Food Science and Technology
Showing 161–176 of 187 results
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Food-Drug Interactions: Pharmacokinetics, Prevention and Potential Side Effects
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The Uses of Cocoa and Cupuaçu Byproducts in Industry, Health, and Gastronomy
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Recycled Cooking Oil: Processing and Uses
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Differential Scanning Calorimetry: Basics and Applications
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A Closer Look at Grapes, Wines and Winemaking
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Caffeic Acid: Sources, Potential Uses and Health Benefits
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Microbial Contamination of Food Products
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Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 10
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Seed Oil: Production, Uses and Benefits
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Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 11
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Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 9
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Food as Medicine
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Gluten: Sources, Composition and Health Effects
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Milk Fat: Composition, Nutritional Value and Health Implications
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Sorghum: Production, Growth Habits and Health Benefits
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Advances in Cereal and Pseudocereal Research for Functional Foods
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Showing 161–176 of 187 results