Food Chemistry

15 Open Access Books

710 Authors and Editors

1,292 Web of Science Citations

1,079 Crossref Citations

2,812 Dimension Citations

Inside the subject

15 peer-reviewed open access books

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Top 5 Most cited chapters in this subject

Open Access Peer-reviewed Chapters

Hydrocolloids in Food Industry

By Jafar Milani and Gisoo Maleki

Part of the book: Food Industrial Processes

31,368
44
6,835
41
6,495
50
Maillard Reaction Products in Processed Food: Pros and Cons

By Deborah Markowicz Bastos, Érica Monaro, Érica Siguemoto and Mariana Séfora

Part of the book: Food Industrial Processes

26,384
30

Top 5 Most downloaded chapters in this subject in the last 30 days

Open Access Peer-reviewed Chapters

New Trends in Natural Emulsifiers and Emulsion Technology for the Food Industry

By Arantzazu Santamaria-Echart, Isabel P. Fernandes, Samara C. Silva, Stephany C. Rezende, Giovana Colucci, Madalena M. Dias and Maria Filomena Barreiro

Part of the book: Natural Food Additives

2,028
4
6,845
43
Phenolic Compounds of Grapes and Wines: Key Compounds and Implications in Sensory Perception

By Ruth Hornedo-Ortega, María Reyes González-Centeno, Kleopatra Chira, Michaël Jourdes and Pierre-Louis Teissedre

Part of the book: Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging

1,948
13
A Prominent Superfood: Spirulina platensis

By Nilay Seyidoglu, Sevda Inan and Cenk Aydin

Part of the book: Superfood and Functional Food

5,838
25