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Use of sacrificial anode technology to mitigate non-enzymic Maillard browning. | Food Chem | 2017 Feb 15 | 27664627 |
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Determination of β-N-oxalyl-L-α,β-diaminopropionic acid and homoarginine in Lathyrus sativus and Lathyrus cicera by capillary zone electrophoresis. | J Sci Food Agric | 2015 May | 24954190 |
Neuromodulatory properties of fluorescent carbon dots: effect on exocytoticrelease, uptake and ambient level of glutamate and GABA in brain nerve terminals. | Int J Biochem Cell Biol | 2015 Feb | 25486182 |
Effect of food preservatives on the hydration properties and taste behavior ofamino acids: a volumetric and viscometric approach. | Food Chem | 2015 Aug 15 | 25794759 |
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