Bioactive Compounds from Agricultural Residues, Their Obtaining Techniques, and the Antimicrobial Effect as Postharvest Additives by Rafael Gomes-Araújo, Dolores Gabriela Martínez-Vázquez, Ana Verónica Charles-Rodríguez, Sarahi Rangel-Ortega, Armando Robledo-Olivo

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Effect of Eng-Hau medium of instruction on Upper-Basic students’ achievement in Algebra by John Tyavbee Ajai, Solomon A. O. Iyekekpolor, Herbert R. Hanawa

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Aesthetic study of Abolfazl Zarūī 's Rofūzehā in terms of language, meaning and music by Elham Omomi, Morteza Rashidi Ashjerdi, Mehrdad Chatraei

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Der Weg ist das Ziel by Alice Junge, Floreana Alma Schmidt

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In Vitro Antioxidant and Antimicrobial Properties of Composite Flour Formulations Developed Using Selected Local Grain Varieties by T. P. Sathsara S. Perera, Pahan I. Godakumbura, M. A. B. Prashantha, S. B. Navaratne

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An investigation on shelf life and sorbate residues of salt and potassium sorbate by Ayşe Gürel İnanlı, Bahri Patır

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Proposal of a generic model to predict the time to reject low acid fruit pulps contaminated by Byssochlamys fulva by Paulo Ricardo Santos da Silva, Michele Bertoni Mann, Isabel Cristina Tessaro, Ligia Damasceno Ferreira Marczak

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Beef handling practices at Abattoirs and Butcher shops in Uganda: implications for meat safety and health of consumers by Juliet Kyayesimira, Florence Muheirwe

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Effect of Ginger Essential Oil Emulsion Coating on the Preservation of Tender Ginger by LÜ Hanjia, LI Yuncheng, LI Qingzhou, CHEN Chuan, LIU Dayu, ZHANG Fei, MENG Fanbing

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Current status and potential of bacteriocin-producing lactic acid bacteria applied in the food industry by Qingping Liang, Wei Zhou, Siyuan Peng, Ziyu Liang, Zhemin Liu, Changliang Zhu, Haijin Mou

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Exposure to Volatile Essential Oils of Myrtle (Myrtus communis L.) Leaves for Improving the Postharvest Storability of Fresh Loquat Fruits by Nadire Pelin Bahadırlı, İbrahim Kahramanoğlu, Chunpeng Wan

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Classification and determination of the tobacco raw materials authenticity during the forensic examination by S. A. Trofimets

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Anthocyanin Colorimetric Strip for Volatile Amine Determination by Ricarl Irish F. Agunos, Danilet Vi M. Mendoza, Michael Angelo S. Rivera

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Pengaruh aplikasi edible coating gel lidah buaya (Aloe Vera L.) dengan penambahan carboxymethyl cellulose terhadap mutu buah melon (Cucumis Melo L.) potong by Rohula Utami, Alifa Sekar Jannah, Asri Nursiwi

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Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials by Xiaoyang Zhang, Feng Na, Min Zhang, Wei Yang

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Antioxidant Properties and Thermal Stability of Active Packaging Incorporated with Dyes by Wahyu Dewanti Erika, Tarman Kustiariyah, Santoso Joko, Nurjanah, Dyah Hardiningtyas Safrina, Berlyanto Sedayu Bakti, Nurbaya Sari Rodiah, Fateha

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Effects of Ultrasonic Treatment Combined with Microporous Modified Atmosphere Packaging on Cold Storage Quality of Fresh-cut Jackfruit by Aiping FAN, Qiuhong DENG, Liping ZENG, Guangming YANG, Yubing LI, Chunyan LIU

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Metabolomics reveals the effect of vacuum packaging combined with moderate-temperature preservation on quality changes of tender ginger by Ying-Ying Jing, Fan-Bing Meng, Zhen-Yu Peng, Qing-Zhou Li, Ya-Ting Lei, Yun-Cheng Li

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ANTIMICROBIAL ACTIVITY AND MECHANICAL PROPERTIES OF EDIBLE FILM ENRICHED WITH FINGERED CITRON WATER EXTRACT AND PROBIOTIC by HILAL TASBASI, MELTEM ASAN-OZUSAGLAM

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Quality of Cattle Meat and Its Compositional Constituents by Umer Seid Geletu, Munera Ahmednur Usmael, Yesihak Yusuf Mummed, Abdulmuen Mohammed Ibrahim

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