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Although the magnitude losses of folate content of raw materials (wheat flour, wheat bran, dough, bakers yeast, and vegetables) due to the heat treatment during breadmaking were about 45%, the fortification increased the total folate content by up to 190% and 100% in white and whole-grain bread, resp., without adverse effects on sensory properties, such as odour and taste, or overall consumer acceptance of the vegetable-fortified bread 432

[DOI] [PubMed] [Google Scholar] Vignais PV

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On the contrary, CdSe and CdSe/ZnS nanparticles did not generate free radicals

doi: 10.1016/j.ajog.2020.10.003 15 RaffoneACatenaUTravaglinoAMasciulloVSpadolaSDella CorteLet al