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        Chapter OCT for Examination of Cultural Heritage Objects 

        Iwanicka, Magdalena; Kowalska, Magdalena; Sylwestrzak, Marcin; Targowski, Piotr (2020)
        Optical coherence tomography (OCT) was first time reported as a tool for examination of cultural heritage objects in 2004. It is mainly used for the examination of subsurface structure of easel paintings (such as varnishes ...
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        Chapter Mild intervention technologies for increasing shelf life and/or safety of fresh fruits: Opportunity and challenge 

        Contigiani, Eunice V.; Cecilia Jaramillo, Gabriela; González, Lucas; Rocio Romero Bernal, Angela; Raffellini, Silvia; Gómez, Paula L.; Maris Alzamora, Stella (2019)
        Technology: general issues
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        Chapter Valorization of Natural Antioxidants for Nutritional and Health Applications 

        Pedro, Ferreira-Santos; Zlatina, Genisheva; Claudia, Botelho; Cristina, Rocha; António, Teixeira (2021)
        The significant increase in the world population age, 47 years in 1950 to 73 years in 2020, resulted in an increase in aging related diseases as well as in degenerative diseases. In consequence, researchers have been ...
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        Chapter Magnetic Iron Oxide Colloids for Environmental Applications 

        Alvaro, Gallo-Cordova; Almeida, Streitwieser; María, del Puerto Morales; G. Ovejero, Jesús (2021)
        This chapter deals with magnetic colloids with catalytic properties for the treatment of polluted waters and the efficient production of fuel alternatives. This kind of materials presents great advantages such as high ...
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        Chapter Management of Wine Aroma Compounds: Principal Basis and Future Perspectives 

        G. Pereira, Antia; Jesus, Simal-Gandara; Maria, Fraga; Paula, Garcia-Oliveira; Maria, Carpena; Cecilia, Jimenez-Lopez; Catarina, Lourenço-Lopes; Lillian, Barros; C.F.R. Ferreira, Isabel; Angel, Prieto (2020)
        Wine’s aroma is defined by volatile and non-volatile compounds that contribute to its make-up. The complex variety of volatile compounds, coming from grapes, interact with other non-volatile substances of the wine as ...
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        License

        • If not noted otherwise all contents are available under Attribution 4.0 International (CC BY 4.0)

        Credits

        • logo EU
        • This project received funding from the European Union's Horizon 2020 research and innovation programme under grant agreement No 683680, 810640, 871069 and 964352.

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