Food Science and Technology
Showing 33–48 of 138 results
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Onion Products: Source of Healthy Compounds
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Co-Cultivation of Pleurotus species with Yeasts
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Stability and Behavior of Omega-3 Food Emulsions
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Pathophysiology and Mechanisms of Food Allergy
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Non-Thermal Food Processing: Impact on Chemical, Nutritional and Bioactive Components
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Bioactivity of Oleanane Triterpenoids from Soy (Glycine Max Merr) Depends on the Chemical Structure
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Changes in Rheological Properties of Hard Cheese during its Ageing
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Biofilm Formed on the Soybean Curd Residue is Associated with Efficient Production of a Lipopeptide by Bacillus subtilis
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Metabolic Aspects of Macronutrients
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Chemical Food Safety and Health
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Milk Production
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Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science
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Soy Protein: Production Methods, Functional Properties and Food Sources
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Edible Oil: Compounds, Production and Applications
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Nutraceuticals and Functional Foods: Natural Remedy
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Anthocyanins: Structure, Biosynthesis and Health Benefits
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Showing 33–48 of 138 results
