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1. Effect of Gluten Composition in Low-Allergy O-Free Wheat Flour on Cookie-Making Performance Compared with Flours with Different Gluten Strengths

2. The effect of tensile strain in Pd–Ni core–shell nanocubes with tuneable shell thickness on urea electrolysis selectivity

4. Nanoscopic morphological effect on the optical properties of polymer-grafted gold polyhedra

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