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Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based Foods—A SUSFOOD Project

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Comparison of Physicochemical Characteristics and Anticoagulant Activities of Polysaccharides from Three Sea Cucumbers

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Qualitative and Quantitative Saponin Contents in Five Sea Cucumbers from the Indian Ocean

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Valuable Nutrients and Functional Bioactives in Different Parts of Olive (Olea europaea L.)—A Review

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