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Nutrition and Human Health: Effects and Environmental Impacts

Essentials of Food Science

Green Protein Processing Technologies from Plants: Novel Extraction and Purification Methods for Product Development

Next-Generation Plant-based Foods: Design, Production, and Properties

Critical Dietetics and Critical Nutrition Studies

Plant Protein Foods

Smart Milan: Innovations from Expo to Expo (1906-2015)

Reports on the Processing of Exotic Fruits

Trends in Sustainable Chocolate Production

Microorganisms in Foods 7: Microbiological Testing in Food Safety Management

Postharvest Quality Assurance of Fruits: Practical Approaches for Developing Countries

Novel Food Fermentation Technologies

Essential Oils: Applications and Trends in Food Science and Technology

Aflatoxins in Food: A Recent Perspective

Revolutionizing the Potential of Hemp and Its Products in Changing the Global Economy

Sustainable Global Resources Of Seaweeds Volume 1: Bioresources , Cultivation, Trade and Multifarious Applications - Volume 1,

Physicochemical and Enzymatic Modification of Gums: Synthesis, Characterization and Application

Toxins and Contaminants in Indian Food Products

Berichte zur Lebensmittelsicherheit 2012: Monitoring - 8.3

Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective

Yellow Alkaline Noodles: Processing Technology and Quality Improvement

Nutritional and Analytical Approaches of Gluten-Free Diet in Celiac Disease

Pulsed Electric Fields Technology for the Food Industry: Fundamentals and Applications

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

Advances in QSAR Modeling: Applications in Pharmaceutical, Chemical, Food, Agricultural and Environmental Sciences - 24

Listeria monocytogenes in the Food Processing Environment

Berichte zur Lebensmittelsicherheit 2012: Bundesweiter Uberwachungsplan 2012 - 8.2

Environmental Nanotechnology: Volume 1 - 14

Berichte Zur Resistenzmonitoringstudie 2010/2011: Resistenzsituation Bei Klinisch Wichtigen Tierpathogenen Bakterien. - 8.6

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