Interdisciplinary Perspectives on the Role of Food Structure and Matrix in Nutrient Bioavailability
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Natural Antimicrobials in Food Preservation and Their Role in Reducing Synthetic Additive Use
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Biofortification Strategies to Address Micronutrient Deficiencies in Staple Food Crops
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Genomic and Microbiomic Tools to Improve Fermentation Efficiency in Traditional and Novel Food Systems
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Lipidomics Approaches to Understanding Fatty Acid Profiles in Functional Dairy and Plant-Based Products
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