Analytical Methods for the Assessment of Maillard Reactions in Foods

Engineering Chemistry

Glucose Revolution: The life-changing power of balancing your blood sugar

Nutrition, Chemistry, and Health Effects of Sugar, Salt, and Milkfat

The China Study: Revised and Expanded Edition: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, and Long-Term Health

Lactic Acid in the Food Industry

Eat to Beat Disease: The Body’s Five Defence Systems and the Foods that Could Save Your Life

Toxins and Contaminants in Indian Food Products

Kitchen Mysteries: Revealing the Science of Cooking

Chemistry of Maillard Reactions in Processed Foods

The Kitchen as Laboratory: Reflections on the Science of Food and Cooking

Chemistry of the Mediterranean Diet

Brain Maker: The Power of Gut Microbes to Heal and Protect Your Brain - for Life

Raw Material Scarcity and Overproduction in the Food Industry

The Impact of Food Bioactives on Health: in vitro and ex vivo models

The Importance of Packaging Design for the Chemistry of Food Products

Carotenoids: Trends and Advances

Chemistry and Food Safety in the EU: The Rapid Alert System for Food and Feed (RASFF)

The Chemistry of Thermal Food Processing Procedures