Food Chemistry

13 Open Access Books

631 Authors and Editors

1,295 Web of Science Citations

635 Crossref Citations

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13 peer-reviewed open access books

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Top 5 Most cited chapters in this subject

Open Access Peer-reviewed Chapters

Hydrocolloids in Food Industry

By Jafar Milani and Gisoo Maleki

Part of the book: Food Industrial Processes

30,583
30
5,634
31
Maillard Reaction Products in Processed Food: Pros and Cons

By Deborah Markowicz Bastos, Érica Monaro, Érica Siguemoto and Mariana Séfora

Part of the book: Food Industrial Processes

25,863
21
4,644
17

Top 5 Most downloaded chapters in this subject in the last 30 days

Open Access Peer-reviewed Chapters

4,650
17
Physical and Chemical Modifications in Starch Structure and Reactivity

By Haq Nawaz, Rashem Waheed, Mubashir Nawaz and Dure Shahwar

Part of the book: Chemical Properties of Starch

2,163
9
5,637
31