Kaupapa: n/a
- Applications of Radio Frequency Heating in Food Processing
- Emerging Protein Sources for Food Production and Human Nutrition
- Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
- The Role of Renewable Resources for Ecology and Human Health
- Environmental Protection by Aerobic Granular Sludge Process
- Production and Properties of Starch—Current Research
Kaupapa: thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
- Recent Advances in Poultry Nutrition and Production
- Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
- The Role of Renewable Resources for Ecology and Human Health
- Application of Fermentation Technology in Animal Nutrition
- Coccidiosis in Poultry
- Advances in Nutritional Manipulation of Rumen Fermentation
Kaituhi: Durazzo, Alessandra
Kaituhi: Hansen, Hanne
Ngā tūemi rite: Applications of Radio Frequency Heating in Food Processing
Ngā tūemi rite: Emerging Protein Sources for Food Production and Human Nutrition
- Edible Insects as Innovative Foods
- Biochemical and Nutritional Changes during Food Processing and Storage
- Molecular Science for Drug Development and Biomedicine
- Future Foods
- Focus on Insect Rearing Methodology to Promote Scientific Research and Mass Production
- Functionality and Food Applications of Plant Proteins