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keyword: Polyphenols – 163 free books.
These books are included in the Directory of Open Access Books. This means that they have been peer-reviewed and are of interest to scholars.
Innovations in the Food System: Exploring the Future of Food
Maria Lisa Clodoveo (editor)
Characterization and Encapsulation of Natural Antioxidants: Interaction, Protection and Delivery
Li Liang and Hao Cheng, editors
Sustainable Functional Food Processing
Danijela Bursać Kovačević and Predrag Putnik, editors
Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
Mircea Oroian and Georgiana Gabriela Codină, editors
Bioactives and Functional Ingredients in Foods
Severina Pacifico and Simona Piccolella, editors
The Potential of Dietary Antioxidants
Irene Dini and Domenico Montesano, editors
Dietary Habits, Beneficial Exercise and Chronic Diseases
Panagiota Mitrou (editor)
Food Processing and Its Impact on Phenolic and other Bioactive Constituents in Food
Jan Oszmianski and Sabina Lachowicz-Wiśniewska, editors
Phenolic Compounds: Extraction, Optimization, Identification and Applications in Food Industry
Ibrahim M. Abu-Reidah and Amani Taamalli, editors
Bioactive Compounds from Natural Products: Separation, Characterization and Applications
Emanuel Vamanu (editor)
Anti-inflammatory Activity of Plant Polyphenols 2.0
Mario Dell'Agli and Enrico Sangiovanni, editors
Benefits of the Mediterranean Diet—Wine Association: Role of Components
Paula Silva and Norbert Latruffe, editors
Nutritional and Antioxidant Value of Horticulturae Products
Lucia Guidi et al. (editors)
Innovations and Perspectives of Industrial and Bioenergy Crops for Bioeconomy Development
Mariusz Stolarski (editor)
New Insights into Food Fermentation
Valentina Bernini and Juliano De Dea Lindner, editors
