Food science.
Overview
| Works: | 165 works in 5 publications in 5 languages | |
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Titles
Valorization of Almond Hull: Enhancing Functional Properties and Bioavailability as a Value-Added Food Ingredient.
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Development and Characterization of Selective and Differential Culture Medium for the Poultry Transmitted Pathogen, Escherichia albertii.
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Use of Microorganisms for the Enrichment of Zn and Se by Using Solid-State Fermentation.
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Innovations in Ultraviolet-C Technologies for Fresh Produce Growers to Reduce Human Pathogens in Agricultural Surface Water and on Fresh Produce Surfaces.
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Determining Fermentation Parameters and Mechanisms for Alcohol Reduction in Wine by Metschnikowia pulcherrima or Meyerozyma guilliermondii.
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The Sensory and Chemical Properties of Wines as Influenced by the Presence of Different Wine Bacteria and Yeasts.
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Food process engineering and technology = safety, packaging, nanotechnologies and human health /
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Innovative thermal and non-thermal processing, bioaccessibility and bioavailability of nutrients and bioactive compounds
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Functional Foods and Therapeutic Strategies for Neurodegenerative Disorders
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Intelligent Biotechnologies of Natural and Synthetic Biologically Active Substances = XIII Narochanskie Readings /
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Operations and Supply Chain Management in the Food Industry = Farm to Fork /
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Next-Generation Plant-based Foods = Design, Production, and Properties /
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Natural Products as Enzyme Inhibitors = An Industrial Perspective /
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Edible Food Packaging = Applications, Innovations and Sustainability /
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Application of Nanotechnology in Food Science, Processing and Packaging
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Mediterranean Fruits Bio-wastes = Chemistry, Functionality and Technological Applications /
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Releasing Systems in Active Food Packaging = Preparation and Applications /
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Edible Plants in Health and Diseases = Volume 1 : Cultural, Practical and Economic Value /
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Agritech: Innovative Agriculture Using Microwaves and Plasmas = Thermal and Non-Thermal Processing /
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Delivering Functionality in Foods = From Structure Design to Product Engineering /
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Pulsed Electric Fields Technology for the Food Industry = Fundamentals and Applications /
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Cultural Heritage—Possibilities for Land-Centered Societal Development
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Challenges and Potential Solutions in Gluten Free Product Development
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Sustainable Global Resources Of Seaweeds Volume 1 = Bioresources , cultivation, trade and multifarious applications /
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Sustainable Global Resources of Seaweeds Volume 2 = Food, Pharmaceutical and Health Applications /
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Nanosensing and Bioanalytical Technologies in Food Quality Control
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Agro-Processing and Food Engineering = Operational and Application Aspects /
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Aquaphotomics for Bio-diagnostics in Dairy = Applications of Near-Infrared Spectroscopy /
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Recent Advances in Edible Fats and Oils Technology = Processing, Health Implications, Economic and Environmental Impact /
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Edible Plants in Health and Diseases = Volume II : Phytochemical and Pharmacological Properties /
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Natural Products in Obesity and Diabetes = Therapeutic Potential and Role in Prevention and Treatment /
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Intellectual Property Protection for Plant Related Innovation = Fit for Future? /
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Sense the Real Change: Proceedings of the 20th International Conference on Near Infrared Spectroscopy
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10th Central European Congress on Food = Proceedings of CE-Food 2020 /
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Vitamin D im Überblick = Wissenschaftlich fundierte Grundlagen und aktuelle Forschungsergebnisse /
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Asiatic Water Buffalo = A Sustainable and Healthy Red Meat Source /
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Food and Agricultural Byproducts as Important Source of Valuable Nutraceuticals
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Jerusalem Artichoke Food Science and Technology = Helianthus Tuberosus /
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Biosensing and Micro-Nano Devices = Design Aspects and Implementation in Food Industries /
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Essential Oils = Applications and Trends in Food Science and Technology /
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Gemeinwohlorientierte Erzeugung von Lebensmitteln = Impulse für eine zukunftsfähige Agrar- und Ernährungswirtschaft /
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Making Food in Local and Global Contexts = Anthropological Perspectives /
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Nutrition Management of Inherited Metabolic Diseases = Lessons from Metabolic University /
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Prison Food = Identity, Meaning, Practices, and Symbolism in European Prisons /
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Atlas of the Food System = Challenges for a Sustainable Transition of the Lisbon Region /
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Sensing, Data Managing, and Control Technologies for Agricultural Systems
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Post-Harvest Processing, Packaging and Inspection of Frozen Shrimp: A Practical Guide
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Informatics in Poultry Production = A Technical Guidebook for Egg and Poultry Education, Research and Industry /
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Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables
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Fruits and Vegetable Wastes = Valorization to Bioproducts and Platform Chemicals /
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Advanced Dairy Chemistry = Volume 3: Lactose, Water, Salts and Minor Constituents /
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Coconut Water = A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits /
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Conceptualizing Plant-Based Nutrition = Bioresources, Nutrients Repertoire and Bioavailability /
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Advances in Food Chemistry = Food Components, Processing and Preservation /
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Responsibility in Environmental Governance = Unwrapping the Global Food Waste Dilemma /
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Nonthermal Processing in Agri-Food-Bio Sciences = Sustainability and Future Goals /
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Alternative Sweet and Supersweet Principles = Natural Sweeteners and Plants /
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Novel Food Grade Enzymes = Applications in Food Processing and Preservation Industries /
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Novel Foods and Edible Insects in the European Union = An Interdisciplinary Analysis /
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Biophysik der Ernährung = Eine Einführung für Studierende, Fachkräfte und Quereinsteiger /
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Cisgenics and Transgenics = Strategies for Sustainable Crop Development and Food Security /
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A History of Italian Wine = Culture, Economics, and Environment in the Nineteenth through Twenty-First Centuries /
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Functional Cereals and Cereal Foods = Properties, Functionality and Applications /
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Akzeptanz von In-vitro-Fleisch und pflanzenbasierten Fleischersatzprodukten in Deutschland = Eine Anwendung der Theorie der kognitiven Hierarchie /
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The Impact of COVID-19 on Backyard Poultry-Associated Salmonella in Connecticut.
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Farm Labor Management: A Qualitative Study Of the Relationship Between Farm Size and the Utilization of Machinery vs. Hand Tools; And the Impact of Covid-19 on Farm Labor Management.
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Physicochemical and Enzymatic Modification of Gums = Synthesis, Characterization and Application /
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Food and Identity in Nineteenth and Twentieth Century Ghana = Food, Fights, and Regionalism /
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Reusable Light-Activated Antimicrobial Materials Prepared with Food Ingredients.
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Characteristics of Yam Composite Flour : = Properties and Function of Bread and Tortilla Making.
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Development of Complementary Fresh-Food Systems through the Exploration and Identification of Profit-Maximizing, Supply Chains.
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Wound up about brave new seed : = Biotechnology and the food industry in dystopian literature.
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A Melting Pot of Cuisines : = Examining the Relationship Between Restaurant Ethnicities and Food Safety Inspection Scores.
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Monitoring of Vibrio Species in Oysters Crassostrea virginica and Seawater of Delaware Bay and Molecular Characterization of Vibrio parahaemolyticus.
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Aging and Fermentation as Adaptive Food Management Strategies in the Arctic.
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Determinants of Success for Community-Based Food Projects : = Case Study of Local Initiatives in North Shore, BC.
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The Optimal Distribution of a Perishable Item with Quality Requirements and Delivery Time Windows.
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A Study of Food Hub Buyers in Vermont : = Motivation, Marketing, and Strategy.
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Perceptions and Purchase Intentions of Genetically Modified Foods by Commercial Food Buyers.
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Globalization and state : = Factors contributing to the contemporary food security crisis.
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Aromatic amino acid catabolism by Lactobacillus spp.: = Biochemistry and contribution to cheese flavor development.
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Carbohydrate components of pomace in corn-based extrudates : = Interactions, expansion dynamics, and structure-texture relationships.
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Farm Food Safety Plans : = Customizing Educational Materials for Small-Scale and Campus-Based Farms.
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Sensory and Culinary Strategies for a Shift to a Plant-forward Diet : = Can Extra Virgin Olive Oil Replace Butter?
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Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures.
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Relationship between Food Waste-Related Attitudes and Behaviors in Emerging Adults.
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Strategies to Cultivate Microalgae on Eutrophic Wastewater for Nutrients Recycling and Biomass Production.
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Characterization of Lactose Fatty Acid Esters for Their Microbial Growth Inhibitory Activity and Emulsification Properties.
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A Nutritional Survey of Commercially Available Grass-Finished Beef.
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Analyzing Fact Based Preventive Approach to Address Foreign Material Contamination in the Food Industry.
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Effect of Hofmeister Salts on the Compressibility of Bovine Serum Albumin.
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Impact of Honeybee Isolates of Lactobacillus kunkeei on Wine Fermentations.
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Strategies for Improving Lactobacillus for Dairy and Biofuel Industries.
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Effect of high pressure processing on migration characteristics in polyethylene terephthalate film.
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Interaction and protection of antimicrobial compounds with carbohydrate-based colloidal systems for improved food safety.
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High pressure processing conditions for inactivation of human norovirus surrogate in oysters.
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Pulsed light inactivation of murine norovirus on various food contact surfaces.
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Impact of novel thermal and non-thermal processing on nutritional value and overall quality of papaya and strawberry nectars and their respective blends.
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Effects of "Biotech Foods: The First Harvest" on knowledge, attitudes, and perceptions of journalists for newspapers in metropolitan markets in the United States regarding food biotechnology.
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Sustainable agriculture reviews. = Chitin and chitosan: applications in food, agriculture, pharmacy, medicine and wastewater treatment. 36 :
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Sustainable agriculture reviews. = Chitin and chitosan: history, fundamentals and innovations. 35 :
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Reducing Food Losses and Improving the Quality of Locally Produced Spinach.
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Trust in Science and Attitudes regarding Genetically Modified Organisms in U.S. Adults.
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High Pressure Processing of Food = Principles, Technology and Applications /
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