Chemical Changes During Processing and Storage of Foods: Implications for Food Quality and Human Health
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Acrylamide in Food
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Prevention of Glycoxidation Mediated DNA Damage By Phenolic Compounds
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Acrylamide in Food: Analysis, Content and Potential Health Effects
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A Feasible Approach for Natural Products to Treatment of Diseases
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Method Development and Validation in Food and Pharmaceutical Analysis
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Pyrolysis of Organic Molecules: Applications to Health and Environmental Issues
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