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

Chemistry of Maillard Reactions in Processed Foods

Toxins and Contaminants in Indian Food Products

Chemistry of the Mediterranean Diet

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

The Chemistry of Thermal Food Processing Procedures

Foods of Non-Animal Origin: Chemistry, Technology, Inspection Procedures

Food Hygiene and Applied Food Microbiology in an Anthropological Cross Cultural Perspective

Raw Material Scarcity and Overproduction in the Food Industry

Analytical Methods for the Assessment of Maillard Reactions in Foods

The Chemistry of Frozen Vegetables

Maillard Reaction in Foods: Mitigation Strategies and Positive Properties

Chemical Profiles of Industrial Cow’s Milk Curds

Traceability in the Dairy Industry in Europe: Theory and Practice

Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses

Food Traceability in Jordan: Current Perspectives

The Influence of Chemistry on New Foods and Traditional Products

Food Packaging Hygiene

Chemistry and Hygiene of Food Gases

Chemistry and Hygiene of Food Additives