Topaic: n/a
- Processing and Preservation of Aquatic Products
- Feature Papers in NeuroSci : From Consciousness to Clinical Neurology
- Innovative Food Products and Processing
- Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
- Chemical and Technological Characterization of Dairy Products
- Taste, Nutrition and Health
Topaic: thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
- Innovative Food Products and Processing
- Effect of Processing on Sensory Quality and Bioactive Components in Food Products
- Taste, Nutrition and Health
- Consumer Preferences and Acceptance of Meat Products
- Seafood Sustainability - Series I
- Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Údar: Chambers IV, Edgar
Údar: Claus, Harald
Míreanna comhchosúla: Processing and Preservation of Aquatic Products
- Food Gels
- Applications of Instrumental Methods for Food and Food By-Products Analysis
- Advanced Strategies to Preserve Quality and Extend Shelf Life of Foods
- The Potential of Food By-Products: Bioprocessing, Bioactive Compounds Extraction and Functional Ingredients Utilization
- Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives
- Fatty Acids in Natural Ecosystems and Human Nutrition