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Transforming food environments

Chemical and Functional Properties of Food Components

Illicium, pimpinella and foeniculum

Flavor development for functional foods and nutraceuticals

Food Safety in China : A Comprehensive Review

Ecosustainable polymer nanomaterials for food packaging : innovative solutions, characterization needs, safety and environmental issues

Stevia : the genus stevia

Handbook of Culture of Abalone and Other Marine Gastropods

Non-thermal processing technologies for the dairy industry

Experiencing food : designing sustainable and social practices

Food Irradiation : A Guidebook, Second Edition

Nutrient Interactions

Lactic acid bacteria : a functional approach

Metabolic structure and regulation : a neoclassical approach

Annual reviews in food and nutrition toxicity

Yogurt : roles in nutrition and impacts on health

Dietary lipids for healthy brain function

Animal sourced foods for developing economies : preservation, nutrition, and safety

Postharvest extension and capacity building for the developing world

Applications of chitin and chitosan

CRC handbook of oligosaccharidesVolume II

Experiencing food, designing dialogues : proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), October 19-21, 2017, Lisbon, Portugal

Breaded Fried Foods

Operations in food refrigeration

Bioactive food proteins and peptides : applications in human health

Microbiological research and development for the food industry

Handbook of metallonutraceuticals

Advances in fruit processing technologies

Inflammation, oxidative stress, and cancer : dietary approaches for cancer prevention

Canola and rapeseed : production, processing, food quality, and nutrition

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