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Food: the chemistry of its components

Food: the chemistry of its components

Flavoromics: An Integrated Approach to Flavor and Sensory Assessment

Ancient and Traditional Foods, Plants, Herbs and Spices Used in Cancer

Designing Gluten Free Bakery and Pasta Products

Hi-Tech Horticulture

Diagnosis of Pathogenic Microorganisms Causing Infectious Diseases

Foods & Nutrition Encyclopedia. Volume 1 - Volume 1

Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health

Plant Food Phytochemicals and Bioactive Compounds in Nutrition and Health

Advances in plant biotechnology: in vitro production of secondary metabolites of industrial interest

Natural food preservatives

Biodegradable Polymers and Their Emerging Applications

Postharvest Physiology and Handling of Horticultural Crops

Postharvest Physiology and Handling of Horticultural Crops

Algae in the Bioeconomy

Natural food preservatives

Industrial Drying Systems: Guidelines for Agriculture, Food, and Wood Products

Algae in the Bioeconomy

Drying and valorisation of food processing waste

Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties

Bioprospection of Co-Products and Agro-Industrial Wastes: A Sustainable Biotechnological Approach

Millets: Cultivation, Processing, and Utilization

Nutri-Cereals: Nutraceutical and Techno-Functional Potential

Advances in Plant Biotechnology: In Vitro Production of Secondary Metabolites of Industrial Interest

Sustainable Valorization of Agriculture & Food Waste Biomass: Application in Bioenergy & Useful Chemicals

Bioprospection of co-products and agro-industrial wastes: a sustainable biotechnological approach

Cereal Processing Technologies: Impact on Nutritional, Functional, and Biological Properties

Transforming organic agri-produce into processed food products: post-COVID-19 challenges and opportunities

Ancient and traditional foods, plants, herbs and spices used in cancer

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