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Total Protein Methods and Their Potential Utility to Reduce the Risk of Food Protein Adulteration

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Detection of adulterants such as sweeteners materials in honey using near-infrared spectroscopy and chemometrics

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Rapid Analysis of Glucose, Fructose, Sucrose, and Maltose in Honeys from Different Geographic Regions using Fourier Transform Infrared Spectroscopy and Multivariate Analysis

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Olive oil adulterated with hazelnut oils: simulation to identify possible risks to allergic consumers

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Medication-associated diethylene glycol mass poisoning: A review and discussion on the origin of contamination

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