Effects of Plants' Ingredients on Dough and Final Product
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Trends in Grain Processing for Food Industry
Processing and Properties Analysis of Grain Foods
Physicochemical and Sensory Evaluation of Grain-Based Food
Recent Advances in Cereals, Legumes and Oilseeds Grain Products Rheology and Quality
Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
Scientific Insights and Technological Advances in Gluten Free Products Development
Rheology and Quality Research of Cereal-Based Food
Durum Wheat Products - Recent Advances
Advances in Production, Properties and Applications of Sprouted Seeds
Nutritional Components of Wheat Based Food: Composition, Properties and Uses
Chemical and Technological Characterization of Dairy Products
Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods
Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
Novel Strategies for the Development of Healthier Meat and Meat Products and Determination of Their Quality Characteristics
Quality Evaluation of Plant-Derived Foods
Innovative Pasta with High Nutritional and Health Potential
Legumes as Food Ingredient
Selected Papers from the 8th International Conference of Biotechnologies, Present and Perspectives