Leader
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WKP|Q55208687
(VIAF cluster)
(Authority/Source Record)
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WKP |
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20241221010727.0 |
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(WKP)Q55208687
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0000-0002-6542-175X
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orcid
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50461336500
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scopus
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56364794500
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scopus
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035
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(OCoLC)Q55208687
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100
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0 |
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Marta Coelho
‡c
researcher
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en
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375
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2
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iso5218
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400
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0 |
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Marta Coelho
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onderzoeker
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nl
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670
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Author's Brassica oleracea L. Var. costata DC and Pieris brassicae L. aqueous extracts reduce methyl methanesulfonate-induced DNA damage in V79 hamster lung fibroblasts.
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670
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‡a
Author's Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins
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670
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‡a
Author's Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time
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670
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‡a
Author's Variation of anthocyanins and other major phenolic compounds throughout the ripening of four Portuguese blueberry
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670
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Author's Variation of anthocyanins and other major phenolic compounds throughout the ripening of four Portuguese blueberry (Vaccinium corymbosum L) cultivars.
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909
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(scopus) 50461336500
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1
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(scopus) 56364794500
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1
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(orcid) 000000026542175x
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1
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919
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brassicaoleracea50varcostata600andpierisbrassicae50aqueousextractsreducemethylmethanesulfonateinduceddnadamageinv79hamsterlungfibroblasts
‡A
Brassica oleracea L. Var. costata DC and Pieris brassicae L. aqueous extracts reduce methyl methanesulfonate-induced DNA damage in V79 hamster lung fibroblasts.
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1
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919
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incorporationofstrawberriespreparationinyoghurtimpactonphytochemicalsandmilkproteins
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Incorporation of strawberries preparation in yoghurt: Impact on phytochemicals and milk proteins
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1
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919
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increasingphenolicandaromaticcompoundsextractionandmaximizinglikingoflemonverbenaaloysiatriphyllainfusionsthroughtheoptimizationofsteepingtemperatureandtime
‡A
Increasing phenolic and aromatic compounds extraction and maximizing liking of lemon verbena (Aloysia triphylla) infusions through the optimization of steeping temperature and time
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1
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919
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variationofanthocyaninsandothermajorphenoliccompoundsthroughouttheripeningof4portugueseblueberry
‡A
Variation of anthocyanins and other major phenolic compounds throughout the ripening of four Portuguese blueberry
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1
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919
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‡a
variationofanthocyaninsandothermajorphenoliccompoundsthroughouttheripeningof4portugueseblueberryvacciniumcorymbosum50cultivars
‡A
Variation of anthocyanins and other major phenolic compounds throughout the ripening of four Portuguese blueberry (Vaccinium corymbosum L) cultivars.
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