Subject Area: Food Science and Nutrition and Dietetics


Advances in Meat Processing Technologies: Modern Approaches to Meet Consumer Demand
By: Daneysa L. Kalschne, Marinês P. Corso and Cristiane Canan

US $ 69

Advances in Physicochemical Properties of Biopolymers (Part 1)
By: Martin Masuelli and Denis Renard

US $ 29

Advances in Physicochemical Properties of Biopolymers (Part 2)
By: Martin Masuelli and Denis Renard

US $ 29

Application Of Alternative Food-Preservation Technologies To Enhance Food Safety And Stability
By: Antonio Bevilacqua, Maria Rosaria and Milena Sinigaglia

US $ 89

Food Additives and Human Health
By: Seyed Mohammad Nabavi, Seyed Fazel Nabavi, Monica Rosa Loizzo, Rosa Tundis, Kasi Pandima Devi and Ana Sanches Silva

US $ 99

More Food: Road to Survival
By: Roberto Pilu and Giuseppe Gavazzi

US $ 39

Nutrition and Cancer From Epidemiology to Biology
By: Pier Paolo Claudio and Richard M. Niles

US $ 49

Obesity and Disease in an Interconnected World: A Systems Approach to Turn Huge Challenges into Amazing Opportunities
By: Judith Wylie-Rosett and Sunil S. Jhangiani

US $ 89

Physical Activity, Fitness, Nutrition and Obesity During Growth
By: Jana Pařízková

US $ 49

Phytochemicals in Vegetables: A Valuable Source of Bioactive Compounds
By: Spyridon A. Petropoulos, Isabel C.F.R. Ferreira and Lilian Barros

US $ 99

Vitamin D and Your Body Volume Title: Why Does Vitamin D Matter?
By: J. Ruth Wu-Wong

US $ 44