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2. Carob Leaf Extracts as New Ingredients in the Food Field: Extraction, Characterization, and Antioxidant Features

3. Carob Pods as a Source of Bioactive Molecules in the Preparation of Functional Jelly

5. Biostimulants for Sustainable Food Production: Effects of Wood Distillate to Fortify Chickpea Flour for Development of Functional Bakery Products

7. Methylome analysis in girls with idiopathic central precocious puberty.

9. Synthetic derivatives of natural cinnamic acids as potential anti‐colorectal cancer agents.

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