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1. Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review

2. Bioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans

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3. In vitro bioaccessibility of amino acids and bioactive amines in 70% cocoa dark chocolate: What you eat and what you get

4. In vitro digestion of spermidine and amino acids in fresh and processed Agaricus bisporus mushroom

5. Cadmium, copper and lead levels in different cultivars of lettuce and soil from urban agriculture

6. Vegetables consumed in Brazilian cuisine as sources of bioactive amines

7. Effect of Huanglongbing or Greening Disease on Orange Juice Quality, a Review

8. Domestic processing and storage on the physical-chemical characteristics of acerola juice (Malpighia glabra L.)