Food - Composition.
Overview
Works: | 61 works in 31 publications in 31 languages |
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Titles
The kitchen as laboratory = reflections on the science of food and cooking /
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Your brain on food = how chemicals control your thoughts and feelings /
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Pore structure in food = simulation, measurement and applications /
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Functionalized polymeric materials in agriculture and the food industry
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Foods of non-animal origin = chemistry, technology, inspection procedures /
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Chemistry and food safety in the EU = the Rapid Alert System for Food and Feed (RASFF) /
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Functional nucleic acids detection in food safety = theories and applications /
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Food safety = basic concepts, recent issues, and future challenges /
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The science of cooking : = understanding the biology and chemistry behind food and cooking /
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Handbook of plant food phytochemicals = sources, stability and extraction /
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Glass transition and phase transitions in food and biological materials
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Emulsion-based systems for delivery of food active compounds = formation, application, health and safety /
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Effect of emerging processing methods on the food quality = advantages and challenges /
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