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

Food Science and Technology, Chemistry
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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
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Onion Products: Source of Healthy Compounds

Food Science and Technology, Nutrition and Diet Research Progress, Food Science and Technology, Chemistry
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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
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Stability and Behavior of Omega-3 Food Emulsions

Food Science and Technology, Food Science and Technology, Chemistry
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Pathophysiology and Mechanisms of Food Allergy

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

Food Science and Technology, Food Science and Technology, Chemistry
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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
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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
From: $92.00

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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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Soy Protein: Production Methods, Functional Properties and Food Sources

Food Science and Technology, Food Science and Technology, Chemistry
$82.00

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Edible Oil: Compounds, Production and Applications

Food Science and Technology, Upcoming Publications, Food Science and Technology, Chemistry
$160.00

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Oilseeds: Production, Varieties and Management Practices

Agriculture Issues and Policies, Upcoming Publications, Food Science and Technology, Chemistry
$95.00

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The Food and Drug Administration Safety and Innovation Act: Provisions and Analyses of User Fees

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$130.00

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Food Safety: Developments, Policies, Programs, and Research. Volume 3

Food Science and Technology, Chemistry
$130.00

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Meat Production: Emerging Trends and Market Demands

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$130.00

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U.S. Household Food Security: Statistics and Analysis for 2012

Food and Beverage Consumption and Health, Food Science and Technology, Chemistry
$69.00

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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

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

Chemical Food Safety and Health

Milk Production

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

Soy Protein: Production Methods, Functional Properties and Food Sources

Edible Oil: Compounds, Production and Applications

Oilseeds: Production, Varieties and Management Practices

The Food and Drug Administration Safety and Innovation Act: Provisions and Analyses of User Fees

Food Safety: Developments, Policies, Programs, and Research. Volume 3

Meat Production: Emerging Trends and Market Demands

U.S. Household Food Security: Statistics and Analysis for 2012

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Nova Science Publishers, Inc.

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