Whole Grains: Processing, Product Development, and Nutritional Aspects

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Microbial Decontamination of Food

The Third Plate: Field Notes on the Future of Food

Natural Preservatives for Food

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

Gluten-free Bread Technology

Froth!: The Science of Beer

Shelf Life and Food Safety

Spirulina in Human Nutrition and Health

Postharvest Biology and Technology of Temperate Fruits

Cooked: A Natural History of Transformation

Cereal-Based Food Products

The Craft and Science of Coffee

The Working Garde Manger

Paraprobiotics, Postbiotics and Psychobiotics in Foods: From Concept to Validated Application

Brewing – A Practical Approach

Emerging Technologies for Shelf-Life Enhancement of Fruits

Mastering Artisan Cheesemaking: The Ultimate Guide for Home-Scale and Market Producers