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Development of a thermodynamic model of aqueous solution suited for foods and biological media. Part B: Prediction of standard formation properties

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Co-solvation effect on the binding mode of the α-mangostin/β-cyclodextrin inclusion complex

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Extension of the COSMO-RS-PDHS model to the prediction of activity coefficients in concentrated {water-electrolyte} and {water-polyol} solutions

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Determination of Gibbs energies of formation in aqueous solution using chemical engineering tools

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