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  1. 1
    Solid Phase Microextraction Recent Developments and Applications /

    Solid Phase Microextraction Recent Developments and Applications /

    Published 2017
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  2. 2
    Biosurfactants in Food

    Biosurfactants in Food by Sharma, Deepansh

    Published 2016
    Full-text access
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    e-Book
  3. 3
    Postharvest Biology and Technology of Temperate Fruits

    Postharvest Biology and Technology of Temperate Fruits

    Published 2018
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    e-Book
  4. 4
    Red Meat Science and Production Volume 2. Intrinsic Meat Character /

    Red Meat Science and Production Volume 2. Intrinsic Meat Character / by Holloway, Joseph William, Wu, Jianping

    Published 2019
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  5. 5
    Raw Material Scarcity and Overproduction in the Food Industry

    Raw Material Scarcity and Overproduction in the Food Industry by Sharma, Suresh D., Bhagat, Arpan R., Parisi, Salvatore

    Published 2019
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  6. 6
    Food Preservation in Developing Countries: Challenges and Solutions

    Food Preservation in Developing Countries: Challenges and Solutions by Joardder, Mohammad U. H., Hasan Masud, Mahadi

    Published 2019
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  7. 7
    Fruit Oils: Chemistry and Functionality

    Fruit Oils: Chemistry and Functionality

    Published 2019
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    e-Book
  8. 8
    Traditional Foods History, Preparation, Processing and Safety /

    Traditional Foods History, Preparation, Processing and Safety /

    Published 2019
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  9. 9
    Reports on the Processing of Exotic Fruits

    Reports on the Processing of Exotic Fruits by Richter Reis, Felipe

    Published 2019
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  10. 10
    Glucosinolates

    Glucosinolates

    Published 2017
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  11. 11
    Green Bio-processes Enzymes in Industrial Food Processing /

    Green Bio-processes Enzymes in Industrial Food Processing /

    Published 2019
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  12. 12
    Mycotoxins in Animal Products Milk and Milk Products, and Meat /

    Mycotoxins in Animal Products Milk and Milk Products, and Meat / by Weidenbörner, Martin

    Published 2019
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  13. 13
    Plant Based "Green Chemistry 2.0" Moving from Evolutionary to Revolutionary /

    Plant Based "Green Chemistry 2.0" Moving from Evolutionary to Revolutionary /

    Published 2019
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  14. 14
    Nanobiotechnology in Food: Concepts, Applications and Perspectives

    Nanobiotechnology in Food: Concepts, Applications and Perspectives by Jafarizadeh-Malmiri, Hoda, Sayyar, Zahra, Anarjan, Navideh, Berenjian, Aydin

    Published 2019
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  15. 15
    Advances in Food Processing Technology

    Advances in Food Processing Technology

    Published 2019
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    e-Book
  16. 16
    Red Meat Science and Production Volume 1. The Consumer and Extrinsic Meat Character /

    Red Meat Science and Production Volume 1. The Consumer and Extrinsic Meat Character / by Holloway, Joseph William, Wu, Jianping

    Published 2019
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  17. 17
    Banana Ripening Science and Technology /

    Banana Ripening Science and Technology / by Thompson, Anthony Keith, Supapvanich, Suriyan, Sirison, Jiraporn

    Published 2019
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  18. 18
    Functional Starch and Applications in Food

    Functional Starch and Applications in Food

    Published 2018
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  19. 19
    Mycotoxins in Plants and Plant Products Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine /

    Mycotoxins in Plants and Plant Products Cocoa, Coffee, Fruits and Fruit Products, Medicinal Plants, Nuts, Spices, Wine / by Weidenbörner, Martin

    Published 2018
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  20. 20
    State of Bound Water: Measurement and Significance in Food Processing

    State of Bound Water: Measurement and Significance in Food Processing by Joardder, Mohammad U.H, Mourshed, Monjur, Hasan Masud, Mahadi

    Published 2019
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