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food colours
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Inducible expression of PrPC in mouse skeletal muscles
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Exploring and strengthening the potential of R-phycocyanin from Nori flakes as a food colourant.
Beet red food colourant can be produced more sustainably with engineered Yarrowia lipolytica.
Probing the stability of the food colourant R-phycoerythrin from dried Nori flakes.
Flavour, emulsifiers and colour are the most frequent markers to detect food ultra-processing in a U…
Quantification of permitted synthetic colours in food by liquid chromatographic methods: A review on…
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The Reduced Calorie Food and Mood Study
Comparison of an Alternative Therapeutic Food for the International Food Aid Market to a Standard Re…
Sensory and Oral Processing Characteristics of Commonly Consumed Foods
FoodFLIP: Testing the Effectiveness of a Food Information App to Promote the Selection of Healthier …
Acceptability of a Multiple Micronutrient-Fortified Lipid-Based Nutrient Supplement for Children Und…
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