Most Cited Articles


Soybean and Processed Soy Foods Ingredients, and Their Role in Cardiometabolic Risk Prevention

, 2015; 7(2): 75-82.

Shinjiro Imai


DOI: 10.2174/2212798407666150629123839



Reducing Information Gap and Increasing Market Orientation in the Agribusiness Sector: Some Evidences from Apulia Region

, 2016; 8(1): 48-54.

Francesco Contò, Cristina Santini, Piermichele La Sala and Mariantonietta Fiore


DOI: 10.2174/221279840801160304144309



Considerations for Nanosciences in Food Science and Nutrition: “Enhanced Food Properties”

, 2015; 7(1): 3-8.

Ismail H. Tekiner, Hayrettin Mutlu, Selcuk Algıngil and Elif Dincerler


DOI: 10.2174/2212798407666150518104111



Citrus Essential Oils: Current and Prospective Uses in the Food Industry

, 2015; 7(2): 115-127.

Nazik E.M. Mustafa


DOI: 10.2174/2212798407666150831144239



Polyphenolic Composition and Antioxidant Activities of 6 New Turmeric (Curcuma Longa L.) Accessions

, 2015; 7(1): 22-27.

Eleazu Chinedum, Eleazu Kate, Chukwuma Sonia, Adanma Ironkwe and Igwe Andrew


DOI: 10.2174/2212798407666150401104716



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