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3. Hydrogen-rich solvent method enhances the extraction of phenolics, pigments, reducing sugars, organic acids, and vitamin C from cowslip (Primula veris L.) flower.

4. Incorporation of hydrogen-producing magnesium into minced beef meat protects the quality attributes and safety of the product during cold storage.

5. A bibliometric analysis: what do we know about edible coatings?

6. Hydrogen-rich water supplementation improves metabolic profile during peripartum period in Gurcu goats and enhances the health and survival of kids.

7. Use of Hydrogen-Rich water in rice milk preparation improves the nutritional and sensory properties of product.

8. The effect of hydrogen-rich water consumption on premenstrual symptoms and quality of life: a randomized controlled trial.

9. Hydrogen-rich solvent method in phytochemical extraction: Potential mechanisms and perspectives.

10. The effect of hydrogen-rich water on letrozole-induced polycystic ovary syndrome in rats.

11. Protective Effect of Hydrogen-Rich Saline on Spinal Cord Damage in Rats.

12. Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter.

13. Incorporation of hydrogen into the packaging atmosphere protects the nutritional, textural and sensorial freshness notes of strawberries and extends shelf life.

14. Hydrogen-rich water can reduce the formation of biogenic amines in butter.

15. Hydrogen-Rich Water Alleviates the Nickel-Induced Toxic Responses (Inflammatory Responses, Oxidative Stress, DNA Damage) and Ameliorates Cocoon Production in Earthworm.

16. Evaluation of the hydrogen-rich water alleviation potential on mercury toxicity in earthworms using ATR-FTIR and LC-ESI-MS/MS spectroscopy.

17. Combating Oxidative Stress and Inflammation in COVID-19 by Molecular Hydrogen Therapy: Mechanisms and Perspectives.

18. Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese.

19. Ion-selective electrode integrated in small-scale bioreactor for continuous intracellular pH determination in Lactobacillus plantarum.

20. Importance of consideration of oxidoreduction potential as a critical quality parameter in food industries.

21. Determination of trace elements, heavy metals, and antimony in polyethylene terephthalate-bottled local raw cow milk of Iğdır region in Turkey.

22. Reducing atmosphere drying as a novel drying technique for preserving the sensorial and nutritional notes of foods.

23. Comparison Between Fluorescent Probe and Ion-Selective Electrode Methods for Intracellular pH Determination in Leuconostoc mesenteroides.

24. Use of redox potential modification by gas improves microbial quality, color retention, and ascorbic acid stability of pasteurized orange juice.

25. Behavior of Lactobacillus plantarum and Saccharomyces cerevisiae in fresh and thermally processed orange juice.

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