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Healthy Eating in Relation to National Dietary Guidelines

Recent Advances in Poultry Management

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage Series II

Dietary Antioxidants and Cosmetics

Biological Liquid-Liquid Phase Separation, Biomolecular Condensates, and Membraneless Organelles

Food Pesticide Residues Monitoring and Health Risk Assessment

Molecular Biology of RNA Viruses

Advances in Structure, Function and Molecular Targeting of DNA Topoisomerases

Roles of MET in Cancer Development and Treatment

Advances in the Treatment of Kidney and Upper Urinary Tract Cancers

Omics Approaches to Immune-Mediated Inflammatory Diseases : Towards Novel Biomarkers and Potential Therapeutic Targets

Advances in the Use of Beneficial Microorganisms to Improve Nutritional and Functional Properties of Fermented Foods

Biomarkers of Oxidative and Radical Stress

3D Analysis of Human Movement, Sport, and Health Promotion

Applied Mathematics and Fractional Calculus II

The Diversity of Wood and Non-Wood Forest Products : Anatomical, Physical and Chemical Properties, and Potential Applications

Computation to Fight SARS-CoV-2 (CoVid-19)

Food Processing and Its Impact on Phenolic and Other Bioactive Constituents in Food - Second Edition

Biological Control of the Plant Pathogens

Versatility of Glutathione Transferase Proteins

Sustainable Development of STEAM and Mathematics Education with Active and Innovative Methodology

Biotechnology and Bioethics

Recent Advances in Understanding of the Role of Synuclein Family Members in Health and Disease

Optical Sensors Technology and Applications

Effects of Processing on Food Composition, Nutritional Value and Sensory Quality

Soilless Culture : An Intensive Production Method on Its Way to Sustainability

Plant Essential Oil with Biological Activity II

V International Conference la ValSe-Food and VIII Symposium Chia-Link

Salamanders : Distribution, Diversity, and Conservation

Advances in Biomedical Image Processing and Analysis

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