Select
Explore
keyword: Olive oil – 28 free books.
Food Authentication: Techniques, Trends and Emerging Approaches (Second Issue)
Raúl González-Domínguez (editor)
Antioxidants in Animal Production, Reproduction, Health and Welfare
Youssef A. Attia et al. (editors)
Public Awareness of Food Products, Preferences and Practices
F. Xavier Medina et al. (editors)
Dietary Influence on Nutritional Epidemiology, Public Health and Our Lifestyle
Lourdes M. Varela (editor)
Techniques for Food Authentication: Trends and Emerging Approaches
Margit Cichna-Markl and Isabel Mafra, editors
Using Vis-NIR Spectroscopy for Predicting Quality Compounds in Foods
Mercedes Del Río Celestino and Rafael Font Villa, editors
Food Bioactive Compounds: Chemical Challenges and Opportunities
Smaoui Slim (editor)
Target and Non-Target Approaches for Food Authenticity and Traceability
Joana S. Amaral (editor)
The Potential of Dietary Antioxidants
Irene Dini and Domenico Montesano, editors
Dietary Habits, Beneficial Exercise and Chronic Diseases
Panagiota Mitrou (editor)
Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry
Ibrahim M. Abu-Reidah and Amani Taamalli, editors
New Strategies for Innovative and Enhanced Meat and Meat Products
Gonzalo Delgado-Pando and Tatiana Pintado, editors
Benefits of the Mediterranean Diet—Wine Association: Role of Components
Paula Silva and Norbert Latruffe, editors
Advances in Food Processing (Food Preservation, Food Safety, Quality and Manufacturing Processes)
Theodoros Varzakas and Panagiotis Tsarouhas, editors
Optimising Nutrition to Alleviate Age-Associated Functional Decline
Tomasz Kostka (editor)
Centenarians—A Model to Study the Molecular Basis of Lifespan and Healthspan
Annibale Puca and Calogero Caruso, editors
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
Sidonia Martinez and Javier Carballo, editors
