AH
aamir hussain dar
Department of Food Technology, Islamic University of Science and Technology
India
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Extraction, Chemistry and Utilization of active ingredients from Agri-Food Wastes & Byproducts: A Scientific Approach Towards their Valorization
Extraction, Chemistry and Utilization of active ingredients from Agri-Food Wastes & Byproducts: A Scientific Approach Towards their Valorization
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52 Authors
- AM
ana m. rojas
Departamento de Industrias-Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires
Argentina
- AR
anet režek jambrak
Faculty of Food Technology and Biotechnology, University of Zagreb
Croatia
- BN
b. n. dar
Department of Food Technology, Islamic University of Science and Technology
India
- BT
baoming tian
Food Natural Product and Nutritional Health Research Center, College of Food Science and Technology, Zhejiang University of Technology
China
- BP
barbara prandi
Food and Drug Department, University of Parma
Italy
- CL
cheng long
Animal Science and Technology College, Beijing University of Agriculture
China
- DW
ding-tao wu
Key Laboratory of Coarse Cereal Processing (Ministry of Agriculture and Rural Affairs), Sichuan Engineering and Technology Research Center of Coarse Cereal Industrialization, School of Food and Biological Engineering, Chengdu University
China
- FJ
francisco j. barba
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València
Spain
- GP
gianpiero pataro
Department of Industrial Engineering, University of Salerno
Italy
- GF
giovanna ferrari
Department of Industrial Engineering, University of Salerno
Italy
- HA
h. a. makroo
Department of Food Technology, Islamic University of Science and Technology
India
