Food Packaging: Advanced Materials, Technologies, and Innovations

How the World Really Works: A Scientist?s Guide to Our Past, Present and Future

Biotoxins in Food: Threats and Benefits

Temperate Fruits: Production, Processing, and Marketing

Food Fortification: Trends and Technologies

Sustainable and Functional Foods from Plants: Health Impact, Bioactive Compounds, and Production Technologies

Ultra-Processed People: Why Do We All Eat Stuff That Isn?t Food ? and Why Can?t We Stop?

Handbook of Food Allergen Detection and Control

Wheat Wild Relatives: Developing Abiotic Stress Tolerance under Climate Change

Bioactive Polyphenols for Health and Pathology Treatment

Cheese: Chemistry, Physics and Microbiology

Foodborne and Microorganisms: Spoilage and Pathogens and their Control

Carbohydrate Nutrition

Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds

Berry Fruits: Bioactives, Health Effects and Processing

Culinary Nutrition: The Science and Practice of Healthy Cooking

Plant-Based Milk Alternatives and Human Health: Current Trends, Nutrition, and Public Health Implications

Microalgae and One Health: Fundamentals, Biocompounds, and Health and Environmental Applications

Agriculture Toward Net Zero Emissions

Emerging Green Processing Technologies for Beverages