20 Open Access Books
535 Authors and Editors
746 Web of Science Citations
864 Crossref Citations
2,286 Dimension Citations
1 Book Series
20 peer-reviewed open access books
Edited by Viduranga Y. Waisundara
Edited by Roua Lajnaf
Edited by Ana I. Ribeiro-Barros
Edited by Romina Alina Marc
Edited by Martin Masuelli
Edited by María Chávarri Hueda
Edited by Teodora Emilia Coldea
Edited by Isabel Gigli
Traditional Fermented Beverages in México
Blanca Rosa Aguilar-Uscanga and Esperanza González-Quezada and Josue Raymundo Solis-Pacheco
DOI: 10.5772/intechopen.115063
The Science of Fermentation [Working Title]
Involved Microorganisms in the Production of Indigenous Fermented Food from West Africa: Technologic...
Essodolom Taale, Banfitebiyi Gambogou, Adama Sawadogo, Hama Cissé, Tiatou Souho and Sabiba Kou’santa Amouzou and Atti Tchabi
DOI: 10.5772/intechopen.114893
The Science of Fermentation [Working Title]
Hydrolysis of Lactose: Conventional Techniques and Enzyme Immobilization Strategies on Polymeric Sup...
Jorge Lucas Vallejo-García, Alessandra Cutillo-Foraster, Ana Arnaiz, Saúl Vallejos, José M. García and María Asunción Muñoz Santamaría and Miriam Trigo-López
DOI: 10.5772/intechopen.1005087
Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications [Working Title]
Major Contaminants of Peanut and Its Products and their Methods of Management
Esameldin B.M. Kabbashi
DOI: 10.5772/intechopen.1004630
Nut Consumption and Usefulness in the Modern World [Working Title]
Recent Advancements of Astaxanthin from an Animal Feed to a Therapeutic Agent in Humans—A Meta-Analy...
Renuka Vinothkumar
DOI: 10.5772/intechopen.114958
Chemistry of Food Additives [Working Title]
Functionality of Food Additives
Reza Abedi-Firoozjah and Milad Tavassoli
DOI: 10.5772/intechopen.114959
Chemistry of Food Additives [Working Title]
By Awatif S. Ali and Alaaeldin A. Elozeiri
Part of the book: Seed Biology
By Thawien Wittaya
Part of the book: Structure and Function of Food Engineering
By Maged E.A. Mohamed and Ayman H. Amer Eissa
Part of the book: Structure and Function of Food Engineering
By Aviv Dombrovsky and Elisheva Smith
Part of the book: Seed Biology
By Jose Luis Aleixandre-Tudo and Wessel du Toit
Part of the book: Frontiers and New Trends in the Science of Fermented Food and Beverages
By Alexandre Carneiro da Silva, Dyego da Costa Santos, Davair Lopes Teixeira Junior, Pedro Bento da Silva, Rosana Cavalcante dos Santos and Amauri Siviero
Part of the book: Legume Seed Nutraceutical Research
By Erumalla Venkatanagaraju, N. Bharathi, Rachiraju Hema Sindhuja, Rajshree Roy Chowdhury and Yarram Sreelekha
Part of the book: Pectins
By Maged E.A. Mohamed and Ayman H. Amer Eissa
Part of the book: Structure and Function of Food Engineering
By Awatif S. Ali and Alaaeldin A. Elozeiri
Part of the book: Seed Biology
By Thiraviam Vanitha and Mahejibin Khan
Part of the book: Pectins