Pwnc: antioxidant activity
Pwnc: rice
Eitemau Tebyg: Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food — Second Edition
- Fermented Beverages Revisited: From Terroir to Customized Functional Products
- Brewing and Craft Beer
- Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
- Quality Evaluation of Plant-Derived Foods
- Polyphenolic Compounds in Wine and Beer
- Polyphenolic Compounds in Wine and Beer
Eitemau Tebyg: Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
- Trends in Grain Processing for Food Industry
- Nutritional Value of Grain-Based Foods
- Effects of Plants' Ingredients on Dough and Final Product
- Scientific Insights and Technological Advances in Gluten Free Products Development
- Rheology and Quality Research of Cereal-Based Food
- Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity