Food Safety

6 Open Access Books

198 Authors and Editors

136 Web of Science Citations

234 Dimensions Citations

Most cited chapters in this category

Chapter titleDownloads
1. Analysis of Olive Oils by Fluorescence Spectroscopy: Methods and Applications

By Ewa Sikorska, Igor Khmelinskii and Marek Sikorski

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

5622
2. Biological Properties of Hydroxytyrosol and Its Derivatives

By José G. Fernández-Bolaños, Óscar López, M. Ángeles López-García and Azucena Marset

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

7174
3. Sensory Analysis of Virgin Olive Oil

By Alessandra Bendini, Enrico Valli,Sara Barbieri and Tullia Gallina Toschi

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

4041

Most downloaded chapters in this category in last 30 days

Chapter title
1. The Potential of Food Irradiation: Benefits and Limitations

By Hossein Ahari Mostafavi, Seyed Mahyar Mirmajlessi and Hadi Fathollahi

Part of book: Trends in Vital Food and Control Engineering

2. Microbial Biotechnology in Olive Oil Industry

By Farshad Darvishi

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

3. The Organic Food Market: Opportunities and Challenges

By Leila Hamzaoui-Essoussi and Mehdi Zahaf

Part of book: Organic Food and Agriculture - New Trends and Developments in the Social Sciences

4. The Role of Biological Diversity in Agroecosystems and Organic Farming

By Beata Feledyn-Szewczyk, Jan Kuś, Jarosław Stalenga, Adam K. Berbeć and Paweł Radzikowski

Part of book: Organic Farming - A Promising Way of Food Production

5. Aflatoxin Contamination in Foods and Feeds: A Special Focus on Africa

By Makun Hussaini Anthony, Dutton Michael Francis, Njobeh Patrick Berka, Gbodi Timothy Ayinla and Ogbadu Godwin Haruna

Part of book: Trends in Vital Food and Control Engineering

6. Biochar Technology for Sustainable Organic Farming

By Suarau O. Oshunsanya and OrevaOghene Aliku

Part of book: Organic Farming - A Promising Way of Food Production

7. Quality Evaluation of Olives, Olive Pomace and Olive Oil by Infrared Spectroscopy

By Ivonne Delgadillo, António Barros and Alexandra Nunes

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

8. Organic Livestock Farming — Challenges, Perspectives, and Strategies to Increase Its Contribution to the Agrifood System’s Sustainability — A Review

By Alfredo J. Escribano

Part of book: Organic Farming - A Promising Way of Food Production

9. Biological Properties of Hydroxytyrosol and Its Derivatives

By José G. Fernández-Bolaños, Óscar López, M. Ángeles López-García and Azucena Marset

Part of book: Olive Oil - Constituents, Quality, Health Properties and Bioconversions

10. Senescence of the Lentinula edodes Fruiting Body After Harvesting

By Yuichi Sakamoto, Keiko Nakade, Naotake Konno and Toshitsugu Sato

Part of book: Food Quality