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Page 1
Legume byproducts as ingredients for food applications: Preparation, nutrition, bioactivity, and techno-functional properties.
Compr Rev Food Sci Food Saf. 2023 May;22(3):1953-1985. doi: 10.1111/1541-4337.13137. Epub 2023 Mar 29.
Compr Rev Food Sci Food Saf. 2023.
PMID: 36992649
Review.
Bioactives and Technological Quality of Functional Biscuits Containing Flour and Liquid Extracts from Broccoli By-Products.
Fanesi B, Ismaiel L, Nartea A, Orhotohwo OL, Kuhalskaya A, Pacetti D, Lucci P, Falcone PM.
Fanesi B, et al. Among authors: orhotohwo ol.
Antioxidants (Basel). 2023 Dec 14;12(12):2115. doi: 10.3390/antiox12122115.
Antioxidants (Basel). 2023.
PMID: 38136234
Free PMC article.
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Development and Validation of a New GC-FID Method for the Determination of Short and Medium Chain Free Fatty Acids in Wine.
Lenti L, Nartea A, Orhotohwo OL, Pacetti D, Fiorini D.
Lenti L, et al. Among authors: orhotohwo ol.
Molecules. 2022 Nov 24;27(23):8195. doi: 10.3390/molecules27238195.
Molecules. 2022.
PMID: 36500286
Free PMC article.
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