Handbook of Plant and Animal Toxins in Food: Occurrence, Toxicity, and Prevention

Canning and Preserving Guide including Recipes (Boxed Set)

Objective Food Science & Technology, 3rd Ed.

Antioxidants in Fruits: Properties and Health Benefits

The Third Plate: Field Notes on the Future of Food

Nanotechnology Interventions in Food Packaging and Shelf Life

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

Antioxidants in Vegetables and Nuts - Properties and Health Benefits

Froth!: The Science of Beer

Essential Oils: Extraction, Characterization and Applications

Spirulina in Human Nutrition and Health

Starch Based Nanomaterials for Food Packaging: Perspectives and Future Prospectus

Cooked: A Natural History of Transformation

Citrus Fruits and Juice: Processing and Quality Profiling

The Craft and Science of Coffee

Genetically Modified Crops and Food Security: Commercial, Ethical and Health Considerations

Brewing – A Practical Approach

Handbook of Oleoresins: Extraction, Characterization, and Applications

The Working Garde Manger

Development of Gluten-Free Pasta