Pesticide Residue in Foods: Sources, Management, and Control

Nondestructive Quality Assessment Techniques for Fresh Fruits and Vegetables

Techniques to Measure Food Safety and Quality: Microbial, Chemical, and Sensory

Handbook of Food Process Design

Traditional Foods: History, Preparation, Processing and Safety

Glass Transition and Phase Transitions in Food and Biological Materials

Glass Transition and Phase Transitions in Food and Biological Materials

Bioactive Components, Diet and Medical Treatment in Cancer Prevention