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Showing 1 to 20 of 24 Products

Structure-Function Analysis of Edible Fats

Product Type: Book

Edition: 2

First Published: 2018

Paperback: 978-0-12-814041-3

eBook: 978-0-12-814042-0

Edible Oleogels

Product Type: Book

Edition: 2

First Published: 2018

Paperback: 978-0-12-814270-7

eBook: 978-0-12-814271-4

Gum Arabic

Product Type: Book

Edition: 1

First Published: 2018

Paperback: 978-0-12-812002-6

eBook: 978-0-12-812003-3

Food Microstructure and Its Relationship with Quality and Stability

Product Type: Book

Edition: 1

First Published: 2017

Hardcover: 978-0-08-100764-8

eBook: 978-0-08-101766-1

New Aspects of Meat Quality

Product Type: Book

Edition: 1

First Published: 2017

Hardcover: 978-0-08-100593-4

eBook: 978-0-08-100600-9

Non-Equilibrium States and Glass Transitions in Foods

Product Type: Book

Edition: 1

First Published: 2016

Hardcover: 978-0-08-100309-1

eBook: 978-0-08-100335-0

Advances in Food Rheology and Its Applications

Product Type: Book

Edition: 1

First Published: 2016

Hardcover: 978-0-08-100431-9

eBook: 978-0-08-100432-6

Handbook on Natural Pigments in Food and Beverages

Product Type: Book

Edition: 1

First Published: 2016

Hardcover: 978-0-08-100371-8

eBook: 978-0-08-100392-3

Phase Transitions in Foods

Product Type: Book

Edition: 2

First Published: 2015

Hardcover: 978-0-12-408086-7

eBook: 978-0-12-407922-9

Physical-Chemical Properties of Foods

Product Type: Book

Edition: 1

First Published: 2015

Paperback: 978-1-78548-007-2

eBook: 978-0-08-100806-5

Modifying Food Texture

Product Type: Book

Edition: 1

First Published: 2015

Hardcover: 978-1-78242-333-1

eBook: 978-1-78242-351-5

Modifying Food Texture

Product Type: Book

Edition: 1

First Published: 2015

Hardcover: 978-1-78242-334-8

eBook: 978-1-78242-352-2

Handbook of Natural Antimicrobials for Food Safety and Quality

Product Type: Book

Edition: 1

First Published: 2014

Paperback: 978-0-08-101399-1

eBook: 978-1-78242-042-2

Food Structures, Digestion and Health

Product Type: Book

Edition: 1

First Published: 2014

Hardcover: 978-0-12-404610-8

eBook: 978-0-12-404685-6

Food Structure

Product Type: Journal

First Published: 2014

SNIP: 0.942 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 0.844 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 23-26

Issues: 4

Corn and Grain Sorghum Comparison

Product Type: Book

Edition: 1

First Published: 2013

Paperback: 978-0-12-800112-7

eBook: 978-0-12-800395-4

Food Bioscience

Product Type: Journal

First Published: 2013

Journal: 2212-4292

SNIP: 1.357 Source Normalized Impact per Paper (SNIP):
SNIP measures contextual citation impact by weighting citations based on the total number of citations in a subject field.

SJR: 1.044 SCImago Journal Rank (SJR):
SJR is a prestige metric based on the idea that not all citations are the same. SJR uses a similar algorithm as the Google page rank; it provides a quantitative and a qualitative measure of the journal’s impact.

Volumes: 33-38

Issues: 6

Cereal Grains

Product Type: Book

Edition: 1

First Published: 2010

Hardcover: 978-1-84569-563-7

Paperback: 978-0-08-101459-2

eBook: 978-1-84569-952-9

Wine Tasting

Product Type: Book

Edition: 2

First Published: 2009

Hardcover: 978-0-12-374181-3

eBook: 978-0-08-092109-9

Milk Proteins

Product Type: Book

Edition: 1

First Published: 2008

Hardcover: 978-0-12-374039-7

eBook: 978-0-08-092068-9