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  1. 201
    Functional properties of whey protein and its application in nanocomposite materials and functional foods
    by Walsh, Helen
    Published 2014
    Subjects: “...Food Science...”
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  2. 202
    Synthesis and Characterization of Linear and Branched Polylactic Acid for Use in Food Packaging Applications
    by Bentz, Kyle C
    Published 2011
    Subjects: “...Polymer Chemistry...”
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  3. 203
    Quantitative and qualitative characterization of mango kernel seed oil extracted using supercritical CO2 and solvent extraction techniques
    by Olugbenga Olufemi Awolu, Balaraman Manohar
    Published 2019-12-01
    Subjects: “...Analytical chemistry in food science...”
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    Article
  4. 204
    Emerging Microwave Technologies in Industrial, Agricultural, Medical and Food Processing
    Published 2018
    Subjects: “...sustainability, energy efficiency, additive manufacturing, 3d printing, green chemistry, dielectric...”
    Open Access: DOAB: description of the publication
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    eBook
  5. 205
    Understanding Complex Flavor Percepts using Flavoromics
    by Dubrow, Geoffrey Andrew
    Published 2019
    Subjects: “...food chemistry...”
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  6. 206
    Characterization of Foods by Chromatographic and Spectroscopic Methods Coupled to Chemometrics
    by Aloglu, Ahmet Kemal
    Published 2018
    Subjects: “...Chemistry...”
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  7. 207
    Paving the Way to Food Grade Analytical Chemistry: Use of a Natural Deep Eutectic Solvent to Determine Total Hydroxytyrosol and Tyrosol in Extra Virgin Olive Oils
    Subjects: “...green chemistry...”
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    Article
  8. 208
    The Chemistry behind Chocolate Production
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    Article
  9. 209
    A Survey of the Literature Dealing with the Calcium-Phosphorus Metabolism of Normal Children
    by Noecker, Albertine Appy
    Published 1935
    Subjects: “...Food Chemistry...”
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  10. 210
    Influence of Pre-Fermentation Inoculations With Leuconostoc Mesenteroides and Lactobacillus Plantarum on Physico-Chemical Properties of Fresh and Dehydrated Sauerkraut
    by Nabors, William T.
    Published 1968
    Subjects: “...Food Chemistry...”
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  11. 211
    Protease technology for obtaining a soy pulp extract enriched in bioactive compounds: isoflavones and peptides
    Subjects: “...Food chemistry...”
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    Article
  12. 212
    Komagataeibacter xylinus as a novel probiotic candidate with high glucose conversion rate properties
    Subjects: “...Food science...”
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    Article
  13. 213
    Types of Acid and Drying Method Differently Affect the Chemical Profile of Sodium Caseinate
    by F. Maruddin, R. Malaka, S. Sabil, S. Baba, H. Amqam, M. Taufik
    Published 2021-03-01
    Subjects: “...food handling...”
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    Article
  14. 214
    Die objektiewe evaluering van geurstowwe
    by Le Roux, J. (Jozua)
    Published 2012
    Subjects: “...Food -- Sensory evaluation...”
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  15. 215
    Solid-phase extraction based sample preparation for the determination of drug and organic pollutant residue
    by Pule, Bellah Oreeditse
    Published 2011
    Subjects: “...Food contamination...”
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  16. 216
    Editorial: Artificial Intelligence in Chemistry
    Subjects: “...modern chemistry...”
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    Article
  17. 217
    Polysaccharides: The “Click” Chemistry Impact
    Subjects: “...“click” chemistry...”
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    Article
  18. 218
    Selected Instrumental Techniques Applied in Food and Feed: Quality, Safety and Adulteration Analysis
    Subjects: “...food chemistry...”
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    Article
  19. 219
    Addition of Three Dietary Fibers in an Extruded Whey and Cornstarch Expanded Snack Food
    by Wood, Alisha M.
    Published 2006
    Subjects: “...Food Chemistry...”
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  20. 220
    Fish Oil Nanoemulsions: Optimization of Physical and Chemical Stability for Food System Applications
    by Walker, Rebecca M
    Published 2016
    Subjects: “...Food Chemistry...”
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