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keyword: antioxidant properties – 19 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.
Nutritional Components of Wheat Based Food: Composition, Properties and Uses
Donatella Bianca Maria Ficco and Grazia Maria Borrelli, editors
Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition
Sabina Lachowicz-Wiśniewska (editor)
Natural Compounds in Plant-Based Food
Andreas Eisenreich and Bernd Schaefer, editors
Biological and Pharmacological Activity of Plant Natural Compounds III
Raffaele Pezzani and Sara Vitalini, editors
Processing and Properties Analysis of Grain Foods
Yonghui Li and Shawn/Xiaorong Wu, editors
Sustainable Functional Food Processing
Danijela Bursać Kovačević and Predrag Putnik, editors
The Potential of Dietary Antioxidants
Irene Dini and Domenico Montesano, editors
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Antonella Pasqualone and Carmine Summo, editors
Multifunctional Hybrid Materials Based on Polymers: Design and Performance
Shaghayegh Hamzehlou and M. Ali Aboudzadeh, editors
Motivations Associated with Food Choices and Eating Practices
Raquel P. F. Guiné (editor)
Structural and Functional Analysis of Extracts in Plants
Stefania Lamponi (editor)
Extractable and Non-Extractable Antioxidants
Alessandra Durazzo and Massimo Lucarini
Development and Application of Herbal Medicine from Marine Origin
Tsong-Long Hwang et al.
