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Handbook of Analysis and Extraction Methods of Anthocyanins
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Multiresidue Methods for the Analysis of Pesticide Residues in Food
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Spectroscopic Methods in Food Analysis
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Phenolic Compounds in Food: Characterization and Analysis
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Fingerprinting Techniques in Food Authentication and Traceability
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Ambient Mass Spectroscopy Techniques in Food and the Environment
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Flow Injection Analysis of Food Additives
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Mass Spectrometry Imaging in Food Analysis
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Mass Spectrometry in Food Analysis
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Proteomics for Food Authentication
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Nutriomics: Well-being through Nutrition
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Analysis of Food Spices: Identification and Authentication
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Flavoromics: An Integrated Approach to Flavor and Sensory Assessment
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Bioactive Compounds from Food: Benefits and Analysis
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Bioactive Compounds of Edible Oils and Fats: Health Benefits, Risks, and Analysis
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Analysis of Naturally Occurring Food Toxins of Plant Origin
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Nanoemulsions in Food Technology: Development, Characterization, and Applications
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Sequencing Technologies in Microbial Food Safety and Quality
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Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment
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Bioactive Peptides from Food: Sources, Analysis, and Functions
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Marine Microorganisms: Extraction and Analysis of Bioactive Compounds
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