
Sensory Evaluation and Consumer Acceptance of New Food Products
2 338,-

Oral Processing and Consumer Perception
2 299,-

Advances in Liposomal Technology in Food, Supplements and Nutraceuticals
2 338,-

Berries and Berry Bioactive Compounds in Promoting Health
2 299,-

Development of Trans-free Lipid Systems and their Use in Food Products
2 299,-

Advanced Spectroscopic Techniques for Food Quality
2 169,-

Food Biosensors
2 429,-

Sensing Techniques for Food Safety and Quality Control
2 299,-

Edible Oil Structuring
2 029,-

Advanced Gas Chromatography in Food Analysis
2 429,-

Sensory Evaluation and Consumer Acceptance of New Food Products
2 338,-

Oral Processing and Consumer Perception
2 299,-

Advances in Liposomal Technology in Food, Supplements and Nutraceuticals
2 338,-

Berries and Berry Bioactive Compounds in Promoting Health
2 299,-

Development of Trans-free Lipid Systems and their Use in Food Products
2 299,-

Advanced Spectroscopic Techniques for Food Quality
2 169,-

Food Biosensors
2 429,-

Sensing Techniques for Food Safety and Quality Control
2 299,-

Edible Oil Structuring
2 029,-

Advanced Gas Chromatography in Food Analysis
2 429,-