDPI AG ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12193637

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2
Antifungal Activity of Menthol, Eugenol and Their Combination against IAspergillus ochraceus/I and IAspergillus niger/I In Vitro and in Stored Cereals
Antifungal Activity of Menthol, Eugenol and Their Combination against IAspergillus ochraceus/I and IAspergillus niger/I In Vitro and in Stored Cereals
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Antifungal Activity of Menthol, Eugenol and Their Combination against IAspergillus ochraceus/I and IAspergillus niger/I In Vitro and in Stored Cereals

Foods, 2023-05, Vol.12 (11) [Peer Reviewed Journal]

COPYRIGHT 2023 MDPI AG ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12112108

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3
Development and Application of Poly /Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation
Development and Application of Poly /Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation
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Development and Application of Poly /Thermoplastic Starch Film Containing Salicylic Acid for Banana Preservation

Foods, 2023-09, Vol.12 (18) [Peer Reviewed Journal]

COPYRIGHT 2023 MDPI AG ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12183397

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4
Foliar Application of CaCO[sub.3]-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine
Foliar Application of CaCO[sub.3]-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine
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Foliar Application of CaCO[sub.3]-Rich Industrial Residues on ‘Shiraz’ Vines Improves the Composition of Phenolic Compounds in Grapes and Aged Wine

Foods, 2023-04, Vol.12 (8) [Peer Reviewed Journal]

COPYRIGHT 2023 MDPI AG ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12081566

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5
Effect of Temperatures on Drying Kinetics, Extraction Yield, Phenolics, Flavonoids, and Antioxidant Activity of IPhaleria macrocarpa/I Fruits
Effect of Temperatures on Drying Kinetics, Extraction Yield, Phenolics, Flavonoids, and Antioxidant Activity of IPhaleria macrocarpa/I Fruits
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Effect of Temperatures on Drying Kinetics, Extraction Yield, Phenolics, Flavonoids, and Antioxidant Activity of IPhaleria macrocarpa/I Fruits

Foods, 2023-07, Vol.12 (15) [Peer Reviewed Journal]

COPYRIGHT 2023 MDPI AG ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods12152859

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6
Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample
Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample
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Covid-19 and the Subsequent Lockdown Modified Dietary Habits of Almost Half the Population in an Italian Sample

Foods, 2020-05, Vol.9 (5), p.675 [Peer Reviewed Journal]

2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9050675 ;PMID: 32466106

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7
The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree
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The Impact of Freeze-Drying Conditions on the Physico-Chemical Properties and Bioactive Compounds of a Freeze-Dried Orange Puree

Foods, 2019-12, Vol.9 (1), p.32 [Peer Reviewed Journal]

2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2019 by the authors. 2019 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9010032 ;PMID: 31905861

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8
Bioactive Compounds and Quality of Extra Virgin Olive Oil
Bioactive Compounds and Quality of Extra Virgin Olive Oil
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Bioactive Compounds and Quality of Extra Virgin Olive Oil

Foods, 2020-07, Vol.9 (8), p.1014 [Peer Reviewed Journal]

COPYRIGHT 2020 MDPI AG ;2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9081014 ;PMID: 32731481

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9
Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties
Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties
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Phenolic Acids of Plant Origin-A Review on Their Antioxidant Activity In Vitro (O/W Emulsion Systems) Along with Their in Vivo Health Biochemical Properties

Foods, 2020-04, Vol.9 (4), p.534 [Peer Reviewed Journal]

2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9040534 ;PMID: 32344540

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10
Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels
Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels
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Screening and Characterization of Phenolic Compounds and Their Antioxidant Capacity in Different Fruit Peels

Foods, 2020-09, Vol.9 (9), p.1206 [Peer Reviewed Journal]

COPYRIGHT 2020 MDPI AG ;2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9091206 ;PMID: 32882848

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11
Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry
Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry
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Essential Oils and Their Major Components: An Updated Review on Antimicrobial Activities, Mechanism of Action and Their Potential Application in the Food Industry

Foods, 2022-02, Vol.11 (3), p.464 [Peer Reviewed Journal]

2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2022 by the authors. 2022 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods11030464 ;PMID: 35159614

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12
Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application
Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application
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Polyphenols as Plant-Based Nutraceuticals: Health Effects, Encapsulation, Nano-Delivery, and Application

Foods, 2022-07, Vol.11 (15), p.2189 [Peer Reviewed Journal]

2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2022 by the authors. 2022 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods11152189 ;PMID: 35892774

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13
The Bioactive Potential of Functional Products and Bioavailability of Phenolic Compounds
The Bioactive Potential of Functional Products and Bioavailability of Phenolic Compounds
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The Bioactive Potential of Functional Products and Bioavailability of Phenolic Compounds

Foods, 2020-07, Vol.9 (7), p.953 [Peer Reviewed Journal]

COPYRIGHT 2020 MDPI AG ;2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9070953 ;PMID: 32708391

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14
Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review
Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review
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Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review

Foods, 2021-02, Vol.10 (2), p.379 [Peer Reviewed Journal]

2021 by the authors. 2021 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods10020379 ;PMID: 33572460

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15
Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication
Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication
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Antioxidant Activity, Total Phenolic Content, Individual Phenolics and Physicochemical Parameters Suitability for Romanian Honey Authentication

Foods, 2020-03, Vol.9 (3), p.306 [Peer Reviewed Journal]

2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9030306 ;PMID: 32182719

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16
Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat
Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat
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Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

Foods, 2020-06, Vol.9 (6), p.794 [Peer Reviewed Journal]

COPYRIGHT 2020 MDPI AG ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9060794 ;PMID: 32560249

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17
Stability, Content of Bioactive Compounds and Antioxidant Activity of Emulsions with Propolis Extracts during Simulated In Vitro Digestion
Stability, Content of Bioactive Compounds and Antioxidant Activity of Emulsions with Propolis Extracts during Simulated In Vitro Digestion
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Stability, Content of Bioactive Compounds and Antioxidant Activity of Emulsions with Propolis Extracts during Simulated In Vitro Digestion

Foods, 2024-03, Vol.13 (5), p.779 [Peer Reviewed Journal]

COPYRIGHT 2024 MDPI AG ;2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2024 by the authors. 2024 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods13050779 ;PMID: 38472892

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18
Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review
Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review
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Nutritional Composition and Bioactive Compounds in Tomatoes and Their Impact on Human Health and Disease: A Review

Foods, 2020-12, Vol.10 (1), p.45 [Peer Reviewed Journal]

2021. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods10010045 ;PMID: 33375293

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19
Analysis of Total Phenols, Sugars, and Mineral Elements in Colored Tubers of Solanum tuberosum L
Analysis of Total Phenols, Sugars, and Mineral Elements in Colored Tubers of Solanum tuberosum L
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Analysis of Total Phenols, Sugars, and Mineral Elements in Colored Tubers of Solanum tuberosum L

Foods, 2020-12, Vol.9 (12), p.1862 [Peer Reviewed Journal]

2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9121862 ;PMID: 33327449

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20
Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins ( Corylus avellana L.)
Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins ( Corylus avellana L.)
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Chemical Composition, Total Phenols and Flavonoids Contents and Antioxidant Activity as Nutritive Potential of Roasted Hazelnut Skins ( Corylus avellana L.)

Foods, 2020-04, Vol.9 (4), p.430 [Peer Reviewed Journal]

2020. This work is licensed under http://creativecommons.org/licenses/by/3.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License. ;2020 by the authors. 2020 ;ISSN: 2304-8158 ;EISSN: 2304-8158 ;DOI: 10.3390/foods9040430 ;PMID: 32260331

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