20 Open Access Books
535 Authors and Editors
746 Web of Science Citations
897 Crossref Citations
2,335 Dimension Citations
1 Book Series
Open Access Peer-reviewed Chapter
Exploring Fermented Rice-Based Foods: A Review of Nutritional Enhancement, Microbial Analysis, and G...
Kavin Sivakumar, Oluwafemi Adebo and John Gieng and Xi Feng
DOI: 10.5772/intechopen.115040
Part of the book: The Science of Fermentation [Working Title]
Open Access Peer-reviewed Chapter
Fermentation: A Potential Strategy for Microbial Metabolite Production
Haseena Sheikh and Gowthami G. Anand and Gunashree B. Shivanna
DOI: 10.5772/intechopen.114814
Part of the book: The Science of Fermentation [Working Title]
Open Access Peer-reviewed Chapter
Extraction of Bioactive Peptides from Whey Proteins by Conventional and Novel Technologies
Tugba Kilic
DOI: 10.5772/intechopen.1005645
Part of the book: Milk Proteins - Technological Innovations, Nutrition, Sustainability and Novel Applications [Working Title]
Open Access Peer-reviewed Chapter
Bread Aroma and Flavour Creation Factors
Sanja Oručević Žuljević and Nermina Spaho
DOI: 10.5772/intechopen.115114
Part of the book: The Science of Fermentation [Working Title]
Open Access Peer-reviewed Chapter
Phycocyanin, The Microalgae Bio-Treasure
Joana Campos and Raquel Fernandes and Ana Novo Barros
DOI: 10.5772/intechopen.115108
Part of the book: Functional Food - Upgrading Natural and Synthetic Sources [Working Title]
Open Access Peer-reviewed Chapter
Pistacia atlantica as Anti-Inflammatory Agent in Medicinal Uses
Chahrazad Bakka
DOI: 10.5772/intechopen.1004939
Part of the book: Nut Consumption and Usefulness in the Modern World [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