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The application of ascorbic acid as a therapeutic feed additive to boost immunity and antioxidant activity of poultry in heat stress environment
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Determination of minerals, vitamin content and antioxidant activity of cucumber and watermelon fruits from South-Western part of Nigeria
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Analysis of chemical compounds’ content in different varieties of carrots, including qualification and quantification of sugars, organic acids, minerals, and bioactive compounds by UPLC
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2021
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LC-ESI-QTOF-MS/MS Profiling and Antioxidant Activity of Phenolics from Custard Apple Fruit and By-Products
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Preparation, phytochemical and bromatological evaluation of flour obtained from the acerola (Malpighia punicifolia) agroindustrial residue with potential use as fiber source
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Determination of phenolic acid profiles by HPLC in lacto‐fermented fruits and vegetables (pickle): Effect of pulp and juice portions
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Passion fruit purple variant (
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The response of laying hens fed fermented pineapple peel waste by indigenous microorganism from bamboo sprout
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2020
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The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars
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Optimization of ‘green’ extraction of carotenoids from mango pulp using split plot design and its characterization
LWT,
2019
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2018
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Bioactive compound-rich, virtually unknown, edible fruits from the Atlantic Rainforest: changes in antioxidant activity and related bioactive compounds during ripening
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2018
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Effect of thermal treatment, microwave, and pulsed electric field processing on the antimicrobial potential of Açaí ( Euterpe oleracea ), Stevia ( Stevia rebaudiana Bertoni), and Ginseng ( Panax quinquefolius L.) extracts
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2018
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Hot air drying and freeze drying pre-treatments coupled to explosion puffing drying in terms of quality attributes of mango, pitaya, and papaya fruit chips
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Effects of fermentation on antioxidant properties of flours of a normal endosperm and quality protein maize varrieties
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2017
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Effort to explore the potential use of palmyrah fruit for functional food
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