Food Science and Technology

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Controlling the Highs and the Lows of Alcohol in Wine (Copy)

Food Science and Technology, Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$0.00

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Amylose: Properties, Structure and Functions

Nova, 2020, Food Science and Technology, Biology, Life Sciences
$230.00

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Grapevines at a Glance

Nova, 2020, Food Science and Technology, Upcoming Publications, Food Science and Technology, Chemistry
$95.00

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Handbook of Chickpeas: Nutritional Value, Health Benefits and Management

Nova, 2019, Food Science and Technology, Nutrition and Diet Research Progress, Upcoming Publications, Food Science and Technology, Chemistry
$230.00

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Food Safety: Contaminants, Pathogens, and Illnesses

SNOVA, 2020, Food Science and Technology, Food Science and Technology, Chemistry
$195.00

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Sucrose: Properties, Biosynthesis and Health Implications

Nova, 2020, Food Science and Technology, Biochemistry Research Trends, Biochemistry, Biology, Life Sciences
$110.00

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Handbook on Cheese: Production, Chemistry and Sensory Properties

2013, Nova, Food Science and Technology, Agriculture Issues and Policies, Food Science and Technology, Chemistry
$45.00 – $470.00

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Nutrient Content of the U.S. Food Supply: Recent Data and Historical Context

2013, Nova, Food Science and Technology, Nutrition and Diet Research Progress, Nutrition and Diet, Medicine and Health
$45.00 – $130.00

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Processed Foods: Quality, Safety Characteristics and Health Implications

Food Science and Technology, Food Science and Technology, Chemistry
$179.00

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Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 1

Food Science and Technology, Food Science and Technology, Chemistry
$179.00

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Food Product Traceability in Value Networks

Food Science and Technology, Food Science and Technology, Chemistry
$98.00

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Onion Products: Source of Healthy Compounds

Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
$0.00

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Co-Cultivation of Pleurotus species with Yeasts

Food Science and Technology, Microbiology Research Advances, Microbiology, Biology, Life Sciences, Food Science and Technology, Chemistry
$0.00

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Stability and Behavior of Omega-3 Food Emulsions

Food Science and Technology, Food Science and Technology, Chemistry
$0.00

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Pathophysiology and Mechanisms of Food Allergy

Food Science and Technology, Food Science and Technology, Chemistry
$0.00

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Controlling the Highs and the Lows of Alcohol in Wine

Food Science and Technology, Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$0.00

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Non-Thermal Food Processing: Impact on Chemical, Nutritional and Bioactive Components

Food Science and Technology, Food Science and Technology, Chemistry
$0.00

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Bioactivity of Oleanane Triterpenoids from Soy (Glycine Max Merr) Depends on the Chemical Structure

Food Science and Technology, Food Science and Technology, Chemistry
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Changes in Rheological Properties of Hard Cheese during its Ageing

Food Science and Technology, Food Science and Technology, Chemistry
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Biofilm Formed on the Soybean Curd Residue is Associated with Efficient Production of a Lipopeptide by Bacillus subtilis

Food Science and Technology, Food Science and Technology, Chemistry
$0.00

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Metabolic Aspects of Macronutrients

Food Science and Technology, Biochemistry Research Trends, Biochemistry, Chemistry
$58.00

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Chemical Food Safety and Health

Food Science and Technology, Public Health in the 21st Century, Food Science and Technology, Chemistry
$179.00

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Milk Production

Food Science and Technology, Food Science and Technology, Chemistry
$92.00 – $195.00

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Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science

Food Science and Technology, Food Science and Technology, Chemistry
$205.00

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Food Science and Technology

Controlling the Highs and the Lows of Alcohol in Wine (Copy)

Amylose: Properties, Structure and Functions

Grapevines at a Glance

Handbook of Chickpeas: Nutritional Value, Health Benefits and Management

Food Safety: Contaminants, Pathogens, and Illnesses

Sucrose: Properties, Biosynthesis and Health Implications

Handbook on Cheese: Production, Chemistry and Sensory Properties

Nutrient Content of the U.S. Food Supply: Recent Data and Historical Context

Processed Foods: Quality, Safety Characteristics and Health Implications

Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 1

Food Product Traceability in Value Networks

Onion Products: Source of Healthy Compounds

Co-Cultivation of Pleurotus species with Yeasts

Stability and Behavior of Omega-3 Food Emulsions

Pathophysiology and Mechanisms of Food Allergy

Controlling the Highs and the Lows of Alcohol in Wine

Non-Thermal Food Processing: Impact on Chemical, Nutritional and Bioactive Components

Bioactivity of Oleanane Triterpenoids from Soy (Glycine Max Merr) Depends on the Chemical Structure

Changes in Rheological Properties of Hard Cheese during its Ageing

Biofilm Formed on the Soybean Curd Residue is Associated with Efficient Production of a Lipopeptide by Bacillus subtilis

Metabolic Aspects of Macronutrients

Chemical Food Safety and Health

Milk Production

Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science

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Food Science and Technology

Browse Subcategories

Nova Science Publishers, Inc.

About Nova

Resources For

My Account

Nova’s Recent Posts

NOVA Global

Nova A+ Ratings

NOVA NEWSLETTER

TRUSTED & SECURED