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Non-extractable Polyphenols and Carotenoids: Importance in Human Nutrition and Health
Food Irradiation Technologies: Concepts, Applications and Outcomes
Nanotechnologies in Food: Edition 2
Masked Mycotoxins in Food: Formation, Occurrence and Toxicological Relevance
Arsenic is Everywhere: Cause for Concern?
Legumes: Nutritional Quality, Processing and Potential Health Benefits
Alternatives to Conventional Food Processing: Edition 2
Edible Oil Structuring: Concepts, Methods and Applications
Sensing Techniques for Food Safety and Quality Control
Calcium: Chemistry, Analysis, Function and Effects
Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components