Packaging and the Shelf Life of Cereals and Snack Foods
Author:
Publisher
CRC Press
Link
http://www.crcnetbase.com/doi/pdf/10.1201/9781420078459-c18
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1. Priority Areas for Research on the Intake, Composition, and Health Effects of Tree Nuts and Peanuts
2. A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products
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1. Quantitative Analysis and Anti-inflammatory Activity Evaluation of the A-Type Avenanthramides in Commercial Sprouted Oat Products;Journal of Agricultural and Food Chemistry;2019-12-16
2. Avenanthramide Aglycones and Glucosides in Oat Bran: Chemical Profile, Levels in Commercial Oat Products, and Cytotoxicity to Human Colon Cancer Cells;Journal of Agricultural and Food Chemistry;2018-07-09
3. Changes during storage of driedMoringa oleiferaleaves prepared by heat pump-assisted dehumidified air drying;International Journal of Food Science & Technology;2015-01-17
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