↓ Skip to main content

Handbook of Food Chemistry

Overview of attention for book
Cover of 'Handbook of Food Chemistry'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Heating and Cooking
  3. Altmetric Badge
    Chapter 2 Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Freezing
  4. Altmetric Badge
    Chapter 3 Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Drying
  5. Altmetric Badge
    Chapter 5 Pressure Effects on the Rate of Chemical Reactions Under the High Pressure and High Temperature Conditions Used in Pressure-Assisted Thermal Processing
  6. Altmetric Badge
    Chapter 6 Chemical Composition of Meat and Meat Products
  7. Altmetric Badge
    Chapter 7 Model Fungal Systems for Investigating Food Plant Mycotoxins
  8. Altmetric Badge
    Chapter 8 Natural Food Toxins of Bacterial Origin
  9. Altmetric Badge
    Chapter 9 Plant-Associated Natural Food Toxins
  10. Altmetric Badge
    Chapter 10 Agricultural Chemical Pollutants
  11. Altmetric Badge
    Chapter 11 Contamination from Industrial Toxicants
  12. Altmetric Badge
    Chapter 12 Chemical Composition of Fish and Fishery Products
  13. Altmetric Badge
    Chapter 13 Bioactive Substances of Plant Origin
  14. Altmetric Badge
    Chapter 14 Bioactive Substances of Animal Origin
  15. Altmetric Badge
    Chapter 15 Bioactive Substances of Microbial Origin
  16. Altmetric Badge
    Chapter 16 Synthetic Bioactive Substances
  17. Altmetric Badge
    Chapter 17 Chemical Composition of Vegetables and Their Products
  18. Altmetric Badge
    Chapter 18 Instrumental Food Analysis
  19. Altmetric Badge
    Chapter 19 Classical Wet Chemistry Methods
  20. Altmetric Badge
    Chapter 22 Chemical Composition of Bakery Products
  21. Altmetric Badge
    Chapter 23 Chemical Composition of Organic Food Products
  22. Altmetric Badge
    Chapter 24 Chemical Composition of Food Products from Genetically Modified Organisms
  23. Altmetric Badge
    Chapter 25 An Introduction to Food Nanotechnology
  24. Altmetric Badge
    Chapter 26 Applications of Nanotechnology in Developing Biosensors for Food Safety
  25. Altmetric Badge
    Chapter 27 Advances of Nanomaterials for Food Processing
  26. Altmetric Badge
    Chapter 28 Chemical Composition of Eggs and Egg Products
  27. Altmetric Badge
    Chapter 29 Chemical Composition of Beverages and Drinks
  28. Altmetric Badge
    Chapter 30 Chemical Composition of Sugar and Confectionery Products
  29. Altmetric Badge
    Chapter 31 Chemical Composition of Milk and Milk Products
  30. Altmetric Badge
    Chapter 32 Chemical Composition of Fat and Oil Products
  31. Altmetric Badge
    Chapter 33 Chemical Composition of Cereals and Their Products
  32. Altmetric Badge
    Chapter 34 Overview of Food Chemistry
  33. Altmetric Badge
    Chapter 35 General Properties of Major Food Components
  34. Altmetric Badge
    Chapter 37 Chemical Properties and Applications of Food Additives: Preservatives, Dietary Ingredients, and Processing Aids
  35. Altmetric Badge
    Chapter 38 Chemical Properties and Applications of Food Additives: Flavor, Sweeteners, Food Colors, and Texturizers
  36. Altmetric Badge
    Chapter 39 Sampling and Sample Preparation
  37. Altmetric Badge
    Chapter 40 General Properties of Minor Food Components
Attention for Chapter 33: Chemical Composition of Cereals and Their Products
Altmetric Badge

Citations

dimensions_citation
70 Dimensions

Readers on

mendeley
130 Mendeley
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Chapter title
Chemical Composition of Cereals and Their Products
Chapter number 33
Book title
Handbook of Food Chemistry
Published by
Springer Berlin Heidelberg, January 2015
DOI 10.1007/978-3-642-36605-5_33
Book ISBNs
978-3-64-236604-8, 978-3-64-236605-5
Authors

Zeynep Tacer-Caba, Dilara Nilufer-Erdil, Yongfeng Ai

Editors

Peter Chi Keung Cheung, Bhavbhuti M. Mehta

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 130 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 130 100%

Demographic breakdown

Readers by professional status Count As %
Student > Bachelor 13 10%
Student > Master 12 9%
Researcher 10 8%
Other 8 6%
Student > Doctoral Student 8 6%
Other 30 23%
Unknown 49 38%
Readers by discipline Count As %
Agricultural and Biological Sciences 33 25%
Biochemistry, Genetics and Molecular Biology 9 7%
Chemistry 7 5%
Unspecified 4 3%
Environmental Science 4 3%
Other 19 15%
Unknown 54 42%