Food Sciences
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- Effects of Betaine and Polydextrose on Intestinal Microbiota and Liver Ergothioneine in a High-Fat Diet-Fed Mouse Model and a Human Colonic Simulation Model (2025)
- Effects of CO2 plant extracts on triacylglycerol oxidation in Atlantic salmon during cooking and storage (2015)
- Effects of different drying temperatures on the content of phenolic compounds and carotenoids in quinoa seeds (Chenopodium quinoa) from Finland (2018)
- Effects of exercise on NAFLD using non-targeted metabolomics in adipose tissue, plasma, urine, and stool (2022)
- Effects of fermentation and enzymatic treatment on phenolic compounds and soluble proteins in oil press cakes of canola (Brassica napus) (2023)
- Effects of Genetic and Environmental Factors on Proanthocyanidins in Sea Buckthorn (Hippophaë rhamnoides) and Flavanol Glycosides in Leaves of Currants (Ribes spp.) (2017)
- Effects of Genetic Background and Altitude on Sugars, Malic Acid and Ascorbic Acid in Fruits of Wild and Cultivated Apples (Malus sp.) (2021)
- Effects of Genotype, Latitude, and Weather Conditions on the Composition of Sugars, Sugar Alcohols, Fruit Acids, and Ascorbic Acid in Sea Buckthorn (Hippophaë rhamnoides ssp. mongolica) Berry Juice (2012)
- Effects of germination and kilning on the phenolic compounds and nutritional properties of quinoa (Chenopodium quinoa) and kiwicha (Amaranthus caudatus) (2020)
- Effects of Insect Herbivory on Bilberry Production and Removal of Berries by Frugivores (2017)
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