Food Chemistry.

Mediterranean Fruits Bio-wastes = Chemistry, Functionality and Technological Applications / by: (Language materials, printed)

Lipid Oxidation in Food and Biological Systems = A Physical Chemistry Perspective / by: (Language materials, printed)

African Fermented Food Products- New Trends by: (Language materials, printed)

Advanced Analytical Techniques in Dairy Chemistry by: (Language materials, printed)

Natural Inflammatory Molecules in Fruits and Vegetables by: (Language materials, printed)

10th Central European Congress on Food = Proceedings of CE-Food 2020 / by: (Language materials, printed)

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent by: (Language materials, printed)

Essential Oils = Applications and Trends in Food Science and Technology / by: (Language materials, printed)

Small Millet Grains = The Superfoods in Human Diet / by: (Language materials, printed)

Plant Antioxidants and Health by: (Language materials, printed)

Faba Bean: Chemistry, Properties and Functionality by: (Language materials, printed)

Soil and Water Conservation for Sustainable Food Production by: (Language materials, printed)

Coconut Water = A Promising Natural Health Drink-Distribution, Processing and Nutritional Benefits / by: (Language materials, printed)

Advances in Food Chemistry = Food Components, Processing and Preservation / by: (Language materials, printed)

Nonthermal Processing in Agri-Food-Bio Sciences = Sustainability and Future Goals / by: (Language materials, printed)

Novel Food Grade Enzymes = Applications in Food Processing and Preservation Industries / by: (Language materials, printed)

Functional Cereals and Cereal Foods = Properties, Functionality and Applications / by: (Language materials, printed)

Aflatoxins in Food = A Recent Perspective / by: (Language materials, printed)