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Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Jianhua Xie et al. (editors)
Nutritional Components of Wheat Based Food: Composition, Properties and Uses
Donatella Bianca Maria Ficco and Grazia Maria Borrelli, editors
Women's Special Issue Series: Analytical Methods
Victoria Samanidou et al. (editors)
Food Supplements and Functional Foods Assessment for Health and Nutrition
Laura Domínguez Díaz et al. (editors)
Advances in the Astonishing World of Phytochemicals: State-of-the-Art for Antioxidants
Antonella D'Anneo and Marianna Lauricella, editors
Fate of Antioxidants in Gut and Interaction of Gut Metabolites and Gut Microbiota
Baojun Xu (editor)
Potential Health Benefits of Fruits and Vegetables II
Luca Mazzoni et al. (editors)
Innovative Food Products and Processing
Bhesh R. Bhandari and Hasmadi Mamat, editors
Eugen Rusu and Gabriela Rapeanu, editors
Eugen Rusu and Gabriela Rapeanu, editors
Plant Tissue Culture and Secondary Metabolites Production
Laura Pistelli and Kalina Danova, editors
Advances of Accurate Quantification Methods in Food Analysis
Xianjiang Li and Rui Weng, editors
Antioxidants in Age-Related Diseases and Anti-Aging Strategies
Daniela-Saveta Popa et al. (editors)
