food science and technology | Nova Science Publishers

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Fructose: Synthesis, Functions and Health Implications

2012, Nova, Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
$182.00

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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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Tea Consumption and Health

2012, Nova Medicine and Health, Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$170.00

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Gluten: Sources, Composition and Health Effects

2013, Nova Medicine and Health, Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
$162.00

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Milk Fat: Composition, Nutritional Value and Health Implications

2013, Novinka, Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
$98.00

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Sorghum: Production, Growth Habits and Health Benefits

2013, Novinka, Food Science and Technology, Agriculture Issues and Policies, Food Science and Technology, Chemistry
$92.00

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Advances in Cereal and Pseudocereal Research for Functional Foods

2013, Nova, Food Science and Technology, Food Science and Technology, Chemistry
$110.00

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Coriander: Dietary Sources, Properties and Health Benefits

Nova, 2020, Plant Science Research and Practices, Food Science and Technology, Chemistry
$45.00 – $160.00

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Food Safety: Developments, Policies, Programs and Research. Volume 2

2013, Nova, Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$45.00 – $145.00

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Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

2013, Novinka, Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
$45.00 – $58.00

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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 – $429.00

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Grapevines at a Glance

Nova, 2020, Food Science and Technology, Food Science and Technology, Chemistry
$45.00 – $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, Food Science and Technology, Chemistry
$45.00 – $230.00

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Protein Engineering: Design, Selection and Applications

2010, Nova, Food Science and Technology, Chemistry
$45.00 – $95.00

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Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health

2011, Nova, Food Science and Technology, Chemistry
$45.00 – $395.00

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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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Nitrogen Nutrition and Amino Acid Metabolism in Cucumber

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

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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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Fructose: Synthesis, Functions and Health Implications

Food Safety: Contaminants, Pathogens, and Illnesses

Tea Consumption and Health

Gluten: Sources, Composition and Health Effects

Milk Fat: Composition, Nutritional Value and Health Implications

Sorghum: Production, Growth Habits and Health Benefits

Advances in Cereal and Pseudocereal Research for Functional Foods

Coriander: Dietary Sources, Properties and Health Benefits

Food Safety: Developments, Policies, Programs and Research. Volume 2

Traditional and Modern Japanese Soy Foods: Manufacturing, Nutrition and Cuisine of a Variety of Soy Foods for Health and Joy of Taste

Handbook on Cheese: Production, Chemistry and Sensory Properties

Grapevines at a Glance

Handbook of Chickpeas: Nutritional Value, Health Benefits and Management

Protein Engineering: Design, Selection and Applications

Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health

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

Nitrogen Nutrition and Amino Acid Metabolism in Cucumber

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

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Nova Science Publishers, Inc.

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