Food Technology

16 Open Access Books

470 Authors and Editors

449 Web of Science Citations

785 Dimensions Citations

16 peer-reviewed open access books

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Most cited chapters in this category

Chapter titleDownloads
1. Plant Tissue Culture: Current Status and Opportunities

By Altaf Hussain, Iqbal Ahmed Qarshi, Hummera Nazir and Ikram Ullah

Part of book: Recent Advances in Plant in vitro Culture

63440
2. Drought Stress and Tolerance in Soybean

By Yee-Shan Ku, Wan-Kin Au-Yeung, Yuk-Lin Yung, Man-Wah Li, Chao-Qing Wen, Xueyi Liu and Hon-Ming Lam

Part of book: A Comprehensive Survey of International Soybean Research - Genetics, Physiology, Agronomy and Nitrogen Relationships

5473
3. Somaclonal Variation in Tissue Culture: A Case Study with Olive

By A.R. Leva, R. Petruccelli and L.M.R. Rinaldi

Part of book: Recent Advances in Plant in vitro Culture

25221

Most downloaded chapters in this category in last 30 days

Chapter title
1. Production Processes for Monoclonal Antibodies

By Lucas Silva Carvalho, Otávio Bravim da Silva, Gabriela Carneiro de Almeida, Juliana Davies de Oliveira, Nadia Skorupa Parachin and Talita Souza Carmo

Part of book: Fermentation Processes

2. Plant Tissue Culture: Current Status and Opportunities

By Altaf Hussain, Iqbal Ahmed Qarshi, Hummera Nazir and Ikram Ullah

Part of book: Recent Advances in Plant in vitro Culture

3. Plant Tissue Culture Media

By Abobkar I.M. Saad and Ahmed M. Elshahed

Part of book: Recent Advances in Plant in vitro Culture

4. Food Safety – Problems and Solutions

By Aslı Uçar, Mustafa Volkan Yilmaz and Funda Pınar Çakıroğlu

Part of book: Significance, Prevention and Control of Food Related Diseases

5. Potentials of Polyphenols in Bone-Implant Devices

By Elisa Torre, Giorgio Iviglia, Clara Cassinelli and Marco Morra

Part of book: Polyphenols

6. Yeast as a Versatile Tool in Biotechnology

By Ewa Żymańczyk-Duda, Małgorzata Brzezińska-Rodak, Magdalena Klimek-Ochab, Maciej Duda and Agata Zerka

Part of book: Yeast - Industrial Applications

7. Risk Factors and Outcomes of Food Poisoning in Africa

By Ntambwe Malangu

Part of book: Significance, Prevention and Control of Food Related Diseases

8. Fermentation and Redox Potential

By Chen-Guang Liu, Jin-Cheng Qin and Yen-Han Lin

Part of book: Fermentation Processes

9. Soybean as a Nitrogen Supplier

By Matsumiya Yoshiki, Horii Sachie, Matsuno Toshihide and Kubo Motoki

Part of book: A Comprehensive Survey of International Soybean Research - Genetics, Physiology, Agronomy and Nitrogen Relationships

10. Production of Lipopeptides by Fermentation Processes: Endophytic Bacteria, Fermentation Strategies and Easy Methods for Bacterial Selection

By Esteban Beltran-Gracia, Gloria Macedo-Raygoza, Juan Villafaña- Rojas, America Martinez-Rodriguez, Yur Yenova Chavez-Castrillon, Froylan M. Espinosa-Escalante, Paolo Di Mascio, Tetsuya Ogura and Miguel J. Beltran-Garcia

Part of book: Fermentation Processes