Lathyrus sativus and Nutrition : Traditional Food Products, Chemistry and Safety Issues
Michele Barone
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Food Traceability in Jordan : Current Perspectives
Moawiya A. Haddad
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Chemistry and Safety of South American Yerba Mate Teas
Candela Iommi
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Chemical Profiles of Selected Jordanian Foods
Moawiya A. Haddad
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Indian Herbal Medicines : Antioxidant and Antimicrobial Properties
Ramesh Kumar Sharma
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Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Suni Mary Varghese
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Soil and Water Conservation for Sustainable Food Production
Subhabrata Panda
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Dietary Patterns, Food Chemistry and Human Health
Suresh D. Sharma
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Food Sharing : Chemical Evaluation of Durable Foods
Alessandra Pellerito
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Chemistry and Hygiene of Food Gases
Pasqualina Lagana
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Non-Intentionally Added Substances in PET-Bottled Mineral Water
Maria Anna Coniglio
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Polyphenols and the Mediterranean Diet
Manel Issaoui
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Chemicals in the Food Industry : Toxicological Concerns and Safe Use
Rachid Chaib
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Risk Regulation in Non-Animal Food Imports : The European Union Approach
Francesco Montanari
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Food Packaging Hygiene
Caterina Barone
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Chemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)
Salvatore Parisi
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The Chemistry of Thermal Food Processing Procedures
Maria Micali
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Chemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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The Chemistry of Frozen Vegetables
Izabela Steinka
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Lactic Acid in the Food Industry
Sara M. Ameen
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Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Wastewater Treatment and Reuse in the Food Industry
Marcella Barbera
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Chemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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Microbial Toxins and Related Contamination in the Food Industry
Gabriella Caruso
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