Food Science and Technology
Showing 65–80 of 139 results
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Lycopene: Food Sources, Potential Role in Human Health and Antioxidant Effects
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Advances in Food Analysis Research
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Quercetin: Food Sources, Antioxidant Properties and Health Effects
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From Medicinal Chemistry to Food Science: A Transfer of In Silico Methods Applications
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Fermented Foods: Sources, Consumption and Health Benefits
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Phytosterols: Food Sources, Functions and Health Benefits
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Solanum Lycopersicum: Production, Biochemistry and Health Benefits
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Sweet Potato: Production, Nutritional Properties and Diseases
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Genetically Modified Organisms: Restrictions in 23 Countries and the European Union
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Recent Advances in Wine Stabilization and Conservation Technologies
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Ochratoxin A: Biosynthesis, Detection and Biological Toxicity
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High Intensity Pulsed Light in Processing and Preservation of Foods
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Vegetable Oil: Properties, Uses and Benefits
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Applications of Ultrasound in the Beverage Industry
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Soybeans: Cultivation, Nutritional Properties and Effects on Health
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Soybean Oil: Uses, Properties and Role in Human Health
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Showing 65–80 of 139 results
