Wine Microbiology : Science and Technology
Claudio Delfini
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Food Security Issues and Challenges
Adriana Fillol Mazo
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Phenolic Compounds in Health and Disease
Robert C. Linn
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In Vitro Functionality of Probiotics in Foods
Amir M. Mortazavian
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The Food Industry: Perceptions, Practices and Future Prospects
Diego Tresinari dos Santos
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Bioactive Compounds and their Importance
Gulcin Yildiz
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A Closer Look at Polyphenolics
Peter Bertollini
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Nutraceuticals: Food Applications and Health Benefits
Anita Kumari
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Food Processing: Advances in Research and Applications
Myriam Huijs
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The Secret Power of Bees: Propolis
Gulcin Yildiz
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Apples: Nutrition, Consumption and Health
Sancho J. Cordoba
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Flavonoids: Dietary Sources, Biological Properties and Therapeutic Potential
Nirmala Sehrawat
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Proceedings of BIOSPECTRUM: The International Conference on Biotechnology and Biological Sciences: Biotechnological Intervention Towards Enhancing Food Value
Sanket Joshi
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Food Packaging: Safety, Management and Quality
Wing-Fu Lai
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Bioprospecting of Natural Compounds in Food, Pharmaceutical and Biomedical Science
Siddhartha Pati
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Polyphenols and their Role in Health and Disease
Augustine Dion
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Power Ultrasound and Its Applications in Food Processing
Gulcin Yildiz
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Olive Oil: Production, Properties and Health Benefits
Keith G. West
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