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Nutrition, Diet and Healthy Aging
Emiliana Giacomello and Luana Toniolo, editors
Bioactives and Functional Ingredients in Foods
Severina Pacifico and Simona Piccolella, editors
Gregorio Barba-Espín and Jose Ramon Acosta-Motos, editors
Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry
Ibrahim M. Abu-Reidah and Amani Taamalli, editors
Isolation and Identification of Bioactive Secondary Metabolites
Ana Maria Loureiro da Seca and Antoaneta Trendafilova, editors
Isidoro Garcia-Garcia et al. (editors)
Nutritional and Antioxidant Value of Horticulturae Products
Lucia Guidi et al. (editors)
Effect of Phenolic Compounds on Human Health
Elena Gonzalez-Burgos and M. Pilar Gómez-Serranillos Cuadrado, editors
Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
Theodoros Varzakas and Panagiotis Tsarouhas, editors
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone and Carmine Summo, editors
Potential Health Benefits of Fruits and Vegetables
Luca Mazzoni et al. (editors)
Recent Developments in Identification of Genuine Odor- and Taste-Active Compounds in Foods
Remedios Castro-Mejías and Enrique Durán-Guerrero, editors
Naeem Khan (editor)
In-Depth on the Fouling and Antifouling of Ion-Exchange Membranes
Lasâad Dammak and Natalia Pismenskaya, editors
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
Sidonia Martinez and Javier Carballo, editors
