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Showing 1 to 20 of 25 Products

Gum Arabic

Product Type: Book

Edition: 1

First Published: 2018

Paperback: 978-0-12-812002-6

Food Microstructure and Its Relationship with Quality and Stability

Product Type: Book

Edition: 1

First Published: 2017

eBook: 978-0-08-101766-1

Hardcover: 978-0-08-100764-8

New Aspects of Meat Quality

Product Type: Book

Edition: 1

First Published: 2017

eBook: 978-0-08-100600-9

Hardcover: 978-0-08-100593-4

Non-Equilibrium States and Glass Transitions in Foods

Product Type: Book

Edition: 1

First Published: 2016

eBook: 978-0-08-100335-0

Hardcover: 978-0-08-100309-1

Advances in Food Rheology and Its Applications

Product Type: Book

Edition: 1

First Published: 2016

eBook: 978-0-08-100432-6

Hardcover: 978-0-08-100431-9

Fruits, Vegetables, and Herbs

Product Type: Book

Edition: 1

First Published: 2016

eBook: 978-0-12-802989-3

Hardcover: 978-0-12-802972-5

Handbook on Natural Pigments in Food and Beverages

Product Type: Book

Edition: 1

First Published: 2016

eBook: 978-0-08-100392-3

Hardcover: 978-0-08-100371-8

Peanuts

Product Type: Book

Edition: 1

First Published: 2015

eBook: 978-1-63067-039-9

Hardcover: 978-1-63067-038-2

Phase Transitions in Foods

Product Type: Book

Edition: 2

First Published: 2015

eBook: 978-0-12-407922-9

Hardcover: 978-0-12-408086-7

Physical-Chemical Properties of Foods

Product Type: Book

Edition: 1

First Published: 2015

eBook: 978-0-08-100806-5

Paperback: 978-1-78548-007-2

Modifying Food Texture

Product Type: Book

Edition: 1

First Published: 2015

eBook: 978-1-78242-352-2

Hardcover: 978-1-78242-334-8

Modifying Food Texture

Product Type: Book

Edition: 1

First Published: 2015

eBook: 978-1-78242-351-5

Hardcover: 978-1-78242-333-1

Handbook of Natural Antimicrobials for Food Safety and Quality

Product Type: Book

Edition: 1

First Published: 2014

eBook: 978-1-78242-042-2

Hardcover: 978-1-78242-034-7

Paperback: 978-0-08-101399-1

Food Structures, Digestion and Health

Product Type: Book

Edition: 1

First Published: 2014

eBook: 978-0-12-404685-6

Hardcover: 978-0-12-404610-8

Food Structure

Product Type: Journal

First Published: 2014

SNIP: 1.105 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: 1.07 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: 15-18

Issues: 4

Corn and Grain Sorghum Comparison

Product Type: Book

Edition: 1

First Published: 2013

eBook: 978-0-12-800395-4

Paperback: 978-0-12-800112-7

Food Bioscience

Product Type: Journal

First Published: 2013

Journal: 2212-4292

SNIP: 1.316 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: 0.822 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: 21-26

Issues: 6

Cereal Grains

Product Type: Book

Edition: 1

First Published: 2010

eBook: 978-1-84569-952-9

Hardcover: 978-1-84569-563-7

Paperback: 978-0-08-101459-2

Wine Tasting

Product Type: Book

Edition: 2

First Published: 2009

eBook: 978-0-08-092109-9

Hardcover: 978-0-12-374181-3

Milk Proteins

Product Type: Book

Edition: 1

First Published: 2008

eBook: 978-0-08-092068-9

Hardcover: 978-0-12-374039-7