Non-Intentionally Added Substances in PET-Bottled Mineral Water
Maria Anna Coniglio
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Add to BasketPolyphenols and the Mediterranean Diet
Manel Issaoui
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Rachid Chaib
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Add to BasketLathyrus sativus and Nutrition : Traditional Food Products, Chemistry and Safety Issues
Michele Barone
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Add to BasketFood Traceability in Jordan : Current Perspectives
Moawiya A. Haddad
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Add to BasketChemistry and Safety of South American Yerba Mate Teas
Candela Iommi
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Moawiya A. Haddad
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Add to BasketIndian Herbal Medicines : Antioxidant and Antimicrobial Properties
Ramesh Kumar Sharma
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Add to BasketTrends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent
Suni Mary Varghese
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Add to BasketSoil and Water Conservation for Sustainable Food Production
Subhabrata Panda
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Add to BasketDietary Patterns, Food Chemistry and Human Health
Suresh D. Sharma
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Add to BasketFood Sharing : Chemical Evaluation of Durable Foods
Alessandra Pellerito
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Add to BasketFoods of Non-Animal Origin : Chemistry, Technology, Inspection Procedures
Arpan Bhagat
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Add to BasketChemistry and Food Safety in the EU : The Rapid Alert System for Food and Feed (RASFF)
Salvatore Parisi
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Add to BasketThe Chemistry of Thermal Food Processing Procedures
Maria Micali
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Add to BasketThe Chemistry of Frozen Vegetables
Izabela Steinka
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Add to BasketLactic Acid in the Food Industry
Sara M. Ameen
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Add to BasketChemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
Caterina Barone
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Add to BasketWastewater Treatment and Reuse in the Food Industry
Marcella Barbera
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Add to BasketChemistry of Maillard Reactions in Processed Foods
Salvatore Parisi
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Add to BasketChemistry and Hygiene of Food Gases
Pasqualina Lagana
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Add to BasketMicrobial Toxins and Related Contamination in the Food Industry
Gabriella Caruso
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Add to BasketChemical Profiles of Industrial Cow’s Milk Curds
Caterina Barone
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