机译：Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia
机译：Antioxidant Activities of Bioactive Compounds Isolated from Rheum emodi Wall (Himalayan Rhubarb) Based on LC-DAD-ESI/MS and Preparative LC/MS System
机译：Impact of Analog Rice Derived from Different Composite Flours from Tubers, Germinated Legumes, and Cereals on Improving Serum Markers in Alloxan-Induced Diabetic Rats
机译：Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption
机译：Synergistic Effects of Combined Concurrent Training and Eri-Polyunsaturated Fatty Acid Supplementation on Bone Mineral Density, Muscle Strength, and Inflammation
机译：Comparison of Extraction Methods and Extraction Optimization in Aqueous Two-Phase System for Ethyl Carbamate Analysis in Model Systems for Maesil Wine
机译：The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise
机译：Onion Peel Extract Inhibits Cancer Cell Growth and Progression through the Roles of L1CAM, NF-kappa B, and Angiogenesis in HT-29 Colorectal Cancer Cells
