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            <title>Microbial Biosensors for Environmental Monitoring and Food Analysis</title>
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            <title>Alcohol Intake and Cardiovascular Disease Risk: Cheers, Tears, or Both?</title>
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            <title>Physalis peruviana: A Rich Source of Bioactive Phytochemicals for Functional Foods and Pharmaceuticals</title>
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            <title>Lycopene: Isomerization Effects on Bioavailability and Bioactivity Properties</title>
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            <title>Isolation of Green Tea Catechins and Their Utilization in the Food Industry</title>
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            <title>Bioavailability of Bioactive Peptides</title>
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            <title>Review Article: Technological Aspects of Prebiotics in Probiotic Fermented Milks</title>
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            <title>Spectroscopic Approaches to the Understanding of Water in Foods</title>
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            <title>Dietary Polyphenols and Human Gut Microbiota: a Review</title>
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            <title>Methods for Detecting Enterohaemorrhagic Escherichia Coli in Food</title>
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            <title>Date and Date Processing: A Review</title>
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            <title>Authenticity Determination of Meat and Meat Products on the Protein and DNA Basis</title>
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            <title>Utilization of Cassava for Food</title>
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            <title>The Metabolism of Fructooligosaccharides and Fructooligosaccharide-Related Compounds in Plants</title>
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            <title>Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)</title>
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            <title>Inulin Dietary Fiber with Functional and Health AttributesA Review</title>
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            <title>An Overview on Litchi Fruit Quality and Alternative Postharvest Treatments to Replace Sulfur Dioxide Fumigation</title>
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            <title>The Effect of Irradiation and Heat Treatment on Composition and Antioxidant Properties of Culinary Herbs and Spices A Review</title>
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            <title>Ice Cream: Foam Formation and StabilizationA Review</title>
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            <title>Influence of Pre-Slaughter Process on Pork Quality: An Overview</title>
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            <title>Ochratoxin A in Wines</title>
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            <title>Current Trends in Producing Low Levels of Caffeine in Coffee Berry and Processed Coffee Powder</title>
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            <title>Phytosterol Oxidation Products: Their Formation, Occurrence, and Biological Effects</title>
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