food science and technology
Showing 17–32 of 161 results
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Probiotic and Prebiotic Foods: Technology, Stability and Benefits to Human Health
$45.00 – $395.00 Select options -
Processed Foods: Quality, Safety Characteristics and Health Implications
$179.00 Select options -
Occurrences, Structure, Biosynthesis, and Health Benefits Based on Their Evidences of Medicinal Phytochemicals in Vegetables and Fruits. Volume 1
$179.00 Select options -
Food Product Traceability in Value Networks
$98.00 Select options -
Nitrogen Nutrition and Amino Acid Metabolism in Cucumber
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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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Chemical Food Safety and Health
$179.00 Select options -
Milk Production
$92.00 – $195.00 Select options -
Seeds as Functional Foods and Nutraceuticals: New Frontiers in Food Science
$205.00 Select options
Showing 17–32 of 161 results
