Bromatology

5 Open Access Books

117 Authors and Editors

91 Web of Science Citations

130 Dimensions Citations

Online First chapter releases in this category

Chapter titleDownloads
1. Efficacy of Plant Antimicrobials as Preservative in Food

By Romika Dhiman and Neeraj Kumar Aggarwal

Part of book: Food Preservation - From Basics to Advanced Technologies [Working Title]

239
2. Instant Controlled Pressure Drop (DIC) Technology in Food Preservation: Fundamental and Industrial Applications

By Mohamad Mazen Hamoud-Agha and Karim Allaf

Part of book: Food Preservation - From Basics to Advanced Technologies [Working Title]

187
3. Microwave Heating for Food Preservation

By Jean-Claude Laguerre and Mohamad Mazen Hamoud-Agha

Part of book: Food Preservation - From Basics to Advanced Technologies [Working Title]

245

Most cited chapters in this category

Chapter titleDownloads
1. Evolution of Soybean Aphid Biotypes: Understanding and Managing Virulence to Host-Plant Resistance

By Andrew P. Michel, Omprakash Mittapalli and M. A. Rouf Mian

Part of book: Soybean - Molecular Aspects of Breeding

2672
2. Phomopsis Seed Decay of Soybean

By Shuxian Li

Part of book: Soybean - Molecular Aspects of Breeding

3937
3. Proteomics Approach for Identifying Abiotic Stress Responsive Proteins in Soybean

By Mohammad-Zaman Nouri, Mahmoud Toorchi and Setsuko Komatsu

Part of book: Soybean - Molecular Aspects of Breeding

3893

Most downloaded chapters in this category in last 30 days

Chapter title
1. Reproducible Sample Preparation for Reliable Food Analysis

By Tanja Butt

Part of book: Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis

2. Nutritional, Bioactive and Physicochemical Characteristics of Different Beetroot Formulations

By Diego dos S. Baião, Davi V.T. da Silva, Eduardo M. Del Aguila and Vânia M. Flosi Paschoalin

Part of book: Food Additives

3. Natural Antimicrobials, their Sources and Food Safety

By Muhammad Sajid Arshad and Syeda Ayesha Batool

Part of book: Food Additives

4. Waste Degradation and Utilization by Lactic Acid Bacteria: Use of Lactic Acid Bacteria in Production of Food Additives, Bioenergy and Biogas

By Galina Novik, Olga Meerovskaya and Victoria Savich

Part of book: Food Additives

5. Use of Natural Antimicrobial Agents: A Safe Preservation Approach

By Farhan Saeed, Muhammad Afzaal, Tabussam Tufail and Aftab Ahmad

Part of book: Active Antimicrobial Food Packaging

6. Food Additives and Processing Aids used in Breadmaking

By Luis Carlos Gioia, José Ricardo Ganancio and Caroline Joy Steel

Part of book: Food Additives

7. Some Aspects of Animal Feed Sampling and Analysis

By Gabriel Adebayo Malomo and Nnemeka Edith Ihegwuagu

Part of book: Ideas and Applications Toward Sample Preparation for Food and Beverage Analysis

8. Efficacy of Plant Antimicrobials as Preservative in Food

By Romika Dhiman and Neeraj Kumar Aggarwal

Part of book: Food Preservation - From Basics to Advanced Technologies

9. Food Preservatives from Plants

By Hubert Antolak and Dorota Kregiel

Part of book: Food Additives

10. The Impact of Environmental Stresses in the Virulence Traits of Listeria monocytogenes Relevant to Food Safety

By Sofia Araújo Pereira, Ângela Alves, Vânia Ferreira and Paula Cristina Maia Teixeira

Part of book: Listeria Monocytogenes