AI
ali imran
Department of Food Sciences, Government College University
Pakistan
- Frontiers in Nutrition
- Food Chemistry
- Research Topics
- Organic Waste and By-products: Derived Compounds as Functional Agents from Fermentation Processes
Organic Waste and By-products: Derived Compounds as Functional Agents from Fermentation Processes
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59 Authors
- AR
annamaria rossi
European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team
Italy
- CC
civitella consuelo
European Food Safety Authority, Food Ingredients and Packaging Unit, Food Additives and Flavourings Team
Italy
- CF
cristina fernández-fraguas
European Food Safety Authority, Food Ingredients and Packaging Unit, Food Enzymes Team
Italy
- DC
dan cristian vodnar
Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine
Romania
- EM
elena mudura
Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine
Romania
- EM
eleonora marini
European Food Safety Authority, Food Ingredients and Packaging Unit, Food Enzymes Team
Italy
- EV
ermolaos ververis
European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team
Italy
- FS
francesco suriano
European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team
Italy
- GP
gabriela precup
European Food Safety Authority, Nutrition and Food Innovation Unit, Novel Foods Team
Italy
- GA
gheorghe adrian martău
Institute of Life Sciences, University of Agricultural Sciences and Veterinary Medicine
Romania
- JP
josé pablo lópez-gómez
Leibniz Institute for Agricultural Engineering and Bioeconomy
Germany
Published in
Frontiers in Nutrition
Food Chemistry
Nutrition and Sustainable Diets
Participating Journals
Frontiers in Sustainable Food Systems
- 3.7 impact factor
- 5.6 citescore