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Essentials of Food Chemistry

Japan Nutrition

Mechanical damage in fresh horticultural produce : measurement, analysis and control

Agritech: Innovative Agriculture Using Microwaves and Plasmas : Thermal and Non-Thermal Processing

Sense the real change : proceedings of the 20th International Conference on Near Infrared Spectroscopy

Microbial Nanobiotechnology : Principles and Applications

Microbial nanobiotechnology : principles and applications

Novel enzymes for functional carbohydrates production : From scientific research to application in health food industry

Nanotechnology in edible food packaging : food preservation practices for a sustainable future

Red Meat Science and Production : Volume 1. The Consumer and Extrinsic Meat Character

Red Meat Science and Production : Volume 2. Intrinsic Meat Character

Climate change adaptations in dryland agriculture in semi-arid areas

Small millet grains : the superfoods in human diet

Novel food grade enzymes : applications in food processing and preservation industries

Applications of Cold Plasma in Food Safety

Agritech : innovative agriculture using microwaves and plasmas

Life Cycle Sustainability Assessment (LCSA)

Edible plants in health and diseasesVolume II,: Phytochemical and pharmacological properties

Recent advances in edible fats and oils technology : processing, health implications, economic and environmental impact

Conceptualizing plant-based nutrition : bioresources, nutrients repertoire and bioavailability

Aquaphotomics for Bio-diagnostics in Dairy : Applications of Near-Infrared Spectroscopy

Food packaging : the smarter way

Handbook of millets : processing, quality, and nutrition status

Food in a planetary emergency

Cisgenics and transgenics : strategies for sustainable crop development and food security

Advances in food chemistry : food components, processing and preservation

Microbial decontamination of food

Nondestructive quality assessment techniques for fresh fruits and vegetables

Nondestructive quality assessment techniques for fresh fruits and vegetables

Microbes for natural food additives

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