Aquaculture Microbiology and Biotechnology, Volume Two

Objective Food Science & Technology, 3rd Ed.

Fermented Foods, Part I: Biochemistry and Biotechnology

Canning and Preserving Guide including Recipes (Boxed Set)

Food Traceability and Authenticity: Analytical Techniques

The Third Plate: Field Notes on the Future of Food

Rheology and Fracture Mechanics of Foods

Microbial Biotechnology in Food and Health

Slim by Design: Mindless Eating Solutions for Everyday Life

Mycotoxins in Food and Beverages: Innovations and Advances Part I

Froth!: The Science of Beer

Lactic Acid Bacteria as Cell Factories: Synthetic Biology and Metabolic Engineering

The Art of Flavour: Practices and Principles for Creating Delicious Food

Sustainable Biofuels: Opportunities and Challenges

Spirulina in Human Nutrition and Health

Lactic Acid Bacteria in Food Biotechnology: Innovations and Functional Aspects

Cooked: A Natural History of Transformation

Fruits and Vegetable Wastes: Valorization to Bioproducts and Platform Chemicals

I'm Just Here for More Food: Food x Mixing + Heat = Baking

The Craft and Science of Coffee