Marine Microorganisms: Extraction and Analysis of Bioactive Compounds

Mass Spectrometry Imaging in Food Analysis

Handbook of Analysis and Extraction Methods of Anthocyanins

Analysis of Naturally Occurring Food Toxins of Plant Origin

Bioactive Compounds of Edible Fruits and Berries: Health Benefits, Nutritional Importance, and Analysis

Bioactive Compounds of Edible Oils and Fats: Health Benefits, Risks, and Analysis

Bioactive Compounds from Food: Benefits and Analysis

Green Chemistry in Food Analysis

Proteomics for Food Authentication

Natural Pesticides and Allelochemicals: Advances and Trends in Crop Protection

Food Aroma Evolution: During Food Processing, Cooking, and Aging

Analysis of Nanoplastics and Microplastics in Food

Global Regulations of Medicinal, Pharmaceutical, and Food Products

Radionuclide Concentrations in Food and the Environment

Advanced Technologies For Meat Processing

Handbook of Muscle Foods Analysis

Sensory Analysis of Foods of Animal Origin

Handbook of Processed Meats and Poultry Analysis

Handbook of Analysis of Edible Animal By-Products

Bioactive Peptides from Food: Sources, Analysis, and Functions