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An impact assessment of par-baking and storage on the quality of wheat, whole wheat, and whole rye breads
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The relationship between food safety culture maturity and cost of quality : an empirical pilot study in the food industry
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The impact of a six-hour light-dark cycle on wheat ear emergence, grain yield, and flour quality in future plant-growing systems
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Non-destructive eggshell strength assessment using hertz contact theory part II : implementation and validation
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Non-destructive eggshell strength assessment using hertz contact theory part I : theory and applicability
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Carnauba wax and beeswax as structuring agents for water-in-oleogel emulsions without added emulsifiers
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Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis l.) chocolate milk using alkalized and natural cocoa powder
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Quality evaluation of fair-trade cocoa beans from different origins using portable near-infrared spectroscopy (NIRS)
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Hyperspectral imaging and chemometrics for authentication of extra virgin olive oil : a comparative approach with FTIR, UV-VIS, Raman, and GC-MS
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Increasing the safety and storage of pre-packed fresh-cut fruits and vegetables by supercritical CO2 process
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Non-thermal plasma decontamination using a multi-hollow surface dielectric barrier discharge : impact of food matrix composition on bactericidal efficacy
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Foodborne parasites and their complex life cycles challenging food safety in different food chains
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Microwave roasting as an alternative to convection roasting : sensory analysis and physical characterization of dark chocolate
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Non-sensory perception and sensory appeal of zamne, pseudozamne, traditionally cooked Senegalia erythrocalyx seeds, and tempeh according to Burkinabe consumers
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Using science and technology to unveil the hidden delicacy Terfezia arenaria, a desert truffle