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Sustainable and functional foods from plants : health impact, bioactive compounds, and production technologies

Nanotechnology applications in dairy science : packaging, processing, and preservation

Engineering practices for milk products : dairyceuticals, novel technologies, and quality

Human health benefits of plant bioactive compounds : potentials and prospects

Technological processes for marine foods, from water to fork : bioactive compounds, industrial applications, and genomics

The Functional Foods : Nutrient and Health Benefits

The role of phytoconstitutents in health care: biocompounds in medicinal plants

Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare

Analytical methods for milk and milk products

Advances in Food Process Engineering: Novel Processing, Preservation and Decontamination of Foods

Quality Control in Fruit and Vegetable Processing: Methods and Strategies

Statistical Programming in SAS

The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods

Advanced Research Methods in Food Processing Technologies

Engineering interventions in foods and plants

Novel Strategies to Improve Shelf-Life and Quality of Foods: Quality, Safety, and Health Aspects

Food technology: applied research and production techniques

Plant- and marine- based phytochemicals for human health: attributes, potential, and use

Handbook of Research on Food Processing and Preservation Technologies

Nanotechnology Horizons in Food Process Engineering. Volume 2 Scope, Biomaterials, and Human Health - Volume 2,

The Role of Phytoconstitutents in Health Care: Biocompounds in Medicinal Plants

Advances in Food Process Engineering: Novel Processing, Preservation and Decontamination of Foods

Nanotechnology applications in dairy science: packaging, processing, and preservation

Food process engineering: emerging trends in research and their applications

Advanced Research Methods in Food Processing Technologies

Biological and Chemical Hazards in Food and Food Products: Prevention, Practices, and Management

Technological processes for marine foods, from water to fork: bioactive compounds, industrial applications, and genomics

The Chemistry of Milk and Milk Products: Physicochemical Properties, Therapeutic Characteristics, and Processing Methods

Handbook of research on food processing and preservation technologies.: (Nonthermal and innovative food processing methods) - Volume 1,

Nanotechnology Horizons in Food Process Engineering. Volume 2 Scope, Biomaterials, and Human Health - Volume 2,

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