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Nutraceutical properties of ruminant fat
A. Sevi, M. Caroprese, R. Marino
Investigation of nutraceutical properties in
goat milk protein fractions
M. Albenzio, A. Santillo, F. d’Angelo
Plant Phenolics and Functional Foods
Lattanzio V., Mazza G.
Influence
of agronomic, edaphic and climatic factors on crop production
quality
Z. Flagella, A. Elia, L. De Palma
Impact of postharvest practices on nutritional
value of fruit and vegetables
Colelli G., Amodio M. L.
Recent
advances in the formulation of nutraceutical pasta
Lamacchia C., Chillo S., Baiano A., Di Luccia A., Del Nobile
M. A. The role and application of
functional starter cultures in food and health
Sinigaglia M., Bevilacqua A., Corbo M. R.
Active Packaging: films and coatings to prolong
the shelf life of food products
Conte A., Buonocore G. G., Del Nobile M. A.
Modern analytical methods for food safety control
Centonze D., Palermo C., Quinto M., Rotunno T.
The new nutrition science: principles, definition
and dimensions
Pettoello-Mantovani M., Leitzmann C., Cannon G.
Importance of functional foods in the
Mediterranean diet
L. Gesualdo, M. Gobetti, E. Lattanzio, M. Cignarelli
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