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1
Biopolymers for food design /
Published 2018
Book
2
Manual de gastronomía molecular : el encuentro entre la ciencia y la cocina /
by Koppmann, Mariana
Published 2017
Book
3
Toxic effect of nitroesters on plant tissue cultures /
Article
4
Top 10 food trends /
Article
5
Thinking outside the box of chocolates /
Article
6
Energy drinks /
Article
7
Challenging synthetic food dyes : natural colours and ingredients.
Article
8
Going the distance in ingredient innovation /
Article
9
La Ciencia del Chocolate /
by Beckett, Stephen T.
Published 2002
Book
10
GRAS Flavoring Substances 26 /
Article
11
Targeting the Consumer Bulls-Eye /
Article
12
Ingredients set foundation for product development /
Article
13
Los aceites esenciales pueden reducir el uso de los antibióticos /
Article
14
Cocina creativa o de autor /
by Pérez-Castano, Víctor
Published 2013
Book
15
Thinking big about obesity /
Article
16
In search of healthy but indulgent ice cream and dairy desserts.
Article
17
The present and future of prebiotics as food ingredients.
Article
18
Ingredient Innovations Evolve /
Article
19
Best Best in Better-for-you /
Article
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